VENISE CARIBEAN CUISINE
Southwest 7th Street
Florida, 33068
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed over three compartment sink. **Warning** - From follow-up inspection 2025-03-24: Still observed. **Time Extended**
Food safety inspection conducted on 3/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/21/2025
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion pickle in cooler at front counter. PIC removed cups. **Warning**
- 36-36-4:Basic - Ceiling tile missing. Observed over three compartment sink. **Warning**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed knife and tong handle not stored above pot of boiled banana in kitchen. PIC removed utensils. **Corrected On-Site** **Warning**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across from cook line. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler turkey (47F - Cold Holding); cooked pork (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. Observed at front counter, cooler; pickle (52F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding). Observed in low boy cooler low boy; cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding), Per operator, items have been out of temperature for approximately 2 hours. Items placed in walk-in cooler to rapid cool. Observed in walk-in cooler turkey (47F - Cold Holding); cooked pork (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. Observed at front counter, cooler; pickle (52F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen, hard boiled eggs (79F - Hot Holding); beans (110F - Hot Holding). Per operator, items have been out of temperature for approximately 1.5 hours. Beans placed in cooler to rapid cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 3/21/2025 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 7/17/2024
High Priority
1
Intermediate
5
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food dried pinto beans
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cold tech reach in cooler
- 36-36-4:Basic - Ceiling tile missing. Rear of kitchen
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable Observed white cutting boards has cut marks and is no longer cleanable
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purses on shelves next to the containers of dried pinto beans and black beans operator removed **Corrected On-Site**
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. The scoop handle inn contact with dried black beans.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door glass low boy at front counter.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cold tech reach in cooler
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 02D-01-5:Basic - Working containers of flour removed from original container not identified by common name.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed macaroni and cheese (126F - Hot Holding) per operator held less than 2 hours. Operator increased temperature. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, mold-like substance or slime. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse a wiping cloth at hand washing sink at front counter.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. **Repeat Violation**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ operator arrived during inspection.
- 16-43-4:Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Operator had ph test strips not chlorine test strips. **Repeat Violation**
Food safety inspection conducted on 7/17/2024 revealed 17 total violations (1 high priority, 5 intermediate, 11 basic).