THE CLUB AT VENETIAN BAY
63 Airport Road
New Smyrna Beach, Florida, 32168
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/15/2025
High Priority
4
Intermediate
5
Basic
1
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken glass, interior glass cooler in the bar
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server adding lemon to bar drink
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork 1/8 Rice 1/7
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 59F, pulled pork 58F, potatoes 52F. Under counter cooler Drawers on top sauerkraut 1/10 50F, sliced cheese 45F, sliced cheese 48F, sliced cheese 46F In unit less than 4 hours per operator. Unit often open due to event
- 03C-20-7:High Priority - Whole meat roasts not reaching proper time/temperature cooking requirements. 126f in the center to 148F on the edges. Operator returned to oven. Extensive discussion of time/temperature parameters allowed. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Fish dip opened about 3 days ago
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Brandon
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Immersion mixer
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked frozen thawed shrimp 1/3 Taco beef 1/7
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue substance in the bar
Food safety inspection conducted on 1/15/2025 revealed 10 total violations (4 high priority, 5 intermediate, 1 basic).
Inspection on 7/9/2024
High Priority
6
Intermediate
3
Basic
3
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pantry area **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 46F in the middle, dated 7/7, cooked previous day per operator. In tightly wrapped plastic container
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef over gelato. Small freezer in pantry room **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pickles, walk in cooler **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta salad 6/29, Cole slaw 6/30, cavitappi 6/29, newburg 6/27, bourdelaise 6/20, garlic butter 6/20
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream improperly iced 47-54F. Operator iced more fully **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 109-129 hot holding for approximately 30 minutes after heating. Operator returned to steamer
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Underside of mixer head and guard **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Next to ice machine - blocked by cooler filled with ice. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Blackberry jam, turkey, thawed ham dated with frozen date, wings.
Food safety inspection conducted on 7/9/2024 revealed 12 total violations (6 high priority, 3 intermediate, 3 basic).