DirtyFLRestaurant Inspection Data

THE CLUB AT VENETIAN BAY

63 Airport Road
New Smyrna Beach, Florida, 32168
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/15/2025

Inspection #: Visit ID: 8824705

  • 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

Inspection Date: 7/9/2024

Inspection #: Visit ID: 8752599

  • 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.

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8536026

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Interior doors and top of machine light debris
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 4/1/23
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Togo food in walk in cooler on food containers. Operator discarded Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prep table area, keys, bags. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Cases in the closet next to the hot water heater Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Open bag of breadcrumbs in dry storage
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup slicer blade guard
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline Corrected On-Site

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8470076

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of machine
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage area Corrected On-Site Repeat Violation
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Kitchen
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Fanny pack on prep table - prep table with jacket, alt rounds, first aid kit and other items stored over clean pans
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment/along walls in kitchen
  • 08B-38-4:Basic - Food stored on floor. - Bags of ice under shelving in walk in freezer - case under shelving walk in cooler
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Bar
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door
  • 25-05-4:Basic - Single-service articles improperly stored. Cases on the floor next to water heater closet
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat
  • 12A-09-4:High Priority - Employee handled cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Used cell phone with gloved hands and then returned to cutting potatoes. Discussed hand washing requirements with employee who then removed gloves and washed hands **Corrective Action Taken**
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen snapper
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep/storage area. Dichlorvos emitting strip hanging on dry storage shelving
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over hot dogs, Cookline 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. Corned beef 8/7, collards 8/7, grits 8/4
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Roux made with butter 82F. Employee discarded - Avantco cooler below steamer holding raw chicken 46F, fish 44F and 45F. Items in unit overnight. Advised to move items to another cooler. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Can opener blade Mixer shield
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - Blue substance in spray bottle, waitstation - clear substance in spray bottle hanging from handsink, bar