VENETIAN RIVER CLUB
502 VENETO BLVD, NORTH VENICE 34275
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 1/24/2025
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on the cook line. The operator properly stored the tongs. Corrected On-Site Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed iced tea filters stored unprotected at the server station. The operator inverted the filters. Corrected On-Site
- 14-02-4:High Priority - Copper or copper alloys in contact with foods with a pH below 6. Observed in-use copper strainers behind the inside bar. The operator discontinued use of the strainers. Corrected On-Site
- 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. Observed an employee cutting washed ready to eat tomatoes using bare hand contact. The operator discarded the tomato. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hot dogs (46F - Cold Holding) in the reach in cooler on the cook line nearest the salad station. The operator stated the hot dogs had been held for over 4 hours. The operator discarded the hot dogs. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hot dogs (46F - Cold Holding) in the reach in cooler on the cook line nearest the salad station. The operator stated the hot dogs had been held for over 4 hours. The operator discarded the hot dogs. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed soiled dishes stored inside the handwashing sink in the dish area. The operator removed the dishes. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the dish area. The operator provided paper towels for the hand sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/24/2025 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 9/20/2024
High Priority
4
Intermediate
5
Basic
11
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed metal containers with no handles used as scoops for sugar, flour, and panko in the prep area. The operator removed the containers. Corrected On-Site Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the reach in cooler at the salad station. The operator discarded the tuna. 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. Observed an employee cell phone stored on top of a microwave on the cook line. Observed an employee cell phone stored on a shelf above a food preparation table in the prep area. The operator properly store the cell phones. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a bracelet while engaged in food preparation. The employee removed the bracelet. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. Observed a plastic container of rice stored on the floor in dry storage. The operator properly store the container of rice. Corrected On-Site
- 10-14-5:Basic - Ice bucket stored on floor between uses behind the bar.
- 10-20-4:Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the dish area.
- 12B-13-4:Basic - Opened employee beverage container in the 2-door reach in cooler at the salad station with food to be served to customers. The operator discarded the beverage. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed guacamole thawing in standing water at the salad station. The operator placed the guacamole in the walk in cooler. 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. Observed cooked chicken (59F - Cooling) in the 2-door reach in cooler nearest the three compartment sink on the cook line. The operator stated the chicken had been held overnight. The operator discarded the chicken. Corrected On-Site
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken (59F - Cooling) in the 2-door reach in cooler nearest the three compartment sink on the cook line. The operator stated the chicken had been held overnight. The operator discarded the chicken. Corrected On-Site
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed heavy whipping cream with a mold-like growth behind the inside bar. The operator discarded the heavy whipping cream. Corrected On-Site
- 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 chili (122F - Hot Holding) and beer cheese (133F - Hot Holding) in the steam table on the cook line. The operator reheated the chili (196F - Hot Holding) and beer cheese (170F - Hot Holding). Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. The operator cleaned the can opener. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the dish area. The operator provided paper towels for the hand sink. Corrected On-Site
- 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. Observed thawed cooked chicken wings not marked with the date removed from the freezer.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 9/20/2024 revealed 20 total violations (4 high priority, 5 intermediate, 11 basic).
Inspection on 12/15/2023
High Priority
4
Intermediate
5
Basic
7
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed containers with no handles used as scoops for panko, sugar, and seafood breading in the kitchen. The operator removed the containers from the food products. Corrected On-Site
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean silverware stored next to the hasink at the wait station exposed to splash. The operator properly stored the clean silverware. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch on the cook line. The employee removed the watch. Corrected On-Site
- 10-17-4:Basic - In-use spatula stored in cracks between pieces of equipment at the grill on the cook line. The operator properly stored the spatula. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses. The operator properly stored the tongs. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Observed single-service cups stored on the floor in the storage area.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired 12/1/2023. The operator renewed the license during inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over tofu in the reach in cooler on the cook line. The operator properly stored the raw beef. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles stored hanging near single-use food containers in the storage area. The operator properly stored the chemicals.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the quaternary wiping cloth solution behind the tiki bar at 500ppm. The operator diluted the solution to 200ppm. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dishes stored in the handwashing sink in the dish area. Observed ice inside the handwashing sink at the service station. The operator removed the dishes from the handwashing sink in the dish area. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine behind the inside bar.
- 16-06-4:Intermediate - No cleaning agent provided at the dishmachine behind the tiki bar. The operator replaced the empty detergent. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled behind the tiki bar. The operator labeled the spray bottle. Corrected On-Site
Food safety inspection conducted on 12/15/2023 revealed 16 total violations (4 high priority, 5 intermediate, 7 basic).
Inspection on 7/19/2023
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed a wiping cloth used to cover cut lettuce in the salad station. The operator removed the wiping cloth. Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator cut slits in the packaging. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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 cell phone on a shelf above a food prep area at the salad station. The operator properly stored the cell phone. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris behind the inside bar.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the interior of the microwave soiled with food debris.
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels near the office in the kitchen. The operator placed a receptacle near the handwashing sink. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground turkey stored over ready to eat hot dogs in the reach in cooler on the cook line. The operator properly stored the hot dogs. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary, or chlorine test kits on site. Repeat Violation
Food safety inspection conducted on 7/19/2023 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).