VENEZIA
373 Saint Armands Circle
Sarasota, Florida, 34236
Sarasota County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/5/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several ceiling tiles in the ware wash area. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-05: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-05: **Time Extended**
Food safety inspection conducted on 2/5/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 1/30/2025
High Priority
5
Intermediate
2
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several ceiling tiles in the ware wash area. **Repeat Violation** **Warning**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leak from a pipe under the hand washing sink next to the cook line. **Warning**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. The employee was informed and properly washed their hands.. **Corrected On-Site** **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw calamari in the reach in cooler on the left side of the cook line. Chef removed the chicken. **Corrected On-Site** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler, middle section of the cook line Spaghettis (59F - Cold Holding); Penne (60F - Cold Holding); Lasagna (49F - Cold Holding); Risotto (49F - Cold Holding); Grouper (47F - Cold Holding); veal (47F - Cold Holding); Salmon (49F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler, middle section of the cook line Spaghettis (59F - Cold Holding); Penne (60F - Cold Holding); Lasagna (49F - Cold Holding); Risotto (49F - Cold Holding); Grouper (47F - Cold Holding); veal (47F - Cold Holding); Salmon (49F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. **Repeat Violation** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand washing sinks in the bar area and the multi sex bathroom. Employee placed paper towel at the hand washing sinks. **Corrected On-Site** **Warning**
Food safety inspection conducted on 1/30/2025 revealed 9 total violations (5 high priority, 2 intermediate, 2 basic).
Inspection on 9/18/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection 2024-09-18: **Time Extended**
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several tiles in the dishwasher area. **Warning** - From follow-up inspection 2024-09-18: **Time Extended**
Food safety inspection conducted on 9/18/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/18/2024
High Priority
1
Intermediate
4
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several tiles in the dishwasher area. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked meatballs in the drawer reach in cooler on the cook line. Chef removed the salmon. **Corrected On-Site** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. **Repeat Violation** **Warning**
- 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. Lasagna and cooked pasta stored in the walk in cooler with no date marks. Chef stated the items were prepared on 7/16. Chef placed date marks on the pasta. **Corrected On-Site** **Repeat Violation** **Warning**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler training expired on 3-16-24 Florida Restaurant and Lodging. **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink next to the cook line. Chef turned the hot waster on. **Corrected On-Site** **Warning**
Food safety inspection conducted on 7/18/2024 revealed 7 total violations (1 high priority, 4 intermediate, 2 basic).