BRITISH OPEN PUB
Jacaranda Boulevard
Venice, Florida, 34292
Sarasota County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/17/2024
High Priority
8
Intermediate
0
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed a wiping cloth used to cover cooked meatloaf in the low boy reach in on the cook line. The operator removed the wiping cloth. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed plastic bottled water stored in the floor in the outside walk in cooler. The operator properly stored the bottled water. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in the walk-in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 80F standing water on the cook line. Observed in-use utensils stored in 69F standing water behind the bar. The operator removed the utensils from the standing water. **Corrected On-Site**
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed single-use wooden spoons stored food contact surface up on the server expo line. The operator properly stored the spoons. **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 French onion soup (46F - Cooling) date marked 12/16 in the walk in cooler. The operator discarded the soup. **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 French onion soup (46F - Cooling) date marked 12/16 in the walk in cooler. The operator discarded the soup. **Corrected On-Site**
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked eggs date marked 12/7 and 12/10 in the walk in cooler. The operator discarded the eggs. **Corrected On-Site**
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed iced tea and water pitchers stored unprotected and accessible to the public in the dining room. The operator removed the iced tea and water. **Corrected On-Site**
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken stored over bottled soda in the outside walk in cooler. The operator properly stored the raw chicken. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut lettuce in the walk in cooler. The operator properly stored the raw shell eggs. **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked eggs date marked 12/7 and 12/10 in the walk in cooler. The operator discarded the eggs. **Corrected On-Site**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sink and surface sanitizer solution at 828ppm. The operator diluted the solution. **Corrected On-Site**
Food safety inspection conducted on 12/17/2024 revealed 13 total violations (8 high priority, 0 intermediate, 5 basic).
Inspection on 8/13/2024
High Priority
5
Intermediate
1
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top of the warewashing machine.
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Observed the dumpster lid broken and cannot completely close.
- 14-02-4:High Priority - Copper or copper alloys in contact with foods with a pH below 6. Observed in-use copper utensils behind the bar. The operator removed the utensils. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over peeled onions in the walk in cooler. The operator properly stored the raw shell eggs. **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed steak and ale pie date marked 8/5 in the walk in cooler. The operator discarded the food product. **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. Observed steak and ale pie date marked 8/5 in the walk in cooler. The operator discarded the food product. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (50F - Cold Holding stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half the contents and stored in the lower section of the reach in cooler. Observed butter (54F - Cold Holding) on top of the reach in cooler at the entrance to the kitchen. The operator stored the butter in the reach in cooler. The operator was emailed a time for public health control form. **Corrective Action Taken**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed rib eye steaks in reduced oxygen packaging for sous vide without a HACCP plan. The operator removed the steaks from the packaging.
Food safety inspection conducted on 8/13/2024 revealed 8 total violations (5 high priority, 1 intermediate, 2 basic).