CHAZ 51 STEAKHOUSE
549 US 41 By-Pass
Venice, Florida, 34285
Sarasota County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
4
Intermediate
3
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line. Observed operator correct issue to meet standards for inspection.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking beverage at cooks line.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in walk-in-cooler. Observed operator correct issue to meet standards for inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenhei. Observed sliced cheese at 55F in make table at cooks line cheese was in top table double panned and over stacked. Employee stated it was prepared 1 hour prior and removed extra cheese to lower reach-in-cooler and removed extra pan and closed lid on make table. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed hand scooped cups of butter at dining room wait station and pan of whipped butter at cooks line operator stated butter were prepared 1 hour prior and marked time on them accordingly. **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 melted but at wait staff side of cooks line held at 119F. Employee stated but was placed in hot water bath 1.5 hours prior to and then turned temperature from low to high. **Corrective Action Taken**
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not find copy of Time Control Sheet. Email operator new blank copy of Time Control Sheet.
- 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. Observed, rice,cooked potatoes, and cut steaks all prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.
Food safety inspection conducted on 3/18/2025 revealed 9 total violations (4 high priority, 3 intermediate, 2 basic).
Inspection on 11/6/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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 commercial reduced oxygen packed fish in walk-in-cooler not opened or removed from packaging. Observed operator correct issue to meet standards for inspection. **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 08B-38-4:Basic - Food from delivery on 11-5-24 still stored on floor in walk-in-freezer.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook remove hat and wipe head with gloved hand without changing glove or washing hands on two occasions.
- 31B-03-4:Intermediate - No soap provided at handwash sink by ice machine. Observed operator correct issue to meet standards for inspection.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information.
Food safety inspection conducted on 11/6/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).