CHAZ 51 STEAKHOUSE
549 US 41 By-Pass
Venice, Florida, 34285
Sarasota County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 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).
Inspection on 2/13/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor under dishwasher machine and surrounding area, soiled with buildup of food debris.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Employee remove tongue from door. Corrected On-Site
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed old food stuck to clean plastic container at clean dish rack. Operator placed soiled container in 3 compartment sink to be washed. **Corrective Action Taken**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwasher machine at 000 parts per million. Operator replace chlorine sanitizer bucket and retested at 100 parts per million. Corrected On-Site
- 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 reach-in cooler at cooks line. Observed employee arrange items for proper storage. 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. Observed rice in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Observed operator mark the appropriately on rice. Corrected On-Site
Food safety inspection conducted on 2/13/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 12/27/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/18/2023
High Priority
2
Intermediate
8
Basic
3
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on shelf at cooks line. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop container of 69F standing water. Observed operator remove scoop and wash then put into dry pan. Corrected On-Site Warning
- 14-55-4:Basic - Observed knife stored in leather sheath at cooks line. Observed employee remove knife from sheath and clean knife for use then removed sheath from use. Corrected On-Site Warning
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe hand on soiled apron then hand clean plates. Warning
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed wait staff handling soiled dishes then pick up and serve plated. Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. **Corrective Action Taken** Warning
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with old food debris. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operater Employee Health Agreement **Corrective Action Taken** Warning
- 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 unable to provide Time as a Control sheet use for butter cups at wait station. Warning
Food safety inspection conducted on 10/18/2023 revealed 13 total violations (2 high priority, 8 intermediate, 3 basic).