DAIQUIRI DECK OF VENICE
300 West Venice Avenue
Venice, Florida, 34285
Sarasota County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/19/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 7-24-24 Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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 dishwasher machine chlorine sanitizer at 000 parts per million. Employee fixed hose on machine and retested at 50 parts per million. 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 butter at cooks line by flattop grill 105F. Cook moved butter to double boiler on grill. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of bar. Repeat 7-24-24 Repeat Violation
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food in liquid margarine by panini grill.
Food safety inspection conducted on 12/19/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 7/25/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-07-25: Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
Food safety inspection conducted on 7/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/24/2024
High Priority
5
Intermediate
3
Basic
10
Total
18
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/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Obs vent over ice machine and end of cooks line with buildup of dust.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-38-4:Basic - Food storage container and ice buckets cracked or broken. Observed removed items from use. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 105F. Observed operator correct issue to meet standards for inspection.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at end of cooks line by fry station.
- 16-48-4:Basic - Old food stuck to clean on plastic containers at dishwasher area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning at dishwasher area.
- 22-16-4:Basic - Walk-in cooler shelves have accumulation of soil residues.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 11-04-5:High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of egg and milk batter over box of bread rolls in walk-in-cooler. Observed operator correct issue to meet standards for inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items at wait staff side of cooks line out of temperature butter 51F, sour cream 45F, coleslaw 51F, cut melon 50F. Employee stated item had been out of walk-in-cooler for 3.5. The employee returned items to walk-in-cooler. repeat 2-12-24 **Corrective Action Taken** Admin Complaint
- 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 cheese sauce for kids Mac and cheese at 127F and taco meat at 119F on steam well at cooks line. Employee reheated items. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by dumpster area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cooks line by fry station.
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Email operator copy of oyster consumer advisory and observed operator print and post sign. 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 Cuban sandwiches in reach-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Observed operator correct issue to meet standards for inspection. Repeat 2-12-24 Corrected On-Site
Food safety inspection conducted on 7/24/2024 revealed 18 total violations (5 high priority, 3 intermediate, 10 basic).
Inspection on 2/12/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
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. Observed employee beverages on wait staff side of cook line on shelf above food and equipment. Repeat 10-20- 2023. Observe operator remove beverages. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items at dry storage room and wait station by office, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Repeat 10-20-23. Observed operator remove personal items from areas. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe the following items at wait station service counter at cook line. coleslaw (54F - Cold Holding); sour cream (51F - Cold Holding). Countertop cooling unit containing items was not turned on. Employee stated items have been removed from walking cooler one hour prior. Operator and return them to cooler. **Corrective Action Taken**
- 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.
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- 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 pan of cooked chicken in cooler draws at cooks line and cut fish in reach-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Observed operator on all items appropriately. Corrected On-Site
Food safety inspection conducted on 2/12/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 12/20/2023
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 12/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/20/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
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 beverage at wait station by soda in kitchen. Observed operator remove beverage. Repeat 5-15-23 Corrected On-Site Repeat Violation Warning
- 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 bags over assorted condiments at wait station in back kitchen. Warning
- 03G-41-1:Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Observed establishment is salt curing raw salmon for use in salmon poke bowl Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment is salt curing raw salmon for use in salmon poke bowl which is not identified on menu as a raw product. Warning
Food safety inspection conducted on 10/20/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).