DirtyFLRestaurant Inspection Data

LONGET

LONGET maintains a 2.4/5 food safety rating based on 3 health department inspections in VENICE. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 3 reports on file

133 West Venice Avenue
Venice, Florida, 34285
Sarasota County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 3 health inspection reports

All Inspection Reports

3/30/2026· 2w ago

Visit ID: 13660367

Follow-up Inspection Required

3 int, 2 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed nozzle of soda gun at bar has mold-like substance. Operator corrected above issues to meet inspection standards. Corrected On-Site Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed operator has added an outside refrigerator trailer for food storage that is not part of the original plans. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

6/16/2025· 10mo ago

Visit ID: 10830035

Met Inspection Standards

1 high, 3 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator corrected above issues to meet inspection standards.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat 4-29-25. Operator corrected above issues to meet inspection standards. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for dessert station in standing 71F water. Repeat 4-29-25. Operator corrected above issues to meet inspection standards. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed slice raw beef on shelf over cut greens and bread. Operator corrected above issues to meet inspection standards.

4/29/2025· 11mo ago

Visit ID: 8736050

Met Inspection Standards

1 high, 4 int, 2 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator corrected above issues to meet inspection standards. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing 85F water. Operator corrected above issues to meet inspection standards. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on shelf at cooks line by cutting boards. Operator corrected above issues to meet inspection standards. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operator bodily fluid cleanup policy poster DBPR HR 5030-104.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar used as dump sink. Operator corrected above issues to meet inspection standards. Corrected On-Site
  • 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.
  • 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 raw stuffed chicken in reduced oxygen packing done onsite stored in reach-in freezer.