ORIGINAL WORD OF MOUTH VENICE
1740 E VENICE AVE #1
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/4/2025
High Priority
6
Intermediate
1
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a glass bowl used as a scoop for cut fruit on the cook line. The bowl was removed from the cut fruit. **Corrected On-Site** **Repeat Violation**
- 33-14-4:Basic - Dumpster overflowing garbage.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee bottled water stored with squeeze bottles of sauce in the upper portion of the reach in cooler on the cook line. The employee properly stored the water. **Corrected On-Site** **Repeat Violation**
- 33-09-4:Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
- 24-08-4:Basic - Plastic cups not properly air-dried - wet nesting near the soda machine.
- 14-12-4:Basic - Utensils in poor condition. Observed an in-use ladle handle wrapped with tape in the prep area. The operator discarded the ladle. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry at the mop sink. The operator properly stored the wet mop. **Corrected On-Site** **Repeat Violation**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the chlorine sanitizer bucket at the server station at 0ppm. The operator added bleach to the bucket to a concentration of 100ppm. **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 cooked quiche (47F - Cooling) in the walk in cooler in the storage area. The operator stated the quiche was cooked the day prior to inspection. The operator discarded the quiche. **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 cooked quiche (47F - Cooling) in the walk in cooler in the storage area. The operator stated the quiche was cooked the day prior to inspection. The operator discarded the quiche. **Corrected On-Site**
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed an employee cut through plastic wrap to portion quiche before reheating in the microwave. The employee discarded the quiche. **Corrected On-Site**
- 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 a server bring soiled dishes to the dish area then handle clean plated food without washing hands. The employee was educated on proper handwashing procedures. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (62F - Cold Holding) at room temperature on the cook line. An employee stated the cheese had been held for approximately 20 minutes. The employee placed the cheese inside the reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the chlorine test kit expired 9/2023.
Food safety inspection conducted on 2/4/2025 revealed 15 total violations (6 high priority, 1 intermediate, 8 basic).
Inspection on 8/23/2024
High Priority
8
Intermediate
2
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for granola near the entrance to the cook line. Observed a plastic portion cup with no handle used as a scoop for cooked rice in the walk in cooler. The operator removed the portion cups. **Corrected On-Site** **Repeat Violation**
- 51-11-4:Basic - Carbon dioxide tank not adequately secured near the ice machine.
- 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 thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator discarded the salmon. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles stored on a shelf over clean utensils on the server exposed line. The operator properly stored the water bottles. **Corrected On-Site** **Repeat Violation**
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can for the handwashing sink at the entrance to the cook line near the stand up reach in cooler. Observed no trash cans for the handwashing sinks in the storage area near the reach in freezers. **Repeat Violation**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry at the mop sink. The operator properly stored the wet mop. **Repeat Violation**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 3 dented cans of roasted red peppers in the storage area near the ice machine. The operator segregated the cans for return. **Corrected On-Site**
- 12A-19-4:High Priority - Employee washed hands with cold water. Observed a server wash hands with cold water at the handwashing sink near the front counter.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg whites stored over whipped cream in the reach in cooler in the prep area. The operator properly stored the egg whites. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dishwasher handle soiled dishware then handle clean dishware without changing gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (51F - 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 of the contents and stored in another cold holding unit. **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. Observed butter at the server station near the ice machine held at time for public health control with no time mark. The operator placed a time on the butter. **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution near the handwashing sink at the front counter exceeding 200ppm. The operator diluted the solution to 100ppm. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the three compartment sink. **Repeat Violation**
- 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.
Food safety inspection conducted on 8/23/2024 revealed 17 total violations (8 high priority, 2 intermediate, 7 basic).