DirtyFLRestaurant Inspection Data

PATCHES RESTAURANT

Food safety records indicate PATCHES RESTAURANT in VENICE has 9 inspections with a 2.5/5 overall rating. Recent inspections show improving food safety practices.

501 East Venice Avenue
Venice, Florida, 34285
Sarasota County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 7/21/2025

Inspection #: Visit ID: 13464556

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in front walk-in cooler. Repeat 4-29-25 Repeat Violation - From follow-up inspection 2025-07-21: Observed some tiles still missing and need of repair at front walk-in cooler and by oven area. **Time Extended**
  • 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hand wash ceiling in walk-in cooler has mold-like substance on damaged areas. - From follow-up inspection 2025-07-21: Observed ceiling in walk-in cooler still in need of repair. **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Observed old unused equipment in outdoor storage area at back of building. Repeat 4-29-25 Repeat Violation - From follow-up inspection 2025-07-21: Observed old unused equipment in outdoor storage area at back of building. **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat 4-29-25 Repeat Violation - From follow-up inspection 2025-07-21: Observed shelving is still rusted and pitted. **Time Extended**

Inspection Date: 7/17/2025

Inspection #: Visit ID: 10914863

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 35A-03-4:Basic - Dead roaches on premises. Observed 5 dead roaches at prep area behind chest. 20 dead roaches by freezer by window and another 10 behind it. 10 dead roaches behind reach-in cooler at end of cooks line. 5 dead roaches by hand wash sink area at front of kitchen. Operator swept up all dead roaches. Corrected On-Site
  • 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 cracking employees phones and keys on shelves at cooks line and prep area.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair in front walk-in cooler. Repeat 4-29-25 Repeat Violation
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hand wash ceiling in walk-in cooler has mold-like substance on damaged areas.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed hand wash handle of scoop in sugar bin in the sugar.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at prep area.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed hand wash sink drain pipe at front of kitchen disconnect and hand wash sink not working.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Observed old unused equipment in outdoor storage area at back of building. Repeat 4-29-25 Repeat Violation
  • 24-18-4:Basic - Utensils stored upright with the food-contact surface up.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat 4-29-25 Repeat Violation
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cracking fresh shell eggs and then handling clean dishes without washing hands first. Instructed employee to wash now soiled dishes and wash hands properly.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in food waste bucket bat cooks line. Observed 1 live roach at floor of dishwasher area. Admin Complaint
  • 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 time for shell eggs on counter at cooks line was not marked. Operator stated eggs were taken out of cooler 1 hour prior and then time marked them correctly. 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 hand wash hollandaise sauce at cooks line at 122F . Operator stated it was make 3 hours prior and reheated sauce to 171F within 5 minutes.
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee cracking fresh wash hands in 3 compartment sink.
  • 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 meatloaf, cooked cabbage and corned beef hash in walk-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection. Repeat 4-29-25 Repeat Violation

Inspection Date: 6/30/2025

Inspection #: Visit ID: 10828887

  • N/A:No Violations Were Observed

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10824667

  • 28-04-5:Basic - Employee dumping mop water or other wastewater in the toilet/urinal. Observed that mop wastewater is currently being dumped in 3 compartment sink, since outdoor curbed mop sink area is in disrepair and not operational. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed missing tiles on floor in kitchen and dishwasher area and floor of small walk-in cooler at front of kitchen is in disrepair. Warning
  • 27-10-4:Basic - No hot running water at mop sink. Observed hot water at outdoor curbed mop sink area is not operating. Warning
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Outdoor curbed mop sink drain is in disrepair and no longer operational. A new raised waste water drain has been installed 6 feet to the left of original but no mop sink is connected. I spoke with DBPR plan review and was informed the operator is ok placing new drain in the location but since it is a raised drain a mop sink must be installed along with hot running water. Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface in walk-in coolers. Repeat 11-19-24 Repeat Violation Warning
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Observed non functional reach-in cooler, washer and dryer stored in outside covered area at back of building. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw meatloaf in walk-in cooler over unwashed vegetables. Operator corrected above issues to meet inspection standards. Corrected On-Site Warning
  • 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 stuffed cabbage, cooked meatloaf and cooked potatoes in walk-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection. Repeat 11-19-24 Warning

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8834408

  • 14-09-4:Basic - Cutting board at toaster station has cut marks and is no longer cleanable. Repeat 7-19-24 Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 14-33-4:Basic - Reach-in coolers and walk-in-cooler shelves with rust that has pitted the surface. Repeat 7-19-24 Repeat Violation
  • 11-04-5:High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed bottle of medication on shelf above steam table at cooks line.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed wait staff use bare hand contact on ready to eat toast.
  • 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 butter cups at wait station not time marked. Operator stated butter was placed out 3.5 hours prior to and then time marked them properly. Corrected On-Site
  • 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.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cheese and chorizo sausage opened more then 24 hours prior as per employee statement, and was not properly date marked. Repeat 7-19-24 Repeat Violation
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting at toaster area soiled. Repeat 7-19-24 Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.
  • 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 did not have copy of Time Control Sheet at time of inspection. Email operator new 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 cooked meats, gravy and potatoes prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 7-19-24 Repeat Violation

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8742622

  • 14-09-4:Basic - Cutting boards through out kitchen have cut marks and are no longer cleanable.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor in kitchen areas at cooks line and dishwasher area is smooth. It is bare worn concrete with broken and missing tiles.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed floor in kitchen areas at cooks line and dishwasher area is smooth. It is bare worn concrete and not easily cleanable.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Observed floor in kitchen areas at cooks line and dishwasher area is smooth. It is bare worn concrete.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat 1-26-24 Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over gravy and sauces in reach-in-cooler. Observed operator correct issue to meet standards for inspection.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open pack of hot dogs. Opened more then 24 hours prior as per employee statement, and was not properly date marked. Observed operator correct issue to meet standards for inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards through out kitchen worn and soiled.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed chicken prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked. Observed operator correct issue to meet standards for inspection. 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 gravy, rice, burger patties and cut melon prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked. Observed operator correct issue to meet standards for inspection. Repeat 1-26-24 Corrected On-Site Repeat Violation

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8538410

  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat 10-27-23 Repeat Violation
  • 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 tuna salad, mashed potatoes, and soup all prepared onsite more then 24 hours prior as per employee statement not date marked. Observed operator date all items correctly. Corrected On-Site

Inspection Date: 1/9/2024

Inspection #: Visit ID: 8538020

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in small Walk-in cooler at front of kitchen. Observed floor at cooks line is worn with missing tiles. - From follow-up inspection 2024-01-09: Observed floor at cooks line is worn with missing tiles. **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler at end of cooks line has shelves with rust that has pitted the surface. - From follow-up inspection 2024-01-09: Reach-in cooler at end of cooks line has shelves with rust that has pitted the surface. **Time Extended**
  • 11-07-5:Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-01-09: 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. **Time Extended**
  • 11-05-4:Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. - From follow-up inspection 2024-01-09: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-01-09: 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. **Time Extended**

Inspection Date: 10/27/2023

Inspection #: Visit ID: 8521049

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair in small Walk-in cooler at front of kitchen. Observed floor at cooks line is worn with missing tiles.
  • 14-33-4:Basic - Reach-in cooler at end of cooks line has shelves with rust that has pitted the surface.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink by kitchen door has slow draining water.
  • 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 server return dirty dishes to kitchen then pick up plated food without washing hands.
  • 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**
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by kitchen door. Observed operator replace paper towels. Corrected On-Site
  • 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.
  • 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**
  • 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.
  • 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 does not have consumer advisory posted. Email operater consumer advisory and observed it posted. Corrected On-Site