DirtyFLRestaurant Inspection Data

TRATTORIA DA MINO

Based on 8 health inspections, TRATTORIA DA MINO in VENICE has earned a 3.2/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 8 reports on file

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

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

12/30/2025· 2mo ago

Visit ID: 13604376

Met Inspection Standards

3 high, 8 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler behind the front counter. The operator properly stored the employee foods. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in the reach-in cooler behind the front counter.
  • 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 the scoop handles used for salt and sugar not stored above the food products. The operator properly stored the scoops. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 124F standing water. The operator removed the utensils from the standing water. Corrected On-Site Repeat Violation
  • 14-36-5:Basic - Interior of the reach in cooler on the cook line has exposed insulation.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the hand sink at the entrance to the kitchen.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the wiping cloth sanitizer solution at 0ppm. The operator added bleach making the solution to 100ppm. Corrected On-Site
  • 01B-32-4:High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed a chlorine solution bucket used for ice. The operator discarded the ice. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shell eggs ambient (57F - Cold Holding) The operator discarded the raw shell eggs. Observed raw shell eggs ambient (57F - Cold Holding); The operator discarded the eggs. Observed hard boiled eggs (47F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the eggs had been held. The operator discarded the eggs. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (57F - Cold Holding); fresh garlic in olive oil (50F - Cold Holding) The operator discarded the eggs. The operator added the garlic in oil to the time as public health control. Observed hard boiled eggs (47F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the eggs had been held. The operator discarded the eggs. Observed cut tomatoes (53F - Cold Holding) at the front counter. The operator placed the cut tomatoes on the time as public health control form. Corrected On-Site

11/10/2025· 4mo ago

Visit ID: 10901081

Met Inspection Standards

2 high, 6 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-38-4:Basic - Food stored on floor. Observed tray of raw shell eggs, fresh produce and tubs of cut vegetables stored on floor in walk-in cooler. 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, water temperature was 73F.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 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 pans hanging Observed dishwasher machine at 000 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry. Observed operator was able to prime dishwasher machine and retested at 100 parts per million chlorine sanitizer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell egg on cooks line above ready to eat foods. Operator corrected above issues to meet inspection standards.
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed floor build yellow cutting board at clean equipment shelf is stained with mold-like substance.
  • 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.
  • 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/
  • 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. Was unable to locate Employee health agreement.

2/18/2025· 1y ago

Visit ID: 8895119

Met Inspection Standards

1 int

  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.

10/1/2024· 1y 5mo ago

Visit ID: 8894967

Met Inspection Standards
  • N/A:No Violations Were Observed

9/20/2024· 1y 5mo ago

Visit ID: 8719032

Follow-up Inspection Required

2 high, 2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed operator correct issue to meet standards for inspection. Warning
  • 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. Operator removed fish from packaging. Warning
  • 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 area chlorine sanitizer at 000 parts per million. Operator set up 3 compartment sink for dish and equipment sanitation. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh chop garlic in oil at cooks line 68F, employee stated it was made the day before and had been out since. Operator voluntarily disposed of garlic. Corrected On-Site Warning

5/14/2024· 1y 10mo ago

Visit ID: 8672379

Met Inspection Standards

2 basic

  • 10-17-4:Basic - In-use spatula stored in cracks between pieces of equipment. Operator removed spatula. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towels. Corrected On-Site

1/23/2024· 2y 1mo ago

Visit ID: 8532137

Met Inspection Standards

1 high, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf above food at cooks line. Observed operator remove beverage. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed cases of cheese and shell eggs on floor in Walk-in cooler.
  • 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. No time marked on pasta at cooks line used to put into soup. Observed employee mark time on soup. Corrected On-Site

10/20/2023· 2y 4mo ago

Visit ID: 8340807

Met Inspection Standards

1 int

  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at wait station. Observed operator label bottle. Corrected On-Site