DirtyFLRestaurant Inspection Data

TRATTORIA DA MINO

Based on 7 health inspections, TRATTORIA DA MINO in VENICE has earned a 3.5/5 food safety rating. Recent inspections indicate some food safety concerns.

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

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/10/2025

Inspection #: Visit ID: 10901081

  • 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.

Inspection Date: 2/18/2025

Inspection #: Visit ID: 8895119

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

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8894967

  • N/A:No Violations Were Observed

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8719032

  • 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

Inspection Date: 5/14/2024

Inspection #: Visit ID: 8672379

  • 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

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8532137

  • 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

Inspection Date: 10/20/2023

Inspection #: Visit ID: 8340807

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