DirtyFLRestaurant Inspection Data

VENICE GOLF & COUNTRY CLUB

250 VENICE GOLF CLUB DR

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10767782

  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-04-01: Operator stated they have a class scheduled for training this month. **Time Extended**

Inspection Date: 1/28/2025

Inspection #: Visit ID: 8894297

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation wearing watches. The employees removed the watches. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in contact with drink mixer bottles behind the bar. An employee properly stored the ice scoops. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handles between uses on the cook line. The operator properly stored the tongs. Corrected On-Site
  • 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 an employee handle soiled equipment then handle clean equipment without washing hands.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non-food grade buckets used for flour, beef stock, and chicken stock. The operator stored the above foods in food grade containers. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked potatoes date marked 1/12 in the reach in cooler on the banquet cook line. The operator discarded the potatoes. Corrected On-Site Repeat Violation
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked potatoes date marked 1/12 in the reach in cooler on the banquet cook line. The operator discarded the potatoes. Corrected On-Site
  • 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 pork packaged using the reduced oxygen method and held for more than 48 hours date marked 1/21. The operator discarded the pork. Corrected On-Site 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.
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed beef packaged using the reduced oxygen method with no labeling. The operator stated the beef was packaged less than 48 hours prior to inspection. Repeat Violation

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8754874

  • 25-05-4:Basic - Single-service articles improperly stored. Observed single-service plastic cup stored on the floor in the snack bar. The operator properly stored the plastic cups. Corrected On-Site
  • 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single-service plastic lids stored near the handwashing sink in the server area unprotected and exposed to splash. The operator properly stored the lids. Corrected On-Site
  • 42-01-4:Basic - Wet mops not stored in a manner to allow the mop to dry in the mop sink area. The operator properly stored the wet mops. Corrected On-Site
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed grouper in reduced oxygen packaging done onsite in the walk in cooler. The operator discarded the grouper. Corrected On-Site
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw quail eggs stored over bottled orange juice in the walk in cooler. The operator properly stored the quail eggs. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed French onion soup date marked 9/11 in the walk in cooler. The operator discarded the soup. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed French onion soup date marked 9/11 in the walk in cooler. The operator discarded the soup Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray cleaner stored with bar equipment behind the bar. The operator properly stored the spray chemical. Corrected On-Site
  • 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 milk held for more than 24 hours with no date mark in the server area.
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed raw beef without date of when removed from the freezer. The operator placed a correct date mark on the beef. Corrected On-Site
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packaged beef missing date and time markings. The operator stated the beef was packaged less than 48 hours prior to. The operator removed the beef from the packaging. Corrected On-Site

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8519874

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the high temperature dishmachine.
  • 16-55-4:Basic - Dishmachine behind the bar not sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The operator will utilize the dishmachine in the kitchen. **Corrective Action Taken**
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. The operator properly stored the employee food. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice behind the bar. The operator properly stored the ice scoop. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sinks used by food employees in the prep area. The operator was emailed handwashing signs. **Corrective Action Taken**
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels in the dish area. The operator provided a trash can at the hand sink. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in the prep area. The operator properly stored the wet wiping cloth. Corrected On-Site
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. The operator discarded the brush. Corrected On-Site

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8366655

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a reach in cooler on the cook line. The operator discarded the beverage. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating a french fry on the cook line.
  • 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 an employee cell phone stored on a shelf above a reach in cooler on the cook line. The operator properly stored the cell phone. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed a container of flour stored on the floor of the dry storage area. The operator properly stored the container. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the holder for the soda gun at the bar wait station soiled with a slime like substance. The operator removed the holder for cleaning. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces in the stand up cooler at the salad station. The operator properly stored the raw tuna. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee place a dirty plate in the dish area then come back to the cook line and handle a clean mixing bowl without changing gloves. Educated the employee on proper handwashing procedures.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna dip marked 9/21 that exceeds 7 days after preparation in the walk in cooler near the three compartment sink. The operator discarded the tuna dip. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (54F - Cold Holding); coleslaw (52F - Cold Holding) in the cold holding it on the front line. Observed the unit was unplugged. The operator stated the above items were within a safe temperature approximately 2 hours prior during temperatures checks. The operator moved the items to another cooler for proper cold holding. **Corrective Action Taken**
  • 02C-01-5:High Priority - Tuna dip marked 9/21 that exceeds 7 days after preparation in the walk in cooler near the three compartment sink. The operator discarded the tuna dip. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink on the cook line blocked with a rolling cart. The operator removed the cart making the sink accessible. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped into the handwashing sink behind the bar. Repeat Violation
  • 02C-02-5:Intermediate - Meatloaf prepared onsite and held more than 24 hours not properly date marked. The operator stated the meatloaf has been held for 2 days. The operator date marked the meatloaf. Corrected On-Site Repeat Violation