Venise Caribean Cuisine

6120-6122 SW 7th Street, Margate, FL 33068 · Permanent Food Service · License 1624479

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Jul 21, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
6 high priority (4 fixed on the spot, 1 repeat), 5 basic (2 repeats)
-33
Administrative complaint on Jul 21
Counts in full until a follow-up finds the problems fixed
-20
Safety score47

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul212026

Routine inspection

11 violations found

First visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 6 High priority
- 5 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. At cook line , low boy cooler -cooked turkey (58°F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line , low boy cooler -cooked turkey (58°F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale .
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach in cold tech cooler , raw chicken stored over plantains . Operator removed chicken to the lower shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Observed in kitchen , operator talking on her cell phone then washes her hands without soap and continues to engage in food preparation . Manager instructed employee to wash hands with soap .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed in reach in two door cooler in kitchen, dough stored in printed to go bags. Operator removed and placed in food grade bags.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed operator washing and rinsing dishes but not sanitizing. Advised manager to set up triple sink and sanitize dishes. Triple sink was set up reading 200 ppm quaternary during the inspection. Operator sanitized dishes
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Reach in cold tech cooler , cooked beef , cooked pasta , cooked chicken , cooked plantains stored uncovered. Operator covered during the inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  White cutting board on chest freezer in kitchen.
  Repeat violation
  Walk-in cooler shelves with rust that has pitted the surface.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Pipe under handwashing sink in kitchen .
  Standing water in bottom of reach-in-cooler.
  Reach in cold tech two door cooler in kitchen.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.