Viento Kitchen & Bar
4711 Gulf of Mexico Dr, Longboat Key, FL 34228 · Permanent Food Service · License 5105760
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection5 high priority (1 fixed by the Aug 25 follow-up, 4 fixed on the spot), 2 intermediate, 4 basic-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed commercially reduced oxygen packaged fish partially thawed without removing them from their packaging. Operator willingly disposed of their products.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on the back server area with ice: Butter chips (68°F - Cold Holding); Cream cheese (69°F - Cold Holding) Operator stated they were out for approximately 2hrs. Operator placed them in a cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on the cook line: Tomatoes (87°F - Hot Holding) Operator stated they were kept out for approximately 1hr and are thrown out after 4hrs. Operator added the tomatoes to their time as a public health control plan.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/ towel used as liner for food container.
Observed non food grade towels used as liner for shrimp. Operator removed the towels.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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 their bar dish machine at 0ppm chlorine. Operator called a serviceman and had the employees take the dishes to the kitchen..
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed their oyster tags not marked for their special event raw bar.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Observed no device used to ensure their high temp dish machine.
Basic4
Code 06, Food properly thawed: 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.
See stop sale. Observed commercially reduced oxygen packaged fish partially thawed without removing them from their packaging. Operator willingly disposed of their products.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cases of food stored on their floor of the walk in freezer and the front area. Operator placed them off the ground.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observe their sanitizer buckets at 0ppm quaternary. Operator remade them to 100ppm chlorine.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee personal items stored on top of a box of clean fryer oil. Operator removed the items.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.