Cafe Venice
101 W Venice Ave, Venice, FL 34285 · Permanent Food Service · License 6805744
What drove the grade
No soap provided at handwash sink at end of cooks line.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection1 intermediate, 1 basic (1 repeat)-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink at end of cooks line.
Operator corrected above issues to meet inspection standards.
Basic1
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board at cooks line.
Repeat from last inspection. 5-19-26. Operator corrected above issues to meet inspection standards.
Fixed on the spotRepeat violation
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed hot water at hand wash sink on cooks line is still turned off.
More time given
At the first visit
Observed handwashing sink on cook line hot water shut off.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed white buckets and dishes and hand wash sink at dishwasher area.
More time given
At the first visit
Observed handwashing sink in dishwashing area blocked be white container.
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs stored on oven door handles
More time given
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board on cook line.
Observe what piping cloth under cutting board at cooks line
More time given
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.