Canton Chinese Restaurant

101 Shamrock Blvd, Venice, FL 34293 · Permanent Food Service · License 6804019

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Sep 8, 2026

What drove the grade

Nonfood-grade bags used in direct contact with food in reach-in freezer.High priority, repeat · no follow-up needed · 20 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 complaint inspection
2 high priority (no follow-up needed, 1 repeat), 5 intermediate (1 fixed on the spot, 3 repeats), 14 basic (3 repeats); basic violations cost 12 at most
-37
Safety score63

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

Inspection history

1 inspection · 1 visit

Sep82026

Complaint inspection

21 violations found

First visitSep 8, 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.
21 violations found:
- 2 High priority
- 5 Intermediate
- 14 Basic
What the inspector cited
High priority2
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food in reach-in freezer.
  Repeat from last inspection 6-19-26
  Repeat violation
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment in back storage area between kitchen and walk-in cooler.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed multiple food items in walk-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior. Repeat from last inspection 6-19-26
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee was hands in 3 compartment sink.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Repeat from last inspection 6-19-26
  Repeat violation
- Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
  Observed operator has turned off water to hand wash sink in kitchen. Operator turned water back on at hand wash sink.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Repeat from last inspection 6-19-26
  Repeat violation
Basic14
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  Ice buildup in reach-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Repeat from last inspection 6-19-26
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed operator faucet at kitchen hand wash sink leaking. Repeat from last inspection 6-19-26
  Repeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Observed non working equipment and unnecessary items stored in back outside area.
- Code 35, Insects, rodents, pests and animals: Exterior door at back of kitchen and storage area has a gap at the threshold that opens to the outside.
  Outer openings not protected with self-closing doors.
  Repeat from last inspection 6-9-26
  Repeat violation
  Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
  Observed storage area at back of kitchen have multiple openings that do not protect area effectively.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Unsealed concrete floor in food storage area.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tiles in kitchen in disrepair.
  Observed several ceiling tile missing in kitchen.
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.