Chaz 51 Steakhouse

549-553 US Hwy 41 Bypass N Unit 22-24, Venice, FL 34285 · Permanent Food Service · License 6805944

A
Grade A
Safety score 95 of 100
Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Food storage container/container lid cracked or broken.Basic · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 23 routine inspection
    5 basic
    -5
  • Safety score95

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitSep 23, 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.

    5 violations found:

    • 5 Basic
    What the inspector cited

    Basic5

    • Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.

      Observed cracked plastic picture at dishwasher area on clean shelf rack. Operator removed cracked pitcher from use..

    • Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning a clean pan shelf by dishwasher area.

    • Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

      Observed pan with sanitizer solution in it and wet, wiping cloths on cooks line alongside container of melted margarine and herb oils. Employee moved pan to bottom shelf of cooks line for proper storage.

      Fixed on the spot

    • Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler shelves have accumulation of soil residues.

    • Code 36, Floors, walls, ceilings and ventilation: Observed section of unsealed concrete floor in food preparation, food storage, warewashing areas.

    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.

Most cited

Food-contact surfaces designed and maintained1
Dishwashing facilities and test kits1
Wiping cloths and linens1
Food-contact surfaces clean and sanitized1
Floors, walls, ceilings and ventilation1