Coach's Bar and Grill Venice

124 W Venice Ave, Venice, FL 34285 · Permanent Food Service · License 6805546

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.High priority · fixed by the Oct 12 follow-up · 27 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
3 high priority (fixed by the Oct 12 follow-up), 7 intermediate (1 fixed on the spot), 18 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-39
Safety score61

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

Inspection history

1 inspection · 2 visits

Sep302026

Routine inspection

28 violations found · Inspector came back once

Follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 violations found:
- 3 High priority
- 7 Intermediate
- 18 Basic
What the inspector cited
High priority3
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed cook wiping hand on shirt while engaged in food preparation.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine quaternary ammonium 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 dishwasher machine at 000 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at cooks line.
Intermediate7
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting boards on cooks line worn and soiled.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed evidence of hand wash sink at end of cooks line used as dump sink.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand wash sinks at end of cooks line and by ice machine. Operator replaced paper towels.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - for outside beer cooler.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for line cooks, Tyler Davis, Hernaine Perez.
Basic18
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed working containers of spices no squeeze bottles of oil not labeled. Operator corrected above issues to meet inspection standards.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed bottom shelf of table at end of cooks line is not 6inches off floor and is used to store jugs of sauces.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils at waitstaff station.
- Code 13, Clean clothes, hair restraints, jewelry: Employees at with no hair restraint while engaging in food preparation.
  Observed the 2 on duty line cooks do not have any hair restraints.
- Code 14, Food-contact surfaces designed and maintained: Cutting boards at cooks line have cut marks and are no longer cleanable.
  Food storage container/container lid cracked or broken.
  Observed walls ceiling ice bucket at ice machine cracked and chipped.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Old food stuck to clean dishware/utensils.
  Observed cleaned casserole dish on dish rack with old food stuck to it.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed sanitizer bucket on counter next to utensils at waitstaff station. Operator moved sanitizer moved bucket for proper storage.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed inside of microwave at waitstaff station soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed cutting boards gaskets on reach-in cooler door at cooks line soiled.
  Buildup of food debris/soil residue on equipment door handles at cooks line.
- Code 24, Clean equipment storage and air drying: Utensils stored upright with the food-contact surface up at clean equipment rack.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No hand wash sign at bar hand wash sink.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vents throughout kitchen with heavy dust buildup.
- 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 phone on cooks line cutting boards gaskets.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.