Daiquiri Deck of Venice
300 W Venice Ave, Venice, FL 34285 · Permanent Food Service · License 6805404
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 high priority (fixed on the spot), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 20, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed pulled pork at cooks line 119°F hot holding Observed melted butter at cooks line 121°F hot holding Employee stated items had been placed on line 1 hour prior. Employee reheated items to 165°F in microwave and placed back on cooks line.
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 dishwasher machine at 000 parts per million chlorine sanitizer. Operator primed, and re-ran machine 3 time to correct situation retest it at 100 ppm chlorine sanitizer
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed working, squeeze bottles of oil and honey not labeled. Operator corrected above issues to meet inspection standards.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed Cajun spice at cook line with scoop handle in spice. Operator corrected above issues to meet inspection standards.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Observed utensils in 74°F water at cooks line.
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.