Food + Beer

301 S Tamiami Trl, Venice, FL 34285 · Permanent Food Service · License 6806012

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 routine inspection
1 high priority (no follow-up needed), 4 intermediate, 13 basic (1 repeat); basic violations cost 12 at most
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Sep252026

Routine inspection

18 violations found

First visitSep 25, 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.
18 violations found:
- 1 High priority
- 4 Intermediate
- 13 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 8-6oz portions of reduced oxygen packing salmon in walk-in cooler completely defrosted. Operator voluntarily disposed of all above items.
Intermediate4
- Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting boards at cooks line and expo line soiled and worn. Observed inside tops of door and gaskets of make table coolers at cooks line soiled.
- 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.
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed expired training for: Julia Raczka Nicole Werden
Basic13
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed 8-6oz portions of reduced oxygen packing salmon in walk-in cooler completely defrosted. Operator voluntarily disposed of all above items.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with soiled clothing while preparing food.
  Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Walk-in cooler shelves with rust that has pitted the surface.
  Repeat from last inspection 5-29-26
  Repeat violation
  Food storage container at clean pan rack cracked and broken.
  Duct tape used to repair nonfood-contact surface.
  Observed duct tape used to repair reach-in chest freezer door.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on exterior of warewashing machine.
- 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: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed shelves used for dry storage items at end of cooks line heavily rusted and soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting at dishwasher area clean pan rack.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled and accumulation of debris under and around equipment at cooks line heavily
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.