G Boys Philly Cheesesteaks
321 Jacaranda Blvd, Venice, FL 34292 · Permanent Food Service · License 6805677
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection4 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 3, 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 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken (49°F - Cold Holding); raw bacon (55°F - Cold Holding); block cheese (51°F - Cold Holding); marinara sauce (49°F - Cold Holding); fresh garlic aioli (50°F - Cold Holding); cut lettuce (51°F - Cold Holding) in the walk in cooler. The operator stated a temperature check was conducted approximately 3 hours prior to inspection. The operator iced down all potentially hazardous foods.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked onions (77°F - Hot Holding) on the cook line. The operator stated the onions were cooked approximately 30 minutes prior to inspection. The operator placed the onions in the cooler for cold holding.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed a spray bottle containing sanitizer stored on a food prep table near raw philly meat. The operator properly stored the spray sanitizer.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed quaternary wiping cloth solution exceeded 500ppm. The operator diluted the solution to 200ppm.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed raw philly meat prepared and held overnight with no date mark.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed the handwashing sink near the three compartment sink blocked by a fan. The operator moved the fan allowing access to the hand sink.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed an employee candy bar stored with food for the public in the reach in cooler across from the grill.
Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
Observed clean metal hotel pans dried with paper towels after sanitizing.
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 multiple employee personal belongings stored near packaged foods and clean equipment in the kitchen. The operator properly stored the personal belongings.
Fixed on the spot
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.