Hotel Venezia a Ramada Hotel
425 US 41 Bypass N, Venice, FL 34285 · Permanent Food Service · License 6805375
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection4 intermediate, 6 basic (2 repeats)-20
- Violations at the Aug 7 complaint check1 high priority (fixed on the spot), 1 basic; 2 also cited at the Jul 31 routine inspection and counted there-4
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitAug 7, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs over quarts of cream. Operator corrected above issues to meet inspection standards.
Fixed on the spot
Basic3
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed unsealed concrete floor throughout kitchen as paint has been worn off. Repeat from last inspection 7-31-26
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed buildup of dust on fans in walk-in cooler at back of kitchen.
Floor soiled/has accumulation of debris.
Observed floors throughout kitchen heavily soiled in all walk path and working areas. Repeat from last inspection 7-31-26
Repeat violation
Earlier inspections 1
B81Routine inspection10 violations No follow-up needed
- First visitJul 31, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked meat and pasta Employee stated the above items had been prepare onsite more than 24 hours prior.
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 deli meats and commercial cheese in walk-in coolers employee stated the commercial items listed above had been opened more than 24 hours prior.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime. so sorry I'm cutting boards at cook line pizza area.
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed flour in in dry storage room with cracked lid.
Ice buildup in reach-in freezers at cooks line.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Observed ovens and cook line equipment with heavy, grease buildup and food debris.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed unsealed concrete flooring in multiple areas throughout kitchen as paint is worn off. Repeat from last inspection 6 a¿¿ 2a¿¿26.
Repeat violation
Floor area(s) covered with standing water.
Observed large accumulation, upstanding water, and spilled ice on floor by ice machine at back of kitchen.
Floor soiled/has accumulation of debris.
Observed accumulation of food debris grease buildup on floor behind equipment at cooks line and heavy soil buildup in main walk path areas
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Observed fire exit at back of kitchen blocked by garbage bin and excess cardboard boxes.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.