Joey D's
750 US 41 Bypass North, Venice, FL 34285 · Permanent Food Service · License 6805829
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 repeat), 2 basic-15
- Safety score85
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 visitAug 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 replaced empty sanitizer bucket and retested at 100ppm
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed 4 reduce oxygen packed cooked chicken breast in walk-in cooler not properly labeled. Operator stated chicken was prepared 4 days prior. Oper does not have a HACCP plan. Operator voluntarily disposed of chicken.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink by dishwasher area.
Repeat from last inspection 2-4-26
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled chemical spray bottle at dishwasher area. Operator corrected above issues to meet inspection standards.
Basic2
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed 4 reduce oxygen packed cooked chicken breast in walk-in cooler not properly labeled. Operator stated chicken was prepared 4 days prior. Operator voluntarily disposed of chicken.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of unused oven at stove on cooks line dirty with food debris and black substance buildup.
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.