L'Olive

1262 Jacaranda Blvd, Venice, FL 34292 · Permanent Food Service · License 6805485

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 8 basic
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Oct222026

Routine inspection

12 violations found

First visitOct 22, 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.
12 violations found:
- 3 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed one package of raw salmon inside ROP thawed in reach in cooler. Operator discarded the raw salmon during inspection.
  Fixed on the spot
- Code 03, Food out of temperature: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  See stop sale. Observed one package of raw salmon inside ROP thawed in reach in cooler. Operator discarded the raw salmon during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed a carton of raw shell eggs on top of butter and sour cream containers inside WIC. Operator properly stored the raw shell eggs.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed spoon inside handwashing sink next to the coffee machine. Operator removed the spoon from handwash sink.
  Fixed on the spot
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed seasoning container and bottle of vinaigrette with no labels next to the salad station.
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Observed ice scoop facing down on top of the soda machine tray dispenser. Operator The operator properly stored the ice cup during inspection.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Observed tong hanging on the oven door handle in the kitchen area. Operator properly stored the tong.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee handling food with no hair restraint on the cook line. Employee puts on hair restraint during inspection.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wet wiping cloth underneath cutting board on prep table in the kitchen area. Operator removed the wet wiping cloth during inspection.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed clean metal food containers not properly air dried by the 3 cs.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed walk in cooler floor soiled underneath shelves.
- 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 perfume bottle on top of shelf near the salad station and mobile phone on top of prep table in the kitchen area.
  Fixed on the spot
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.