Norma Jean Sport's Bar and Grill

1635 US 41 Bypass S, Venice, FL 34293 · Permanent Food Service · License 6804790

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed on the spot · 23 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
4 high priority (1 fixed by the Sep 23 follow-up, 3 fixed on the spot, 2 repeats), 7 intermediate, 13 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-46
Safety score54

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

Inspection history

1 inspection · 2 visits

Sep222026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 8 Basic
What was still cited
Basic8
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  Observed wooden shelves in beer, walk-in cooler have not currently been sealed.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  Observe reached in freezer at back of kitchen as rusty shelves with pitting and chipping observed.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed clean pans on shelf above three compartment sink currently still have all labels stuck to them.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice machine in back of kitchen hallway, currently still has mold like substance on deflector plate.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Floor tiles missing and/or in disrepair.
  Observed floor and door entrance on walk-in cooler is still in disrepair.
  More time given
  Hole in or other damage to wall.
  Observed holes in wall near the floor to the right of ice machine located next to office are still present and have not been repaired.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tiles in kitchen area and bar area with signs of water damage and in disrepair at time of inspection.
  More time given
Official report, on the Florida DBPR website
First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 4 High priority
- 7 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed portion cups of the following items in ice spin cart at waitress station out of temperature: Sour cream 67°F, 25 portions Blue cheese dressing 68°F, 25 portions Horseradish cocktail sauce 65°F, 12 portions Ranch dressing 66°F, half gallon Thousand Island dressing 66°F, 20 portions Operator voluntarily disposed of above items. Repeat from last inspection 5-29-26
  Fixed on the spotRepeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed portion cups of the following items in ice spin cart at waitress station out of temperature: Sour cream 67°F, 25 portions Blue cheese dressing 68°F, 25 portions Horseradish cocktail sauce 65°F, 12 portions Ranch dressing 66°F, half gallon Thousand Island dressing 66°F, 20 portions Operator voluntarily disposed of above items. Repeat from last inspection 5-29-26
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs in walk-in cooler over sliced vegetables and unwashed vegetables. Observed in reaching freezer at back of kitchen raw chicken over packages of mozzarella cheese. Operator moved items for proper storage.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed can of raid bug spray on shelf at utility area by hot water heater.
Intermediate7
- 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 containers of chili, meatballs, cut and prepared chicken, and prepared meats in walking freezer and reaching cooler all 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 packages of commercially, processed cheese and meats in walk-in cooler and reaching cooler employee stated the commercial items listed above had been opened more than 24 hours prior.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed cook wash hands in prep sink at food preparation area but cooks line.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed reaching cooler in back of kitchen, hallway, has soiled, gaskets, and bottom of cooler is soiled.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand wash sink at dishwasher area with gallon jug of soap in sink. Observed hand wash sink in prepper area across from cook line with small reaching cooler, walking access to hand sink.
Basic13
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Observed tongs at char grill stored hanging on edge of garage can. Operator removed tongs from use and sent to dishwasher area to be cleaned.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Operator corrected above issues to meet inspection standards.
  In-use tongs stored on hand wash sink between uses.
  Operator removed tongs from use and sent to dishwasher area to be washed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  Observed wooden shelves in walk-in beer cooler not sealed.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed reach in freezer in back of kitchen area has rusty shelving that is chipped.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old labels stuck to pans on clean pan shelf at dishwasher area.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observe ice machine in back kitchen with buildup of mold like substance on interior of machine.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 3 dead roaches in kitchen behind reach-in cooler and oven in food preparation area by cooks line. Observed 1 dead roaches at bar area on floor under ice bin. Observed operator sweep up dead roaches.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed concrete floor in hallway leading to back of kitchen next to walk-in cooler and mop sink area is no longer sealed and bear concrete exposed.
  Cove molding at floor/wall juncture broken/missing at prep area by cooks line.
  Floor tiles missing and/or in disrepair.
  Observed floor at entrance of walk-in cooler in disrepair.
  Hole in or other damage to wall.
  Observed holes in wall by ice machine next to office.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tiles in kitchen area and bar area with signs of water damage and in disrepair.
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

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.
Stop sale: An order that the food can’t be sold or served.