Perkins Restaurant

1331 S 41 Bypass, Venice, FL 34292 · Permanent Food Service · License 6802148

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Dented/rusted cans present.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 routine inspection
5 high priority (fixed on the spot), 1 intermediate, 7 basic (1 repeat)
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Oct302026

Routine inspection

13 violations found

First visitOct 30, 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.
13 violations found:
- 5 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed 1 #10 can of cut green beans dented at seam stored in the dry storage room. Operator segregated the dented can for return.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed butter in the main cook line at 57°F - Cold holding. Operator voluntarily removed the butter and discarded during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw ground meat stored in the walk in cooler on top of raw sirloin steaks and sirloin tips. Operator properly stored the raw foods.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee wearing gloves touching face and handling clean dishware without changing gloves and washing hands. Observed employee wearing gloves touching pants and handling clean dishware without changing gloves and washing hands. Discussed proper handwashing procedures with operator.
  Fixed on the spot
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee cracking raw shell eggs then handling clean dishware without changing gloves and washing hands. Discussed proper handwashing procedures with operator.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwash sink on cook line blocked by a fan.
Basic7
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed unwashed mushrooms over cut tomatoes in the walk in cooler.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed in-use utensils in standing water at 77°F in the dessert service station.
  In-use tongs stored on equipment door handle between uses.
  Observed tongs in the cook line hanging on the fryer handle.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in freezer gaskets and interior soiled with food debris in the main cook line.
- Code 33, Garbage and refuse: Open dumpster lid.
  Observed establishment dumpster lid open.
  Grease on the ground and/or pad around grease receptacle.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Observed ceiling tiles missing in the hot water heater closet.
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.