Suncoast Cafe
400 Airport Ave E, Venice, FL 34285 · Permanent Food Service · License 6804488
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 repeats), 8 basic (3 repeats)-28
- Safety score72
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 visitSep 11, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw shell eggs over unwashed mushrooms and tomatoes in reach-in cooler in storage area. Operator moved eggs for proper storage.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb outside to right of back door.
Intermediate3
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 beef, marinated chicken, gravy, and rice in reach-in coolers not date marked. Employee stated the above items had been prepare onsite more than 24 hours prior. Repeat from last inspection 5-20-26
Repeat violation
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 commercially processed slice cheese and ham in reach-in cooler. 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.
Repeat from last inspection 5-20-26
Repeat violation
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed beef defrosting in sink without running water. Repeat from last inspection 5-20-26
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed handle torn gasket on reach-in cooler in storage area.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Repeat from last inspection 5-20-26.
Code 22, Food-contact surfaces clean and sanitized: Observed reach-in cooler at storage area by mop sink has. shelves that have accumulation of soil residues.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall by mop sink.
Ceiling vents soiled with accumulated dust.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed ceiling tiles in storage area are not smooth and easily cleanable. Repeat from last inspection 5-20-26
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat from last inspection 5-20-26
Repeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.