The Dugout Cafe
789 US Hwy 41 Byp, Venice, FL 34285 · Permanent Food Service · License 6803473
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection2 high priority (1 fixed by the Aug 25 follow-up, 1 fixed on the spot), 2 intermediate, 4 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed chemical spray bottle on front waitstaff station counter next to clean silverware. Operator corrected above issues to meet inspection standards.
Fixed on the spot
Intermediate2
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 all food not properly marked with numerical date only marked with weekday.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled at waitstaff station side of cooks line.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on prep table.
Operator corrected above issues to meet inspection standards.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Utensils at cooks line stored upright with the food-contact surface up.
Observed silverware at front counter stored food-contact surface upright.
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
Observed coffee filters at front counter area not covered pr protected.
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.