Tony's Chicago Beef Company Southside
1856 Tamiami Trl, Venice, FL 34293 · Permanent Food Service · License 6800191
What drove the grade
Evidence of mop/cleaning wastewater dumped onto ground.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 high priority (no follow-up needed), 5 basic-11
- Safety score89
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 16, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
Observed evidence that mop water is dumped on ground outside back kitchen door, which was confirmed by manager on duty at time of inspection Kenvin Reale.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment stored in back dry storage area.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed pan of hot dogs defrosting on kitchen counter. Employee stated hot dogs had been removed from reach-in freezer 1 hour prior then moved them to cooks line reach-in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn, gaskets on 1st reach-in cooler to the right of kitchen entrance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed floor soiled door tracks on 1st reach-in cooler to right of kitchen entrance.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed small crack in top right wall of rear storage room.
Objectionable odors in bathroom or other areas of the establishment.
Observed slice ham heavy odor of sewer gas coming from floor drain at end of cooks line and radiating throughout kitchen.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.