The Club at Venetian Bay
63 N Airport Rd, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7406808
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection4 high priority, 5 intermediate, 2 basic-41
- Extension granted on Sep 24Counts in full until a follow-up finds the problems fixed-3
- Safety score56
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 visitSep 24, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Tcs top of sauté cooler 39-41°F On ice, edamame 36°F, cut approximately 4 hours prior tomatoes 43-58°F, blue cheese 41°F, underneath temps 40-43°F No tcs in dessert cooler. Advised to ice cooler more fully.
More time given
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
More time given
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. credit card fee not on the menu
More time given
- First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 1 #10 can sauerkraut
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Boiled eggs 9/14 Corned salsa 9/14, 9/14 Bacon jam 8/28, pork 9/11
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Blue cheese olives in the bar 60°F after being returned to refrigeration - cooler next to the grill: Tomatoes 51fF, blue cheese 45°F, cooked beef 44°F. Rechecked 30 minutes later, tomatoes 51°F, blue cheese 50°F. See stop sale for tomatoes - Cooler across from the fryers: onion jam 46°F, steak 46°F - cheesecake 48°F in dessert cooler overnight. See stop sale
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Ahi tuna bowl
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used to fill 1/6 pan
No soap provided at handwash sink.
Liquid solution inside soap dispenser at waitstation does not lather/ not soap
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. credit card fee not on the menu
Basic2
Code 21, Wiping cloths and linens: Spray quaternary ammonium compound sanitizing solution not at proper minimum strength.
0 ppm corrected to 200 ppm quat
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Bar
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.