Chaz 51 Steakhouse
Last inspected: Jan 23, 2026
47
Score
Going back to 2022, Chaz 51 Steakhouse has eight inspections in the public record. Inspectors last stopped by on Jan 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The most common issue across all inspections has been “ready-to-eat”, showing up three times.
Chaz 51 Steakhouse's latest score of 47 falls below the Venice average of 79. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Jan 23, 2026
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
47
Mar 18, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
37
Nov 6, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook remove hat and wipe head with gloved hand without changing glove or washing hands on two occasions.
12A-10-4
Intermediate - No soap provided at handwash sink by ice machine. Observed operator correct issue to meet standards for inspection.
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercial reduced oxygen packed fish in walk-in-cooler not opened or removed from packaging. Observed operator correct issue to meet standards for inspection. **Corrected On-Site**
06-09-1
Basic - Food from delivery on 11-5-24 still stored on floor in walk-in-freezer.
08B-38-4
61
Feb 13, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - 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 chlorine sanitizer at dishwasher machine at 000 parts per million. Operator replace chlorine sanitizer bucket and retested at 100 parts per million. **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in reach-in cooler at cooks line. Observed employee arrange items for proper storage. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Observed operator mark the appropriately on rice. **Corrected On-Site**
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses. Employee remove tongue from door. **Corrected On-Site**
10-20-4
Basic - Floor soiled/has accumulation of debris. Observed floor under dishwasher machine and surrounding area, soiled with buildup of food debris.
36-73-4
Basic - Old food stuck to clean dishware/utensils. Observed old food stuck to clean plastic container at clean dish rack. Operator placed soiled container in 3 compartment sink to be washed. **Corrective Action Taken**
16-48-4
58
Dec 27, 2023
Routine - Food
No violations found.
100
Oct 18, 2023
Routine - Food
2 critical violations. 8 major violations. 3 minor violations.
View 13 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed wait staff handling soiled dishes then pick up and serve plated. **Warning**
12A-02-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe hand on soiled apron then hand clean plates. **Warning**
12A-28-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide Time as a Control sheet use for butter cups at wait station. **Warning**
03F-10-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. **Corrective Action Taken** **Warning**
11-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
11-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with old food debris. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operater Employee Health Agreement **Corrective Action Taken** **Warning**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on shelf at cooks line. **Warning**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop container of 69F standing water. Observed operator remove scoop and wash then put into dry pan. **Corrected On-Site** **Warning**
10-07-4
Basic - Observed knife stored in leather sheath at cooks line. Observed employee remove knife from sheath and clean knife for use then removed sheath from use. **Corrected On-Site** **Warning**
14-55-4
29
Mar 20, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw beef place on top of soda cans in Walk-in cooler. Observed employee move raw beef to proper storage. **Corrected On-Site**
08A-11-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef steaks and burger patties over shrimp, scallops an$ fish in tall reach-in cooler at end of cooks line.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed braw shell eggs over cooked beef in Walk-in cooler. Observed employee move cooked beef to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - 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 sliced cheese in Walk-in cooler prepared more then 24 hours prior as per employee statement not date marked.
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bread pudding and cream brulee at salad station reach-in cooler prepared onsite more then 24hours prior as per employee statement not date marked. Repeat 11-08-22 **Repeat Violation**
02C-02-5
Basic - Wiping cloth sanitizing solution stored on the floor at cooks line. Observed employees place buckets in buckets. **Corrected On-Site**
21-38-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle plastic containers used as scoops in panko bread crumbs and sugar.
14-01-5
Basic - Food stored on floor. Observed cases of assorted food on floor in Walk-in freezer.
08B-38-4
Basic - Observed blue cutting board at cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open can of employee soda in Walk-in cooler on shelf above food. Observed employee remove soda can. **Corrected On-Site**
12B-13-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed buckets of sanitizer on shelf at cooks line next to grill and on counter at wait staff side of cooks line. Observed employee remove sanitizer buckets for proper storage. **Corrected On-Site**
21-44-1
39
Nov 8, 2022
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Vacuum breaker missing at hose splitter added to hose bibb at mop sink.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table with build of food debris. Observed operator removed can opener to dishwasher and cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at dishwasher area with pitcher and strainer in it. Observed employee remove items from sink. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp skewers, beef Wellington and bacon wrapped scallops prepared onsite more then 24hours prior as per employee statement not date marked.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on cooks line. Observed operator have employees remove beverages. **Corrected On-Site**
12B-07-4
61
Frequently Asked Questions
When was Chaz 51 Steakhouse last inspected?
The most recent health inspection at Chaz 51 Steakhouse on file is from Jan 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Chaz 51 Steakhouse?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Chaz 51 Steakhouse.
How does Chaz 51 Steakhouse compare to other restaurants in Venice?
Chaz 51 Steakhouse most recently scored 47 out of 100, which is lower than the Venice average of 79.
Has Chaz 51 Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Chaz 51 Steakhouse have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Chaz 51 Steakhouse means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Chaz 51 Steakhouse inspected?
Based on the inspection history on file, Chaz 51 Steakhouse is inspected around two times per year on average.
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