Cormick's
Last inspected: Feb 6, 2026
41
Score
Public records show seven inspections at Cormick's stretching back to 2022. The latest inspection on file is from Feb 6, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Across the inspection history, “establishment has no written procedures for employees” is the issue that surfaces most often, recorded two times.
Cormick's latest score of 41 falls below the Venice average of 79. There are enough flags in the record to merit a second thought.
7
Inspections
2
Critical latest
3
Major latest
6
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed box of raw shrimp and raw ground pork in same pan in reach-in cooler.
08A-20-5
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 employee touch hair and head to redo head covering then engage in food preparation without washing hands.
12A-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
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. No copies of Employee health agreement available at time of inspection. Printed copies for operator and operator completed forms. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, sauces meats all Employee stated the above items had been prepare onsite more than 24 hours prior.
02C-02-5
Basic - Food stored on floor. Observed case of food including cornstarch, oil and produce store on floor at time of inspection.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and wall.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No copy of latest inspection report available. Repeat from last inspection. 11-22-24 **Repeat Violation**
51-18-6
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed odor coming from under dishwasher area by grease trap.
36-64-5
Basic - Equipment in poor repair. Observed lid cover on floor grease trap under dishwasher area not sealed properly with open gaps visible.
14-11-5
41
Nov 22, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Plumbing Maintained; Sewage Disposal
FL-51
55
Jul 24, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Dec 5, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator handling lettuce, sliced tomatoes and rolls bare handed.
09-01-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
11-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty sautee pans in hand wash sink. Observed operator remove pans. Repeat 8-11-23. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Working containers of food removed from original container not identified by common name. Observed working bottles and containers of oil, soy sauce, vinegar water mix, sugar and flour not labeled.
02D-01-5
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Employee with no hair restraint while engaging in food preparation. Repeat 8-11-23 **Repeat Violation**
13-03-4
55
Aug 11, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
37
Mar 3, 2023
Routine - Food
2 major violations.
View 2 violations
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 Employee Health Agreement **Corrective Action Taken**
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 **Corrective Action Taken**
11-27-4
82
Oct 18, 2022
Routine - Food
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Frequently Asked Questions
When was Cormick's last inspected?
The most recent health inspection at Cormick's on file is from Feb 6, 2026. The public record contains seven inspections in total.
What is the most common violation at Cormick's?
Across the inspection record, “establishment has no written procedures for employees” has been cited two times, more than any other issue at Cormick's.
How does Cormick's compare to other restaurants in Venice?
Cormick's most recently scored 41 out of 100, which is lower than the Venice average of 79.
Has Cormick's inspection record improved over time?
Results have been roughly steady. Inspections at Cormick's have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cormick's 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 Cormick's inspected?
Based on the inspection history on file, Cormick's is inspected around two times per year on average.
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