Daiquiri Deck of Venice
Last inspected: Nov 18, 2025
95
Score
The health department has logged 12 inspections at Daiquiri Deck of Venice, the earliest from 2022. The latest inspection on file is from Nov 18, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded six times.
Compared to the broader Venice restaurant scene, where the average is 79, this is a stronger showing. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface in walk-in cooler at end of cooks line. **Warning** - From follow-up inspection 2025-11-18: Observed walk-in cooler shelves are rusted and pitted **Time Extended**
14-33-4
95
Nov 10, 2025
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed case of 2 dozen raw shell oysters in walk-in cooler missing tag. Operator voluntarily disposed of all above items. **Corrected On-Site** **Warning**
01B-13-4
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 dishwasher machine at 25ppm chlorine sanitizer after 3 attempts. 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. Repeat 12-19-24 **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray at bar area over plastic food picks. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date of item served. **Warning**
01C-03-4
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 cold cuts and sliced cheese employee stated the commercial items listed above had been opened more than 24 hours prior, then proceeded to date items properly to meet standards of inspection. **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed floor build soda gun nozzle at bar with mold-like substance. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by fry station. Rep 12-19-24 **Repeat Violation** **Warning**
31B-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed case of 2 dozen raw shell oysters in walk-in cooler missing tag. Operator voluntarily disposed of all above items. **Corrected On-Site** **Warning**
01C-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cups used as scoops in spice mix at cooks line. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling vents over ice machine soiled with accumulated dust. Operator corrected above issues to meet inspection standards. **Warning**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pans hanging at 3 compartment sink under hand soap dispenser. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
24-07-4
Basic - Current Hotel and Restaurant license not displayed. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
50-09-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface in walk-in cooler at end of cooks line. **Warning**
14-33-4
29
Dec 19, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter at cooks line by flattop grill 105F. Cook moved butter to double boiler on grill. **Corrective Action Taken**
03B-01-6
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 dishwasher machine chlorine sanitizer at 000 parts per million. Employee fixed hose on machine and retested at 50 parts per million. **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of bar. Repeat 7-24-24 **Repeat Violation**
31B-02-4
Intermediate - Nonfood-grade basting brush used in food in liquid margarine by panini grill.
14-14-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 7-24-24 **Repeat Violation**
22-20-5
55
Jul 25, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Jul 24, 2024
Routine - Food
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce for kids Mac and cheese at 127F and taco meat at 119F on steam well at cooks line. Employee reheated items. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items at wait staff side of cooks line out of temperature butter 51F, sour cream 45F, coleslaw 51F, cut melon 50F. Employee stated item had been out of walk-in-cooler for 3.5. The employee returned items to walk-in-cooler. repeat 2-12-24 **Corrective Action Taken** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of egg and milk batter over box of bread rolls in walk-in-cooler. Observed operator correct issue to meet standards for inspection. **Corrected On-Site**
08A-05-6
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.
11-04-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by dumpster area.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cooks line by fry station.
31B-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Email operator copy of oyster consumer advisory and observed operator print and post sign. **Corrected On-Site**
02A-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cuban sandwiches in reach-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Observed operator correct issue to meet standards for inspection. Repeat 2-12-24 **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Obs vent over ice machine and end of cooks line with buildup of dust.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food storage container and ice buckets cracked or broken. Observed removed items from use. **Corrected On-Site**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 105F. Observed operator correct issue to meet standards for inspection.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees at end of cooks line by fry station.
31B-04-4
Basic - Old food stuck to clean on plastic containers at dishwasher area.
16-48-4
Basic - Old labels stuck to food containers after cleaning at dishwasher area.
16-46-4
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
21
Feb 12, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe the following items at wait station service counter at cook line. coleslaw (54F - Cold Holding); sour cream (51F - Cold Holding). Countertop cooling unit containing items was not turned on. Employee stated items have been removed from walking cooler one hour prior. Operator and return them to cooler. **Corrective Action Taken**
03A-02-5
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.
11-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
11-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pan of cooked chicken in cooler draws at cooks line and cut fish in reach-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Observed operator on all items appropriately. **Corrected On-Site**
02C-02-5
Basic - Employee personal items at dry storage room and wait station by office, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Repeat 10-20-23. Observed operator remove personal items from areas. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on wait staff side of cook line on shelf above food and equipment. Repeat 10-20- 2023. Observe operator remove beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
58
Dec 20, 2023
Routine - Food
No violations found.
100
Oct 20, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment is salt curing raw salmon for use in salmon poke bowl which is not identified on menu as a raw product. **Warning**
02B-02-5
Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Observed establishment is salt curing raw salmon for use in salmon poke bowl **Warning**
03G-41-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage at wait station by soda in kitchen. Observed operator remove beverage. Repeat 5-15-23 **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags over assorted condiments at wait station in back kitchen. **Warning**
40-06-5
74
May 15, 2023
Complaint Full
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg batter for breaded fried foods on cooks line at fry station(72F - Cold Holding. Operator stated it had been out since 11am this morning. Observed operator voluntarily dispose of egg batter.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed multiple bottles of chemical cleaner on counter and on top of coffee machine and soda machine at wait station near office.
41-10-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shrimp then grab bin of cut greens sitting on counter, by the inside edge. Observed operator voluntarily dispose of cut greens.
12A-12-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed egg batter for breaded fried foods on cooks line at fry station(72F - Cold Holding. Operator stated it had been out since 11am this morning. Observed operator voluntarily dispose of egg batter.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep area soiled with food debris.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at end of bar. Observed operator have towels replaced. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages and food on shelf above food and single service items at wait staff area across from coffee machine. Repeat 3-10-23 **Repeat Violation**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen by dish washing area. Repeat 3-10-23 **Repeat Violation**
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at end of cooks line by fry station soiled inside and on handle.
22-08-4
35
Mar 10, 2023
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw coconut shrimp over jugs of salad dressing in Walk-in cooler at end of cooks line.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed nozzle of daiquiri machines with mold-like substance. Observed employee clean all nozzles. **Corrected On-Site**
22-02-4
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. Observed operator has employee health agreement but none are signed.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen. Repeat 12-12-22 **Repeat Violation**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Repeat 12-12-22. Observed operator print and hand license **Corrected On-Site** **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on cooks line. Observed operator remove all beverages. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoses for daiquiri machines in equipment rooms behind machines with mold-like substance and slime buildup.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover on bottom of prep table at end of cooks line.
14-20-4
55
Dec 12, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 12 quarts of chicken wing in reach-in cooler make table by fryer being held at 78F employee stated they were prepared the night before. Observed operator voluntarily dispose of chicken. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 12 quarts of chicken wing in reach-in cooler make table by fryer being held at 78F employee stated they were prepared the night before. Observed operator voluntarily dispose of chicken. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter on cooks line being held at 105F. Employee state butter hand only been out for 1 hour. Observed employee set up butter in double boiler pan an put on stove and heat to 142F. Repeat 7-22-22. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand sink at bar as dump sink for ice.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at bar and hand sink by fryer station.Observed operator replace paper towels. **Corrected On-Site**
31B-02-4
Basic - Cardboard used to line food-contact shelves in bottom of Reach-in-freezer on cooks line. Observed employee remove cardboard.Repeat 7-22-22. **Corrected On-Site** **Repeat Violation**
14-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.Repeat 7-22-22 **Repeat Violation**
22-20-5
Basic - Old labels stuck to food containers after cleaning at dishwasher area. Repeat 7-22-22 **Repeat Violation**
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing signs at hand sinks in kitchen. Observed operator print and post hand washing signs. **Corrected On-Site**
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting at dishwasher area. Repeat 7-22-22 **Repeat Violation**
24-08-4
Basic - Current Hotel and Restaurant license not displayed. Observed operator post current license. **Corrected On-Site**
50-09-4
39
Jul 22, 2022
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed baked potatoes being held at 125F. Observed operator reheat potatoes to 165F **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over hard boiled eggs and sliced onions in reach-in cooler. Observed employee move shrimp to bottom shelf below ready to eat foods. **Corrected On-Site**
08A-05-6
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 dish machine at 000 parts per million sanitizer. Observed operator replace empty sanitizer container and prime machine to sanitizing at 100 parts per million. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance at nozzles of soda machines in kitchen and wait staff area.
22-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed and observed posting of oysters consumers advisory. **Corrected On-Site**
02A-01-4
Basic - Ripped/worn tin foil used as shelf cover. Observed torn foil on bottom of shelf at end of cooks line. Observed employee remove foil and clean shelf. **Corrected On-Site**
14-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cardboard used to line food-contact shelves in dry storage area.
14-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans on shelf at dishwasher area wet nesting.
24-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in reach-in cooler on cooks line. Observed employee remove beverage. **Corrected On-Site**
12B-13-4
37
Frequently Asked Questions
When was Daiquiri Deck of Venice last inspected?
The most recent health inspection at Daiquiri Deck of Venice on file is from Nov 18, 2025. The public record contains 12 inspections in total.
What is the most common violation at Daiquiri Deck of Venice?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited six times, more than any other issue at Daiquiri Deck of Venice.
How does Daiquiri Deck of Venice compare to other restaurants in Venice?
Daiquiri Deck of Venice most recently scored 95 out of 100, which is higher than the Venice average of 79.
Has Daiquiri Deck of Venice's inspection record improved over time?
Results have been roughly steady. Inspections at Daiquiri Deck of Venice have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Daiquiri Deck of Venice means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Daiquiri Deck of Venice inspected?
Based on the inspection history on file, Daiquiri Deck of Venice is inspected around four times per year on average.
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