Gold Rush BBQ
Last inspected: Feb 2, 2026
90
Score
Public records show 11 inspections at Gold Rush BBQ stretching back to 2022. The most recent report on file is from Feb 2, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around six violations to closer to four violations per visit over the last few inspections.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited four times.
Among Venice restaurants, the typical score is 79; Gold Rush BBQ is comfortably above that bar. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Food storage container cracked or broken. Operator removed and disposed of cracked containers from operation.
14-38-4
Basic - Old labels stuck to food containers after cleaning. Operator corrected above issues to meet inspection standards.
16-46-4
90
Jun 17, 2025
Complaint Full
No violations found.
100
Jun 16, 2025
Complaint Full
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 the following items items in walk-in cooler. Pulled chicken 4.5 lbs at 48F, Pork belly 5 lbs at 48F, Pineapple cheese bake 10.5 lbs at 46F, BBQ pot pie mix 7lbs at 48F, chicken soup 8.5 lbs at 49F, Milk 1/4 gal at 48F and 1/6 pan of butter cup at Togo window at 76F. All items were voluntarily disposed of by operator. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items items in walk-in cooler. Pulled chicken 4.5 lbs at 48F, Pork belly 5 lbs at 48F, Pineapple cheese bake 10.5 lbs at 46F, BBQ pot pie mix 7lbs at 48F, chicken soup 8.5 lbs at 49F, Milk 1/4 gal at 48F and 1/6 pan of butter cup at Togo window at 76F. **Warning**
03A-02-5
High Priority - Live, small flying insects found. Observed 13 small flying insects throughout kitchen area, 3 landing on prep table by dish washer area. **Admin Complaint**
35A-02-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink to wash wet wiping clothes. **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, dice onions , pork belly and cooked chicken in walk-in cooler and reach-in cooler, employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection. Repeat 2-17-25. **Warning**
02C-02-5
Basic - Dead roaches on premises. Observed handle 1 dead roach on shelf at dry storage area. Operator removed and cleaned shelf. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed walk-in cooler employee beverages on prep tables. Repeat 2-17-25. **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet while engaged in food prep. **Warning**
13-07-4
Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Observed salt bug gun in office. Operator removed salt gun. **Corrected On-Site** **Warning**
35B-06-4
Basic - Observed shelves at dry storage food are have accumulation of soil residues. Operator corrected above issues to meet inspection standards. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust at cooks line. **Warning**
36-27-5
39
Feb 17, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
82
Sep 20, 2024
Routine - Food
No violations found.
100
Sep 19, 2024
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 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 employee using bare hard contact with lettuce and tomatoes for sandwich at cooks line. **Warning**
09-01-4
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor near dishwasher area. Operator removed roach. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Container of medicine improperly stored. Observed bottles of med in reach-in-cooler at wait station. **Warning**
41-07-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
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 cooked chicken, pulled pork, pork belly, green beans ands stuffing in walk-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 11-16-23 **Repeat Violation** **Warning**
02C-02-5
Basic - Food storage container/container lid cracked or broken in walk-in-cooler and dishwasher area. **Warning**
14-38-4
Basic - Food stored on floor. Observed buckets of chicken base on floor at dry storage area. Observed operator correct issue to meet standards for inspection. Repeat 11-16-23 **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in floor of flour bin. **Warning**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at wait stations. **Warning**
12B-13-4
Basic - Single-service articles improperly stored. Observed coffee filters not invert or protected. Observed operator correct issue to meet standards for inspection. **Warning**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled working containers of flour. **Warning**
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting pans at cooks line. **Warning**
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 11-16-23. **Repeat Violation** **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed operator correct issue to meet standards for inspection. **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed multiple employees drinking while working in food prep area. **Warning**
12B-02-4
30
Nov 16, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment office. Observed operator pesticides from establishment. **Corrected On-Site**
41-05-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in Walk-in cooler.
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 pulled beef, chicken salad, turkey, and pork all prepared onsite more then 24 hours prior as per employee statement not date marked.
02C-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed employee clean ice machine. **Corrected On-Site**
22-20-5
Basic - Food stored on floor. Observed buckets of bbq sauce on floor in kitchen prep area. Repeat 7-19-23 **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in container of standing water at 85° and cooks line. Observed operators remove tongs from service line. **Corrected On-Site**
10-07-4
52
Jul 20, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-07-20: Observed Walk-in cooler shelves rusted. **Time Extended**
14-17-4
95
Jul 19, 2023
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Walk-in cooler the following 5 lbs pulled chicken 47F, pulled pork 64 lbs 47F, pulled beef 30 lbs 45F, pork belly 21 lbs 47F, beef shepherd pie filling 24 lbs 48F all items prepared and cooked more then 24 hour prior never reaching 40F for proper cooling. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over deli beef and potato salad in Walk-in cooler. **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Walk-in cooler the following 5 lbs pulled chicken 47F, pulled pork 64 lbs 47F, pulled beef 30 lbs 45F, pork belly 21 lbs 47F, beef shepherd pie filling 24 lbs 48F all items prepared and cooked more then 24 hour prior never reaching 40F for proper cooling. All items voluntarily disposed of by operator. **Warning**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray at on cart at bar above food. Observed operator move bottle. **Corrected On-Site** **Warning**
41-10-4
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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 **Corrective Action Taken** **Warning**
11-27-4
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
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and fans in kitchen with heavy buildup of dust and grease. **Warning**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phones on shelf above cooks line and on prep tables. **Warning**
40-06-5
Basic - Exterior door at back of kitchen has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food stored on floor. Observed cases of vegetables and corn batter mix on floor in Walk-in freezer. Observed buckets of bbq sauce on floor in kitchen. **Warning**
08B-38-4
Basic - In Walk-in cooler 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 operator had staff remove fish from packaging. Repeat 2-10-23 **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient temperature thermometer in Walk-in cooler. **Warning**
05-09-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Single-service articles improperly stored. Observed coffee filters at wait station not inverted or protected. **Warning**
25-05-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
27
Feb 10, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter pc at front of cooks line on ice at 54F. Observed employee stated he had removed them from Walk-in cooler 1 hour prior. Observed employee replace ice and add ice to top of butter cups. **Corrective Action Taken**
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 smoke ribs at (110F hot holding)and roast half chicken at (109F hot holding) in hot holding box at end of cooks line. Observed employee adjust heat on holding box recheck temperature 30 minutes later ribs (142F hot holding); chicken (138F hot holding). Repeat 8-23-22 **Corrected On-Site** **Repeat Violation**
03B-01-6
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 copy of Employee health agreement and is handling out to staff. **Corrective Action Taken**
11-26-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Repeat 8-23-22 **Repeat Violation**
22-20-5
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 in outside Walk-in cooler.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counters throughout kitchen. Observed operator remove all beverages. **Corrected On-Site**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of pitcher used to scoop bbq from container in Walk-in cooler was in sauce.
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle filled with oil at cooks line not labeled. Repeat 8-23-22 **Repeat Violation**
02D-01-5
47
Aug 23, 2022
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed smoke ribs at 115F and roast half chicken at 110F in hot holding box at end of cooks line. Observed employee adjust heat on holding box, recheck temperature after 35 minutes ribs at 142F chicken at 139F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dispenser hose nozzle for cooking oil pump at fry station soiled with buildup of grease. Observed cutting boards at cooks line soiled.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted screw on interior of ice machine next to Walk-in cooler.
22-31-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin next to Walk-in cooler
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan covers on Inside Walk-in cooler with dust buildup.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards at cooks line heavily worn and no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and utensils in bin of water at 85F on cooks line.
10-07-4
Basic - Plumbing system in disrepair. Observed drain for AC unit in kitchen with broken pipe.
29-08-4
Basic - Water draining onto floor surface. Observed drain for AC unit in kitchen with broken pipe. Water draining to floor.
29-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle not labeled as to content filled with oil.
02D-01-5
45
Frequently Asked Questions
When was Gold Rush BBQ last inspected?
The most recent health inspection at Gold Rush BBQ on file is from Feb 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Gold Rush BBQ?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Gold Rush BBQ.
How does Gold Rush BBQ compare to other restaurants in Venice?
Gold Rush BBQ most recently scored 90 out of 100, which is higher than the Venice average of 79.
Has Gold Rush BBQ's inspection record improved over time?
Yes. Recent inspections at Gold Rush BBQ have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Gold Rush BBQ 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 Gold Rush BBQ inspected?
Based on the inspection history on file, Gold Rush BBQ is inspected around three times per year on average.
Nearby Restaurants