Little Venice
Last inspected: Jan 7, 2026
82
Score
The health department has logged 20 inspections at Little Venice, the earliest from 2022. Little Venice was last inspected on Jan 7, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
“No currently certified food service manager on duty” comes up most often, recorded nine times in the inspection record.
That puts the facility ahead of the local pack: the average Hollywood restaurant scores 75. Overall, the inspection record reads well.
20
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 7, 2026
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at pizza station hand sink. Operator provided **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-07: Observed at callback same **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall at dry storage area **Warning** - From follow-up inspection 2026-01-07: Observed at callback same **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen **Warning** - From follow-up inspection 2026-01-07: Observed at callback same **Time Extended**
40-06-5
82
Jan 6, 2026
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat sausage in silver stand up cooler. Employee seperated foods **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler Under unit ; butter (51F - Cold Holding); packaged cheese (50F - Cold Holding); (50F); heavy cream (53F - Cold Holding). Per operator food cold holding in unit less than four hours. Food not prepared or portioned today. Operator placed food in freezer to quick chill **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used to store cooking containers **Repeat Violation** **Warning**
31A-11-4
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/ Manager arrived during inspection **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at pizza station hand sink. Operator provided **Corrected On-Site** **Warning**
31B-02-4
Basic - Hole in or other damage to wall. Hole in wall at dry storage area **Warning**
36-24-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees working in kitchen without hair restraint **Warning**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen **Warning**
40-06-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open container in kitchen. Employee threw out drink **Corrected On-Site** **Warning**
12B-12-5
45
Dec 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line , flip top cutting board has cut marks and is no longer cleanable. has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-12-05: Observed at callback same **Time Extended** - From follow-up inspection 2025-12-15: Observed same at callback inspection. **Time Extended** - From follow-up inspection 2025-12-17: Observed at callback same **Time Extended**
14-09-4
95
Dec 15, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : 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 chlorine sanitizer not at proper minimum strength reading 0ppm chlorine . Advised operator to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have any three compartment sink in kitchen to sanitized dishes. Three compartment sink located in the bar only. Operator will be serving customers in single service containers/ utensils until dish machine is repaired. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-05: Observed at callback same. After several attempts dish washer chlorine reads 0ppm. Operator using single service utensils. Time extended until 12/13/2025 **Time Extended** - From follow-up inspection 2025-12-15: Observed same at callback inspection, dish machine reading 0 ppm after 3 attempts. Establishment using dish machine to wash and single compartment sink to sanitize dishes, and also using single service utensils until dish machine is repaired. Dish machine is set to be repaired today. Time extended per Ponce. **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line , flip top cutting board has cut marks and is no longer cleanable. has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-12-05: Observed at callback same **Time Extended** - From follow-up inspection 2025-12-15: Observed same at callback inspection. **Time Extended**
14-09-4
82
Dec 5, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : 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 chlorine sanitizer not at proper minimum strength reading 0ppm chlorine . Advised operator to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have any three compartment sink in kitchen to sanitized dishes. Three compartment sink located in the bar only. Operator will be serving customers in single service containers/ utensils until dish machine is repaired. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-05: Observed at callback same. After several attempts dish washer chlorine reads 0ppm. Operator using single service utensils. Time extended until 12/13/2025 **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2025-12-05: Observed at callback same. Time extended until 2/2/2026 **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No chemical test kit when using chlorine as the main sanitizer. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-05: Observed at callback same **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-12-05: Observed at callback same **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line , flip top cutting board has cut marks and is no longer cleanable. has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-12-05: Observed at callback same **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-05: Observed at callback same **Time Extended**
50-09-4
55
Dec 4, 2025
Routine - Food
6 critical violations. 5 major violations. 3 minor violations.
View 14 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: Dish machine chlorine sanitizer not at proper minimum strength reading 0ppm chlorine . Advised operator to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have any three compartment sink in kitchen to sanitized dishes. Three compartment sink located in the bar only. Operator will be serving customers in single service containers/ utensils until dish machine is repaired. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed operator touched raw chicken then picks up cooked pasta and continued engaging in food preparation. Educated operator on proper hand washing procedures. Operator discarded gloves , washed hands properly and puts on new pair of gloves. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 3 door low boy cooler opposite fryer, raw chicken stored over cooked chicken wings. Educated operator on proper storage. Operator reorganized storing raw chicken to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line , Lower flip top - cooked pasta (63F - Cold Holding). Per operator item was not prepared or portioned today . Item was held in unit over night exceeding 6 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. At cook line , Left flip top - provolone cheese (51F - Cold Holding); house made Alfredo sauce (54F - Cold Holding); beef bolognese (54F - Cold Holding). Per operator item was held in unit less than 4 hours ago. Operator placed items in freezer to quick chill. 2. At cook line , Lower flip top - cooked pasta (63F - Cold Holding). Per operator item was not prepared or portioned today . Item was held in unit over night exceeding 6 hours. See stop sale. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by baking pan in sink . Operator removed during inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No chemical test kit when using chlorine as the main sanitizer. **Repeat Violation** **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to dish machine. Operator provided during the inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand wash sink next to dish machine. Operator provided during the inspection. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Bowl or other container with no handle used to dispense food. At pizza station , cup with no handle stored in flour. Operator discarded during inspection. **Corrected On-Site** **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line , flip top cutting board has cut marks and is no longer cleanable. has cut marks and is no longer cleanable. **Warning**
14-09-4
21
Jun 3, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers. **Warning** - From follow-up inspection 2025-06-03: Observed same **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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/ manager on duty, with five employees working in food preparation. Alejandra Hurtado **Repeat Violation** **Warning** - From follow-up inspection 2025-06-03: Observed Food Manager Training Course, completed for Maria Hurtado from AAA, needs to take the test. **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar area- broken soap dispenser **Warning** - From follow-up inspection 2025-06-03: Observed same **Time Extended**
31B-06-4
Basic - - From initial inspection : Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Observed not ventilation fans on kitchen area, back entrance door is open at all times. **Warning** - From follow-up inspection 2025-06-03: Observed 3 fans installed inside. Partially replaced. **Time Extended**
35B-07-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. No available on site. **Warning** - From follow-up inspection 2025-06-03: Observed same **Time Extended**
50-09-4
67
Jun 2, 2025
Routine - Food
9 critical violations. 8 major violations. 4 minor violations.
View 21 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine 50 ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza oven-liquified butter (68F - Hot Holding)-per employee food held less than 2 hours, employee reheated on stove to (167F). **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza station-1) flip top-ham; (50F - Cooling from ambient); meat balls (55F - Cooling); sliced cheese (50F - Cooling);feta cheese(62F -Cooling from ambient) since 8:00 am . Current time 1:00 pm. See stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza station-1) flip top-ham; (50F - Cooling from ambient); meat balls (55F - Cooling); sliced cheese (50F - Cooling);feta cheese(62F -Cooling from ambient) since 8:00 am . Current time 1:00 pm. Employee discarded. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today Cook line-Flip top-; butter (51F - Cold Holding); sliced yellow cheese (53F - Cold Holding); bolognese sauce (64F - Cold Holding); raw pool eggs (60F - Cold Holding); heavy cream (55F - Cold Holding); marinara sauce (52F - Cold Holding), per employee food held overnight. -2) pizza station- flip top-; cut tomatillos (52F - Cold Holding); cut lettuces (50F - Cold Holding); meat balls (53F - Cold Holding). Per employee food held overnight. See stop sale 1) Pizza station-; riccota (52F - Cold Holding); lasagna (61F - Cold Holding), per employee food held less than two hours, food moved to chest freezer for a quick chill. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today Cook line-Flip top-; butter (51F - Cold Holding); sliced yellow cheese (53F - Cold Holding); bolognese sauce (64F - Cold Holding); raw pool eggs (60F - Cold Holding); heavy cream (55F - Cold Holding); marinara sauce (52F - Cold Holding), per employee food held overnight. -2) -pizza station- flip top-; cut tomatillos (52F - Cold Holding); cut lettuces (50F - Cold Holding); meat balls (53F - Cold Holding). Per employee food held overnight. See stop sale Employee discarded. **Warning**
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. bar area- Sliding glass door lower cooler ; raw shells eggs (61F - Cold Holding), per employee eggs held for two hours, employee placed eggs on next working cooling unit for a quick chill. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Two doors freezer- loafs of ground beef over bags of snapper fish. Employee placed ground beef under sea food. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects by cook line, no landing in food. Observed back entrance door open because there is not AC or fan available in kitchen area. Employee closed door, killed, clean and sanitized area. **Corrected On-Site** **Warning**
35A-02-6
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. Poster provided. **Warning**
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
05-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar area- observed plastic pitcher, cleaner spray bottle inside, employee removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers. **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/ manager on duty, with five employees working in food preparation. Alejandra Hurtado **Repeat Violation** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar area, employee provided. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar area- broken soap dispenser **Warning**
31B-06-4
Basic - Current Hotel and Restaurant license not displayed. No available on site. **Warning**
50-09-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle inside container of ricotta cheese. Employee removed. **Corrected On-Site** **Warning**
10-06-5
Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Observed not ventilation fans on kitchen area, back entrance door is open at all times. **Warning**
35B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza station- observed inside cover of flip top, build up of black like substance. **Warning**
22-16-4
10
Nov 5, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw fish stored over unwashed produce inside reach in cooler in kitchen. Operator moved raw fish to another reach in cooler and stored correctly.
08A-04-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine. Operator remade to 100ppm Chlorine. **Corrected On-Site**
41-27-4
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/. Manager took training course from AAA Food Manager on 11/03/2024, pending examination.
53A-05-6
Basic - Ice scoop handle in contact with ice inside ice machine. Operator moved ice scoop to be washed, rinsed and sanitized. **Corrective Action Taken**
10-08-5
Basic - Hole in or other damage to wall. In dining room under Venice sign.
36-24-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - 1. Storage shelf with rust that has pitted the surface next to hand washing sink in cook line. 2. Top of chest freezer door with rust that pitted the surface in kitchen.
14-33-4
55
Aug 29, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Next to hallway exit. **Warning** - From follow-up inspection 2024-08-29: Observed same **Time Extended**
36-24-5
95
Aug 28, 2024
Complaint Full
7 critical violations. 4 major violations. 5 minor violations.
View 16 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Dish machine is the only means to sanitize dishes. No three compartment sink available inside establishment. **Warning**
22-49-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pizza station flip top left ; meat sauce (46F cooling overnight per manager). Observed meat sauce cooling in deep covered container. See stop sale **Warning**
03D-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1.DISPLAY FRIDGE; at 10:40 am milk received at 10 am , ambient cooling at ( 54F since 10 am to 55 at 11:45am). At this rate cooling will not be met. Observed display case does not close. Operator placed milk on ice to facilitate for proper ambient cooling. 2. FLIP TOP; all foods prepared and portioned at 8: 30am (diced tomatoes 60F - ambient Cooling to 62F at 11:40 am ); cheese (69F - ambient Cooling to 69F at 11:40 am ); ham (64F - ambient Cooling to 62 at 11:30 ); garlic in oil (64F ambient cooling to 62F at 11:40 am ) (portioned chicken soup (62F - ambient Cooling to 60 at 11:40 am) At this rate ambient cooling will not be met. Operator placed foods on ice to facilitate proper cooling. **Warning**
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pizza station flip top left ; meat sauce (46F cooling overnight per manager). Observed meat sauce cooling in deep covered container. See stop sale **Warning**
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw beef and raw fish stored over unwashed produce in reach in cooler in kitchen. Operator moved raw foods and stored correctly. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Retail shopping bag used to store raw meat in kitchen Operator removed and prepped food item. **Corrected On-Site** **Warning**
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and /or bar. 3 live flying insects around mop sink in kitchen. 4 live flying insects flying around dish machine area and cook line. No live flying insects landing on food contact surfaces. Operator killed flies during inspection , no flies observed at the end of inspection. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Bowls stacked in sink, operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Rags and flower petals inside sink at bar area. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **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
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag on flip top cooler at pizza station. Operator moved bag **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Hand washing sign broken, part of the sign displayed in employee's restroom. **Warning**
31B-04-4
Basic - Hole in or other damage to wall. Next to hallway exit. **Warning**
36-24-5
Basic - Wall soiled with accumulated dust behind ice machine. **Warning**
36-27-5
Basic - Water draining onto bucket from ac unit at entrance to kitchen. **Warning**
29-03-4
18
Apr 2, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Apr 1, 2024
Complaint Full
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken, in low boy cooler behind flat top grill, over raw beef. Operator stored food items to proper order. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat sauces and produce in low boy reach in cooler in front of flat top grill In cook line. Reviewed with operator proper storage method. Operator properly stored food items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live ,small flying inspects flying above hand wash sink in ware washing area. Operator killed, cleaned and sanitized area during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand Sink blocked by storage shelf near dish machine. Operator made accessible **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand Sink in bar area used for bar utensil storage Operator removed utensils. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine. **Repeat Violation** **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels near the following areas 1) Pizza station 2) Bar area 3) Kitchen area Operators stored paper towels in their respective areas. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap near the following areas 1) Pizza station area 2) Bar area 3) Kitchen area Operators stored soap in their respective areas. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator opened can of soda stored next time clean dishes in kitchen. Operator moved drink **Corrected On-Site** **Warning**
12B-07-4
Basic - Ice scoop handle in contact with ice. Operator washed, rinsed , sanitized and stored ice scoop in proper manner. **Corrected On-Site** **Warning**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food residue and grease in microwave in pizza bar. Operator cleaned. **Corrected On-Site** **Warning**
22-08-4
Basic - Uncovered food stored near sink exposed to splash. Cut limes in bar area left uncovered. Operator covered **Corrected On-Site** **Warning**
08B-54-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on top of cutting board in bar. Operator moved to be washed. **Corrected On-Site** **Warning**
21-12-4
29
Feb 28, 2024
Complaint Full
4 major violations. 1 minor violation.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment/ware washing machine or wiping cloths. **Warning** - From follow-up inspection 2024-02-28: Chemical test kit ordered, will arrive today **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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/. Phillip Robertson **Warning** - From follow-up inspection 2024-02-28: Manager on duty Phillip Robertson has a manager exam date on 03/04/2024. **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2024-02-28: Thermometer ordered, Will arrived today **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-02-28: Some employees training provided **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-28: Observed same **Time Extended**
50-09-4
64
Feb 27, 2024
Complaint Full
6 critical violations. 9 major violations. 5 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; American cheese (59F - Cold Holding); pooled eggs (55F - Cold Holding) foods pulled from another reach in cooler less than 4 hours ago. Operator placed on ice to quick chill. Foods not prepared or portioned today. **Repeat Violation** **Admin Complaint**
03A-02-5
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. Dish machine at 0ppm ,establishment does not have any three compartment sink in kitchen to sanitized dishes. Three compartment sink located in the bar only. At end of inspection dish machine sanitizing at 50 ppm chlorine **Corrected On-Site** **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects flying under hand wash sink in cook line next to dish machine. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2023 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked ground beef inside Frigidaire reach in cooler in kitchen. Operator moved raw chicken to bottom shelf and stored correctly **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Case of raw shelled eggs 80F ambient temperature stored under prep table in cook line under no temperature control for food safety . Raw shelled eggs held less than 4 hours ago. Operator moved to reach in cooler to quick chill. **Corrective Action Taken **Corrective Action Taken** **Warning**
03A-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lower flip top cooler in cook line, at 11:45 am; Cooked rice (50F - heated Cooling) , cooked pasta( 55F heated cooling,)cooked noodles (49F heat cooling ) foods cooling since 8am to 50F , 55F and 50F respectively at 12:35pm. At this rate cooling will not be met. Operator moved foods to reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.Soda nozzles in bar soiled, operator cleaned and sanitized during inspection. 2. Ice machine wall soiled in pizza station. Operator cleaned and sanitized during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. 1.Pots and pans inside hand washing sink in cook line. Operator removed * corrected on site * 2. Storage Shelf blocking hand wash sink in cook line. Operator made accessible. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment/ware washing 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/. Phillip Robertson **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in pizza station. Operator provided **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink in pizza station. Operator provided **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen shrimp thawing at room temperature in kitchen. Operator placed under cold running water. **Corrected On-Site** **Warning**
06-01-5
Basic - Food not stored at least 6 inches off of the floor. Containers of fryer oil on floor in kitchen. **Warning**
08B-47-4
Basic - Cutting board has cut marks and is no longer cleanable 1. Red cutting board in pizza station 2.Blue cutting board in cook line. **Warning**
14-09-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lower flip top cooler in cook line. **Warning**
14-74-7
13
Aug 3, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
64
Aug 2, 2023
Routine - Food
7 critical violations. 8 major violations. 15 minor violations.
View 30 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In pizza station at front prep area, pizza sauce (83F - Cold Holding); raw bacon (76-79F - Cold Holding). Per employee, bacon pulled from cooler at 8:30-9:00am. Employee moved bacon back to freezer. 2) in kitchen FLIPTOP LOWER - cooked linguine (58F - Cold Holding); cooked penne (57F - Cold Holding); cooked spaghetti (57F - Cold Holding); cooked rice (61F - Cold Holding). Per employee all items prepared day before and in unit overnight. See stop sale. 3) In FLIPTOP UPPER - sliced cheddar cheese (64F - Cold Holding); pancake batter (68F - Cold Holding); butter (54F - Cold Holding); pooled raw shell eggs (64F - Cold Holding); diced tomatoes (56F - Cold Holding). Observed top to unit open at start of inspection. Per employee all items prepped at 7:30-8:00am. Items moved out of unit to different cooler to rechill. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen FLIPTOP LOWER - cooked linguine (58F - Cold Holding); cooked penne (57F - Cold Holding); cooked spaghetti (57F - Cold Holding); cooked rice (61F - Cold Holding). Per employee all items prepared day before and in unit overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor in right unisex bathroom. Employee, killed roach, cleaned and sanitized floor. **Warning**
35A-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white reach in freezer in kitchen, packages of raw bacon above bags of pepperoni and commercially packaged spinach dip. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in kitchen area, one observed landing in trash can. Back door to kitchen open with no prevention device to keep insects out. **Warning**
35A-02-6
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. Dishwasher handled raw smoked salmon to put on plate without washing hands and putting on gloves. Stopped employee and discarded smoked salmon. Employee put on gloves (no hand wash due to sink inoperable) and remade plate. **Corrected On-Site** **Warning**
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees not washing hands before putting on gloves between tasks. No hot or cold water at hand sink in kitchen. **Warning**
12A-07-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at ice machine hand sinks. **Warning**
27-16-4
Intermediate - No soap provided at handwash sink. At kitchen, bar, and ice machine hand sinks. **Warning**
31B-03-4
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/ PIC Louisa Joseph **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At ice machine, kitchen, and bar hand sinks. Employee replaced at bar. **Repeat Violation** **Warning**
31B-02-4
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. In prep area 3 door lowboy cooler, opened containers of spinach artichoke dip, fresh mozzarella, and sour cream not date marked from when opened. Per employee some items opened more than 24 hrs. Reminded to date mark all items if not used within 24 hrs. **Corrective Action Taken** **Warning**
02C-03-5
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. Bulletin printed and provided. **Warning**
11-27-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. No water (hot or cold) at hand sink in kitchen. **Warning**
27-19-4
Intermediate - Handwash sink not accessible for employee use at all times. 1) Hand sink by ice machine blocked by brooms and bar pour spout and knife in sink. Brooms moved to allow access. 2) Kitchen hand sink blocked by container of potatoes on top of bucket and bowls in sink. Bucket and potatoes moved to allow access. **Corrected On-Site** **Warning**
31A-09-4
Basic - Faucet/handle missing/ damaged at plumbing fixture. Hand sink beside ice machine hot water faucet damaged. **Warning**
29-09-4
Basic - Food not stored at least 6 inches off of the floor. Cases of limes and lemons at the bar sitting directly on the ground. **Warning**
08B-47-4
Basic - Food stored on floor. Containers of fryer oil, boxed soda syrups, bags of flour, open bag of sugar, bags of raw onions, and case of plastic chocolate syrup bottles in storage area by pizza station. **Warning**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under three cutting boards on cook line. **Warning**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets and interior of black three door cooler in pizza station prep area have build up of food debris. 2) Kitchen stovetops have food debris buildup. 3) Soda gun distributor hub at front bar has mold like build up. **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Stacks of plates and bowls on top of 3 door lowboy cooler in pizza station area not inverted or covered for protection. **Warning**
25-06-4
Basic - Soiled dry wiping cloth in use. Four Soiled dry wiping clothes around kitchen. **Warning**
21-10-4
Basic - Stored food not covered. Bulk container flour in pizza prep area missing top and opened bag of sugar sitting on floor. **Warning**
08B-12-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Baffle in ice machine has mold like build up. **Warning**
22-20-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees in kitchen both drinking from open containers with straws while behind cook line. Advised employees to leave cook line area and place tops on drinks. Employees did so. **Corrected On-Site** **Warning**
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. Employees in kitchen eating while behind cook line between orders. Advise employees to move out of kitchen area to eat and they did so. **Corrected On-Site** **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bluetooth speaker on top of fliptop back shelf. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Two employees in kitchen cook line not wearing hair restraints. **Warning**
13-03-4
7
Oct 31, 2022
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Per manager first staff tests for Food Handlers Certification scheduled for 10-28. Will notify when completed for early callback. **Warning** - From follow-up inspection 2022-10-31: Observed at callback inspection same. Training books are on site now that Managers have Certification. **Time Extended**
53B-01-5
90
Oct 5, 2022
Complaint Full
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
74
Aug 24, 2022
Complaint Full
5 major violations. 1 minor violation.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-24: Observed at callback inspection same. Callback for same violation already scheduled from inspection on 8-1. Authorized from District office to conduct callback for this inspection at same time **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. **Warning** - From follow-up inspection 2022-08-24: Observed at callback inspection same. Employee provided proof strips on order to arrive 8-25. **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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/ **Repeat Violation** **Warning** - From follow-up inspection 2022-08-24: Observed at callback inspection same. Callback for same violation already scheduled from inspection on 8-1. Authorized from District office to conduct callback for this inspection at same time **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-24: Observed at callback inspection same. Callback for same violation already scheduled from inspection on 8-1. Authorized from District office to conduct callback for this inspection at same time **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink by ice machine. Handle loose again. Maintenance person on sight corrected handle. Hot water present. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2022-08-24: Observed at callback inspection same. Handle loose again. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Faucet/handle in disrepair/missing at plumbing fixture. Hot water handle loose on hand sink by ice machine. Maintenance person on sight fixed handle. **Corrected On-Site** **Warning** - From follow-up inspection 2022-08-24: Observed at callback inspection same. **Time Extended**
29-09-4
58
Frequently Asked Questions
When was Little Venice last inspected?
The most recent health inspection at Little Venice on file is from Jan 7, 2026. The public record contains 20 inspections in total.
What is the most common violation at Little Venice?
Across the inspection record, “no currently certified food service manager on duty” has been cited nine times, more than any other issue at Little Venice.
How does Little Venice compare to other restaurants in Hollywood?
Little Venice most recently scored 82 out of 100, which is higher than the Hollywood average of 75.
Has Little Venice's inspection record improved over time?
Yes. Recent inspections at Little Venice have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Little 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 Little Venice inspected?
Based on the inspection history on file, Little Venice is inspected around six times per year on average.
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