Norma Jean's Sports Bar & Grill
Last inspected: Sep 29, 2025
64
Score
Inspectors have visited Norma Jean's Sports Bar & Grill eight times, with records going back to 2022. Inspectors last stopped by on Sep 29, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to four violations per visit.
Looking across the full record, “commercially processed ready-to-eat” is the recurring theme, flagged four times.
Restaurants in Venice average 79, so Norma Jean's Sports Bar & Grill trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Sep 29, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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/
53A-05-6
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.Observed the following workers employed for more the 60 days with proof of training: Sergio Garcia, Avery Vance, Dillon Welch.
53B-13-5
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 open and cut cakes and cheeses in reach-in cooler and walk-in cooler 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.
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup use a scoop in cheese at cooks line.
14-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach-in cooler at cooks line and back of kitchen have accumulation of soil residues in bottoms of them.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed some food prep and warewashing areas of floor in kitchen are worn no longer sealed concrete.
36-02-5
64
Mar 26, 2025
Complaint Partial
No violations found.
100
Nov 19, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
64
Jul 22, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
26
Apr 10, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
67
Oct 11, 2023
Routine - Food
6 major violations. 6 minor violations.
View 12 violations
Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Priority: Intermediate
11-05-4
Intermediate - Observed: 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 blue cheese that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 1-30-23 **Repeat Violation** Priority: Intermediate
02C-03-5
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzles and holders throughout bar and wait station with mold-like substance. Observed soiled cutting boards in kitchen prep area. Repeat 1-30-23 **Repeat Violation** Priority: Intermediate
22-02-4
Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate
16-37-1
Intermediate - Observed: 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. Priority: Intermediate
53B-13-5
Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roast beef in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 1-30-23 **Repeat Violation** Priority: Intermediate
02C-02-5
Basic - Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
14-17-4
Basic - Observed: Accumulation of debris inside warewashing machine. Priority: Basic
16-03-4
Basic - Observed: Accumulation of debris on exterior of warewashing machine. Priority: Basic
16-21-4
Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Priority: Basic
23-24-4
Basic - Observed: Food storage container/container lid cracked or broken at clean pan rack by dishwasher area. Priority: Basic
14-38-4
Basic - Observed: Food stored on floor in Walk-in freezer. Observed employee move items off floor. **Corrected On-Site** Priority: Basic
08B-38-4
41
Jan 30, 2023
Routine - Food
3 critical violations. 11 major violations. 6 minor violations.
View 20 violations
High Priority - Dented/rusted cans present. See stop sale. Observed dented rusted can of artichokes at can rack. Observed operator voluntarily dispose of can
01B-01-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken and beef over bread and cooked chicken in reach-in-freezer at prep storage area.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed baked potatoes at 87F on cooks line employee stated he removed them Walk-in cooler 1 hour prior, but had not reheated them yet he returned them to Walk-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed tongs in hand sink at cooks line.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at cooks line.
31B-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.
11-26-1
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink at cooks line.
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, cut steaks, coleslaw, chicken wing, and meatballs all prepared onsite more then 24hours prior as per employee statement not date marked.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink at bar.
27-16-4
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 packages of sliced cheese opened more then 24hours prior as per employee statement not date marked.
02C-03-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment is doing non-continuous cooking of chicken wings as per employee statement.
03C-89-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of food debris on can opener at cooks line. Observed cutting boards at cooks line worn and soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed buildup of mold-like substance on ice machine in prep area and by office.
22-20-5
Basic - Carbon dioxide tanks not adequately secured at back prep area.
51-11-4
Basic - Food storage container/container lid cracked or broken. Observed chicken wings in cracked and broken plastic containers in Walk-in cooler. Observed operator had employee move chicken to new pans and dispose of broken containers. **Corrected On-Site**
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at cooks line with buildup of food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at cooks line.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open can energy drink in tall cooler at prep area above consumers food.
12B-13-4
16
Sep 22, 2022
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of beg bug spray on shelf near water heater. Observed operator remove bug spray 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. Observed raw chicken wing over fish in reach-in cooler by front prep table.
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 made onsite burgers, cut fish, sauces, and soup prepared more then 24hours prior as per employee statement not date marked. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles at wait station.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink at bar.
27-16-4
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 open packages of cheese, slice turkey and ham opened more then 24hours prior as per employee statement not date marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at end of cooks line with food debris buildup. Observed cutting boards at cooks line stained snd soiled. Observed mold-like substance on nozzle and holders for soda guns at wait station and bars. Observed operator remove and wash can opener. **Corrected On-Site**
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles at cooks line and bar.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured in back kitchen area.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable at cooks line.
14-09-4
Basic - Equipment in poor repair. Observed torn gasket on reach-in cooler make tables at cooks line.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at cooks line with buildup of food food debris. Observed operator clean microwave. **Repeat Violation**
22-08-4
Basic - Ripped/worn tin foil used as shelf cover at front kitchen prep table.
14-20-4
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed light in Walk-in freezer not working.
38-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance on interior of ice machines at back prep area and next to office. **Repeat Violation**
22-20-5
30
Frequently Asked Questions
When was Norma Jean's Sports Bar & Grill last inspected?
The most recent health inspection at Norma Jean's Sports Bar & Grill on file is from Sep 29, 2025. The public record contains eight inspections in total.
What is the most common violation at Norma Jean's Sports Bar & Grill?
Across the inspection record, “commercially processed ready-to-eat” has been cited four times, more than any other issue at Norma Jean's Sports Bar & Grill.
How does Norma Jean's Sports Bar & Grill compare to other restaurants in Venice?
Norma Jean's Sports Bar & Grill most recently scored 64 out of 100, which is lower than the Venice average of 79.
Has Norma Jean's Sports Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Norma Jean's Sports Bar & Grill have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Norma Jean's Sports Bar & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Norma Jean's Sports Bar & Grill inspected?
Based on the inspection history on file, Norma Jean's Sports Bar & Grill is inspected around three times per year on average.
Nearby Restaurants