Red Grouper Tavern
Last inspected: Dec 12, 2025
30
Score
Inspectors have visited Red Grouper Tavern 10 times, with records going back to 2022. Red Grouper Tavern was last inspected on Dec 12, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
“No paper towels” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Venice restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
4
Major latest
7
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged swordfish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the swordfish **Corrected On-Site**
01B-13-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed an employee handle soiled dishware than handle clean plated food without washing hands. Educated the employee on proper handwashing procedures. **Corrected On-Site**
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw live lobster stored over coleslaw in the walk on cooler. The operator operator properly stored the raw lobster. **Corrected On-Site**
08A-05-6
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 milk opened and held for more than 24 hours with no date mark.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed raw fish thawing in the handwashing sink near the dishmachine. The operator removed the fish from the hand sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the prep area. **Repeat Violation**
31B-02-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low hot water pressure at the handwashing sink near the dishmachine.
27-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Commercially processed reduced oxygen packaged swordfish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the swordfish. **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee belongings stored on a food preparation table at the entrance to the cook line.
40-06-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored unprotected on top of the ice machine.
10-12-5
Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed crab cracker utensils stored with the food contact surface up at the server expo line. **Repeat Violation**
24-18-4
Basic - Standing water in bottom of reach-in-cooler at the end of the cook line on the server station. **Repeat Violation**
29-49-6
30
Jul 30, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the prep area. **Repeat Violation** - From follow-up inspection 2025-07-30: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler at the entrance to the cook line. - From follow-up inspection 2025-07-30: **Time Extended**
29-49-6
86
Jul 22, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 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 the chlorine solution for the dishmachine at 0ppm. The operator set up the three compartment sink. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times in the prep area.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the prep area. **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed meatloaf not properly date marked. **Repeat Violation**
02C-08-5
Intermediate - Water pressure lacking at fixtures that require the use of water.
27-17-4
Basic - Accumulation of debris on the top exterior of warewashing machine.
16-21-4
Basic - Coffee/iced tea filters not stored inverted or protected from contamination. The operator properly stored the filters. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Forks stored upright with the food-contact surface up in the 2-door salad cold holding unit.
24-18-4
Basic - Standing water in bottom of reach-in-cooler at the entrance to the cook line.
29-49-6
47
Feb 5, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
50
Oct 16, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on the blade of the can opener. - From follow-up inspection 2024-10-16: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. - From follow-up inspection 2024-10-16: **Time Extended**
22-20-5
86
Aug 16, 2024
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (50F - Cold Holding) stored on top of ice at the server expo station. The operator stored the sour cream in a reach in cooler. Observed clarified butter (76F - Cold Holding) on the cook line. The operator stated the butter half been held overnight. The operator discarded the butter. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed clarified butter (76F - Cold Holding) on the cook line. The operator stated the butter half been held overnight. The operator discarded the butter. **Corrected On-Site**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over cut onions in the reach in cooler at the entrance to the cook line. The operator properly stored the raw bacon. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle containing bleach solution not labeled on the cook line. The operator labeled the spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a hand cart blocking access to the handwashing sink in the prep area. The operator moved the hand cart. **Corrected On-Site**
31A-09-4
Intermediate - No cleaning agent provided in the dishmachine. The operator set up the three compartment sink for ware washing. **Corrective Action Taken** **Repeat Violation**
16-06-4
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. **Warning**
53B-01-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on the blade of the can opener.
22-31-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator posted a consumer advisory. **Corrected On-Site**
02B-02-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
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. Observed thawed snapper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the snapper. **Corrected On-Site**
06-09-1
Basic - In-use tongs stored the tilt skillet door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees at the handwashing sink on the cook line. **Repeat Violation**
31B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels near the dishmachine and in the prep area. The operator placed trash cans near the hand sinks. **Corrected On-Site** **Repeat Violation**
33-38-4
27
Nov 29, 2023
Routine - Food
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cartons of cream. The operator properly stored the raw shell eggs. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand sink on the cook line used to fill a container with water.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine. **Repeat Violation**
16-37-1
Intermediate - No cleaning agent provided for the dishmachine. The operator switched the empty container of detergent with a full container. **Corrected On-Site**
16-06-4
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 - Spray bottle containing toxic substance not labeled. Observed a spray bottle of sanitizer with no label behind the bar. The operator labeled the spray bottle. **Corrected On-Site**
41-17-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop at the ice machine stored on a soiled surface of the ice machine. The operator removed the scoop for sanitization. **Corrective Action Taken**
10-12-5
Basic - Unnecessary items stored in garbage enclosure. Observed discarded equipment in the dumpster area. **Repeat Violation**
33-30-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution and refilled with bleach and water. **Corrected On-Site**
21-03-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels.
33-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign for the hand sink on the cook line.
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in the reach in cooler near the soda machine.
05-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting in the kitchen.
24-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed a metal container used as a scoop for uncooked rice at the end of the cook line. The operator removed the container. **Corrected On-Site**
14-01-5
Basic - Accumulation of debris on top of the warewashing machine.
16-21-4
Basic - In-use wet wiping cloth/towel used under cutting boards on the cook line. The operator removed the wet cloths form underneath the cutting boards. **Corrected On-Site**
21-04-4
Basic - In-use knife stored between the cutting board and table top surface on the cook line. The operator properly stored the knives. **Corrected On-Site**
10-17-4
30
Jul 27, 2023
Routine - Food
2 critical violations. 7 major violations. 6 minor violations.
View 15 violations
High Priority - Metal stem-type thermometer soiled. The operator cleaned the thermometer with an alcohol wipe. **Corrected On-Site**
22-12-5
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. Observed the chlorine sanitizer for the dishmachine at 0ppm. The operator replaced the empty container of sanitizer solution.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed small cutting board on the cook line soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the prep area blocked by a weight scale. The operator cleared the handwashing sink. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink in the dish area and behind the bar. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at the handwashing sink behind the bar.
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator was provided with printed copy and posted the consumer advisory. **Corrected On-Site**
02B-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water at the handwashing sinks in the dish area and the cook line at 79F. **Repeat Violation**
27-16-4
Basic - Current Hotel and Restaurant license not displayed. Observed the displayed license expired 12/1/2022.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a shelf containing cleaning equipment on the cook line soiled with grease.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected with self-closing doors. Observed rear exit door not protected with a self-closing device.
35B-03-4
Basic - Unnecessary items stored in garbage enclosure. Observed construction debris in the dumpster area.
33-30-4
Basic - Waste line missing at soda gun holster behind the bar.
29-17-4
27
Dec 13, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands on cook line and dry hands on clothing. Educated operator on proper hand washing protocol. **Corrective Action Taken**
12A-18-4
High Priority - Toxic substance/chemical improperly stored. Observed spray can of degreaser stored on prep table by dish area. Operator properly stored the spray can. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by dish area and on cook line.
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted in restaurant or on the menu. Operator was provided with printed copy and posted the consumer advisory. **Corrected On-Site**
02B-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature of 75F at hand wash sink in dish area.
27-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour and breading removed from original packaging in a container unlabeled.
02D-01-5
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed sanitizing solution on cook line visibly soiled. Operator discarded solution. **Corrected On-Site**
21-11-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee beverages on tables throughout the kitchen. Operator discarded the beverages. **Corrected On-Site**
12B-07-4
45
Jul 22, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Red Grouper Tavern last inspected?
The most recent health inspection at Red Grouper Tavern on file is from Dec 12, 2025. The public record contains 10 inspections in total.
What is the most common violation at Red Grouper Tavern?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Red Grouper Tavern.
How does Red Grouper Tavern compare to other restaurants in Venice?
Red Grouper Tavern most recently scored 30 out of 100, which is lower than the Venice average of 79.
Has Red Grouper Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Red Grouper Tavern have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Red Grouper Tavern means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Red Grouper Tavern inspected?
Based on the inspection history on file, Red Grouper Tavern is inspected around three times per year on average.
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