Suncoast Cafe
Last inspected: Nov 20, 2025
50
Score
Public records show seven inspections at Suncoast Cafe stretching back to 2022. On Nov 20, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
“No measuring device available” comes up most often, recorded three times in the inspection record.
Restaurants in Venice average 79, so Suncoast Cafe trails the local norm. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the sliced cheese had been held for approximately 1 hour. The operator placed the cheese in the lower portion of the reach in cooler. raw shell eggs ambient (52F - Cold Holding); cracked raw shell eggs (44F - Cold Holding) on the cook line. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator was printed out a time as public health control form. **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 cooked potatoes (89F - Hot Holding) on the cook line. The operator stated the potatoes had been held for approximately 2 hours. The operator was printed a time as public health control form. **Corrective Action Taken**
03B-01-6
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 - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack and jackets stored with packaged foods dry storage. The operator properly stored the personal belongings. **Corrected On-Site**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloths. **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed multiple foods thawing at room temperature. The operator placed the potentially hazardous foods in the reach in cooler. **Corrected On-Site**
06-01-5
50
Dec 26, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 8-2-24 **Repeat Violation**
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corned beef in reach-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat 8-2-24 **Corrected On-Site**
14-33-4
70
Aug 2, 2024
Routine - Food
7 major violations. 2 minor violations.
View 9 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
11-05-4
Intermediate - 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 cheese, sausages and deli meats opened more then 24 hours prior as per employee statement, and was not properly date marked. Repeat 12-20-23. **Repeat Violation**
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.
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 12-30-23 **Repeat Violation**
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Email operator copy of Time Control Sheet.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corned beef cut fruit, and soups, prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked. Repeat 12-20-23 **Repeat Violation**
02C-02-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat 12-20-23 **Repeat Violation**
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed goat meat thawing in sink without running water. Repeat 12-30-23 **Repeat Violation**
06-01-5
45
Dec 20, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Sep 21, 2023
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
37
Jan 4, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
50
Aug 5, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over vegetables in reach-in cooler. Observed operator move eggs to lower shelf of another reach-in cooler . **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed shell eggs at 57F on cooks line held for 1 hour, hollandaise sauce held at 98F and plantains held at 63F both on cooks line for 2 hours. Observed operator mark all items with time. **Corrected On-Site**
03F-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment does not have written time of as a control. Printed time as a control sheet and operator completed sheet. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pulled pork and beef in reach-in cooler in rear kitchen prepared more then 24hours prior as per employee statement not date marked.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Floor soiled/has accumulation of debris. Observed floor in storage room by reach-in cooler soiled.
36-73-4
47
Frequently Asked Questions
When was Suncoast Cafe last inspected?
The most recent health inspection at Suncoast Cafe on file is from Nov 20, 2025. The public record contains seven inspections in total.
What is the most common violation at Suncoast Cafe?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at Suncoast Cafe.
How does Suncoast Cafe compare to other restaurants in Venice?
Suncoast Cafe most recently scored 50 out of 100, which is lower than the Venice average of 79.
Has Suncoast Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Suncoast Cafe have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Suncoast Cafe 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 Suncoast Cafe inspected?
Based on the inspection history on file, Suncoast Cafe is inspected around two times per year on average.
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