The Club at Venetian Bay
Last inspected: Mar 2, 2026
70
Score
The Club at Venetian Bay has been inspected 10 times since 2022. The newest entry in the record is dated Mar 2, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 10 violations earlier on.
“Spray bottle containing toxic substance not labeled” comes up most often, recorded three times in the inspection record.
The city-wide average is 72, putting The Club at Venetian Bay squarely in typical territory. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pancetta 50F, garlic sauce 51F, raw chicken 49F, cream 61F, cream 45F, rice 49F, pasta 46F, raw beef 50F, pasta 48F, 49F, risotto 46F, rice 46F, Demi 47F, raw beef 47F, butter 48F, cooked broccoli 51F, coconut milk 58F, chicken stock 59F, cooked peppers 52F, cooked potatoes 54F. Overnight in double cookline cooler - Bruschetta sitting out on cookline 87F **Warning** - From follow-up inspection 2026-03-02: Par cooked carrots 54F on top of other containers from the morning per operator. Operator discarded. All other items in the cooler 33-41F * **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 2026-03-02: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing several bracelets **Warning** - From follow-up inspection 2026-03-02: Watch **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Cookline handsink hot water runs constantly **Warning** - From follow-up inspection 2026-03-02: **Time Extended**
29-11-4
70
Feb 20, 2026
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
15
Sep 10, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Outside freezers **Warning** - From follow-up inspection 2025-09-10: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Food stored on floor. - Walk in freezer, cases in the floor and under shelving - oil jugs in front of air handler **Warning** - From follow-up inspection 2025-09-10: Oil Corrected on site **Time Extended** **Corrective Action Taken**
08B-38-4
90
Sep 2, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Proper Hot and Cold Holding Temperatures
FL-21
25
Jan 15, 2025
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork 1/8 Rice 1/7
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 59F, pulled pork 58F, potatoes 52F. Under counter cooler Drawers on top sauerkraut 1/10 50F, sliced cheese 45F, sliced cheese 48F, sliced cheese 46F In unit less than 4 hours per operator. Unit often open due to event
03A-02-5
High Priority - Whole meat roasts not reaching proper time/temperature cooking requirements. 126f in the center to 148F on the edges. Operator returned to oven. Extensive discussion of time/temperature parameters allowed. **Corrective Action Taken**
03C-20-7
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. Server adding lemon to bar drink
09-01-4
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. Fish dip opened about 3 days ago
02C-03-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Brandon
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Immersion mixer
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked frozen thawed shrimp 1/3 Taco beef 1/7
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue substance in the bar
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken glass, interior glass cooler in the bar
23-03-4
32
Jul 9, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
26
Oct 25, 2023
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup slicer blade guard
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site**
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door **Repeat Violation**
35B-01-4
Basic - Single-service articles improperly stored. Cases in the closet next to the hot water heater **Repeat Violation**
25-05-4
Basic - Stored food not covered. Open bag of breadcrumbs in dry storage
08B-12-5
Basic - Accumulation of debris on exterior of warewashing machine. Interior doors and top of machine light debris
16-21-4
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 4/1/23
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Togo food in walk in cooler on food containers. Operator discarded **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prep table area, keys, bags. **Repeat Violation**
40-06-5
58
Aug 14, 2023
Complaint Full
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
13
Jan 26, 2023
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Employee washed hands with cold water.
12A-19-4
High Priority - Unwashed produce over raw meatballs and raw shrimp **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish, beef, chicken 44F in Avantco cooler
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw meatballs over seafood, speedrack walk in cooler **Corrected On-Site**
08A-20-5
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. **Corrected On-Site**
11-27-4
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 - Spray bottle containing toxic substance not labeled. Clear substance. Operator discarded **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. End of cookline
27-16-4
Basic - Floor soiled/has accumulation of debris. Visible residue/light debris, throughout
36-73-4
Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage **Corrected On-Site**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep table
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Mixer shield - broken glass interior bar cooler - soda gun holster bar
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
29
Aug 15, 2022
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 73F and 113F above flattop. Reheated to 163.5F **Corrected On-Site**
03B-01-6
High Priority - Pesticide-emitting strip present in the bar. Dichlorvos emitting fly strip. Operator discarded **Corrected On-Site**
41-24-4
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fish 152F on the outside and 133F in the middle. Returned to grill and 164F was reached **Corrected On-Site**
03C-75-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General manager Greg
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. Cook used to fill pitcher. Manager discussed with employee **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Dish area **Corrected On-Site**
41-17-4
Basic - Cove molding at floor/wall juncture broken/missing. Kitchen
36-03-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Silverware **Corrected On-Site**
24-06-4
Basic - Employee with no hair/beard restraint while engaging in food preparation. Cook
13-03-4
Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door **Corrected On-Site**
10-20-4
Basic - Water leaking onto floor surface. Ice machine ice maker leaking water onto the floor resulting in water covering the floor surface.
29-03-4
32
Frequently Asked Questions
When was The Club at Venetian Bay last inspected?
The most recent health inspection at The Club at Venetian Bay on file is from Mar 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Club at Venetian Bay?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at The Club at Venetian Bay.
How does The Club at Venetian Bay compare to other restaurants in New Smyrna Beach?
The Club at Venetian Bay most recently scored 70 out of 100, which is about the same as the New Smyrna Beach average of 72.
Has The Club at Venetian Bay's inspection record improved over time?
Yes. Recent inspections at The Club at Venetian Bay have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Club at Venetian Bay 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 The Club at Venetian Bay inspected?
Based on the inspection history on file, The Club at Venetian Bay is inspected around three times per year on average.
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