Venetian River Club
Last inspected: Mar 31, 2026
100
Score
Public records show 10 inspections at Venetian River Club stretching back to 2022. The most recent report on file is from Mar 31, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 10 violations before that.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited four times.
The city-wide average for Florida sits at 72, putting Venetian River Club on the better side of that line. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
No violations found.
100
Dec 23, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over a plastic container of mayonnaise. The operator properly stored the raw shell eggs. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed a purple chemical spray bottle stored near boxed apple juice. The operator properly stored the spray chemical bottle. **Corrected On-Site**
41-10-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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
61
Sep 4, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice date marked 8/27 in the 2-door reach in cooler on the cook line. The operator discarded the rice. **Corrected On-Site**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked rice date marked 8/27 in the 2-door reach in cooler on the cook line. The operator discarded the rice. **Corrected On-Site**
01B-24-5
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the hand sink in the dish area. Observed no paper towels for the hand sink in the prep area. The operator provided paper towels for the hand sinks. **Corrected On-Site** **Repeat Violation**
31B-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. Observed raw salmon in the walk in cooler not marked with the date when removed from the freezer.
02C-04-5
Basic - Single-service articles improperly stored. Observed foam cups stored on the floor in the storage closet. The operator properly stored the cups. **Corrected On-Site**
25-05-4
Basic - Food stored on floor. Observed boxes of food stored on the floor in the walk in freezer.
08B-38-4
Basic - Ice scoop handle in contact with ice behind the bar.
10-08-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a spoon handle used as a scoop for coleslaw not stored above the food. The spoon was removed from the coleslaw. **Corrected On-Site**
10-06-5
Basic - Insect control device installed over food preparation table near the walk in cooler.
35B-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the quaternary wiping cloth solution at 0ppm. The operator replaced with a chlorine solution. Observed the chlorine solution at 100ppm. **Corrected On-Site**
21-08-4
37
Feb 13, 2025
Food-Licensing Inspection
No violations found.
100
Jan 24, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hot dogs (46F - Cold Holding) in the reach in cooler on the cook line nearest the salad station. The operator stated the hot dogs had been held for over 4 hours. The operator discarded the hot dogs. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hot dogs (46F - Cold Holding) in the reach in cooler on the cook line nearest the salad station. The operator stated the hot dogs had been held for over 4 hours. The operator discarded the hot dogs. **Corrected On-Site**
03A-02-5
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Observed in-use copper strainers behind the inside bar. The operator discontinued use of the strainers. **Corrected On-Site**
14-02-4
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. Observed an employee cutting washed ready to eat tomatoes using bare hand contact. The operator discarded the tomato. **Corrected On-Site**
09-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed soiled dishes stored inside the handwashing sink in the dish area. The operator removed the dishes. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the dish area. The operator provided paper towels for the hand sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch. **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - In-use tongs stored on equipment door handle between uses on the cook line. The operator properly stored the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed iced tea filters stored unprotected at the server station. The operator inverted the filters. **Corrected On-Site**
25-06-4
35
Sep 20, 2024
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (59F - Cooling) in the 2-door reach in cooler nearest the three compartment sink on the cook line. The operator stated the chicken had been held overnight. The operator discarded the chicken. **Corrected On-Site**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken (59F - Cooling) in the 2-door reach in cooler nearest the three compartment sink on the cook line. The operator stated the chicken had been held overnight. The operator discarded the chicken. **Corrected On-Site**
01B-36-5
High Priority - Food with mold-like growth. See stop sale. Observed heavy whipping cream with a mold-like growth behind the inside bar. The operator discarded the heavy whipping cream. **Corrected On-Site**
01B-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili (122F - Hot Holding) and beer cheese (133F - Hot Holding) in the steam table on the cook line. The operator reheated the chili (196F - Hot Holding) and beer cheese (170F - Hot Holding). **Corrected On-Site**
03B-01-6
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. Observed thawed cooked chicken wings not marked with the date removed from the freezer.
02C-04-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. The operator cleaned the can opener. **Corrected On-Site**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the dish area. The operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed metal containers with no handles used as scoops for sugar, flour, and panko in the prep area. The operator removed the containers. **Corrected On-Site** **Repeat Violation**
14-01-5
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 tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the reach in cooler at the salad station. The operator discarded the tuna. **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 an employee cell phone stored on top of a microwave on the cook line. Observed an employee cell phone stored on a shelf above a food preparation table in the prep area. The operator properly store the cell phones. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a bracelet while engaged in food preparation. The employee removed the bracelet. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed a plastic container of rice stored on the floor in dry storage. The operator properly store the container of rice. **Corrected On-Site**
08B-38-4
Basic - Ice bucket stored on floor between uses behind the bar.
10-14-5
Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees in the dish area.
31B-04-4
Basic - Opened employee beverage container in the 2-door reach in cooler at the salad station with food to be served to customers. The operator discarded the beverage. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed guacamole thawing in standing water at the salad station. The operator placed the guacamole in the walk in cooler. **Corrected On-Site**
06-01-5
19
Dec 15, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
23
Jul 19, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground turkey stored over ready to eat hot dogs in the reach in cooler on the cook line. The operator properly stored the hot dogs. **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary, or chlorine test kits on site. **Repeat Violation**
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cloth used as a food-contact surface. Observed a wiping cloth used to cover cut lettuce in the salad station. The operator removed the wiping cloth. **Corrected On-Site**
21-05-5
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 salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator cut slits in the packaging. **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on a shelf above a food prep area at the salad station. The operator properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris behind the inside bar.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the interior of the microwave soiled with food debris.
22-08-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels near the office in the kitchen. The operator placed a receptacle near the handwashing sink. **Corrected On-Site**
33-38-4
52
Dec 29, 2022
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese crumbles in reach in cooler behind bar cold holding at 51F. Operator discarded the blue cheese. **Corrected On-Site**
03A-02-5
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in dish area.
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near the office and in the dish area. Operator stocked both hand wash sinks with paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hot water at hand wash sink near the office with low pressure.
27-19-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage container in reach in cooler at end of cook line. Operator moved the container to designated employee cooler. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves at end of cook line with rust and pitting.
14-33-4
Basic - Equipment in poor repair. Observed reach in cooler handle broken in salad prep area.
14-11-5
50
Sep 23, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Observed dented cans of tomato paste and enchilada sauce in dry storage area. Operator placed items aside and out of use for return. **Corrected On-Site** **Warning**
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish in reach in cooler at end of line. Operator properly stored raw products. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with food debris. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. General Manager Jeffrey Thomas nor Executive Chef Stefan France had proof of manager certification. **Warning**
53A-01-7
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Ceiling tile missing. Observed missing ceiling tiles in mop room. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen. **Warning**
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door. Operator removed tongs. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease behind cook line. **Repeat Violation** **Warning**
23-03-4
45
Frequently Asked Questions
When was Venetian River Club last inspected?
The most recent health inspection at Venetian River Club on file is from Mar 31, 2026. The public record contains 10 inspections in total.
What is the most common violation at Venetian River Club?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Venetian River Club.
Has Venetian River Club's inspection record improved over time?
Yes. Recent inspections at Venetian River Club have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Venetian River Club 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 Venetian River Club inspected?
Based on the inspection history on file, Venetian River Club is inspected around three times per year on average.
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