Venezia
Last inspected: Dec 8, 2025
39
Score
Across the available record, Venezia has 11 inspections on file, the first dated 2022. The newest entry in the record is dated Dec 8, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
“Ceiling not smooth” comes up most often, recorded seven times in the inspection record.
Restaurants in Sarasota average 81, so Venezia trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Toxic substance/chemical improperly stored. Can of WD 40 stored next to food on a shelf in the back kitchen area. Chef removed the can. **Corrected On-Site**
41-10-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked an item of the floor then handed clean equipment without washing their hands. Employee removed the item to be sanitized and washed their hands. **Corrective Action Taken**
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blades soiled. Chef removed he can openers to be cleaned and sanitized. **Corrective Action Taken**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatballs stored in the walk in cooler with no date mark.. Chef stated the meatballs were cooked on 12/6. Chef placed a date marked on the meatballs. **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at the hand wash sink next to the cook line. Chef turned the hot water on. **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of both ice machines in the back area soiled. **Repeat Violation**
22-20-5
Basic - Floor area(s) covered with standing water. Standing water on the floor on the left side of the cook line.
36-22-4
Basic - Food stored on floor. Several containers of food stored on the floor in the walk in cooler. Chef placed the items on a shelf. **Corrected On-Site**
08B-38-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk in cooler #2. **Repeat Violation**
38-04-4
39
Aug 7, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum beaker missing at the mop sink next to the back exit.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon stored over heavy cream in the reach in cooler, middle section of the cook line. Chef removed the salmon. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee at the bar cutting limes intended to be squeezed for lime juice using their bare hands. Employee discarded the lime.
01B-13-4
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 at the bar cutting limes intended to be squeezed for lime juice using their bare hands. Employee discarded the lime.
09-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand wash sinks in the bar area. Manager placed paper towels at the hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of all three ice machines in the establishment soiled.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings in the dishwasher area. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the dishwasher area soiled.
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on the handle of the mixer paddle on the cook line. Chef removed the tape and sanitized the paddle. **Corrected On-Site**
14-71-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk in cooler #2.
38-04-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from a pipe under the hand wash sink between the bar and the cook line. **Repeat Violation**
29-11-4
37
Feb 5, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-05: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several ceiling tiles in the ware wash area. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-05: **Time Extended**
36-37-5
86
Jan 30, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. The employee was informed and properly washed their hands.. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw calamari in the reach in cooler on the left side of the cook line. Chef removed the chicken. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler, middle section of the cook line Spaghettis (59F - Cold Holding); Penne (60F - Cold Holding); Lasagna (49F - Cold Holding); Risotto (49F - Cold Holding); Grouper (47F - Cold Holding); veal (47F - Cold Holding); Salmon (49F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler, middle section of the cook line Spaghettis (59F - Cold Holding); Penne (60F - Cold Holding); Lasagna (49F - Cold Holding); Risotto (49F - Cold Holding); Grouper (47F - Cold Holding); veal (47F - Cold Holding); Salmon (49F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. **Repeat Violation** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand washing sinks in the bar area and the multi sex bathroom. Employee placed paper towel at the hand washing sinks. **Corrected On-Site** **Warning**
31B-02-4
Basic - Water leaking from pipe and/or faucet/handle. Water leak from a pipe under the hand washing sink next to the cook line. **Warning**
29-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several ceiling tiles in the ware wash area. **Repeat Violation** **Warning**
36-37-5
35
Sep 18, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection 2024-09-18: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several tiles in the dishwasher area. **Warning** - From follow-up inspection 2024-09-18: **Time Extended**
36-37-5
90
Jul 18, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked meatballs in the drawer reach in cooler on the cook line. Chef removed the salmon. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. **Repeat Violation** **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and cooked pasta stored in the walk in cooler with no date marks. Chef stated the items were prepared on 7/16. Chef placed date marks on the pasta. **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
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. All food handler training expired on 3-16-24 Florida Restaurant and Lodging. **Warning**
53B-05-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink next to the cook line. Chef turned the hot waster on. **Corrected On-Site** **Warning**
27-16-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several tiles in the dishwasher area. **Warning**
36-37-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
52
Feb 7, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (52F - Cold Holding); Sausage (53F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the items had been stored in the reach in cooler for approximately 1 hour. Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb missing on the hose connection outside of the back exit of the kitchen.
29-34-4
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. Emailed handouts to the operator.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Slicer blade soiled.
22-02-4
Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Manager placed soap at the hand washing sink. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna stored in the walk-in cooler with no date mark. Manager stated the lasagna was prepared on 2/5. Manager placed a date mark on the lasagna. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing in several places in the dishwasher area.
36-03-4
Basic - Hole in or other damage to wall. 1 foot by 6 inch hole in the wall next to the dishwasher right side.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager removed the utensil to be sanitized. **Corrective Action Taken**
10-07-4
43
Sep 21, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
43
Jun 2, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
23
Nov 30, 2022
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-02-4
Basic - Floor areas covered with standing water. Floors on the cook line and the dishwasher area.
36-22-4
Basic - Food stored on floor. Several cases of food stored on the floor in the walk-in cooler. Manager placed the items on a shelf. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager removed the utensils to be washed. **Corrective Action Taken**
10-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings in the dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-37-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting board storage on a cart next to the hand washing sink on the cook line. Manager removed the cart. **Corrected On-Site**
24-27-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
35B-01-4
64
Aug 30, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings in the kitchen and dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen. **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
35B-01-4
90
Frequently Asked Questions
When was Venezia last inspected?
The most recent health inspection at Venezia on file is from Dec 8, 2025. The public record contains 11 inspections in total.
What is the most common violation at Venezia?
Across the inspection record, “ceiling not smooth” has been cited seven times, more than any other issue at Venezia.
How does Venezia compare to other restaurants in Sarasota?
Venezia most recently scored 39 out of 100, which is lower than the Sarasota average of 81.
Has Venezia's inspection record improved over time?
Results have been roughly steady. Inspections at Venezia have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Venezia 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 Venezia inspected?
Based on the inspection history on file, Venezia is inspected around three times per year on average.
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