Venice Golf & Country Club
Last inspected: Sep 11, 2025
90
Score
Going back to 2022, Venice Golf & Country Club has 10 inspections in the public record. Venice Golf & Country Club was last inspected on Sep 11, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 10 violations earlier on.
Across the inspection history, “ready-to-eat” is the issue that surfaces most often, recorded four times.
Restaurants in Venice average 79, so Venice Golf & Country Club is doing better than most peers. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Sep 11, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-09-11: **Time Extended**
53B-14-5
90
Sep 5, 2025
Routine - Food
8 critical violations. 6 major violations. 6 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 minestrone soup (50F - Cooling) in the walk I cooler. The operator stated the soup had been held overnight. The operator discarded the soup. **Corrected On-Site** **Warning**
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 minestrone soup (50F - Cooling) in the walk I cooler. The operator stated the soup had been held overnight. The operator discarded the soup. **Corrected On-Site** **Warning**
01B-36-5
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 ready to eat bread handled using bare hand contact. The bread was not heated to the minimum temperature of 145F. The operator discarded the bread. **Corrected On-Site** **Warning**
09-01-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed halibut packaged using the reduced oxygen method in the walk in cooler. The operator discarded the fish. **Corrected On-Site** **Warning**
03G-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw whole muscle beef in the walk in cooler. The operator properly stored the raw foods. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed ready to eat bread handled using bare hand contact. The bread was not heated to the minimum temperature of 145F. The operator discarded the bread. Observed ready to eat bread handled using bare hand contact. The bread was not heated to the minimum temperature of 145F. The operator discarded the bread. **Corrected On-Site** **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed coleslaw (48F - Cold Holding); butter (45F - Cold Holding) in the glass door reach in cooler at the server expo line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (48F - Cold Holding); butter (45F - Cold Holding) in the glass door reach in cooler at the server expo line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods. Observed sour cream (46F - Cold Holding); cut tomatoes (47F - Cold Holding); guacamole with tomatoes (48F - Cold Holding) on the server expo line. The operator stated the potentially hazardous foods had been held for approximately 1 hour. The operator moved the foods to another cold holding unit. **Corrective Action Taken** **Warning**
03A-02-5
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 open and held for more than 24 hours with no date marking at the server station. **Warning**
02C-03-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed Caesar dressing made with raw egg not labeled informing the consumer of the raw ingredient. **Warning**
02B-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken broth and cooked beef brisket made on site and held for more than 24 hours with no date marks. **Warning**
02C-02-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed multiple foods packaged using the reduced oxygen method with no proper date marking. The operator stated the foods had been held for less than 48 hours. **Repeat Violation** **Warning**
03G-06-5
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. **Warning**
53B-14-5
Intermediate - Spray bottles containing toxic substance not labeled in the dish area. **Warning**
41-17-4
Basic - Food stored on floor. Observed a box of buns stored on the floor of the walk in freezer. Observed plastic bottles of Gatorade sorted on the floor in the golfer quick bite kitchen. **Warning**
08B-38-4
Basic - In-use spoons stored upright with the food-contact surface up near the soup well at the server station. The operator removed the spoons. **Corrected On-Site** **Warning**
24-18-4
Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth. **Corrected On-Site** **Warning**
21-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels near the walk in cooler and in the dish area. The operator provided trash cans for the hand sinks. **Corrected On-Site** **Warning**
33-38-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on the cook line. The operator properly stored the sanitizer buckets. **Corrected On-Site** **Warning**
21-44-1
Basic - Wet mop not stored in a manner to allow the mop to dry near the mop sink. **Warning**
42-01-4
12
Apr 1, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-04-01: Operator stated they have a class scheduled for training this month. **Time Extended**
53B-13-5
90
Jan 28, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled equipment then handle clean equipment without washing hands.
12A-13-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non-food grade buckets used for flour, beef stock, and chicken stock. The operator stored the above foods in food grade containers. **Corrected On-Site**
14-15-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked potatoes date marked 1/12 in the reach in cooler on the banquet cook line. The operator discarded the potatoes. **Corrected On-Site** **Repeat Violation**
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 potatoes date marked 1/12 in the reach in cooler on the banquet cook line. The operator discarded the potatoes. **Corrected On-Site**
01B-24-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw pork packaged using the reduced oxygen method and held for more than 48 hours date marked 1/21. The operator discarded the pork. **Corrected On-Site** **Warning**
03G-50-1
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 - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed beef packaged using the reduced oxygen method with no labeling. The operator stated the beef was packaged less than 48 hours prior to inspection. **Repeat Violation**
03G-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation wearing watches. The employees removed the watches. **Corrected On-Site**
13-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in contact with drink mixer bottles behind the bar. An employee properly stored the ice scoops. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handles between uses on the cook line. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
35
Sep 19, 2024
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed grouper in reduced oxygen packaging done onsite in the walk in cooler. The operator discarded the grouper. **Corrected On-Site**
03G-04-5
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw quail eggs stored over bottled orange juice in the walk in cooler. The operator properly stored the quail eggs. **Corrected On-Site**
08A-11-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed French onion soup date marked 9/11 in the walk in cooler. The operator discarded the soup. **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 French onion soup date marked 9/11 in the walk in cooler. The operator discarded the soup **Corrected On-Site**
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray cleaner stored with bar equipment behind the bar. The operator properly stored the spray chemical. **Corrected On-Site**
41-10-4
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 milk held for more than 24 hours with no date mark in the server area.
02C-03-5
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 raw beef without date of when removed from the freezer. The operator placed a correct date mark on the beef. **Corrected On-Site**
02C-08-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packaged beef missing date and time markings. The operator stated the beef was packaged less than 48 hours prior to. The operator removed the beef from the packaging. **Corrected On-Site**
03G-06-5
Basic - Single-service articles improperly stored. Observed single-service plastic cup stored on the floor in the snack bar. The operator properly stored the plastic cups. **Corrected On-Site**
25-05-4
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single-service plastic lids stored near the handwashing sink in the server area unprotected and exposed to splash. The operator properly stored the lids. **Corrected On-Site**
25-22-4
Basic - Wet mops not stored in a manner to allow the mop to dry in the mop sink area. The operator properly stored the wet mops. **Corrected On-Site**
42-01-4
30
Feb 13, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Nonfood-grade basting brush used in food. The operator discarded the brush. **Corrected On-Site**
14-14-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. The operator properly stored the employee food. **Corrected On-Site**
08B-49-4
Basic - Ice scoop handle in contact with ice behind the bar. The operator properly stored the ice scoop. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sinks used by food employees in the prep area. The operator was emailed handwashing signs. **Corrective Action Taken**
31B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels in the dish area. The operator provided a trash can at the hand sink. **Corrected On-Site**
33-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in the prep area. The operator properly stored the wet wiping cloth. **Corrected On-Site**
21-12-4
Basic - Accumulation of lime scale on the inside of the high temperature dishmachine.
16-23-4
Basic - Dishmachine behind the bar not sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The operator will utilize the dishmachine in the kitchen. **Corrective Action Taken**
16-55-4
64
Oct 6, 2023
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces in the stand up cooler at the salad station. The operator properly stored the raw tuna. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee place a dirty plate in the dish area then come back to the cook line and handle a clean mixing bowl without changing gloves. Educated the employee on proper handwashing procedures.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna dip marked 9/21 that exceeds 7 days after preparation in the walk in cooler near the three compartment sink. The operator discarded the tuna dip. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (54F - Cold Holding); coleslaw (52F - Cold Holding) in the cold holding it on the front line. Observed the unit was unplugged. The operator stated the above items were within a safe temperature approximately 2 hours prior during temperatures checks. The operator moved the items to another cooler for proper cold holding. **Corrective Action Taken**
03A-02-5
High Priority - Tuna dip marked 9/21 that exceeds 7 days after preparation in the walk in cooler near the three compartment sink. The operator discarded the tuna dip. **Corrected On-Site**
02C-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink on the cook line blocked with a rolling cart. The operator removed the cart making the sink accessible. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped into the handwashing sink behind the bar. **Repeat Violation**
31A-11-4
Intermediate - Meatloaf prepared onsite and held more than 24 hours not properly date marked. The operator stated the meatloaf has been held for 2 days. The operator date marked the meatloaf. **Corrected On-Site** **Repeat Violation**
02C-02-5
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 a shelf above a reach in cooler on the cook line. The operator properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed a container of flour stored on the floor of the dry storage area. The operator properly stored the container. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the holder for the soda gun at the bar wait station soiled with a slime like substance. The operator removed the holder for cleaning. **Corrective Action Taken**
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a reach in cooler on the cook line. The operator discarded the beverage. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating a french fry on the cook line.
12B-02-4
27
May 19, 2023
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
May 18, 2023
Routine - Food
8 critical violations. 5 major violations. 4 minor violations.
View 17 violations
High Priority - Food stored in ice used for drinks. See stop sale. Observed a carton of half and half stored in drink ice at the wait station in the banquet station. Operator discarded the ice. **Corrected On-Site** **Warning**
08B-56-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over ready to eat cooked pork. Operator properly stored the raw bacon. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches in the prep area of the banquet kitchen. **Warning**
35A-05-4
High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Observed uncovered and baited bait station uncovered in the prep area of the banquet kitchen. **Warning**
41-23-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a carton of half and half stored in drink ice at the wait station in the banquet station. **Corrected On-Site** **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (49F - Cold Holding); raw mahi mahi (51F - Cold Holding); butter (46F - Cold Holding); cooked chicken wings (46F - Cold Holding); diced tomatoes (47F - Cold Holding); shredded cheese (46F - Cold Holding) in the reach in cooler in the banquet kitchen over night. Operator discarded the above food items. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (49F - Cold Holding); raw mahi mahi (51F - Cold Holding); butter (46F - Cold Holding); cooked chicken wings (46F - Cold Holding); diced tomatoes (47F - Cold Holding); shredded cheese (46F - Cold Holding) in the reach in cooler in the banquet kitchen over night. Operator discarded the above food items. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary wiping cloth sanitizer solution at 400ppm. Operator diluted the solution to 200ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed equipment inside the handwashing sink behind the bar. Operator removed the items from the sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary chemical test kit for the three compartment sink and sanitizer buckets. **Warning**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items held for more than 24 hours not properly date marked in the walk in coolers. **Repeat Violation** **Warning**
02C-02-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee food on flatware polishing table. Operator discarded the employee food. **Corrected On-Site** **Warning**
12B-02-4
Basic - Floor soiled/has accumulation of debris. Observed accumulation of debris on the floor under equipment in the banquet kitchen. **Warning**
36-73-4
Basic - Single-service articles improperly stored. Observed single service to go containers stored on the floor in the banquet kitchen storage area. Operator properly stored the single service items. **Corrected On-Site** **Warning**
25-05-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together on the cook line. Operator discarded the solution. **Corrected On-Site** **Warning**
21-03-4
15
Dec 9, 2022
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with chemical stored next to to go utensils. Operator properly stored the spray bottle. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw fish stored over wine bottles in walk in cooler. Operator stored wine bottles in the keg cooler. **Corrected On-Site**
08A-11-5
High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Observed open baited rodent trap under water tank near ice machine.
41-23-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
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. Observed multiple items prepared on site and held for more than 24 hours not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing chemical not labeled in server area. Operator disposed of contents. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with dust in the front kitchen.
36-34-5
Basic - Old labels stuck to food containers after cleaning. Observed old labels on food containers throughout the kitchen.
16-46-4
43
Frequently Asked Questions
When was Venice Golf & Country Club last inspected?
The most recent health inspection at Venice Golf & Country Club on file is from Sep 11, 2025. The public record contains 10 inspections in total.
What is the most common violation at Venice Golf & Country Club?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Venice Golf & Country Club.
How does Venice Golf & Country Club compare to other restaurants in Venice?
Venice Golf & Country Club most recently scored 90 out of 100, which is higher than the Venice average of 79.
Has Venice Golf & Country Club's inspection record improved over time?
Yes. Recent inspections at Venice Golf & Country Club have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Venice Golf & Country 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 Venice Golf & Country Club inspected?
Based on the inspection history on file, Venice Golf & Country Club is inspected around four times per year on average.
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