Venise Caribean Cuisine
Last inspected: Jan 14, 2026
82
Score
Across the available record, Venise Caribean Cuisine has 10 inspections on file, the first dated 2022. Venise Caribean Cuisine was last inspected on Jan 14, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
Among Margate restaurants, this is a fairly standard result. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line , cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2026-01-14: Observed same. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed bottled juice prepared on site missing minimum labeling. Advised operator not to sell product until minimum labeling is done. Operator removed from cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-01-14: Juice is currently not for sale until minimum labeling is done. **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line , hood filters soiled. **Warning** - From follow-up inspection 2026-01-14: Observed same. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed in kitchen, surface of two door reach in cooler has standing water. **Warning** - From follow-up inspection 2026-01-14: Observed same. **Time Extended**
29-49-6
82
Jan 13, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
39
Jul 11, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Observed - From initial inspection : 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. **Warning** - From follow-up inspection 2025-07-11: Observed at call back inspection same. Confirmed bulletin received in email. **Time Extended**
11-27-4
90
Jul 10, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
32
Mar 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed over three compartment sink. **Warning** - From follow-up inspection 2025-03-24: Still observed. **Time Extended**
36-36-4
95
Mar 21, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler turkey (47F - Cold Holding); cooked pork (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. Observed at front counter, cooler; pickle (52F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen, hard boiled eggs (79F - Hot Holding); beans (110F - Hot Holding). Per operator, items have been out of temperature for approximately 1.5 hours. Beans placed in cooler to rapid cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding). Observed in low boy cooler low boy; cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding), Per operator, items have been out of temperature for approximately 2 hours. Items placed in walk-in cooler to rapid cool. Observed in walk-in cooler turkey (47F - Cold Holding); cooked pork (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. Observed at front counter, cooler; pickle (52F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning**
03A-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across from cook line. **Warning**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion pickle in cooler at front counter. PIC removed cups. **Warning**
14-01-5
Basic - Ceiling tile missing. Observed over three compartment sink. **Warning**
36-36-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed knife and tong handle not stored above pot of boiled banana in kitchen. PIC removed utensils. **Corrected On-Site** **Warning**
10-01-5
52
Jul 17, 2024
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
30
Feb 28, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer 200 Ppm. Operator diluted rechecked 100 Ppm **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (51F - Cold Holding); cooked pork (47F - Cold Holding) in single door glass reach in cooler. Per operator held less than 2 hours. Ambient temperature 51F. Operator moved to walk-in cooler. Advised operator not to store anything in unit until fixed.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips. **Repeat Violation**
16-37-1
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Operator has quaternary test strips being used for chlorine sanitizer.
16-43-4
Basic - Equipment in poor repair. Observed 2 single door glass reach in cooler with an ambient temperature 51F. Operator called technician at time of inspection. **Corrective Action Taken**
14-11-5
Basic - Working containers of food flour and sugar removed from original container not identified by common name.
02D-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
43
Nov 1, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over okra . Operator placed eggs on lower shelf. **Corrected On-Site**
08A-04-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution chlorine 200+ Ppm. Operator discarded solution made new solution rechecked 100 Ppm **Corrected On-Site**
41-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips
16-37-1
Basic - Working containers of food flour ,sugar salt removed from original container not identified by common name.
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop nesting in mop bucket. **Repeat Violation**
42-01-4
Basic - Food stored on floor. Observed box of avocados on floor at front counter. Operator elevated Observed plastic frying oil on storeroom floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table.
12B-07-4
55
Dec 14, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed bags of meat in black to go bags in reach in freezer in kitchen.
14-31-5
Intermediate - No soap provided at handwash sink. Observed at hand wash sink in kitchen. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in storage.
42-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler in kitchen.
22-16-4
Basic - Food stored on floor. (1) Observed case of water on floor at front counter. (2) Observed case of containers lids on floor at front counter. (3) Observed bag of carrots on floor in walk in cooler.
08B-38-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler in kitchen.
23-24-4
64
Frequently Asked Questions
When was Venise Caribean Cuisine last inspected?
The most recent health inspection at Venise Caribean Cuisine on file is from Jan 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Venise Caribean Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Venise Caribean Cuisine.
How does Venise Caribean Cuisine compare to other restaurants in Margate?
Venise Caribean Cuisine most recently scored 82 out of 100, which is about the same as the Margate average of 80.
Has Venise Caribean Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Venise Caribean Cuisine have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Venise Caribean Cuisine 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 Venise Caribean Cuisine inspected?
Based on the inspection history on file, Venise Caribean Cuisine is inspected around three times per year on average.
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