Viento Kitchen & Bar
Last inspected: Mar 12, 2026
86
Score
The health department has logged eight inspections at Viento Kitchen & Bar, the earliest from 2022. On Mar 12, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited three times.
Restaurants in Longboat Key average 81, so Viento Kitchen & Bar is doing better than most peers. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of soda gun in upstairs bar area. Operator cleaned and sanitized soda gun. **Corrected On-Site**
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in upstairs bar area. Operator replaced sign. **Corrected On-Site**
31B-04-4
86
Sep 17, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in restaurant bar area. Operator replaced towels. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in dishwashing area with condensation and black mold like substances.
36-34-5
86
Mar 27, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
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 salmon in the reach in cooler on the cook line. Chef placed the chicken below the salmon. Raw ground beef stored over pooled eggs in the walk in cooler. Chef placed the ground beef below the eggs. **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean equipment in the dry storage area. Chef removed the bottles. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sliced blade soiled. Employee cleaned and sanitized the slicer. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Floor area(s) covered with standing water. Standing water on the floor in the dishwasher area.
36-22-4
Basic - Floor soiled/has accumulation of debris. Floors under all equipment in the 1st and 2nd floor bar soiled.
36-73-4
58
Aug 23, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler near cooks line Bolognese Sauce at 50F. Operator stated sauce had been in since day before. Operator voluntarily discarded product. **Repeat Violation**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 black flying insects in bar area.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler near cooks line Bolognese Sauce at 50F. Operator stated sauce had been in since day before. Operator voluntarily discarded product. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
01B-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup being used to dispense seasoning on shelf on cook line. Operator removed cup. **Corrected On-Site**
14-01-5
61
Mar 22, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
45
Nov 8, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs then handled clean equipment without washing their hands and changing gloves. Employee removed the equipment to be sanitized and washed their hands and changed gloves. **Corrective Action Taken**
12A-27-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Hollandaise sauce stored at room temperature on the the cook line on time as a public health control with no time mark. Chef stated the sauce had been on time for approximately 30 minutes. Chef placed a time mark on the sauce. **Corrected On-Site**
03F-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
11-07-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
58
May 22, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Dec 28, 2022
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked the eggs and touch clean dry towels. Instructed employee and manager on proper hand washing protocol..
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (47F - Cold Holding) Per operator cut melon was out for serving for approximately 20 minutes.
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine by the walk in cooler in the kitchen.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on dish machine. Operator discarded. **Corrective Action Taken**
12B-07-4
Basic - Floor area(s) covered with standing water. Observed in dishwashing area.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 4 tongs stored on equipment door. Operator placed to be washed. **Corrective Action Taken**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area around the nozzles in soda machine soiled in the kitchen. Employee cleaned the area around the nozzles. **Corrected On-Site**
23-03-4
Basic - Waste line missing at soda gun holster. Observed in the bar area.
29-17-4
Basic - Water draining onto floor surface. Observed in front of reach in cooler in the kitchen next to the chemical storage.
29-03-4
52
Frequently Asked Questions
When was Viento Kitchen & Bar last inspected?
The most recent health inspection at Viento Kitchen & Bar on file is from Mar 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Viento Kitchen & Bar?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Viento Kitchen & Bar.
How does Viento Kitchen & Bar compare to other restaurants in Longboat Key?
Viento Kitchen & Bar most recently scored 86 out of 100, which is higher than the Longboat Key average of 81.
Has Viento Kitchen & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Viento Kitchen & Bar have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Viento Kitchen & Bar 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 Viento Kitchen & Bar inspected?
Based on the inspection history on file, Viento Kitchen & Bar is inspected around two times per year on average.
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