JOYS KOUZINE

Name: JOYS KOUZINE
Address: 539 A US HWY 41 BYP N, VENICE, FL, 34285, US
Rating: 53.6

539 A US HWY 41 BYP N, VENICE, FL 34285

License #6805663

🍦 Dessert/Ice Cream ℹ️

53.6 Grade F / 100

Failing Health Score

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Latest inspection

June 3, 2026 · 8 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JOYS KOUZINE in VENICE currently holds an InspectFL Health Score of 53.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on June 3, 2026. Across those visits, inspectors documented 68 total violations — 13 critical, 28 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 4, 2024

The latest inspection on June 3, 2026 shows 8 observation rows: 4 critical, 0 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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JOYS KOUZINE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine. Observed lime buildup inside the dish machine.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed their left floor under the cook line with debris buildup.
[08B-38-4] Food stored on floor. Observed cases of potatoes stored under shelves on the floor. Operator placed them on the shelf.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed a missing sign at the server station and the womens restroom.
[41-07-4] Container of medicine improperly stored. Observed cases of medicine improperly stored with dry goods. Operator moved them.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat food in the walk in cooler. Operator moved it.
[03A-23-4] Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Observed shell eggs placed on the floor and not put directly into the walk in cooler. Operator placed them in the walk in.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Sausage gravy (120F - Hot Holding); Cooked potatoes (102F - Hot Holding) Operator stated they have been out for approximately 2hrs. Operator reheated the food to 165F.

Disposition: Warning Issued
[51-18-6] No copy of latest inspection report available.
[08B-38-4] Food stored on floor. Observed cases of food in walk-in cooler on floor.
[05-09-4] No conspicuously located ambient air temperature thermometer in walk-in cooler or reach-in cooler holding unit. Repeat from last inspection 4-2-25
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 000 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry.
[11-07-5] 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. Repeat from last inspection 4-2-25
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.Repeat from last inspection 4-2-25
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Repeat from last inspection 4-2-25
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Repeat from last inspection 4-2-25
[53B-01-5] 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. Repeat from last inspection 4-2-25
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat from last inspection 4-2-25
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed chemical spray shell eggs on counter time marked by was unable to observe Time control sheet. Repeat from last inspection 4-2-25

Disposition: Warning Issued
[05-09-4] No conspicuously located ambient air temperature thermometer in walk-in cooler.
[14-20-4] Ripped/worn tin foil used as shelf cover in walk-in cooler. Repeat 11-21-24
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handle of reach-in cooler at cooks line.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler has not ambient thermometer. Used inspectors thermometer to check ambient cold holding temperature holding at 49F. Operator does not know when Walk-in cooler lost proper temperature.
[08B-38-4] Food stored on floor. Observed case of potatoes stored on floor in kitchen under shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed 1/6 pan of raw chicken in walk-in cooler over bread.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk-in cooler out temperature and the following cold holding violations: gyro meat (51F - Cold Holding); sliced cheese (50F - Cold Holding); sausage patties (49F - Cold Holding); butter (48F - Cold Holding); cooked sliced potatoes (48F - Cold Holding); corned beef (50F - Cold Holding); heavy cream (47F - Cold Holding); milk (48F - Cold Holding); Half and half (48F - Cold Holding); cream cheese (49F - Cold Holding); almond milk (49F - Cold Holding); chicken (48F - Cold Holding); sliced ham (48F - Cold Holding). Operator does not know when Walk-in cooler lost proper temperature. Operator voluntarily disposed of all above items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk-in cooler out temperature and the following cold holding violations: gyro meat (51F - Cold Holding); sliced cheese (50F - Cold Holding); sausage patties (49F - Cold Holding); butter (48F - Cold Holding); cooked sliced potatoes (48F - Cold Holding); corned beef (50F - Cold Holding); heavy cream (47F - Cold Holding); milk (48F - Cold Holding); Half and half (48F - Cold Holding); cream cheese (49F - Cold Holding); almond milk (49F - Cold Holding); chicken (48F - Cold Holding); sliced ham (48F - Cold Holding). Operator does not know when Walk-in cooler lost proper temperature. Operator voluntarily disposed of all above items.
[03F-02-5] 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. Observed raw shell eggs on counter at cooks line not time marked. Employee stated they were removed from reach-in cooler 2.5 hours prior.
[11-07-5] 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.
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
[02C-03-5] 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 cooked potatoes packages of sliced cheese and bags of cheese employee stated the commercial items listed above had been opened more than 24 hours prior.
[04-02-4] Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Walk-in cooler not holding proper cold holding temperatures and establishment does not have enough coolers to hold all temperature/time control for food safety foods at time of inspection.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53B-01-5] 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.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sliced cheese and bags of cheese employee stated the commercial items listed above had been opened more than 24 hours prior. Repeat 11-21-24