PEACH'S RESTAURANT

Name: PEACH'S RESTAURANT
Address: 1230 JACARANDA BLVD, VENICE, FL, 34292, US
Rating: 75

1230 JACARANDA BLVD, VENICE, FL 34292

License #6804804

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PEACH'S RESTAURANT in VENICE currently holds an InspectFL Health Score of 75 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 21 total violations — 9 critical, 2 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 28, 2026 shows 8 observation rows: 4 critical, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two of their make table cutting boards heavily grooved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee personal items stored on the cook line and above clean dishes. Reviewed with the operator.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed multiple employees crack raw shell eggs then handle utensils without changing gloves. Operator had them change gloves and reviewed with the employees.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the kitchen steam table: Chili (115F - Hot Holding) Operator stated it had been out for approximately 2hrs. Operator had it placed on the flattop to be reheated.
[03F-10-5] Incomplete written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed their time as a public health control plan not fully filled out as the procedures and times are not completed on the form.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths left on counters. Reviewed with the operator.
[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 shell eggs listed on their 4hr plan but not time marked. Operator stated they have been out for approximately 2hrs and marked them accordingly.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee scratch their beard then grab a knife to cut bread. I had the employee wash their hands and change their gloves.

Disposition: Administrative complaint recommended
[10-20-4] In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs
[32-12-6] Covered waste receptacle not provided in the unisex employee bathroom.
[16-21-4] Accumulation of debris on the top exterior of warewashing machine.
[36-03-4] Cove molding at floor/wall juncture broken/missing in the dish area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food preparation are at the prep are. Observed an employee beverage next to clean dish ware in the warewaahing area. The operator discarded the beverages.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (52F - Cold Holding); coleslaw (50- Cold Holding); cooked ham (51F - Cold Holding); coooked sausage (48F - Cold Holding); sliced cheese (50F - Cold Holding) in the reach in cooler nearest the service window. The operator was unable to determine the length of time the potentially hazardous foods had been held. The operator discarded the above foods.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken salad (52F - Cold Holding); coleslaw (50- Cold Holding); cooked ham (51F - Cold Holding); coooked sausage (48F - Cold Holding); sliced cheese (50F - Cold Holding) in the reach in cooler nearest the service window. The operator was unable to determine the length of time the potentially hazardous foods had been held. The operator discarded the above foods.
[08A-20-5] 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 shell eggs in the walk in cooler. The operator properly stored the raw ground beef.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee empty a sanitizer bucket in the hand sink near the dish area.
[12A-20-4] Employee washed hands with no soap. Observed an employee in the dish area wash hands without using soap. The employee removed-washed hands with soap.
[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 butter held at time as public health control with no time mark. The operator stated the butter had been held for more than 4 hours. The operator discarded the butter.
[08B-38-4] Food stored on floor. Observed a bag of unwashed onions stored on the floor of the walk in cooler The operator properly stored the onions

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