RED GROUPER TAVERN

Name: RED GROUPER TAVERN
Address: 345 COMMERCIAL CT, VENICE, FL, 34292, US
Rating: 59.9

345 COMMERCIAL CT, VENICE, FL 34292

License #6804664

🍺 Bar/Pub ℹ️

59.9 Grade F / 100

Failing Health Score

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Latest inspection

December 12, 2025 · 14 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RED GROUPER TAVERN in VENICE currently holds an InspectFL Health Score of 59.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on December 12, 2025. Across those visits, inspectors documented 65 total violations — 10 critical, 24 major, 31 minor.

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Record snapshot

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The latest inspection on December 12, 2025 shows 14 observation rows: 3 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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RED GROUPER TAVERN 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
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[06-09-1] Commercially processed reduced oxygen packaged swordfish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the swordfish.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee belongings stored on a food preparation table at the entrance to the cook line.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored unprotected on top of the ice machine.
[10-20-4] In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed crab cracker utensils stored with the food contact surface up at the server expo line.
[29-49-6] Standing water in bottom of reach-in-cooler at the end of the cook line on the server station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw live lobster stored over coleslaw in the walk on cooler. The operator operator properly stored the raw lobster.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed an employee handle soiled dishware than handle clean plated food without washing hands. Educated the employee on proper handwashing procedures.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged swordfish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the swordfish
[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 milk opened and held for more than 24 hours with no date mark.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed raw fish thawing in the handwashing sink near the dishmachine. The operator removed the fish from the hand sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in the prep area.
[27-17-4] Water pressure lacking at fixtures that require the use of water. Observed low hot water pressure at the handwashing sink near the dishmachine.

Disposition: Warning Issued
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed snapper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the snapper.
[10-20-4] In-use tongs stored the tilt skillet door handle between uses. The operator properly stored the tongs.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at the handwashing sink on the cook line.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels near the dishmachine and in the prep area. The operator placed trash cans near the hand sinks.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over cut onions in the reach in cooler at the entrance to the cook line. The operator properly stored the raw bacon.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed clarified butter (76F - Cold Holding) on the cook line. The operator stated the butter half been held overnight. The operator discarded the butter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (50F - Cold Holding) stored on top of ice at the server expo station. The operator stored the sour cream in a reach in cooler. Observed clarified butter (76F - Cold Holding) on the cook line. The operator stated the butter half been held overnight. The operator discarded the butter.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a hand cart blocking access to the handwashing sink in the prep area. The operator moved the hand cart.
[16-06-4] No cleaning agent provided in the dishmachine. The operator set up the three compartment sink for ware washing.
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on the blade of the can opener.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator posted a consumer advisory.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle containing bleach solution not labeled on the cook line. The operator labeled the spray bottle.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on top of the warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a metal container used as a scoop for uncooked rice at the end of the cook line. The operator removed the container.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting in the kitchen.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed the ice scoop at the ice machine stored on a soiled surface of the ice machine. The operator removed the scoop for sanitization.
[10-17-4] In-use knife stored between the cutting board and table top surface on the cook line. The operator properly stored the knives.
[21-04-4] In-use wet wiping cloth/towel used under cutting boards on the cook line. The operator removed the wet cloths form underneath the cutting boards.
[05-09-4] No conspicuously located ambient air temperature thermometer in the reach in cooler near the soda machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign for the hand sink on the cook line.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels.
[33-30-4] Unnecessary items stored in garbage enclosure. Observed discarded equipment in the dumpster area.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution and refilled with bleach and water.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cartons of cream. The operator properly stored the raw shell eggs.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed the hand sink on the cook line used to fill a container with water.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine.
[16-06-4] No cleaning agent provided for the dishmachine. The operator switched the empty container of detergent with a full container.
[53B-13-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle of sanitizer with no label behind the bar. The operator labeled the spray bottle.