SUNCOAST CAFE

Name: SUNCOAST CAFE
Address: 400 AIRPORT AVE E, VENICE, FL, 34285, US
Rating: 82.1

400 AIRPORT AVE E, VENICE, FL 34285

License #6804488

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SUNCOAST CAFE in VENICE currently holds an InspectFL Health Score of 82.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 16 total violations — 2 critical, 6 major, 8 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 20, 2026 shows 8 observation rows: no critical rows, 4 major, and 4 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
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed some ceiling tiles in food prep and storage area are not nonabsorbent and easily cleanable. Repeat from last inspection Repeat from last inspection 11-20-25
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Following expired: Anselm Tony Duboulay 11-1-25
[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 corned beef, roast pork and gravy in reach-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior.
[50-09-4] Current Hotel and Restaurant license not displayed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed assorted food in prep sink defrosting no running water. Operator moved food to reach-in cooler. Repeat from last inspection 11-20-25
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat from last inspection 11-20-25
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance behind nozzles of soda machine.

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed multiple foods thawing at room temperature. The operator placed the potentially hazardous foods in the reach in cooler.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[21-04-4] In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloths.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[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 backpack and jackets stored with packaged foods dry storage. The operator properly stored the personal belongings.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the sliced cheese had been held for approximately 1 hour. The operator placed the cheese in the lower portion of the reach in cooler. raw shell eggs ambient (52F - Cold Holding); cracked raw shell eggs (44F - Cold Holding) on the cook line. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator was printed out a time as public health control form.
[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/
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (89F - Hot Holding) on the cook line. The operator stated the potatoes had been held for approximately 2 hours. The operator was printed a time as public health control form.

Community reaction

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Community pulse