SUNCOAST CAFE

Name: SUNCOAST CAFE
Address: 400 AIRPORT AVE E, VENICE, FL, 34285, US
Rating: 28.8

400 AIRPORT AVE E, VENICE, FL 34285

License #6804488

☕ Café/Breakfast ℹ️

28.8 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 13 findings · 2 critical

Routine - Food

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Minor

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Quick take

SUNCOAST CAFE in VENICE currently holds an InspectFL Health Score of 28.8 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 September 11, 2026. Across those visits, inspectors documented 63 total violations — 5 critical, 29 major, 29 minor.

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The latest inspection on September 11, 2026 shows 13 observation rows: 2 critical, 3 major, and 8 minor.

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Inspector notes

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[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 cooked beef, marinated chicken, gravy, and rice in reach-in coolers not date marked. Employee stated the above items had been prepare onsite more than 24 hours prior. Repeat from last inspection 5-20-26
[14-11-5] Equipment in poor repair. Observed handle torn gasket on reach-in cooler in storage area.
[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 5-20-26
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Repeat from last inspection 5-20-26.
[36-34-5] Ceiling vents soiled with accumulated dust.
[36-24-5] Hole in or other damage to wall by mop sink.
[22-16-4] Observed reach-in cooler at storage area by mop sink has. shelves that have accumulation of soil residues.
[29-34-4] Vacuum breaker missing at hose bibb outside to right of back door.
[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 commercially processed slice cheese and ham in reach-in cooler. Employee stated the commercial items listed above had been opened more than 24 hours prior.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs over unwashed mushrooms and tomatoes in reach-in cooler in storage area. Operator moved eggs for proper storage.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed beef defrosting in sink without running water. Repeat from last inspection 5-20-26
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles in storage area are not smooth and easily cleanable. Repeat from last inspection 5-20-26
[50-09-4] Current Hotel and Restaurant license not displayed. Repeat from last inspection 5-20-26

Disposition: Met Inspection Standards
[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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloths.
[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.
[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.
[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.
[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/
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Met Inspection Standards
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[14-11-5] Equipment in poor repair. Observed torn gaskets on reach-in cooler and reach-in-freezer.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding units throughout kitchen.
[22-16-4] Reach-in coolers in storage area and cooks line have interior and shelves have accumulation of soil residues.
[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 cheese, ham and sausage that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 1-4-23
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 1-4-23
[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 operator could not provide Time as a Control sheet at time of inspection.
[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 pork, goat, beans, rice and beef in reach-in cooler and reach-in-freezer prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 1-4-23
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in restrooms use by employees and customers. Observed operator turn hot water back on.