THE CLUB AT VENETIAN BAY

Name: THE CLUB AT VENETIAN BAY
Address: 63 N AIRPORT RD, NEW SMYRNA BEACH, FL, 32168, US
Rating: 76.5

63 N AIRPORT RD, NEW SMYRNA BEACH, FL 32168

License #7406808

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.5 Grade C / 100

Mixed Health Record

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Quick take

THE CLUB AT VENETIAN BAY in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 76.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 41 total violations — 13 critical, 8 major, 20 minor.

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Start with the newest inspection, then verify the pattern

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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 March 2, 2026 shows 4 observation rows: 1 critical, 1 major, and 2 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: Call Back - Complied
[13-07-4] Watch
[29-11-4] Water leaking from pipe and/or faucet/handle. Cookline handsink hot water runs constantly
[03A-02-5] Par cooked carrots 54F on top of other containers from the morning per operator. Operator discarded. All other items in the cooler 33-41F
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[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. Tuna steaks and diced tuna
[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. Employees with no food handler training
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing several bracelets
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to ice machine
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to cutting board where tomatoes are being cut; Open cans over cookline
[35A-02-7] Live, small flying insects found. 3 around bread racks outside of walk in cooler
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Plating tator tots with ungloved hand
[29-11-4] Water leaking from pipe and/or faucet/handle. Cookline handsink hot water runs constantly
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to cutting board
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pancetta 50F, garlic sauce 51F, raw chicken 49F, cream 61F, cream 45F, rice 49F, pasta 46F, raw beef 50F, pasta 48F, 49F, risotto 46F, rice 46F, Demi 47F, raw beef 47F, butter 48F, cooked broccoli 51F, coconut milk 58F, chicken stock 59F, cooked peppers 52F, cooked potatoes 54F. Overnight in double cookline cooler - Bruschetta sitting out on cookline 87F
[08B-38-4] Food stored on floor. Under the shelving in walk in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over wakami, reach in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour, cookline under steam table
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Tomatoes coming out of box and getting sliced without washing
[35B-03-4] Outer openings not protected with self-closing doors.back kitchen door
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached egg on brunch menu
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna labeled thunnus spp. served raw
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hot dogs 1/18 Wakame 2/10 Créme Anglese 2/14 Crab meat 2/11 Garlic butter 1/25 Blueberry butter 1/18 Ghee 12/30

Disposition: Warning Issued
[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. Salmon See stop sale
[21-08-4] Spray quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm. Operator dumped out
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Taco bar plates
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to ice machine
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar 0 ppm quat. Advised to add additional tablet and re-test
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Clarified butter 66F. Out overnight.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Outside freezers
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ham dated 8/9 frozen date in walk in cooler
[08B-38-4] Food stored on floor. - Walk in freezer, cases in the floor and under shelving - oil jugs in front of air handler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - Bacon jam with cooked onions. 8/24 - Wakame 8/22 - marinara 8/25 - Béchamel 8/25
[14-11-5] Gaskets in poor repair. Dessert cooler gaskets stained, ripped.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna. Unable to verify species, no product in house, invoice just states tuna
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw bacon over cooked prime rib Raw burgers over dressing
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Wings for catering

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