THE CLUB AT VENETIAN BAY

Name: THE CLUB AT VENETIAN BAY
Address: 63 N AIRPORT RD, NEW SMYRNA BEACH, FL, 32168, US
Rating: 0

63 N AIRPORT RD, NEW SMYRNA BEACH, FL 32168

License #7406808

🏨 Hotel/Resort ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 5 findings · 2 critical

Routine - Food (follow-up)

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

THE CLUB AT VENETIAN BAY in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 88 total violations — 29 critical, 25 major, 34 minor.

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The latest inspection on September 24, 2026 shows 5 observation rows: 2 critical, 2 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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Would you eat here?

THE CLUB AT VENETIAN BAY 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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Extension given, pending
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.
DBPR's combined hotel-and-restaurant inspection schema uses this column primarily for lodging findings (guest-room conditions, bedding, etc.) that are not relevant to InspectFL's food-service focus.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

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
[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
[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
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing several bracelets
[08B-38-4] Food stored on floor. Under the shelving in walk in freezer
[35B-03-4] Outer openings not protected with self-closing doors.back kitchen door
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Tomatoes coming out of box and getting sliced without washing
[29-11-4] Water leaking from pipe and/or faucet/handle. Cookline handsink hot water runs constantly
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour, cookline under steam table
[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
[35A-02-7] Live, small flying insects found. 3 around bread racks outside of walk in cooler
[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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over wakami, reach in cooler
[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
[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
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to ice machine
[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
[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.
[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

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
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. - Walk in freezer, cases in the floor and under shelving - oil jugs in front of air handler
[14-11-5] Gaskets in poor repair. Dessert cooler gaskets stained, ripped.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Outside freezers
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Taco bar plates
[21-08-4] Spray quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm. Operator dumped out
[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
[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
[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
[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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Clarified butter 66F. Out overnight.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Wings for catering
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to ice machine
[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

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken glass, interior glass cooler in the bar
[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. Server adding lemon to bar drink
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork 1/8 Rice 1/7
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 59F, pulled pork 58F, potatoes 52F. Under counter cooler Drawers on top sauerkraut 1/10 50F, sliced cheese 45F, sliced cheese 48F, sliced cheese 46F In unit less than 4 hours per operator. Unit often open due to event
[03C-20-7] Whole meat roasts not reaching proper time/temperature cooking requirements. 126f in the center to 148F on the edges. Operator returned to oven. Extensive discussion of time/temperature parameters allowed.
[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. Fish dip opened about 3 days ago
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Brandon
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.Immersion mixer
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked frozen thawed shrimp 1/3 Taco beef 1/7
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance in the bar

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Employee restroom
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pantry area
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 46F in the middle, dated 7/7, cooked previous day per operator. In tightly wrapped plastic container
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef over gelato. Small freezer in pantry room
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pickles, walk in cooler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta salad 6/29, Cole slaw 6/30, cavitappi 6/29, newburg 6/27, bourdelaise 6/20, garlic butter 6/20
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream improperly iced 47-54F. Operator iced more fully
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 109-129 hot holding for approximately 30 minutes after heating. Operator returned to steamer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Underside of mixer head and guard
[31A-09-4] Handwash sink not accessible for employee use at all times. Next to ice machine - blocked by cooler filled with ice.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Blackberry jam, turkey, thawed ham dated with frozen date, wings.