VENEZIA

Name: VENEZIA
Address: 373 ST ARMANDS CIR, SARASOTA, FL, 34236, US
Rating: 90.4

373 ST ARMANDS CIR, SARASOTA, FL 34236

License #6804449

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

VENEZIA in SARASOTA currently holds an InspectFL Health Score of 90.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 8, 2025. Across those visits, DBPR recorded 21 total findings; InspectFL has detailed violation rows for 18 of them so far.

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 December 8, 2025 shows 9 observation rows: 3 critical, 2 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.

Location + actions

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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
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at the hand wash sink next to the cook line. Chef turned the hot water on.
[36-22-4] Floor area(s) covered with standing water. Standing water on the floor on the left side of the cook line.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk in cooler #2.
[41-10-4] Toxic substance/chemical improperly stored. Can of WD 40 stored next to food on a shelf in the back kitchen area. Chef removed the can.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of both ice machines in the back area soiled.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked an item of the floor then handed clean equipment without washing their hands. Employee removed the item to be sanitized and washed their hands.
[08B-38-4] Food stored on floor. Several containers of food stored on the floor in the walk in cooler. Chef placed the items on a shelf.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatballs stored in the walk in cooler with no date mark.. Chef stated the meatballs were cooked on 12/6. Chef placed a date marked on the meatballs.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon stored over heavy cream in the reach in cooler, middle section of the cook line. Chef removed the salmon.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on the handle of the mixer paddle on the cook line. Chef removed the tape and sanitized the paddle.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand wash sinks in the bar area. Manager placed paper towels at the hand wash sink.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk in cooler #2.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking from a pipe under the hand wash sink between the bar and the cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the dishwasher area soiled.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee at the bar cutting limes intended to be squeezed for lime juice using their bare hands. Employee discarded the lime.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of all three ice machines in the establishment soiled.
[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. Observed an employee at the bar cutting limes intended to be squeezed for lime juice using their bare hands. Employee discarded the lime.

Community reaction

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Community pulse