VENICE YACHT CLUB REST

Name: VENICE YACHT CLUB REST
Address: 1330 TARPON CENTER RD, VENICE, FL, 342851122, US
Rating: 77.9

1330 TARPON CENTER RD, VENICE, FL 342851122

License #6800030

🏌️ Club/Private ℹ️

77.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

May 19, 2026 · 7 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

VENICE YACHT CLUB REST in VENICE currently holds an InspectFL Health Score of 77.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 31 total violations — 4 critical, 13 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 19, 2026 shows 7 observation rows: no critical rows, 3 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

VENICE YACHT CLUB REST has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[10-20-4] In-use tongs stored on equipment door handle between uses. The chef removed tongs from oven door.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. The chef removed the scooper from flour container.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in kitchen.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwashing machine was 158.3F. The chef called to have dishwashing machine serviced.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[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.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages at multiple food preparation counters throughout kitchen.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating plate of food in dishwasher area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed multiple staff engaged in food preparation with hair restraint. Repeat 10-17-23
[21-38-4] Wiping cloth sanitizing solution stored on the floor in banquet kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and beef over cheese and vegetables is reach-in cooler draw at cooks line. Observed operator arrange items for proper storage. Repeat 10-17-23
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in reach-in cooler draw at cooks line. Observed operator arrange item for proper storage.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed container of butter and garlic butter at cooks line not time marked. Observed operator correctly mark appropriate time on buttes
[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/. Observed manager on duty Bryan Meek certification expired 8-7-23
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide Time as a Control sheet. Email operater new Time as a Control sheet.
[41-17-4] Spray bottle containing toxic substance not labeled at inside bar area. Repeat 10-17-23