THE GRILLE AT VENETIAN ISLES

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25. Oper renewed license during course of inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over tater tots at low boy reach in freezer, both products not in commercial packaging. Operator stored products properly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ice bath: raw shell eggs (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: French fries (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink at rear of main kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Bucket covering hand wash sink in banquet kitchen. Operator removed bucket. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova bagel and nova platter on menu not identified as raw animal protein. Operator updated and corrected menu. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cooler since last night. Operator removed salmon from packaging.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above chicken broth, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to flat top stove in steam table cooked onions (122F - Hot Holding) per operator product prepared approximately 1 hour ago and hot held until served, discussed with operator who reheated product to 165+F. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has Accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line multiple knives stored in between flip top coolers, discussed with operator who removed knives. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler sliced cheese (48F - Cold Holding) per operator product not portioned or prepared today. Flip top lid left open for breakfast service for approximately 3 hours operator moved product to freezer to rapidly chill. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In preparation kitchen ice machine has black/green slime like build up discussed with operator to clean and sanitize.

Basic - Working containers of food removed from original container not identified by common name. In kitchen bottles of cooking oils not labeled discussed with operator who added labels. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....smoked salmon directly top of the cheese, red pepper in reach in cooler . Employee removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....arugula 48F, roasted pepper 47F, house dressing 48F, cream cheese 49F, fresh mozzarella cheese 48F in reach cooler#3 at banquet kitchen, per chef food being held more than 4 hours , food not prepped or portion today .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....arugula 48F, roasted pepper 47F, house dressing 48F, cream cheese 49F, fresh mozzarella cheese 48F in reach cooler#3 at banquet kitchen, per chef food being held more than 4 hours , food not prepped or portion today . Stop sale issue . Chef discarded food. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.... prepped with scallions cream cheese ,roasted pepper, whipped cream , fresh mozzarella cheese was 2 , 3 days ago in reach in cooler , chef discarded food due to not maintaining proper temperature at 41F or below . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored utensils in handwashing sink at dishwashing area. Employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.