ABBY'S ON MIAMI

Name: ABBY'S ON MIAMI
Address: 220 W MIAMI AVE, VENICE, FL, 34285, US
Rating: 39.7

220 W MIAMI AVE, VENICE, FL 34285

License #6803577

39.7 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 9 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

ABBY'S ON MIAMI in VENICE currently holds an InspectFL Health Score of 39.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 73 total violations — 6 critical, 12 major, 55 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 12, 2026 shows 9 observation rows: no critical rows, 4 major, and 5 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?

ABBY'S ON MIAMI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by slicer. Employee replaced towels.
[36-34-5] Ceiling/ceiling tiles and vents soiled with accumulated food, grease and dust on cooks line and kitchen.
[36-02-5] Unsealed concrete floor in food storage at back kitchen and walk-in cooler. Repeat from last inspection 6-2-26
[38-01-4] Light shield damaged/in disrepair in walk-in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled by 3 compartment sink. Employee labeled bottle.
[38-11-4] Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed lights in right front corner of kitchen not working at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauces, cut and prepared seafood and chicken in reach-in cooler next to slicer Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed signs of water damage and ceiling in disrepair throughout kitchen and back storage areas.
[31B-03-4] No soap provided at handwash sink by slicer. Employee replaced soap.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in prep room and back storage areas by walk-in-cooler are in heavy disrepair. Repeat 9-6-24
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[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. Observed commercial 7 - 4oz portions of reduced oxygen packed grouper fish at cooks line that was completely thawed and in sealed package in with discolored liquid and foul odor. Operator voluntarily remove item from use and disposed of them.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed hoods over cooks line not working and heavy grease buildup on return air at hoods.
[36-22-4] Floor area(s) covered with standing water. Observed back kitchen by ice machine and walk-in-cooler has standing puddles because of uneven concrete floor that has crack and hole in it.
[36-17-5] Floor in back kitchen by ice machine and walk-in-cooler in heavy disrepair.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on ceiling. Observed hoods over cooks line not working and heavy grease buildup on return air at hoods.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed operator correct issue to meet standards for inspection. Repeat 9-6-24
[14-34-4] Interior of ice machine/bin with rust on the surface
[38-07-4] Lights in walk-in-cooler missing the proper shield, sleeve coatings or covers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Repeat 9-6-24
[14-33-4] Reach-in cooler shelves in prep room have rust that has pitted the surface. Repeat 9-6-24
[36-02-5] Unsealed concrete floor in back kitchen by ice machine and walk-in-cooler.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface. Repeat 9-6-24
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercial 7 - 4oz portions of reduced oxygen packed grouper fish at cooks line that was completely thawed and in sealed package in with discolored liquid and foul odor. Operator voluntarily remove item from use and disposed of them.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at cooks line: sliced American cheese (49F - Cold Holding); salmon (47F - Cold Holding). Cook stated items had been placed on cooks line 2 hours prior. Cooked removed from reach-in-cooler and placed into colder walk-in-cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards and stove tops soiled.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair in back kitchen prep room. Repeat 2-2-23
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen cooks line areas. Repeat 2-2-23
[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. Observed employee open reduced oxygen packaging.
[36-17-5] Floor tiles missing and/or in disrepair in back area by back kitchen. Repeat 2-2-23
[10-20-4] In-use tongs stored on equipment door handle between uses. Repeat 2-2-23
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart at cooks line use by cooks is heavily soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on counter next to salad station. Observed employee move bucket for proper storage.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in sink of standing water. Observed employee turn running water back on.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 000 parts per million chlorine sanitizer.
[41-10-4] Toxic substance/chemical improperly stored. Observed Wd-40 on shelf above slicer.
[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. Observed assorted cheeses that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut salmon, pasta, cooked potatoes, and cut vegetables all prepared onsite more then 24 hours prior as per employee statement not date marked.