ASARO'S OF VENICE

Name: ASARO'S OF VENICE
Address: 2454 LAUREL RD E, NORTH VENICE, FL, 34275, US
Rating: 72.6

2454 LAUREL RD E, NORTH VENICE, FL 34275

License #6805517

72.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ASARO'S OF VENICE in NORTH VENICE currently holds an InspectFL Health Score of 72.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 27 total violations — 7 critical, 6 major, 14 minor.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 April 6, 2026 included 2 critical violations, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit in prep station near dishwashing machine.
[14-11-5] Equipment in poor repair. Observed ice bin door off hinges.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[51-18-6] No copy of latest inspection report available.
[41-22-4] Medicine not labeled properly. Observed a bottle of advil medication above prep table on cool line. The manager removed the bottle of advil.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in mens restroom.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw marinated shrimp over ready to eat lobster in reach-in cooler across from cook line. The manager moved the lobster on top shelf above the raw marinated shrimp.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in prep sink on cook line. Manager educated cook to only wash hands in designated handwashing sinks.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed manager the Time As Public Health DBPR form 5022-090 for Pizza Slices.

Inspection Completed - No Further Action
[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 cooked ground beef prepared on site and held for more than 24 hours with no date mark in the walk in cooler.
[29-49-6] Standing water in bottom of reach-in-cooler at the entrance to the cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in the mop sink.
[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/ The establishment was unable to provide proof of a certified food manager on site with 4 or more employees at time of inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public at the server station in the auxiliary dining room.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees on the server expo line and behind the bar.
[16-21-4] Accumulation of debris on the top exterior of warewashing machine.
[31B-03-4] No soap provided at handwash sink behind the bar.
[01B-19-5] Time/temperature control for safety chicken rolls and spinach rolls 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 116F standing water at the salad station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink on the cook line. The operator provided appear towels for the hand sink.
[23-24-4] Buildup of food debris/soil residue on reach in cooler door handles on the cook line.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels at the handwashing sink at the pizza station.
[03F-02-5] Time/temperature control for safety chicken rolls and spinach rolls 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. The operator discarded the potentially hazardous foods. Observed sausage and pepper calzone, garlic and butter rolls, and shredded cheese held at time as public health control with no accurate time sheet. Observed the paper used to track time was last updated 1/16.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed marinara sauce (64F - Cooling) in the walk I cooler. The operator stated the marinara was prepared over four hours prior to the inspection The operator discarded the marinara sauce.
[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. Observed an employee handle soiled dishware then handle clean equipment without washing hands. The employee was educated on proper handwashing procedures.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw ground beef in the walk in cooler. The operator properly stored the raw foods.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse