BREWBURGERS

Name: BREWBURGERS
Address: 370 COMMERCIAL CT, VENICE, FL, 34292, US
Rating: 50.3

370 COMMERCIAL CT, VENICE, FL 34292

License #6805283

🍔 Burgers ℹ️

50.3 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 7 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BREWBURGERS in VENICE currently holds an InspectFL Health Score of 50.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 13, 2026. Across those visits, inspectors documented 70 total violations — 17 critical, 10 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 15, 2025

The latest inspection on October 13, 2026 shows 7 observation rows: 2 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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BREWBURGERS has a rough inspection history. Would you risk it?

F record

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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
[25-05-4] Single-service articles improperly stored. Observed single-serve foam trays stored next to the sanitizer bucket. The operator properly stored the single-serve foam trays.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer concentration at 400 ppm quaternary in sanitizing bucket on the cook line. Operator diluted to 200 ppm.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife in use stored between small reach in cooler and kitchen wall at the end of cook line. Operator removed knife between equipment and wall and place it in dishwashing area to be properly clean and sanitized.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clean food serving trays stacked wet nesting on shelf next to dishwasher. Operator rewashed items and stacked properly to air dry.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw chicken and raw ground beef and change gloves without washing hands and putting in new gloves to handle ready to eat tortilla. Discussed hand washing procedure and gloves usage with operator.
[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 4 employee handling food at time of inspection with no certified food manager on site. Certified food manager returned to the establishment during inspection.
[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. Observed one current employee with food handler training expired on 05/2026.

Disposition: Warning Issued
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[35B-04-4] Exit at the rear of the kitchen of cannot be properly sealed when not in operation.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment on the cook line. The operator removed the knife for cleaning.
[33-16-4] Open dumpster lid.
[25-05-4] Single-service articles improperly stored. Observed single-service foam cups stored on the floor near the ice machine.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitizing.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked mushrooms date marked 7/12. Observed french onion soup date marked 7/12 in the walk in cooler. The operator discarded the above foods.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked mushrooms date marked 7/12. Observed french onion soup date marked 7/12 in the walk in cooler. The operator discarded the above foods.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding); cut tomatoes (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the potentially hazardous food have been stored for approximately 1.5 hours. The operator emptied half of the contents and stored the above foods in the lower portion of the cold holding unit.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary test kits available.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed the probe thermometer read 20F in ice water. The thermometer was properly calibrated.

Disposition: Warning Issued
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for parmesan cheese in the reach in cooler nearest the office. The operator removed the portion cup.
[25-06-4] Coffee/ iced tea filters not stored inverted or protected from contamination.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in the dessert reach in cooler. The operator properly stored the employee food.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[10-17-4] In-use knife/knives stored between the reach in cooler and the wall nearest the office. The operator removed the knife.
[33-11-4] Missing drain plug at dumpster.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees on the cook line.
[33-16-4] Open dumpster lid.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in the mop sink.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed no chlorine sanitizer available for the dishmachine. Observed no chlorine solution for the glasses dishmachine on the cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed deli corned beef (45F - Cold Holding); deli ham (45F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
[29-34-4] Vacuum breaker missing at hose bibb near the Bain Marie.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth solution on the cook line exceeding 200ppm. The operator diluted the solution to 100ppm.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certified food manager on duty Gabriel Jimenez expired 12/4/2024.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink near the soda machine.
[41-17-4] Spray bottle containing toxic substance not labeled near the three compartment sink.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on top of the warewashing machine.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an employee drinking from a bottle of water with a cap not preventing hand contact with lip contact area of the drink in the cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from a handle on the front of the fryers. The operator properly stored the tongs.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no employee handwashing signs for the hand sinks on the cook line. Observed no handwashing sign in the far restroom used by employees.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses at the reach in cooler on the cook line. The operator properly stored the wet cloth.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee touch bare arms the handle a lid for liquid butter without washing hands on the cook line.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed herb cheese sauce date marked 7/29. The operator discarded the cheese sauce.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed herb cheese sauce date marked 7/29. The operator discarded the cheese sauce.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (46F - Cold Holding) stored in a container on top of ice behind the front counter. The operator stored the cheese in a reach in cooler.
[29-34-4] Vacuum breaker missing at hose bibb for the hose near the bain marie.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed the fire extinguisher near the bain marie in the red zone underneath the green zone.

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler near the rear exit. The operator properly stored the employee food.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic beverage cups stored before air dried.
[08B-38-4] Food stored on floor. Observed a container with raw chicken stored on the floor in the dry storage area. The operator placed the chicken in the walk in cooler.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed the ice scoop for the ice machine stored in a soiled container. The operator removed the scoop and container for sanitization.
[33-11-4] Missing drain plug at dumpster.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in the public restroom at the rear of the building.
[33-16-4] Open dumpster lid.
[25-05-4] Single-service articles improperly stored. Observed single-service napkins stored on the floor in the dry storage area. The operator properly stored the napkins.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. The operator placed the chicken in the walk in cooler.
[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 chlorine wiping cloth solution at 10ppm. The operator refilled the solution to 100ppm.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked onions prepared on site date marked 11/21. The operator discarded the onions.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing ink in the public restrooms used by employees at 72F and 78F.