CRISP & GREEN

Name: CRISP & GREEN
Address: 1695 US 41 BYPASS S UNIT 10, VENICE, FL, 34293, US
Rating: 98.5

1695 US 41 BYPASS S UNIT 10, VENICE, FL 34293

License #6806011

98.5 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

CRISP & GREEN in VENICE currently holds an InspectFL Health Score of 98.5 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 14, 2025. Across those visits, inspectors documented 3 total violations — 1 critical, 1 major, 1 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

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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
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed plastic pan lid in hand wash sink by walk-in cooler. Operator corrected above issues to meet inspection standards.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded cheese cooked dice chicken at 115F. Operator stated it was placed on hot line less than 1 hour prior. Operator reheated chicken to 168F.

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