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Excellent Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
DAIQUIRI DECK OF VENICE in VENICE currently holds an InspectFL Health Score of 95.5 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 20, 2026. Across those visits, inspectors documented 5 total violations — 2 critical, 3 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on July 20, 2026 shows 5 observation rows: 2 critical, 0 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
DAIQUIRI DECK OF VENICE has a strong inspection record. Would you eat here?
Strong recent inspection history, but the vote is still about whether you personally trust the pattern.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pulled pork at cooks line 119F hot holding Observed melted butter at cooks line 121F hot holding Employee stated items had been placed on line 1 hour prior. Employee reheated items to 165F in microwave and placed back on cooks line.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed working, squeeze bottles of oil and honey not labeled. Operator corrected above issues to meet inspection standards.
- [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed Cajun spice at cook line with scoop handle in spice. Operator corrected above issues to meet inspection standards.
- [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 dishwasher machine at 000 parts per million chlorine sanitizer. Operator primed, and re-ran machine 3 time to correct situation retest it at 100 ppm chlorine sanitizer
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 74°F water at cooks line.
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