LITTLE VENICE

Name: LITTLE VENICE
Address: 911-913 N BROADWALK, HOLLYWOOD, FL, 33019, US
Rating: 72.4

911-913 N BROADWALK, HOLLYWOOD, FL 33019

License #1617340

🍦 Dessert/Ice Cream ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

72.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LITTLE VENICE in HOLLYWOOD currently holds an InspectFL Health Score of 72.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 37 total violations — 13 critical, 11 major, 13 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.

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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
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. By back door, two propane tanks stored indoors. Operator moved tanks to outdoors.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In dining room area by bar, ice machine soiled with mold like substance.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. On cook line, whole shell eggs held out for less than two hours. Suggested to operator to use time as a public health control. Emailed form to manager on duty.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands then dried hands with soiled towel. Instructed employee to use single use paper towels.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, no paper towels provided. Operator supplied paper towels.
[08B-38-4] Food stored on floor. In kitchen, shrimp stored on floor in plastic bucket. Employee moved bucket to counter. In dining room by back door, fryer oil stored on floor.
[41-10-4] Toxic substance/chemical improperly stored. At bar, sanitizer stored on bar counter where drinks are being made. Operator removed sanitizer
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dishwasher sink. Discussed with operator that that sink was not to be used to wash hands.

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line , Lower flip top - cooked pasta (63F - Cold Holding). Per operator item was not prepared or portioned today . Item was held in unit over night exceeding 6 hours.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In 3 door low boy cooler opposite fryer, raw chicken stored over cooked chicken wings. Educated operator on proper storage. Operator reorganized storing raw chicken to lower shelf.
[14-01-5] Bowl or other container with no handle used to dispense food. At pizza station , cup with no handle stored in flour. Operator discarded during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No chemical test kit when using chlorine as the main sanitizer.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed operator touched raw chicken then picks up cooked pasta and continued engaging in food preparation. Educated operator on proper hand washing procedures. Operator discarded gloves , washed hands properly and puts on new pair of gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. At cook line , Left flip top - provolone cheese (51F - Cold Holding); house made Alfredo sauce (54F - Cold Holding); beef bolognese (54F - Cold Holding). Per operator item was held in unit less than 4 hours ago. Operator placed items in freezer to quick chill. 2. At cook line , Lower flip top - cooked pasta (63F - Cold Holding). Per operator item was not prepared or portioned today . Item was held in unit over night exceeding 6 hours. See stop sale.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[31B-03-4] No soap provided at handwash sink. At hand wash sink next to dish machine. Operator provided during the inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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: Dish machine chlorine sanitizer not at proper minimum strength reading 0ppm chlorine . Advised operator to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have any three compartment sink in kitchen to sanitized dishes. Three compartment sink located in the bar only. Operator will be serving customers in single service containers/ utensils until dish machine is repaired.

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