ORIGINAL WORD OF MOUTH VENICE

Name: ORIGINAL WORD OF MOUTH VENICE
Address: 1740 E VENICE AVE #1, VENICE, FL, 34292, US
Rating: 21

1740 E VENICE AVE #1, VENICE, FL 34292

License #6805520

☕ Café/Breakfast ℹ️

21 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 6 findings · 2 critical

Routine - Food

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Quick take

ORIGINAL WORD OF MOUTH VENICE in VENICE currently holds an InspectFL Health Score of 21 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 83 total violations — 29 critical, 12 major, 42 minor.

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The latest inspection on October 20, 2026 shows 6 observation rows: 2 critical, 0 major, and 4 minor.

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Inspector notes

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ORIGINAL WORD OF MOUTH VENICE has a rough inspection history. Would you risk it?

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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
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed clean silverware inside basket stored with food contact surface up at bottom shelf of dishwasher table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speakers and mobile phone on prep table in the kitchen area. Operator instructed employee to remove personal items from prep table.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed one 32 oz of ROP cold smoked salmon 5 packages of ROP raw salmon fillets thawing in the walk in cooler. Operator discarded the product during inspection.
[01B-40-1] Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed one 32 oz of ROP cold smoked salmon and 5 packages of ROP raw salmon fillets thawing in the walk in cooler. Operator discarded the product during inspection.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between the prep table and the back of reach in cooler in the kitchen area.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed one 4 lbs. 2.5 oz can of chunk light tuna and one 51 oz can of chopped ocean clams dented at seam on the dry storage shelf. Operator segregated the cans for return.

Disposition: Met Inspection Standards
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food preparation surface near the slicer in the prep area. The operator properly stored the sanitizer bucket.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses near the handwashing sink at the server station.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine wiping cloth solution at 0ppm. The operator added bleach. The solution tested at 100ppm.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed raw egg whites date marked 10/19 in the prep area reach in cooler. The operator discarded the egg whites.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw bacon stored over unwashed onions in the walk in cooler in the storage area. The operator properly stored the bacon.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed raw egg whites date marked 10/19 in the prep area reach in cooler. The operator discarded the egg whites.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee engaging in food preparation with a torn glove on the cook line. The employee washed hands and changed gloves.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary kit for the three compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in the storage area.
[41-17-4] Spray bottle containing toxic substance not labeled at the hand sink near the walk in cooler in the storage area.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a glass bowl used as a scoop for cut fruit on the cook line. The bowl was removed from the cut fruit.
[33-14-4] Dumpster overflowing garbage.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee bottled water stored with squeeze bottles of sauce in the upper portion of the reach in cooler on the cook line. The employee properly stored the water.
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
[24-08-4] Plastic cups not properly air-dried - wet nesting near the soda machine.
[14-12-4] Utensils in poor condition. Observed an in-use ladle handle wrapped with tape in the prep area. The operator discarded the ladle.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry at the mop sink. The operator properly stored the wet mop.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the chlorine sanitizer bucket at the server station at 0ppm. The operator added bleach to the bucket to a concentration of 100ppm.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked quiche (47F - Cooling) in the walk in cooler in the storage area. The operator stated the quiche was cooked the day prior to inspection. The operator discarded the quiche.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked quiche (47F - Cooling) in the walk in cooler in the storage area. The operator stated the quiche was cooked the day prior to inspection. The operator discarded the quiche.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed an employee cut through plastic wrap to portion quiche before reheating in the microwave. The employee discarded the quiche.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed a server bring soiled dishes to the dish area then handle clean plated food without washing hands. The employee was educated on proper handwashing procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (62F - Cold Holding) at room temperature on the cook line. An employee stated the cheese had been held for approximately 20 minutes. The employee placed the cheese inside the reach in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the chlorine test kit expired 9/2023.

Disposition: Warning Issued
[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.
[22-20-5] 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 granola near the entrance to the cook line. Observed a plastic portion cup with no handle used as a scoop for cooked rice in the walk in cooler. The operator removed the portion cups.
[51-11-4] Carbon dioxide tank not adequately secured near the ice machine.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator discarded the salmon.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles stored on a shelf over clean utensils on the server exposed line. The operator properly stored the water bottles.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can for the handwashing sink at the entrance to the cook line near the stand up reach in cooler. Observed no trash cans for the handwashing sinks in the storage area near the reach in freezers.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry at the mop sink. The operator properly stored the wet mop.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 3 dented cans of roasted red peppers in the storage area near the ice machine. The operator segregated the cans for return.
[12A-19-4] Employee washed hands with cold water. Observed a server wash hands with cold water at the handwashing sink near the front counter.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg whites stored over whipped cream in the reach in cooler in the prep area. The operator properly stored the egg whites.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dishwasher handle soiled dishware then handle clean dishware without changing gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 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 emptied half of the contents and stored in another cold holding unit.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed butter at the server station near the ice machine held at time for public health control with no time mark. The operator placed a time on the butter.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution near the handwashing sink at the front counter exceeding 200ppm. The operator diluted the solution to 100ppm.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the three compartment sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic portion cup used as a scoop for granola near the entrance to the cook line. The operator discarded the portion cup.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on a shelf above a food prep area on the expo line. Observed an employee beverage stored on a cutting board in the prep area. The operator properly stored the employee beverages.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages stored in reach in coolers not segregated from food for the public.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored on shelves above food prep areas on the expo and cook line. The operator properly stored the cell phones.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch and bracelet.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed stacked drinking cups not properly air dried at the wait station.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels in the back storage area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in the mop sink. The operator properly store the wet mop.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over bread in the walk in cooler in the storage area. The operator properly stored the raw bacon.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed raw egg whites date marked 2/27 in the reach in cooler in the prep area. The operator discarded the egg whites.
[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 raw egg whites date marked 2/27 in the reach in cooler in the prep area. The operator discarded the egg whites.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (48F - Cold Holding); half and half (46F - Cold Holding) in the reach in cooler at the wait station. The operator stated the above items have been held less than 4 hours. The operator moved the above items to another cooler.
[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 chlorine sanitizer buckets exceeding 200 ppm stored on food preparation tables in the prep area. The operator diluted the solution to 100ppm and properly stored the sanitizer buckets.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee fill a sanitizer bucket in the hand sink at the wait station. Observed a sanitizer bucket stored in the hand sink on the cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 9/2023.