PEACH'S RESTAURANT

Name: PEACH'S RESTAURANT
Address: 1230 JACARANDA BLVD, VENICE, FL, 34292, US
Rating: 36.1

1230 JACARANDA BLVD, VENICE, FL 34292

License #6804804

🍽️ American ℹ️

36.1 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 8 findings · 2 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

PEACH'S RESTAURANT in VENICE currently holds an InspectFL Health Score of 36.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 75 total violations — 22 critical, 10 major, 43 minor.

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Record snapshot

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The latest inspection on October 22, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

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Inspector notes

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PEACH'S RESTAURANT 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
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at the bottom of the reach in cooler in the main cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents heavily dusted in the kitchen area.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed one can of household pesticide on dry storage area. Operator removed the household pesticide from establishment.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap underneath the exit back door.
[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 dishmachine after 3 times cycles not providing sanitizer at proper minimum strength. Operator set up the triple sink with quaternary solution at 200 ppm. Operator called Ecolab for service and stated they will be in later today.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards with cut marks in the kitchen area.
[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 two employees currently employed Cody and Richard with expired food handlers training.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in women bathroom used by employees.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two of their make table cutting boards heavily grooved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee personal items stored on the cook line and above clean dishes. Reviewed with the operator.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths left on counters. Reviewed with the operator.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed multiple employees crack raw shell eggs then handle utensils without changing gloves. Operator had them change gloves and reviewed with the employees.
[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 scratch their beard then grab a knife to cut bread. I had the employee wash their hands and change their gloves.
[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 and the time removed from temperature control cannot be determined. See stop sale. Observed shell eggs listed on their 4hr plan but not time marked. Operator stated they have been out for approximately 2hrs and marked them accordingly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the kitchen steam table: Chili (115F - Hot Holding) Operator stated it had been out for approximately 2hrs. Operator had it placed on the flattop to be reheated.
[03F-10-5] Incomplete written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed their time as a public health control plan not fully filled out as the procedures and times are not completed on the form.

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in the unisex employee bathroom.
[36-03-4] Cove molding at floor/wall juncture broken/missing in the dish area.
[16-21-4] Accumulation of debris on the top exterior of warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food preparation are at the prep are. Observed an employee beverage next to clean dish ware in the warewaahing area. The operator discarded the beverages.
[08B-38-4] Food stored on floor. Observed a bag of unwashed onions stored on the floor of the walk in cooler The operator properly stored the onions
[10-20-4] In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs
[12A-20-4] Employee washed hands with no soap. Observed an employee in the dish area wash hands without using soap. The employee removed-washed hands with soap.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw shell eggs in the walk in cooler. The operator properly stored the raw ground beef.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken salad (52F - Cold Holding); coleslaw (50- Cold Holding); cooked ham (51F - Cold Holding); coooked sausage (48F - Cold Holding); sliced cheese (50F - Cold Holding) in the reach in cooler nearest the service window. The operator was unable to determine the length of time the potentially hazardous foods had been held. The operator discarded the above foods.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (52F - Cold Holding); coleslaw (50- Cold Holding); cooked ham (51F - Cold Holding); coooked sausage (48F - Cold Holding); sliced cheese (50F - Cold Holding) in the reach in cooler nearest the service window. The operator was unable to determine the length of time the potentially hazardous foods had been held. The operator discarded the above foods.
[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 and the time removed from temperature control cannot be determined. See stop sale. Observed butter held at time as public health control with no time mark. The operator stated the butter had been held for more than 4 hours. The operator discarded the butter.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee empty a sanitizer bucket in the hand sink near the dish area.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on top of warewashing machine.
[16-23-4] Accumulation of lime scale on the out of the dishmachine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the employee bathroom door not self-closing.
[36-36-4] Ceiling tile missing. Observed a hole in the ceiling above the bag in box sodas in the kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in the kitchen soiled with dust.
[36-03-4] Cove molding at floor/wall juncture broken/missing in the dish area.
[33-14-4] Dumpster overflowing garbage.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils near the slicer. The operator properly stored the employee beverage.
[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 phone stored on shelving near clean cups in the dish area. Observed employee keys stored on a food prep table in the kitchen. The operator properly stored the employee items.
[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 bracelet. The employee removed the bracelet.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris in the back storage area.
[08B-38-4] Food stored on floor. Observed boxes of potatoes stored on the floor in the walk in freezer.
[33-15-4] Garbage can located outside has no lid.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the scoop used for granola stored on top of the container lid near the expo window. The operator replaced and properly stored the scoop.
[33-11-4] Missing drain plug at dumpster.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil underneath the toaster in the kitchen. The operator discarded the solution.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed plastic spoons at the wait station stored with the food contact surface up. The operator properly stored the spoons.
[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 chlorine sanitizer solution at 0ppm. The operator changed the solution bucket to 100ppm.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed an employee dry hands with a soiled wiping cloth. The employee rewashed hands and used single use paper towel to dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat avocados in the reach in cooler near the expo window. The operator properly stored the raw shell eggs.
[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 and the time removed from temperature control cannot be determined. Observed butter held at room temperature on the reach in cooler at the front counter with no time mark. The operator stated the butter has been out for approximately 30 minutes. The operator placed the butter inside the reach in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle popper fireworks stored on a shelf above a food prep table in the kitchen. The operator discarded the fireworks.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed chocolate milk in the cooler in the server station with no date mark. The employees were unsure of the date the milk was opened. The operator discarded the milk.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee unaware of the minimum cooking temperature of raw pork. Educated the employee on minimum cooking temperatures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed surface rust on the interior of the ice machine.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer at 42F in ice water.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed the fire exit at the front of the dining room blocked by a walker.