PEACH'S RESTAURANT

Name: PEACH'S RESTAURANT
Address: 1230 JACARANDA BLVD, VENICE, FL, 34292, US
Rating: 85.4

1230 JACARANDA BLVD, VENICE, FL 34292

License #6804804

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.4 Grade B / 100

Solid Health Score

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Quick take

PEACH'S RESTAURANT in VENICE currently holds an InspectFL Health Score of 85.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 16 total violations — 6 critical, 1 major, 9 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
[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.
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths left on counters. Reviewed with the operator.
[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.

Administrative complaint recommended
[10-20-4] In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs
[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.
[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.
[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.
[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.
[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.
[16-21-4] Accumulation of debris on the top exterior of warewashing machine.
[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.
[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

Community reaction

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Community pulse