PERKINS RESTAURANT

Name: PERKINS RESTAURANT
Address: 1331 S 41 BYPASS, VENICE, FL, 34292, US
Rating: 23.6

1331 S 41 BYPASS, VENICE, FL 34292

License #6802148

☕ Café/Breakfast ℹ️

23.6 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 13 findings · 5 critical

Routine - Food

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Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PERKINS RESTAURANT in VENICE currently holds an InspectFL Health Score of 23.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 87 total violations — 19 critical, 16 major, 52 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 22, 2025

The latest inspection on October 30, 2026 shows 13 observation rows: 5 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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PERKINS 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
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground meat stored in the walk in cooler on top of raw sirloin steaks and sirloin tips. Operator properly stored the raw foods.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs in the cook line hanging on the fryer handle.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms over cut tomatoes in the walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves touching face and handling clean dishware without changing gloves and washing hands. Observed employee wearing gloves touching pants and handling clean dishware without changing gloves and washing hands. Discussed proper handwashing procedures with operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets and interior soiled with food debris in the main cook line.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[36-36-4] Ceiling tile missing. Observed ceiling tiles missing in the hot water heater closet.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 1 #10 can of cut green beans dented at seam stored in the dry storage room. Operator segregated the dented can for return.
[33-16-4] Open dumpster lid. Observed establishment dumpster lid open.
[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 employee cracking raw shell eggs then handling clean dishware without changing gloves and washing hands. Discussed proper handwashing procedures with operator.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils in standing water at 77F in the dessert service station.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink on cook line blocked by a fan.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter in the main cook line at 57F - Cold holding. Operator voluntarily removed the butter and discarded during inspection.

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked ham in the walk in cooler. The operator properly the raw beef.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a styrofoam cup with no handle used as a scoop for sugar in dry storage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee vaping device on a food preparation surface on the cook line. The employee properly stored the personal item.
[36-73-4] Floor soiled/has accumulation of debris underneath the doors leading to the hot water heater.
[08B-38-4] Food stored on floor. Observed boxes of pumpkin pie stored on the floor in the walk on freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses in a drawer at the server station.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a container of sugar removed from the original container not labeled.
[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 sausage gravy (46F - Cooling) in the walk on cooler. The sausage gravy was prepared and date marked 10/20. The operator discarded the gravy.
[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 sausage gravy (46F - Cooling) in the walk on cooler. The sausage gravy was prepared and date marked 10/20. The operator discarded the gravy.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed a dented #10 can of green beans. The operator segregated the green beans for return.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee not properly wash hands before putting in gloves before working with food. Educated the employee on proper handwashing procedures.
[12A-20-4] Employee washed hands with no soap. Observed an employee wash hands with no soap in the three compartment sink. Educated the employee on proper handwashing procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped cream (52F - Cold Holding); cut melon (51F - Cold Holding) in the top portion of the reach in cooler on the server expo line. The operator stated the potentially hazardous foods have been held for approximately 2 hours. The above foods were stored in the lower portion of the reach in cooler.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed an employee rinse hands in the three compartment sink before putting in gloves. Educated the employee on proper handwashing procedures.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels in the mens employee restroom.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on the top exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups with no handles used as scoops for multiple foods in the prep area and the server expo line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on shelves above food preparation surfaces in the prep area and on the cook line. The operator properly stored the beverages.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack and jacket stored on shelving with coffee in dry storage. The operator properly stored the employee belongings.
[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 on the cook line. The employee removed the watch.
[10-17-4] In-use knives stored in cracks between pieces of equipment at the reach in cooler on the cook line. The operator properly stored the knives.
[10-20-4] In-use tongs stored on equipment fryer door handle between uses on the cook line. The operator properly stored the tongs.
[33-16-4] Open dumpster lid.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon (52F - Cold Holding) in the top portion of the reach in cooler on the server expo line. The operator stated the melon had been held for less than 3 hours. The operator transferred the melon to a deeper pan for proper cold holding. Observed cooked sausage (47F - Cold Holding); sliced cheese (47F - Cold Holding); raw ground beef (51F - Cold Holding); raw chicken (50F - Cold Holding); raw pork (50F - Cold Holding); cooked green beans (46F - Cold Holding); cooked potatoes (50F - Cold Holding); cooked beef (50F - Cold Holding) in the lower portion of the reach in cooler on the cook line. The operator stated all food products were stocked from the walk in cooler. The operator stated temperature checks of the cold holding unit is conducted daily. The operator was unable to provide a daily temperature log. Upon further investigation the operator noticed the breaker for the reach in tripped. The operator transferred the above foods to another cold holding unit on the cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink on the cook line.
[31B-03-4] No soap provided at handwash sink on the cook line.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water turned off at the handwashing sink in the server area.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on the top exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic portion cups stored in multiple food items in the kitchen and storage area. The operator removed the portion cups.
[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 table in the prep area. The operator discarded the beverage.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not segregated from food for the public in the walk in cooler. Observed employee food stored on a shelf with seasonings in the prep area. The employee foods were discarded/properly stored.
[33-11-4] Missing drain plug at dumpster.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed onions stored above cooked sausage in the walk in cooler. The operator properly stored the onions.
[41-07-4] Container of medicine improperly stored. Observed a container of medicine stored with foods in the prep area. The operator properly stored the medicine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw philly meat stored above ready to eat soup on the walk in cooler. The operator properly stored the philly meat.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (47F - Cold Holding) in the reach in cooler on the server expo line. The butter has been held for less than 1 hour. The operator portioned the butter in a smaller pan for proper cold holding.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on top of the warewashing machine.
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Observed plastic wrap stored underneath paper towels in the prep area. The operator properly stored the plastic wrap.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed the dishmachine not dispensing chlorine sanitizer. The operator set up the three compartment sink for sanitization.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored near to go boxes on the front line. The operator discarded the 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 an employee cell phone stored above a food preparation area in the prep area. The operator properly stored the cell phone.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment on the cook line. The operator properly stored the knives.
[10-20-4] In-use tongs stored on the oven door handle between uses on the cook line. The operator properly stored the tongs.
[33-16-4] Open dumpster lid.
[14-01-5] Plastic portion cup with no handle used to dispense multiple food items on the expo line. The operator removed the portion cups.
[08B-17-4] Unwashed fruits/vegetables stored above ready-to-eat mashed potatoes in the walk in cooler. The operator properly stored the mashed potatoes.
[21-38-4] Wiping cloth sanitizing solution stored on the floor on the cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (44F - Cold Holding); cooked sausage (47F - Cold Holding); cooked ham (45F - Cold Holding); cut lettuce (47F - Cold Holding). The operator stated the above products have been held for approximately 3 hours. The operator covered the containers. Observed cut tomatoes (43F - Cold Holding); cooked sausage (42F - Cold Holding); cooked ham (43F - Cold Holding); cut lettuce (43F - Cold Holding).
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
[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 the operator was unaware of thermometer calibration.
[03C-16-6] Establishment offers undercooked comminuted meat on the child menu. Observed an asterisk on the menu for the kids cheeseburger directing the consumer to the consumer advisory.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink on the cook line. Observed no paper towels at the hand sink on the expo line. The operator provided paper towels for the hand sinks.
[46-01-4] Marked exit/path to marked exit blocked in the back storage area. For reporting purposes only.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed the top of the dishmachine soiled with an accumulation of debris.
[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 shelf above clean dishes in the dish area. The operator discarded the beverage.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages stored with food for customers in the walk in cooler and the cooler in the wait station. The operator properly stored the employee beverages.
[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.
[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 chlorine sanitizer at 0ppm. The operator set up the three compartment sink for proper sanitization.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon (51F - Cold Holding); sour cream (59F - Cold Holding); whipped cream (52F - Cold Holding); salsa (49F - Cold Holding); milk (54F - Cold Holding) at the reach in cooler on the cook line. The operator stated the above foods have been held less than 3 hours. The operator moved the above foods to another cooler.
[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 a carton of egg whites held for more than 24 hours with no date mark. The operator stated the egg whites were opened 2 days ago. The operator date marked the egg whites.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the handwashing sink on the cook line blocked with trays of bread. The operator removed the trays of bread.
[41-17-4] Spray bottle containing toxic substance not labeled in the kitchen.