RED GROUPER TAVERN

Name: RED GROUPER TAVERN
Address: 345 COMMERCIAL CT, VENICE, FL, 34292, US
Rating: 84.2

345 COMMERCIAL CT, VENICE, FL 34292

License #6804664

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

RED GROUPER TAVERN in VENICE currently holds an InspectFL Health Score of 84.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 12, 2025. Across those visits, inspectors documented 22 total violations — 4 critical, 7 major, 11 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
[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 milk opened and held for more than 24 hours with no date mark.
[06-09-1] Commercially processed reduced oxygen packaged swordfish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the swordfish.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw live lobster stored over coleslaw in the walk on cooler. The operator operator properly stored the raw lobster.
[10-20-4] In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
[29-49-6] Standing water in bottom of reach-in-cooler at the end of the cook line on the server station.
[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 belongings stored on a food preparation table at the entrance to the cook line.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in the prep area.
[27-17-4] Water pressure lacking at fixtures that require the use of water. Observed low hot water pressure at the handwashing sink near the dishmachine.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed crab cracker utensils stored with the food contact surface up at the server expo line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged swordfish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the swordfish
[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 an employee handle soiled dishware than handle clean plated food without washing hands. Educated the employee on proper handwashing procedures.

Community reaction

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Community pulse