THE CLUB AT VENETIAN BAY

Name: THE CLUB AT VENETIAN BAY
Address: 63 N AIRPORT RD, NEW SMYRNA BEACH, FL, 32168, US
Rating: 67

63 N AIRPORT RD, NEW SMYRNA BEACH, FL 32168

License #7406808

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67 Grade F / 100

Failing Health Score

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Quick take

THE CLUB AT VENETIAN BAY in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 67 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 32 total violations — 9 critical, 8 major, 15 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.

Call Back - Complied
[13-07-4] Watch
[03A-02-5] Par cooked carrots 54F on top of other containers from the morning per operator. Operator discarded. All other items in the cooler 33-41F
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[29-11-4] Water leaking from pipe and/or faucet/handle. Cookline handsink hot water runs constantly

Warning Issued
[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. Tuna steaks and diced tuna
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Plating tator tots with ungloved hand
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no food handler training
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing several bracelets
[29-11-4] Water leaking from pipe and/or faucet/handle. Cookline handsink hot water runs constantly
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[35B-03-4] Outer openings not protected with self-closing doors.back kitchen door
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hot dogs 1/18 Wakame 2/10 Créme Anglese 2/14 Crab meat 2/11 Garlic butter 1/25 Blueberry butter 1/18 Ghee 12/30
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pancetta 50F, garlic sauce 51F, raw chicken 49F, cream 61F, cream 45F, rice 49F, pasta 46F, raw beef 50F, pasta 48F, 49F, risotto 46F, rice 46F, Demi 47F, raw beef 47F, butter 48F, cooked broccoli 51F, coconut milk 58F, chicken stock 59F, cooked peppers 52F, cooked potatoes 54F. Overnight in double cookline cooler - Bruschetta sitting out on cookline 87F
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to cutting board
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to cutting board where tomatoes are being cut; Open cans over cookline
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached egg on brunch menu
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to ice machine
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over wakami, reach in cooler
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna labeled thunnus spp. served raw

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