Bradenton34202
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee preparing ready to eat food without changing gloves or washing hands after changing tasks. Operator coached employee.
High priorityCASA MAYA MEXICAN RESTAURANT →Aug 7, 2026
Dipperwell faucet bent downward eliminating required air gap. Observed no dipper well at ice cream station.
High prioritySUSHI KAMI ENDLESS JAPANESE FUSION →May 14, 2026
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
High prioritySUSHI KAMI ENDLESS JAPANESE FUSION →May 14, 2026
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
High prioritySUSHI KAMI ENDLESS JAPANESE FUSION →May 14, 2026
Nonfood-grade bags used in direct contact with food. Observed food stored in non food grade bags Lin the walk in cooler and reach in coolers.
High prioritySUSHI KAMI ENDLESS JAPANESE FUSION →May 14, 2026
Raw animal food stored over or with unwashed produce. Observed raw pork stored over produce and raw pork stored over shrimp in walk in cooler.
High prioritySUSHI KAMI ENDLESS JAPANESE FUSION →May 14, 2026
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handling ready to eat food and changing tasks without a hand wash. Operator coached employee and corrected.
High priorityU YEE SUSHI →May 13, 2026
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
High priorityTHAI SPICE AND SUSHI →May 8, 2026
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. Observed an employee handling ready to eat Mango with bare hands, no handwashing or AOP.
High priorityTHAI SPICE AND SUSHI →May 8, 2026
Nonfood-grade bags used in direct contact with food. Observed shrimp, crab, fish, pork, beef, chicken stored in non food grade bags in the freezer and cooler.
High priorityTHAI SPICE AND SUSHI →May 8, 2026
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw salmon.
High priorityTHAI SPICE AND SUSHI →May 8, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 3 employees on cook line changing gloves with no handwashing.
High priorityTSUNAMI RESTAURANT →May 7, 2026