Bradenton34217
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.
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 their dish machine at 0ppm chlorine. Operator had ecolab come out and fix it to 100ppm chlorine.
High priorityBEACH HOUSE WATERFRONT RESTAURANT →Aug 24, 2026
Raw animal food stored over or with unwashed produce. Observed a container of raw bacon stored over unprepared onions in a reach in cooler. Operator moved the bacon.
High priorityBEACH HOUSE WATERFRONT RESTAURANT →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line and server line: Butter (87F - Cold Holding); Sliced tomatoes (50F - Cold Holding). Operator didn't know how long the butter had been out for and disposed it on their own, operator stated the tomatoes were out for approximately 2hrs and placed them in a cooler.
High priorityBEACH HOUSE WATERFRONT RESTAURANT →Aug 24, 2026
Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Operator stated they do serve egg fortified drinks per order using raw shell eggs. Operator stop serving those drinks.
High priorityFEAST RESTAURANT →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the server station: Butter (62F - Cold Holding). Operator stated it had been out for approximately 1hr. Operator placed most of it in a cooler and surrounded the rest in ice.
High priorityFEAST RESTAURANT →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on their salad station: Hard boiled eggs (55F - Cold Holding); Chopped tomatoes (54F - Cold Holding); Shredded cheese (55F - Cold Holding). Operator stated they had been out for approximately 2hrs. Operator placed the items in their reach in cooler.
High priorityAMOB →Aug 20, 2026
Employee washed hands with cold water. Observed an employee wash their hands without soap or hot water. Operator had them rewash their hands.
High priorityHURRICANE HANKS/HURRICANE LIQUORS →Aug 19, 2026
Employee washed hands with no soap. Observed an employee wash their hands without soap or hot water. Operator had them rewash their hands.
High priorityHURRICANE HANKS/HURRICANE LIQUORS →Aug 19, 2026
Raw animal food stored over canned/bottled drinks. Observed a container of raw fish stored on top of beer kegs. Operator moved the fish.
High priorityHURRICANE HANKS/HURRICANE LIQUORS →Aug 19, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over a bag of cut mangos. Operator moved the fish.
High priorityHURRICANE HANKS/HURRICANE LIQUORS →Aug 19, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially vacuum packaged grouper not removed from its packaging before thawed. Operator disposed of the product willingly.
High priorityHURRICANE HANKS/HURRICANE LIQUORS →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on their cook line: Artichoke Heart (67F - Cold Holding) Operator stated they had been out for approximately 1hr. Operator chose to dispose of them.
High priorityHURRICANE HANKS/HURRICANE LIQUORS →Aug 19, 2026