BRIDGES
202 N TAMIAMI TRAIL, Sarasota FL 34236 · (941) 256-0190
Last inspected Aug 14, 2026 · 9 visits since October 2023
SEP 24
FEB 25
AUG 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Employee handled ready to eat onions and peppers intended to be used in a ready to eat salsa with their bare hands. Chef discarded the items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked an item of the floor then handled clean equipment without washing their hands. Employee removed the item to be sanitized and washed their hands.
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. Employee handled toasted bread wile plating for a customer with their bare hands. Employee washed informed and discarded the bread.
Employee washed hands with no soap. Employee washed their hands without using soap. Employee was informed and properly washed their hands in a hand wash sink.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled toasted bread wile plating for a customer with their bare hands. Employee washed informed and discarded the bread. Commercially processed reduced oxygen packaged tuna and salmon stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the items.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Utensils hanging in next to the hand wash sink in the preparation. Chef removed the utensils.
Commercially processed reduced oxygen packaged tuna and salmon stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the items.
Dec 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon and cod stored in the drawer reach in cooler on the cook line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged cod, salmon and tuna stored on a speed rack in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded all the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (56F - Cold Holding); Cooked sausage (60F - Cold Holding) stored in the expo area at room temperature. Manager stated the items were stored at room temperature for approximately 1 hour. Manager placed the items in the walk in cooler.
Handwash sink not accessible for employee use at all times. Measuring pitcher stored in the hand wash sink on the cook line. Manager removed the pitcher.
Whole fruit displayed for self-service not wrapped and no utensils provided. Unwrapped apples displayed on the buffet line with no serving utensils. Employee washed and wrapped the apples.
Commercially processed reduced oxygen packaged salmon and cod stored in the drawer reach in cooler on the cook line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged cod, salmon and tuna stored on a speed rack in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded all the items.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken soup (54F - Cooling) stored in the walk in cooler. Chef stated the soup was placed in the reach in cooler on 7/31 to cool. Chef discarded the soup.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna and mahi stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken soup (54F - Cooling) stored in the walk in cooler. Chef stated the soup was placed in the reach in cooler on 7/31 to cool. Chef discarded the soup.
Handwash sink not accessible for employee use at all times. Measuring pitcher stored in the hand wash sink on the cook line. Employee removed the picture.
Commercially processed reduced oxygen packaged tuna and mahi stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the items.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Employee handled raw chicken, changed their gloves and handled clean equipment without washing their hands. Employee removed the equipment to be sanitized, washed their hands and change gloves.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to single service items in the expo area. Chef removed the bottle.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Chef removed the can opener to be sanitized.
Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink in the preparation area.
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Employee handled ready to eat onions and peppers intended to be used in a ready to eat salsa with their bare hands. Chef discarded the items.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna and Mahi stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the tuna and mahi. Employee handled ready to eat onions and peppers intended to be used in a ready to eat salsa with their bare hands. Chef discarded the items.
Handwash sink not accessible for employee use at all times. 2 quart measuring container stored in the hand washing sink next to the cook line. Chef removed the item.
Commercially processed reduced oxygen packaged tuna and Mahi stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the tuna and mahi.
In-use wet wiping cloth/towel used under cutting board. Chef removed the towels.
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef then changed their gloves and handed clean equipment without washing their hands. The employee properly washed their hands and changed gloves.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Chef placed the chicken in the walk-in cooler.
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Hand washing sink on the cook line and the bar area.
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. All the following items were stored in the walk-in cooler. Open deli turkey date marked 9/13. Garlic in oil date marked 6/7. Beef ribs date marked 10-2. Chef discarded all the items.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then clean plates without washing their hands. Employee removed the plates and washed their hand.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over beef steak in the reach in cooler on the cook line. Chef placed the ground beef below the steak.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All the following items were stored in the walk-in cooler. Open deli turkey date marked 9/13. Garlic in oil date marked 6/7. Beef ribs date marked 10-2. Chef discarded all the items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in reach in cooler in the front counter area. (52F - Cold Holding); Sausage (51F - Cold Holding); Cheddar cheese (50F - Cold Holding); Cut tomatoes (51F - Cold Holding); Leafy greens (55F - Cold Holding); Raw shell eggs Ambient (56F - Cold Holding); Pooled eggs (49F - Cold Holding); Swiss cheese (48F - Cold Holding). Chef stated the items had been stored in the reach in cooler for more than 4 hours. Chef discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in reach in cooler in the front counter area. (52F - Cold Holding); Sausage (51F - Cold Holding); Cheddar cheese (50F - Cold Holding); Cut tomatoes (51F - Cold Holding); Leafy greens (55F - Cold Holding); Raw shell eggs Ambient (56F - Cold Holding); Pooled eggs (49F - Cold Holding); Swiss cheese (48F - Cold Holding). Chef stated the items had been stored in the reach in cooler for more than 4 hours. Chef discarded the items.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink on the cook line and the bar area.
Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water. Chef placed the pork under running water.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.