FOOD+BEER
4808 14TH ST W, Bradenton FL 34207 · 9419619306
Last inspected Jul 23, 2026 · 10 visits since August 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Educated Person in charge and emailed a copy to Person in charge.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed employee with bracelets on wrist. Employee removed and washed hands.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Exterior door has a gap at the threshold that opens to the outside on north end of kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris.observed in main kitchen area microwave soiled. Person in charge cleaned.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.observed throughout entire kitchen area unsealed concrete.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Jan 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Walk-in cooler beef (49F - Cold Holding); chicken (51F - Cold Holding); cheese (50F - Cold Holding). Person in charge stated that they were cooling a large amount of cooked potatoes fry's. The temperatures of food taken by the manager at 11 am were all 40°F or below. operator will re-take temperatures after the lunch rush and will move products to proper refrigeration if temperatures are still above 41 °F
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food with wrist ban and rings. Employee removed and washed hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood filters soiled with grease.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.observed in main kitchen area unsealed concrete.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Josh.
Employee with no beard guard/restraint while engaging in food preparation.employee put on beard guard and washed hands.
Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands.
Equipment and utensils not properly air-dried - wet nesting.observed in back kitchen area food containers wet nesting. Employee separated to air dry.
Single-service articles not stored inverted or protected from contamination on cooks line Person in charge inverted.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Unsealed concrete floor throughout kitchen and walk-in cooler.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed in front service area ice dispenser shoot soiled with mold like substance.
No chemical test kit provided when using sanitizer at warewashing machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch on wrist while preparing food. Employee removed watch and washed hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Single-service articles not stored inverted or protected from contamination. Observed aluminum foil pans on cooks line not inverted. Person in charge inverted.
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Educated Person in charge and emailed a copy of the hand out. Person in charge printed and posted hand out.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Accumulation of lime scale on the inside of the dishmachine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Feb 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in cooler on cooks line Cut Tomatoes (49F - Cold Holding); Pico De Gallo (52F - Cold Holding); Bleu cheese (54F - Cold Holding); Cooked Black Beans (55F - Cold Holding) Person in charge stated they had been in the Reach in cooler since 11:00 am. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded all.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler on cooks line Cut Tomatoes (49F - Cold Holding); Pico De Gallo (52F - Cold Holding); Bleu cheese (54F - Cold Holding); Cooked Black Beans (55F - Cold Holding) Person in charge stated they had been in the Reach in cooler since 11:00 am. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded all.
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 in Walk in cooler Milk and whole cream in the Walk in cooler not date marked. Person in charge stated they were opened on 2/4/24 and date marked accordingly.
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
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. Observed raw Tuna and Salmon on cooks line and Walk in cooler thawing in ROP intact. Educated Person in charge on thawing procedures for ROP Raw Fish. Person in charge stated they just started the thawing process approximately 6 hours ago and removed from ROP. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting on rack in back kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill and fryer hood filter soiled grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Open dumpster lid on North side of Building. Person in charge closed lid.
Oct 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
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 DM in back kitchen area at 000 ppm. Person in charge open clogged drain and refilled DM. Person in charge retested DM at 100 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee preparing food in main kitchen area removed soiled glove and put on clean gloves and failed to wash hands. Educated Person in charge on glove use and hand washing and emailed Person in charge protocol for glove use and hand washing. Employee discarded soiled gloves,washed hands and put on clean gloves.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Educated Person in charge and emailed a copy to Person in charge.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opener soiled with mold like substance. Person in charge washed and sanitized can opener.
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. Educated Person in charge and emailed a copy to Person in charge
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen are by Walk in cooler.
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. Observed raw Salmon on cooks line and Walk in cooler thawing in ROP intact. Educated Person in charge on thawing procedures for ROP Raw Fish. Person in charge stated they just started the thawing process approximately three hours ago and removed from ROP.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches and wrist bands preparing food. Educated Person in charge. Employees removed wristbands and washed hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill and fryer hood filter soiled grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
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.