FOOD HALL
465 CORTEZ ROAD W, Bradenton FL 34207 · 941-251-4636
Last inspected Jul 21, 2026 · 9 visits since February 2024
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 42 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed in walk-in cooler raw chicken over raw beef and seafood Person in charge removed raw chicken.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025008126 | Jan 14, 2025 | Feb 24, 2025 | $400 |
Inspection history
9 visits, newest first
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. observed in walk-in cooler raw chicken over soy sauce. Educated person in charge on safe, refrigerator storage and emailed him a copy of the handout. Person in charge removed raw chicken.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.o bserved in walk-in cooler raw chicken over raw beef and seafood Person in charge removed raw chicken.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Stop Sale issued due to food not being in a wholesome, sound condition. observed in reach in cooler reduced oxygen packaged raw salmon indicated to remove from packaging before thawing still in package and fully thawed. Educated Person in charge on reduced oxygen packaged and emailed Person in charge a copy of the handout. person in charge voluntarily discarded. observed on sushi line cooked rice not time marked. Person in charge voluntarily discarded product.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. observed on sushi line rice not time marked. Person in charge voluntarily discarded product.
Show the remaining 5 findings ▾
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. Duy
Bowl or other container with no handle used to dispense food.observed in cooked rice container cooked rice dispensed with no handle bowl. Person in charge removed bowl.
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 in reach in cooler reduced oxygen packaged raw salmon indicated to remove from packaging before thawing still in package and fully thawed. Educated Person in charge on reduced oxygen packaged and emailed Person in charge a copy of the handout. person in charge voluntarily discarded.
Food stored on floor. observed in walk-in cooler and walk-in freezer multiple items stored on floor. Person in charge stated he did not receive a delivery today. Person in charge removed all product from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. observed over grill good filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 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.observed in dishwasher area employee went from soiled to clean dishes and failed to wash hands before handling clean dishes. Educated Person in charge. Employee placed dishes back to soiled side, washed hands and put on clean gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed in walk-in cooler raw chicken over raw beef and seafood Person in charge removed raw chicken.
Backflow device not located for convenient service or maintenance access.observed on outside faucet no back flow prevention device.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back kitchen area over wok station hood filters soiled with grease. Observed in salad reach in cooler gaskets soiled with mold like substance.
Open dumpster lid.Person in charge closed lid.
Single-service articles improperly stored. Observed: Single-service articles improperly stored.observed paper plates in bar area not inverted. Person in charge inverted.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Jul 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in walk-in cooler cooked noodles (58F - Cold Holding); raw shell eggs (62F - Cold Holding); cut lettuce (60F - Cold Holding); cream cheese (57F - Cold Holding); tofu (60F); chicken (59F - Cold Holding); beef (60F - Cold Holding); cooked rice (62F - Cold Holding); ham (58F - Cold Holding); shrimp (60F - Cold Holding); won ton (61F - Cold Holding); Poultry (57F - Cold Holding). Educated Person in charge on cold food storage. Person in charge voluntarily discard at all.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in walk-in cooler cooked noodles (58F - Cold Holding); raw shell eggs (62F - Cold Holding); cut lettuce (60F - Cold Holding); cream cheese (57F - Cold Holding); tofu (60F); chicken (59F - Cold Holding); beef (60F - Cold Holding); cooked rice (62F - Cold Holding); ham (58F - Cold Holding); shrimp (60F - Cold Holding); won ton (61F - Cold Holding); Poultry (57F - Cold Holding). Educated Person in charge on cold food storage. Person in charge voluntarily discard at all.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.Person in charge stated that the cooked rice had been out since 10:30 am and time stamped accordingly.
No paper towels or mechanical hand drying device provided at handwash sink in bar area. Person in charge filled paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.emailed Person in charge a copy of the handout. Person in charge completed before the end of inspection.
Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands.
Single-service articles improperly stored.observed paper plates in bar area not inverted. Person in charge inverted.
Soda cans stored on floor in bar area. Person in charge removed from floor.
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in back kitchen area Triple Sink (Quaternary 000ppm). Container of quaternary empty. Person in charge used chlorine and Triple Sink (recheck Chlorine 100ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw chicken over cooked beef. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw chicken.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw chicken over raw pork.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw chicken.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on counter in sushi area cooked rice (65F - Cold Holding) Person in charge stated it had been out for approximately 1 hour and placed back in walk-in cooler. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Handwash sink used for purposes other than handwashing. Observed in front kitchen area Person in charge filled sanitizer bucket from handwashing sink. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin near bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in back kitchen area air return vent soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in back kitchen area employees cell phone on cutting. Person in charge removed and washed cutting board.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Person in charge preparing food with a wrist watch. Person in charge removed watch.
Food stored on floor. Observed in walk-in cooler raw cut vegetables in a bucket stored on floor.Person in charge removed from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over wok station in back kitchen area hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Sep 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in back kitchen area employee touch hair with gloves on and grabbed a clean bowl for food. Educated Person in charge on glove use and Handwashing. Employee placed bowl in dishwasher area,removed soiled gloves,washed hands and put on clean gloves.
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 in dish room area employee went from soiled dishes to clean dishes and failed to wash hands. Educated Person in charge on Handwashing and glove use. Employee placed soiled dishes in dishwasher and washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler raw Chicken over Raw Beef. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the Hand out. Person in charge removed raw Chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line Cooked Rice Noodles (83F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated that the Noodles had been out for approximately 1.5 hours and placed noodles in Walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on kitchen stove top Pork Pho Broth (125F - Hot Holding). Educated Person in charge on Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Person in charge reheated Pho Broth Start time 2:10pm End Time 2:20pm (208F - Reheating)
Establishment advertised crab on menu/menu board but served imitation crab. Observed on menu Imitation crab used for Crab Rangoon Educated Person in charge on when using imitation Krab it need to read as krab.
Handwash sink used for purposes other than handwashing. Obviously in bar area Handwashing sink used as a dump sink. Educated Person in charge. Person in charge cleaned handwashing.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink in dish room area. Person in charge filled soap dispenser.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Educated Person in charge on Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed a copy of the handout and Person in charge posted consumer advisory.
Employee eating in a food preparation or other restricted area. Observed multiple employees drinking in food preparation area. Person in charge discarded all drinks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back kitchen hood filters soiled with grease.
Feb 16, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.