OLIVE GARDEN 1027
4420 W 14TH ST, Bradenton FL 34207 · 941.756.2370
Last inspected Apr 6, 2026 · 6 visits since September 2023
JAN 24
SEP 24
MAR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area on cooks line spinach dip (53F - Cold Holding) Person in charge stated that had been there for approximately two hours and placed the spinach dip into the walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023060193 | Sep 6, 2023 | Nov 20, 2023 | $200 |
Inspection history
6 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. observed on front kitchen line reaching cooler spinach and artichoke dip (48F - Cold Holding).Person in charge stated it had been on the top part of reach in cooler for approximately three hours. Person in charge placed ice underneath and on top of dip.
Backflow device not located for convenient service or maintenance access.observed next to handwashing sink no back flow device on threaded faucet.
Buildup of food debris/soil residue on equipment door handles.observed on reach in coolers and microwave door handles soiled with dried food particles. Person in charge cleaned.
Floor area(s) covered with standing water. Floor areas covered with standing water in back kitchen area by soup station and dishwasher area. Person in charge mopped areas. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees.
Show the remaining 3 findings ▾
Grease receptacle lid open.Person in charge closed lid.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cooks line reach in cooler and reach in freezer mold like substance on gaskets.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in bar area.Person in charge filled towels.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed in back kitchen area employee engaged in food preparation with wrist watch on wrist. Employee removed watch and washed hands.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Equipment and utensils not properly air-dried - wet nesting.observed in dishwasher area food containers wet nesting. Person in charge separated containers.
Floor area(s) covered with standing water. Floor areas covered with standing water in back kitchen area by soup station and dishwasher area. Person in charge mopped areas. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers and grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in bar area Triple Sink (Quaternary over 500ppm); Person in charge diluted and Triple Sink (Quaternary recheck 300ppm)
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in the dishwashing area, employee went from soiled end of the dish machine to clean end of the dish machine and failed to remove gloves and wash hands.Person in charge had employee put dishes back on soiled side of dish room, remove gloves,wash hands and put on clean gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area on cooks line spinach dip (53F - Cold Holding) Person in charge stated that had been there for approximately two hours and placed the spinach dip into the walk-in cooler.
Accumulation of lime scale on the inside of the dishmachine. Accumulation of lime scale and food debris on the inside of the dish machine.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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in back kitchen area and waitstaff area multiple employees with bracelets and watches on wrists while engaged in food preparation. person in charge had them remove and wash hands.
Floor area(s) covered with standing water. Floor areas covered with standing water in back kitchen area by soup station and dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees.
Ice buildup in reach-in freezer in back kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers and grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Observed in main kitchen are 2 Employee with no hair restraint while engaging in food preparation.Person in charge had them put on beard guard and wash hands.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of lime scale and food debris on the inside of the dishmachine.
Floor areas covered with standing water in back kitchen area by soup station and dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Grease receptacle lid open on west side of building. Person in charge closed lid.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers and grill hood filters soiled with grease.
Single-service articles not stored inverted or protected from contamination on front cooks line. Person in charge inverted.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Reach in cooler on front cooks line Pasta Cooked (54F - Cooling) Person in charge stated it was placed in the Reach in cooler on 1/28/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge voluntarily discarded pasta.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in cooler on front cooks line Pasta Cooked (54F - Cooling) Person in charge stated it was placed in the Reach in cooler on 1/28/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge voluntarily discarded pasta.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Floor area(s) covered with standing water. Observed standing water on floor in main kitchen area,dry storage,dishwasher area and Walk in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee
Garbage on the ground and/or pad around dumpster on West side of building. Person in charge cleaned pad.
Observed very slow draining water in mop sink outside on West side of building.
Sep 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed. employee in dish room area handling soiled dishes, removed soiled gloves, put on clean gloves and started unloading clean dishes and failed to wash hands before putting on clean gloves. Educated Person in charge on Handwashing and glove use and emailed Person in charge the handout on glove use and Handwashing. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Employee removed soiled gloves, washed hands and put on clean gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in back kitchen area soiled with mold like substance. Person in charge placed can opener in dishwasher area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with watches and jewelry preparing and serving food. Educated Person in charge on jewelry while preparing food. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Floor area(s) covered with standing water. Observed standing water on floor in main kitchen area,dry storage,dishwasher area and Walk in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in front kitchen area over fryers and grill hood filters soiled with grease.
Single-service articles not stored inverted or protected from contamination. Observed in wait staff are SS containers not inverted. Person in charge inverted all containers.
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.