PEACHS RESTAURANT
5240 STATE ROAD 64 E, Bradenton FL 34208 · 941.747.6200
Last inspected May 18, 2026 · 9 visits since November 2023
MAY 24
NOV 24
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. 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 reach in cooler cheese (52F - Cold Holding); pancake batter (72F - Cold Holding); cheese (53F - Cold Holding).Person in charge stated they had been out for approximately 1 hour and placed in reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026005805 | Dec 5, 2025 | May 4, 2026 | — |
| 7--2025053847 | Jun 23, 2025 | Sep 16, 2025 | $600 |
| 7--2025001795 | Nov 25, 2024 | Feb 19, 2025 | $400 |
Inspection history
9 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
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 dishwasher area employee went from soiled to clean dishes and failed to wash hands.employee placed dishes back on soiled end and washed hands.
Shell eggs in use or stored with cracks or broken shells. See stop sale.observed 2 shell eggs in walk-in cooler with broken shells. Person in charge discarded.
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 butter no time stamp. Person in charge stated it was pulled from the reach in cooler 9 am and time marked accordingly.
Equipment and utensils not properly air-dried - wet nesting.observed in main kitchen area food containers wet nesting. Person in charge separated to air dry.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Show the remaining 3 findings ▾
Ice buildup in walk-in freezer.
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.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler cheese (52F - Cold Holding); pancake batter (72F - Cold Holding); cheese (53F - Cold Holding).Person in charge stated they had been out for approximately 1 hour and placed in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime.observed in back kitchen area slicer soiled with dried food particles. Person in charge cleaned slicer.
Equipment and utensils not properly air-dried - wet nesting. Observed in main kitchen area food storage containers wet nesting. Person in charge separated containers. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Dec 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler cheese (52F - Cold Holding); pancake batter (72F - Cold Holding); cheese (53F - Cold Holding).Person in charge stated they had been out for approximately 1 hour and placed in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime.observed in back kitchen area slicer soiled with dried food particles. Person in charge cleaned slicer.
Equipment and utensils not properly air-dried - wet nesting. Observed in main kitchen area food storage containers wet nesting. Person in charge separated containers. 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 over fryers and grill hood filters soiled with grease.
Open dumpster lid.Person in charge closed lid.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Jun 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.observed in walk-in cooler raw sausage over chicken soup. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw sausage.
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 cooks line butter,corned beef hash and potato home fries not time stamped. Person in charge discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
2 Employee with no beard guard/restraint while engaging in food preparation.employees put on guard 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 main kitchen area food storage containers wet nesting. Person in charge separated containers.
Food stored on floor. Observed in walk-in freezer 3 boxes stored on floor. Person in charge stated no food delivered today and removed from floor.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Garbage on the ground pad around dumpster.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Open dumpster lid.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Wet mop not stored in a manner to allow the mop to dry. Person in charge inverted.
Dec 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority0 Intermediate5 Basic
Show 10 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 in back kitchen area Dishwasher (Chlorine 000ppm). Person in charge setup 3 compartment sink and called for repairs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in main kitchen area under grill cooked chicken tenders (110F - 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. Person in charge stated she did not know how long the chicken has been out and voluntarily discarded. 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 reach in cooler on cooks line sausage patties (54F - 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 the sausage had been in the reach in cooler for approximately 2 hours and removed the sausage to the proper fill line.
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 cooks line butter not time stamped. Person in charge stated it was removed from the reach in cooler at 8:00am and time stamped accordingly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Observed in main kitchen area under grill cooked chicken tenders (110F - 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. Person in charge stated she did not know how long the chicken has been out and voluntarily discarded. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
2 Employee with no beard guard/restraint while engaging in food preparation. Person in charge had employees put on beard guards and wash hands.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on cooks line cutting board employees cell phone on cutting board. Employee removed from cutting board and washed and sanitized cutting board.
Food stored on floor. Observed in walk in cooler pickle bucket stored on floor. Person in charge stated they had no food delivered today and removed from floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Garbage on pad around dumpster on west end of building. Person in charge removed garbage from pad.
Open dumpster lid on west side of building. Person in charge closed lid. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
May 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in steam table in main kitchen area Sausage Gravy (127F - Reheating) at 8:55am. Person in charge stated it was placed in the steam table at 6:30am. Educated Person in charge on Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Person in charge voluntarily discarded.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed in steam table in main kitchen area Sausage Gravy (127F - Reheating) at 8:55am. Person in charge stated it was placed in the steam table at 6:30am. Educated Person in charge on Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Person in charge voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under Grill in main kitchen area Fried Chicken Tenders (101F - Hot Holding). Person in charge stated in had been out for approximately 1 hour. Person in charge put back in fryer and Chicken Tenders Start time 9:20amEnd Time 9:25am (178F - Reheating).
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in front wait staff area.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed over Grill and fryers in main kitchen area grease dripping from grease hood system.
Food stored on floor. Observed in Walk in freezer Bagels and raw Chicken stored on floor. Person in charge removed from floor.
Garbage on the pad around dumpster on South side of building.
Open dumpster lid on South side of building. Person in charge closed lid.
Nov 21, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area Pancake mix (58F - Cold Holding); Potatoes (57F - Cold Holding); Sausage (54F - Cold Holding); Butter (90F - Cold Holding) Person in charge stated that they had been out at room temperature for approximately 1 hour and placed all food items back in Walk in cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing jewelry other than a plain ring on their hands/arms while preparing food in main kitchen area. 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 over grill and fryer grease soiled hood filters. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Nov 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Observed in main kitchen area a can of green chili dented on the seam. Educated Person in charge. Person in charge removed from dry storage for return.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area. Employee touched bare body with gloves on, then grabbed a clean plate and grabbed with his gloved hand cooked bacon and placed it on plate for immediate service. Educated Person in charge on glove use and hand washing. Employee discarded bacon,placed plate in dishwasher area,removed soiled gloves,washed hands and put on clean gloves 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 main kitchen area. Employee touched bare body with gloves on, then grabbed a clean plate and grabbed with his gloved hand cooked bacon and placed it on plate for immediate service. Educated Person in charge on glove use and hand washing. Employee discarded bacon,placed plate in dishwasher area,removed soiled gloves,washed hands and put on clean gloves 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 main kitchen area Pancake mix (58F - Cold Holding); Potatoes (57F - Cold Holding); Sausage (54F - Cold Holding); Butter (90F - Cold Holding) Person in charge stated that they had been out at room temperature for approximately 1 hour and placed all food items back in Walk in cooler
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/
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 Person in charge a copy of the hand out and printed a copy. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing jewelry other than a plain ring on their hands/arms while preparing food in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Employee with no beard guard/restraint while engaging in food preparation. Observed in main kitchen area 2 employees preparing food with no beard guard. Educated Person in charge on beard guards. Both employees put on guards.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryer grease soiled hood filters. 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.