STONE RIVER
7360 55 AVE E, Bradenton FL 34203 · 402 440 8235
Last inspected Aug 12, 2026 · 11 visits since October 2023
DEC 24
FEB 25
JUL 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw pork sausage over slab bacon. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed sausage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024053851 | Aug 6, 2024 | Oct 23, 2024 | — |
| 7--2024027700 | Apr 10, 2024 | May 29, 2024 | $800 |
| 7--2023069735 | Oct 26, 2023 | Jan 16, 2024 | $600 |
| 7--2023031625 | Apr 14, 2023 | Jun 19, 2023 | $400 |
| 7--2022008227 | Jan 14, 2022 | Jun 16, 2022 | $200 |
Inspection history
11 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Toxic substance/chemical improperly stored. Observed in main kitchen area sanitizer bucket on food table. Person in charge removed.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Christian
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed heat thermometer probe not working.
Accumulation of lime scale on the inside of the dishmachine.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Show the remaining 4 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on buffet line glass plates and bowls not under sneeze guard not inverted.
Employee eating in a food preparation or other restricted area. Observed in main kitchen area open employee beverage on food preparation table. Employee removed.
Equipment and utensils not properly air-dried - wet nesting. Observed in back 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.
Exterior door has a gap at the threshold that opens to the outside on North end of kitchen.
Jan 26, 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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.observed in dish washing machine area employee went from soiled to cleaned and failed to change gloves and wash hands. Person in charge had employee put dishes back on soiled end, remove soiled gloves, wash hands and put on clean gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on buffet line cottage cheese (48F - Cold Holding); hard boiled eggs (50F - Cold Holding). Person in charge stated that they have been on the line for approximately 45 minutes and placed all back in walk-in cooler. 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. Observed: Accumulation of lime scale on the inside of the dishmachine.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 food containers wet nesting in dish washing machine area. 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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed on upright reach in cooler in back kitchen area gaskets with mold like substance.
Stored food not covered.observed multiple food items in the walk-in cooler not covered. Person in charge covered food.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on omelette station liquid eggs (53F - Cold Holding); raw shell eggs (52F - Cold Holding). Person in charge stated that both item had been out of the reach in cooler for approximately 1 hour and placed both in the reach in cooler
Whole fruit displayed for self-service not wrapped and no utensils provided.observed on buffet line plums not wrapped.Person in charge washed and wrapped plums.
Accumulation of lime scale on the inside of the dishmachine.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 in dishwasher area. Person in charge separated food containers.
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in dish room employee went from clean to soiled,changed gloves and failed to wash hands before putting on clean gloves and touching clean dishes.educated employee on handwashing and glove use. Employee removed soiled gloves, put soiled dishes back on solid dish 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 pork sausage over slab bacon. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed sausage.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with mold like substance in main kitchen area. Employee cleaned and sanitized can opener.
Accumulation of lime scale on the inside of the dishmachine.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on clean dish storage rack.Person in charge removed phone and washed and sanitized rack.
Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard and washed hands.
Floor area covered with standing water in dishwasher area. Person in charge mopped.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed Person in charge a copy. Person in charge printed a copy and posted it for the consumer.
Accumulation of lime scale on the inside of the dishmachine. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Floor area covered with standing water in dishwasher area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in front kitchen area hood filters soiled with grease.
Aug 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 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. Observed in walk in cooler Marinara Sauce (47F - Cooling). Person in charge stated that the marinara was placed in the walk in cooler on 8/5/24 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 and emailed a copy of cooling procedures. Person in charge voluntarily discharged Marinara.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler in main kitchen area Raw Ground Turkey over Cooked Quiche. Educated Person in charge on cold refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Raw Ground Turkey.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler Marinara Sauce (47F - Cooling). Person in charge stated that the marinara was placed in the walk in cooler on 8/5/24 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 and emailed a copy of cooling procedures. Person in charge voluntarily discharged Marinara.
Accumulation of lime scale on the inside of the dishmachine in main kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over Grill, hood filters soiled with grease.
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler Raw Ground Beef over Beef Flank Steak. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Raw Ground Beef. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
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. Emailed Person in charge a copy. Person in charge printed copies and had employees that were working read and sign.
Whole fruit displayed for self-service not wrapped and no utensils provided. Observed on cold buffet whole Apples not wrapped. Person in charge washed apples and wrapped.
Garbage on the pad around dumpster in North End of Parking area.
Single-service articles improperly stored. Observed in front grill area single service containers not inverted. Person in charge inverted.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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 Raw animal food stored over/not properly separated from ready-to-eat food and emailed Person in charge a copy of the safe refrigerator storage handout. Person in charge removed the cooked Beef.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler Raw Ground Beef over raw Seafood. Educated Person in charge on Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature and emailed Person in charge a copy of the handout on safe refrigerator storage. Person in charge removed Seafood.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front Cook line Waffle Batter (64F - 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 it had been on the counter for approximately 30 minutes and placed the waffle batter in the Reach in cooler. 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 in main kitchen area.
Dec 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front cooking area Roast Beef (65F - Cold Holding); Cheese (62F - Cold Holding); Ham (64F - Cold Holding); sliced Turkey (65F - Cold Holding) Person in charge noticed that the cooler was not turned on. Person in charge stated that all the food products had been out for approximately 2 Hours and placed all product in Walk in cooler. Educated Person in charge on cold holding foods and emailed Person in charge handout on cold holding. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine in main kitchen area. Educated Person in charge.
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. Educated Person in charge on state requirements. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Oct 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Walk in cooler in main kitchen area Beef Gravy (46F - Cooling).Gravy is dated 10/25/23. 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 and emailed Person in charge handout on cooling procedures. Person in charge voluntarily discarded Gravy.
Dented/rusted cans present. See stop sale. Observed in main kitchen dry storage area 2 cans of artichoke hearts dented on the seam. Person in charge removed from dry storage for return.
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 touched soiled dishes and then touched clean utensils and failed to wash hands. Educated Person in charge on Handwashing procedures and glove use. Employee put dish in soiled area of dishwasher area,washed hands and put on clean gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Walk in cooler in main kitchen area Beef Gravy (46F - Cooling).Gravy is dated 10/25/23. 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 and emailed Person in charge handout on cooling procedures. Person in charge voluntarily discarded Gravy.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front cooking area Roast Beef (65F - Cold Holding); Cheese (62F - Cold Holding); Ham (64F - Cold Holding); sliced Turkey (65F - Cold Holding) Person in charge noticed that the cooler was not turned on. Person in charge stated that all the food products had been out for approximately 2 Hours and placed all product in Walk in cooler. Educated Person in charge on cold holding foods and emailed Person in charge handout on cold holding. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine in main kitchen area. Educated Person in charge.
No paper towels or mechanical hand drying device provided at handwash sink. Observed in main kitchen area across from grill no paper towels in dispenser. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge filled paper towel.
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. Educated Person in charge on state requirements. 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.