WHEAT+WATER ITALIAN KITCHEN
7303 52 PL E #1, Bradenton FL 34203 · 9412989014
Last inspected May 19, 2026 · 6 visits since December 2023
JUN 24
DEC 24
MAY 25
FEB 26
MAY 26
▼ IMPROVING
5 inspections trending up, 12 points better than 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 ground pork sausage over raw seafood. Educated Person in charge and printed and emailed a copy in English and Spanish to Person in charge. Person in charge removed sausage.
★ 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--2024040896 | Jun 11, 2024 | Aug 8, 2024 | $200 |
Inspection history
6 visits, newest first
May 19, 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 →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler on cooks line cheese (52F - Cold Holding); cream (51F - Cold Holding); seafood (52F - Cold Holding); cream dessert (53F - Cold Holding). Person in charge stated it had been in the cooler for approximately two hours and removed and placed in walk-in cooler.
No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Person in charge filled paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.observed cooked lasagna in walk-in cooler not date marked. Person in charge stated it was prepared on 5/17/26 and date marked accordingly.
Carbon dioxide tanks not adequately secured by ice machine. Person in charge secured tanks.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Show the remaining 4 findings ▾
Employee eating in a food preparation or other restricted area.observed employee drinking with gloves on in main kitchen area. Person in charge discarded drink and employee removed gloves and washed hands.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed on 2 wrist watch and bracelet on employees preparing food. Removed and washed hands.
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hood filters soiled with grease.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 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 walk-in cooler. marinara (49F - Cooling) person in charge stated it was placed in the walk-in cooler on February 24, 2026. educated person in charge on proper cooling procedures and email person in charge a copy of the handout. Person in charge voluntarily discarded product.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. observed in dish dishwashing area employee touched hair with glove on and went to clean end of dish machine and grabbed a clean utensil. Educated person in charge on glove use and handwashing and emailed person in charge a copy of the handout. Person in charge placed utensil on soil side of dish machine. Employee removed gloves, 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. marinara (49F - Cooling) person in charge stated it was placed in the walk-in cooler on February 24, 2026. educated person in charge on proper cooling procedures and email person in charge a copy of the handout. Person in charge voluntarily discarded product.
Handwash sink used for purposes other than handwashing. observed on cooks line handwashing sink full of soil dishes. Person in charge remove dishes and wash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin next to bar entrance.
Carbon dioxide not adequately secured by ice machine.Person in charge secured tanks.
May 30, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 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 pork sausage over raw seafood. Educated Person in charge and printed and emailed a copy in English and Spanish to Person in charge. Person in charge removed sausage.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler cooked beef not date marked. Person in charge stated it was prepared on 5/28/25 and dat marked accordingly.
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.Person in charge stated in had been in the reach in cooler for approximately 4 hours and opened all packages.
No handwashing sign provided at a hand sink used by food employees on cooks line.
Open dumpster lid.Person in charge closed lid.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk-in cooler raw seafood over cooked artichoke. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw shrimp.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee put on bread guard with gloves on and grabbed 2 clean food pans and failed to change gloves and was hands. Educated Person in charge on glove use and handwashing. Employee place food containers in dishwasher area,removed soiled gloves, washed hands and put on clean gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on food cart in main kitchen area butter (61F - Cold Holding); cream (72F - Cold Holding). Person in charge stated it was just put there to make mashed potatoes. Person in charge placed in reach in cooler 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. Observed in main kitchen butter not time stamped.Person in charge stated it had been out since 10:45am and time stamped accordingly.
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 cleaned can opener.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of black/green mold-like substance in the interior of the ice machine/bin 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. Employee put on beard guard.
Wet mop not stored in a manner to allow the mop to dry. Person in charge inverted mop.
Jun 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 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); the sanitizer was empty. Person in charge filled sanitizer and retested at Dishwasher (Chlorine 100ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler Beef (52F - Cold Holding); Seafood (50F - Cold Holding). Person in charge stated it was placed in the Reach in cooler from the Walk in cooler approximately 1 hour ago. Person in charge placed ice bags on food products and stated he will call for repair. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in main kitchen area employee preparing food with multiple bracelets on wrist. Employee removed bracelets and washed hands.
No copy of latest inspection report available.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed in Walk in cooler raw shell eggs over unwashed lettuce. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw shell Eggs.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler raw Beef over cooked Beans. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Pasta (76F - Cold Holding); Cut Tomatoes (68F - Cold Holding) on food preparation table. 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 pasta and cut Tomatoes had been out for approximately 1 hour and returned them to the Walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cooks line in main kitchen area Marinara (109F - Hot Holding); Meat Sauce (117F - Hot Holding) Person in charge stated they were reheating the product and it was in the steam table for approximately 45 minutes. Educated Person in charge on hot holding food and reheating foods. Person in charge put on stove to reheat. Observed in main kitchen area Marinara start time 5:50pm End time 6:05 (176F - Reheating); Meat sauce Start Time 5:50 pm End Time 6:10Pm (170F - Reheating);
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in back kitchen area mold like substance in ice bin.
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 rROP fish with label remove from ROP before thawing still in package thawed in Reach in cooler and Walk in cooler. Person in charge stated they had been in Reach in cooler and walk in cooler for approximately 3 hours and he removed from package. 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 fryers in main 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.
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.