Antojitos Autenticos Mexicanos 4 Hermanos
Last inspected: Apr 2, 2026
74
Score
Public records show 10 inspections at Antojitos Autenticos Mexicanos 4 Hermanos stretching back to 2022. Antojitos Autenticos Mexicanos 4 Hermanos was last inspected on Apr 2, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged two times.
Restaurants in Bradenton average 83, so Antojitos Autenticos Mexicanos 4 Hermanos trails the local norm. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed on grill chicken soup 112°F.educated Person in charge on hot holding foods.Person in charge put on stove range to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Janet and Elva .
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed in main kitchen area across from range reach in cooler gaskets soiled with mold like substance.
23-03-4
74
Oct 16, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - 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/ observed Silvia Perez
53A-03-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed in main kitchen area beverage on rod Food prep table. Person in charge removed beverage. **Corrected On-Site**
12B-07-4
Basic - Standing water in floor drain/floor drain draining very slowly.observed in main kitchen area handwashing sink slow draining.
29-19-4
82
Apr 28, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe on cook line food prep table cooked beef (73F - Cold Holding); cheese (72F - Cold Holding). Person in charge stated they leave out because it is easier to work with . Educated Person in charge on Time/temperature control for safety food cold holding and time as a public. Person in charge stated it had been out of the reach in cooler for approximately 1 hour and placed it back in the reach in cooler. I emailed Person in charge a copy of the time as a public health handout. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe in reach in cooler raw chicken over raw fish. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge remove chicken. **Corrected On-Site**
08A-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted mop. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Bathroom facility in disrepair. Bathroom facility in disrepair. Observed in men's bathroom 1 toilet out of order and 1 toilet with no seat. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
32-05-4
67
Mar 6, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Establishment removed/covered/defaced closure sign posted by the division. observed : closure sign covered by the operator at the time of callback inspection from EOS case number 2025014640 **Admin Complaint**
50-07-4
86
Mar 5, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 live cockroaches by Handwashing sink next to 3 compartment sink next to paper towel dispenser. **Warning**
35A-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler cooked chicken not date marked. Person in charge stated it was prepared on 3/3/25 and date marked accordingly. **Corrected On-Site** **Warning**
02C-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted mop. **Corrected On-Site** **Warning**
42-01-4
Basic - 2 Dead roaches on floor below handwashing sink next to 3 compartment sink. **Warning**
35A-03-4
Basic - Bathroom facility in disrepair. Observed in men's bathroom 1 toilet out of order and 1 toilet with no seat. **Warning**
32-05-4
Basic - Single-service articles not stored inverted or protected from contamination on top of reach in cooler.Person in charge inverted. **Corrected On-Site** **Warning**
25-06-4
64
Nov 18, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
64
Feb 20, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in main kitchen area in Reach in cooler raw Chicken over Raw Beef. Educated Person in charge on safe refrigerator storage and printed a copy of the handout in Spanish. Person in charge removed raw Chicken. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in main kitchen area under food protection table 10 Raw Shell Eggs (81F - Cold Holding). Person in charge stated they had been there since 9:00am in the morning. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded Eggs.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area under food protection table 10 Raw Shell Eggs (81F - Cold Holding). Person in charge stated they had been there since 9:00am in the morning. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded Eggs.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on hot holding line in main kitchen area above the hot unit Cooked Rice (115F - Hot Holding) Educated Person in charge Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Person in charge placed rice on stove top range to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed a copy of the handout to Person in charge in Spanish. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - 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. Printed copies for each employee. All employees read and signed responsibility's. **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment seating capacity is 16 per current license. Establishment has 40 seats. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
51-15-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment seating capacity is 16 per current license. Establishment has 40 seats. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
51-09-4
41
Jul 12, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - 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 a copy to Person in charge.
11-26-1
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
51-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Educated Person in charge. Employee put on hair restraint and washed hands. **Corrected On-Site**
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing jewelry on wrist. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
13-07-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed establishment is licensed for 18 seats. Establishment added a additional 24 seats for a total of 42 seats.
51-15-4
67
Dec 1, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee returned to food preparation area and put on gloves no Handwashing. Educated employee on glove use and hand washing. Employee removed soiled gloves, washed hands and put on clean gloves. **Corrected On-Site**
12A-07-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee was cutting melon and stopped to take cash payment from customer with gloves on. Employee started cutting melon again and fail to remove gloves and wash hands. Educated employee on Handwashing and glove use. Employee removed soiled gloves,washed hands and put on clean gloves. **Corrected On-Site**
12A-09-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans not date marked. Person in charge stated they were prepared on 11/29/22. Educated Person in charge on date marking. Person in charge date marked the beans 11/29/22 - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food with watch on wrist. Employee removed watch. **Corrected On-Site**
13-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Observed in main kitchen area above grill hood filters soiled with grease..
23-03-4
50
Jul 6, 2022
Food-Licensing Inspection
3 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
70
Frequently Asked Questions
When was Antojitos Autenticos Mexicanos 4 Hermanos last inspected?
The most recent health inspection at Antojitos Autenticos Mexicanos 4 Hermanos on file is from Apr 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Antojitos Autenticos Mexicanos 4 Hermanos?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Antojitos Autenticos Mexicanos 4 Hermanos.
How does Antojitos Autenticos Mexicanos 4 Hermanos compare to other restaurants in Bradenton?
Antojitos Autenticos Mexicanos 4 Hermanos most recently scored 74 out of 100, which is lower than the Bradenton average of 83.
Has Antojitos Autenticos Mexicanos 4 Hermanos' inspection record improved over time?
Results have been roughly steady. Inspections at Antojitos Autenticos Mexicanos 4 Hermanos have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Antojitos Autenticos Mexicanos 4 Hermanos means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Antojitos Autenticos Mexicanos 4 Hermanos inspected?
Based on the inspection history on file, Antojitos Autenticos Mexicanos 4 Hermanos is inspected around three times per year on average.
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