Bridge Tender
Last inspected: Feb 23, 2026
90
Score
Going back to 2022, Bridge Tender has 10 inspections in the public record. The latest inspection on file is from Feb 23, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around 10 violations to closer to five violations per visit over the last few inspections.
Looking across the full record, “equipment in poor repair” is the recurring theme, flagged two times.
The city-wide average for Bradenton Beach sits at 77, putting Bridge Tender on the better side of that line. The record reflects steady performance over time.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed Julie S and Jessica S with expired food handlers certification. - From follow-up inspection 2026-02-23: Observed Jessica S with expired food handlers certification at the time of this inspection. **Time Extended**
53B-14-5
90
Dec 22, 2025
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed homemade Caesar dressing on the menu without an identifier.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwashing sink in kitchen next to reach-in cooler and across from cook line. Operator replaced paper towel. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no hand soap at handwashing sink in kitchen next to reach in cooler across from cook line. Operator replaced soap. **Corrected On-Site**
31B-03-4
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. Observed Julie S and Jessica S with expired food handlers certification.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on interior of ice machines in outdoor ice machine area. Operator was in the process of having the areas cleaned and sanitized. **Corrective Action Taken**
22-20-5
Basic - Equipment in poor repair. Observed lower shelf on food preparation table on cook line with rust pitted surface. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed fryer oil and jello on the floor in dry storage area. Operator moved fryer oil off the floor and was in the process of moving jello off the floor in dry storage area. **Corrective Action Taken**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives in the cracks between equipment on cook line. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle on cook line. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust pitted surface on wire shelves in produce cooler. **Repeat Violation**
14-17-4
50
Aug 6, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food slicer soiled with food debris. Employee cleaned slicer. **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed solo cups being used to dispense seasoning on cooks line. Operator removed solo cup. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Observed rust pitted surface on bottom shelf of food preparation table at the end of cook line next to flat top grill.
14-11-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed surface rust on walk-in cooler shelves.
14-17-4
78
Feb 26, 2025
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
35
Aug 28, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom in front bathroom. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
32-12-5
95
Aug 27, 2024
Routine - Food
4 critical violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken (49F - Cold Holding); Heavy cream (50F); Shrimp (47F - Cold Holding); Beef (48F - Cold Holding); Mahi (47F - Cold Holding); Grouper (47F - Cold Holding) Observed in single door, 2 drawer reach-in cooler at end of cook line. **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed fish dip from 8/19, operator voluntarily discarded product. **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken (49F - Cold Holding); Heavy cream (50F); Shrimp (47F - Cold Holding); Beef (48F - Cold Holding); Mahi (47F - Cold Holding); Grouper (47F - Cold Holding) Observed in single door, 2 drawer reach-in cooler at end of cook line. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burgers over rice in 2 door reach in cooler on cooks line. **Warning**
08A-05-6
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from ceiling next to sprinkler head in kitchen. **Warning**
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer bucket at 0ppm. Operator corrected sanitizer bucket to 50ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed container being used as scoops in flour, breading and coconut. **Warning**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom in front bathroom. **Warning**
32-12-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on slicer in back food prep area. Operator removed cell phone. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clear storage container near dish machine. **Warning**
24-08-4
Basic - Food stored on floor. Observed bucket of pickles stored on floor in walk in produce cooler in back food prep area. Operator moved pickles off the floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs on oven door handle on cooks line. Operator removed tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler on end of cooks line. **Warning**
29-49-6
33
Apr 2, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
37
Dec 5, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee placed soiled dishes in dish machine and unloaded with same soiled gloves clean dishes. Educated Person in charge on glove use and hand washing. Employee put soiled dishes back in dish machine,removed soiled gloves, washed hands and put on clean gloves. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in main kitchen area Walk in cooler cooked paste and and Beef Chili date marked 11/27/23. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded both food items.
01B-13-4
High Priority - 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 Beef Chili (119F - Hot Holding) Person in charge stated they did not turn on warming unit and it had been in the warming unit for approximately 1 hour. Person in charge put on stove range to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in main kitchen area Walk in cooler cooked paste and and Beef Chili date marked 11/27/23. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded both food items.
02C-01-5
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. Person in charge printed form and hand employees read and sign. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation**
11-26-1
Basic - 2 Employee with no hair restraint while engaging in food preparation on cooks line. Employee put on hair restraint. **Corrective Action Taken**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area 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 bar area across from tiki bar soda gun holder soiled with mold like substance. Person in charge cleaned and sanitized holder. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation or handling food with bracelets and watches. Educated Person in charge on Employee wearing jewelry other than a plain ring on their hands/arms while preparing food..
13-07-4
43
May 23, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
52
Oct 19, 2022
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
27
Frequently Asked Questions
When was Bridge Tender last inspected?
The most recent health inspection at Bridge Tender on file is from Feb 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bridge Tender?
Across the inspection record, “equipment in poor repair” has been cited two times, more than any other issue at Bridge Tender.
How does Bridge Tender compare to other restaurants in Bradenton Beach?
Bridge Tender most recently scored 90 out of 100, which is higher than the Bradenton Beach average of 77.
Has Bridge Tender's inspection record improved over time?
Yes. Recent inspections at Bridge Tender have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Bridge Tender means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bridge Tender inspected?
Based on the inspection history on file, Bridge Tender is inspected around three times per year on average.
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