Bridges
Last inspected: Dec 12, 2025
58
Score
Across the available record, Bridges has nine inspections on file, the first dated 2022. The most recent visit was on Dec 12, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to five violations per visit.
When inspectors have written things up, “stop sale issued due to food not being in a wholesome” has been the most frequent reason, cited three times.
By comparison, the average Sarasota facility scores 81, putting Bridges on the weaker side. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon and cod stored in the drawer reach in cooler on the cook line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged cod, salmon and tuna stored on a speed rack in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded all the items. **Repeat Violation**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (56F - Cold Holding); Cooked sausage (60F - Cold Holding) stored in the expo area at room temperature. Manager stated the items were stored at room temperature for approximately 1 hour. Manager placed the items in the walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Measuring pitcher stored in the hand wash sink on the cook line. Manager removed the pitcher. **Corrected On-Site**
31A-09-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Unwrapped apples displayed on the buffet line with no serving utensils. Employee washed and wrapped the apples. **Corrected On-Site**
08B-15-4
Basic - Commercially processed reduced oxygen packaged salmon and cod stored in the drawer reach in cooler on the cook line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged cod, salmon and tuna stored on a speed rack in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded all the items. **Repeat Violation**
06-09-1
58
Aug 1, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken soup (54F - Cooling) stored in the walk in cooler. Chef stated the soup was placed in the reach in cooler on 7/31 to cool. Chef discarded the soup.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken soup (54F - Cooling) stored in the walk in cooler. Chef stated the soup was placed in the reach in cooler on 7/31 to cool. Chef discarded the soup. **Corrective Action Taken**
03D-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna and mahi stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the items.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Measuring pitcher stored in the hand wash sink on the cook line. Employee removed the picture. **Corrected On-Site**
31A-09-4
Basic - Commercially processed reduced oxygen packaged tuna and mahi stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the items. **Corrective Action Taken** **Repeat Violation**
06-09-1
55
Feb 5, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Sewage and Wastewater Properly Disposed
FL-27
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
52
Sep 13, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Employee handled ready to eat onions and peppers intended to be used in a ready to eat salsa with their bare hands. Chef discarded the items.
09-03-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna and Mahi stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the tuna and mahi. Employee handled ready to eat onions and peppers intended to be used in a ready to eat salsa with their bare hands. Chef discarded the items.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. 2 quart measuring container stored in the hand washing sink next to the cook line. Chef removed the item. **Corrected On-Site**
31A-09-4
Basic - Commercially processed reduced oxygen packaged tuna and Mahi stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the tuna and mahi.
06-09-1
Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed the towels. **Corrected On-Site**
21-04-4
61
Mar 8, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef then changed their gloves and handed clean equipment without washing their hands. The employee properly washed their hands and changed gloves. **Corrected On-Site**
12A-07-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Chef placed the chicken in the walk-in cooler. **Corrected On-Site**
06-01-5
82
Oct 13, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on the cook line and the bar area. - From follow-up inspection 2023-10-13: **Time Extended**
31B-04-4
95
Oct 11, 2023
Routine - Food
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then clean plates without washing their hands. Employee removed the plates and washed their hand. **Corrective Action Taken**
12A-29-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All the following items were stored in the walk-in cooler. Open deli turkey date marked 9/13. Garlic in oil date marked 6/7. Beef ribs date marked 10-2. Chef discarded all the items. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in reach in cooler in the front counter area. (52F - Cold Holding); Sausage (51F - Cold Holding); Cheddar cheese (50F - Cold Holding); Cut tomatoes (51F - Cold Holding); Leafy greens (55F - Cold Holding); Raw shell eggs Ambient (56F - Cold Holding); Pooled eggs (49F - Cold Holding); Swiss cheese (48F - Cold Holding). Chef stated the items had been stored in the reach in cooler for more than 4 hours. Chef discarded the items.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in reach in cooler in the front counter area. (52F - Cold Holding); Sausage (51F - Cold Holding); Cheddar cheese (50F - Cold Holding); Cut tomatoes (51F - Cold Holding); Leafy greens (55F - Cold Holding); Raw shell eggs Ambient (56F - Cold Holding); Pooled eggs (49F - Cold Holding); Swiss cheese (48F - Cold Holding). Chef stated the items had been stored in the reach in cooler for more than 4 hours. Chef discarded the items. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. All the following items were stored in the walk-in cooler. Open deli turkey date marked 9/13. Garlic in oil date marked 6/7. Beef ribs date marked 10-2. Chef discarded all the items.
01B-28-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over beef steak in the reach in cooler on the cook line. Chef placed the ground beef below the steak. **Corrected On-Site**
08A-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on the cook line and the bar area.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water. Chef placed the pork under running water. **Corrected On-Site** **Repeat Violation**
06-01-5
37
Apr 11, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked onions and mushrooms in the drawer reach in cooler below the grill on the cook line. Chef placed the fish below the cooked vegetables. **Corrected On-Site**
08A-05-6
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water. Chef placed the pork under running water. **Corrected On-Site**
06-01-5
70
Oct 20, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Sewage and Wastewater Properly Disposed
FL-27
Toilet Rooms Maintained
FL-53
78
Frequently Asked Questions
When was Bridges last inspected?
The most recent health inspection at Bridges on file is from Dec 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Bridges?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited three times, more than any other issue at Bridges.
How does Bridges compare to other restaurants in Sarasota?
Bridges most recently scored 58 out of 100, which is lower than the Sarasota average of 81.
Has Bridges' inspection record improved over time?
No. Recent inspections at Bridges have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bridges 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 Bridges inspected?
Based on the inspection history on file, Bridges is inspected around three times per year on average.
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