Caddy's at the Point
Last inspected: Feb 29, 2024
45
Score
Caddy's at the Point has been inspected four times since 2022. Caddy's at the Point was last inspected on Feb 29, 2024. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record. Caddy's at the Point's record stops at Feb 29, 2024, more than two years back, so current conditions may differ.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
When inspectors have written things up, “ice buildup in reach-in freezer and/or walk-in freezer” has been the most frequent reason, cited four times.
By comparison, the average Bradenton facility scores 83, putting Caddy's at the Point on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
4
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 29, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in main kitchen Reach in cooler across from fryers raw Seafood over coleslaw and ready to eat sauces. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed coleslaw and Sauces. Observed in Walk in cooler in back kitchen area raw Beef steak over Cooked Chicken. Person in charge removed cooked Chicken. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Observed in dish room area employee handled soiled dishes and then handled clean dishes and failed to wash hands. Educated Person in charge on glove use and hand washing. Employee rewashed dish ,washed hands and put on clean gloves. **Corrected On-Site**
12A-29-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed in bar area soiled cup in Handwashing sink. Person in charge removed cup and cleaned sink. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink in bar area . Person in charge filled soap. **Corrected On-Site**
31B-03-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed in wait staff area cleaned silver ware stored upright. Person in charge inverted. **Corrected On-Site**
24-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in back kitchen employees with wrist bands and watches preparing food. Employees removed and washed hands. **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation on cooks line. Employee put on beard guard and washed hands. **Corrected On-Site**
13-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: Ice buildup in walk-in freezer in back area of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill 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. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed: Walk-in cooler in back area of main kitchen with rust that has pitted the surface on food storage racks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-17-4
45
Oct 19, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler on cooks line raw Tuna over Milk and salad dressings. Educated Person in charge on safe refrigerator storage and emailed handout to Person in charge. Person in charge removed Tuna. **Corrected On-Site**
08A-05-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed by bar soda fountain beverage machine glasses stacked wet nesting. Educated Person in charge. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
24-08-4
Basic - Ice buildup in walk-in freezer. Observed: Ice buildup in walk-in freezer in back area of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill in main kitchen area hood filters soiled with grease.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed: Walk-in cooler in back area of main kitchen with rust that has pitted the surface on food storage racks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-17-4
Basic - 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 outside on the North side of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-20-5
67
Mar 29, 2023
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Seafood Chowder (146F - Reheating) at 12:33pm on cooks line in main kitchen area. Person in charge stated the Chowder was a reheat and was stated at 10:00am. Educated Person in charge on reheating TCS foods. Person in charge voluntarily discarded food.
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed Seafood Chowder (146F - Reheating) at 12:33pm on cooks line in main kitchen area. Person in charge stated the Chowder was a reheat and was stated at 10:00am. Educated Person in charge on reheating TCS foods. Person in charge voluntarily discarded food.
03E-02-5
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. Educated Person in charge on clean up procedures and emailed a copy to Person in charge
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in back kitchen with black mold like substance on surface. Person in charge removed cutting board.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed in bar area Handwashing sink used as a dump sink and soiled dishes. Educated Person in charge. Person in charge removed from sink and cleaned sink.
31A-11-4
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 on employee health agreement and emailed a copy to Person in charge
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed by soda fountain beverage machine glasses stacked wet nesting. Educated Person in charge.
24-08-4
Basic - Ice buildup in walk-in freezer. Observed: Ice buildup in walk-in freezer in back area of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout main kitchen area and bar area Walk in cooler,Reach in cooler,Reach in freezer gaskets with mold like substance. 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. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed: Walk-in cooler in back area of main kitchen with rust that has pitted the surface on food storage racks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin outside on the North side of building.
22-20-5
Basic - Carbon dioxide tank not adequately secured in bar area.
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed wrist bans,watches and jewelry on employees preparing and serving food in main kitchen area and bar. Educated Person in charge on Jewelry. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed no beard guard on 2 employees preparing food. Person in charge had them put on beard guards and wash hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on 2 employees preparing food. Person in charge had them put on hair restraint and wash hands. **Corrected On-Site**
13-03-4
30
Oct 31, 2022
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed both interior of ice machines located outside soiled with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Pico De Gallo,Chicken wings not date marked Person in charge stated that they were prepared on 10/28/22. Educated Person in charge on date marking. Person in charge date marked both items 10/28/22. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing chemicals not labeled. Person in charge stated it was bleach and water and and labeled the container.
41-17-4
Basic - Walk-in cooler in back area of main kitchen with rust that has pitted the surface on food storage racks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed wrist bans,watches and jewelry on employees preparing and serving food in main kitchen area and bar. Educated Person in charge on Jewelry. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout main kitchen area and bar area Walk in cooler,Reach in cooler,Reach in freezer gaskets with mold like substance. Observed in main kitchen area over fryers and grill hood filters soiled with grease.
23-03-4
Basic - Ice buildup in walk-in freezer in back area of kitchen.
14-69-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed no beard guard on 2 employees preparing food. Person in charge had them put on beard guards and wash hands.
13-04-4
58
Frequently Asked Questions
When was Caddy's at the Point last inspected?
The most recent health inspection at Caddy's at the Point on file is from Feb 29, 2024. The public record contains four inspections in total.
What is the most common violation at Caddy's at the Point?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at Caddy's at the Point.
How does Caddy's at the Point compare to other restaurants in Bradenton?
Caddy's at the Point most recently scored 45 out of 100, which is lower than the Bradenton average of 83.
Has Caddy's at the Point's inspection record improved over time?
Results have been roughly steady. Inspections at Caddy's at the Point have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Caddy's at the Point means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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