Food Hall
Last inspected: Jan 12, 2026
61
Score
Food Hall has been inspected eight times since 2024. The latest inspection on file is from Jan 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “raw animal foods not properly separated” has been the most frequent reason, cited two times.
Compared to other Bradenton restaurants (averaging 83), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 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.observed in dishwasher area employee went from soiled to clean dishes and failed to wash hands before handling clean dishes. Educated Person in charge . Employee placed dishes back to soiled side, washed hands and put on clean gloves. **Corrected On-Site**
12A-29-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed in walk-in cooler raw chicken over raw beef and seafood Person in charge removed raw chicken. **Corrected On-Site**
08A-20-5
Basic - Backflow device not located for convenient service or maintenance access.observed on outside faucet no back flow prevention device.
29-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back kitchen area over wok station hood filters soiled with grease. Observed in salad reach in cooler gaskets soiled with mold like substance.
23-03-4
Basic - Open dumpster lid.Person in charge closed lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles improperly stored. Observed: Single-service articles improperly stored.observed paper plates in bar area not inverted. Person in charge inverted.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
25-05-4
61
Jul 31, 2025
Routine - Food
No violations found.
100
Jul 29, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in walk-in cooler cooked noodles (58F - Cold Holding); raw shell eggs (62F - Cold Holding); cut lettuce (60F - Cold Holding); cream cheese (57F - Cold Holding); tofu (60F); chicken (59F - Cold Holding); beef (60F - Cold Holding); cooked rice (62F - Cold Holding); ham (58F - Cold Holding); shrimp (60F - Cold Holding); won ton (61F - Cold Holding); Poultry (57F - Cold Holding). Educated Person in charge on cold food storage. Person in charge voluntarily discard at all.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in walk-in cooler cooked noodles (58F - Cold Holding); raw shell eggs (62F - Cold Holding); cut lettuce (60F - Cold Holding); cream cheese (57F - Cold Holding); tofu (60F); chicken (59F - Cold Holding); beef (60F - Cold Holding); cooked rice (62F - Cold Holding); ham (58F - Cold Holding); shrimp (60F - Cold Holding); won ton (61F - Cold Holding); Poultry (57F - Cold Holding). Educated Person in charge on cold food storage. Person in charge voluntarily discard at all.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
03A-02-5
High Priority - 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.Person in charge stated that the cooked rice had been out since 10:30 am and time stamped accordingly. **Corrective Action Taken** **Warning**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Person in charge filled paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.emailed Person in charge a copy of the handout. Person in charge completed before the end of inspection. **Corrective Action Taken** **Warning**
03F-10-5
Basic - Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands. **Corrected On-Site** **Warning**
13-03-4
Basic - Single-service articles improperly stored.observed paper plates in bar area not inverted. Person in charge inverted. **Corrected On-Site** **Warning**
25-05-4
Basic - Soda cans stored on floor in bar area. Person in charge removed from floor. **Corrected On-Site** **Warning**
08B-38-4
45
Jan 14, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw chicken over cooked beef. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw chicken. **Corrected On-Site** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on counter in sushi area cooked rice (65F - Cold Holding) Person in charge stated it had been out for approximately 1 hour and placed back in walk-in cooler. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Admin Complaint**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in back kitchen area Triple Sink (Quaternary 000ppm). Container of quaternary empty. Person in charge used chlorine and Triple Sink (recheck Chlorine 100ppm) **Corrected On-Site**
22-43-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw chicken over raw pork.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw chicken.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed in front kitchen area Person in charge filled sanitizer bucket from handwashing sink. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in back kitchen area air return vent soiled.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in back kitchen area employees cell phone on cutting. Person in charge removed and washed cutting board. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Person in charge preparing food with a wrist watch. Person in charge removed watch. **Corrected On-Site**
13-07-4
Basic - Food stored on floor. Observed in walk-in cooler raw cut vegetables in a bucket stored on floor.Person in charge removed from floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over wok station in back 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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near bar area.
22-20-5
37
Sep 5, 2024
Routine - Food
No violations found.
100
Jul 16, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-07-16: **Time Extended**
53B-01-5
90
Jul 9, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Toilet Rooms Maintained
FL-53
26
Feb 16, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Food Hall last inspected?
The most recent health inspection at Food Hall on file is from Jan 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Food Hall?
Across the inspection record, “raw animal foods not properly separated” has been cited two times, more than any other issue at Food Hall.
How does Food Hall compare to other restaurants in Bradenton?
Food Hall most recently scored 61 out of 100, which is lower than the Bradenton average of 83.
Has Food Hall's inspection record improved over time?
Results have been roughly steady. Inspections at Food Hall have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Food Hall 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 Food Hall inspected?
Based on the inspection history on file, Food Hall is inspected around four times per year on average.
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