Joey D's Chicago Style Eatery
Last inspected: Dec 4, 2025
74
Score
Inspectors have visited Joey D's Chicago Style Eatery 11 times, with records going back to 2022. Joey D's Chicago Style Eatery was last inspected on Dec 4, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has not been favorable: recent inspections average around five violations each, up from closer to two violations before.
Looking across the full record, “dented/rusted cans present” is the recurring theme, flagged three times.
The city-wide average sits at 83, which Joey D's Chicago Style Eatery's 74 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employees must wash hand sign at hand washing sink located in dish area. Operator replaced handwashing sign. **Corrected On-Site**
31B-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in pizza area and cook line with soil and stains.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line make station with cut marks.
14-09-4
Basic - Equipment in poor repair. Observed bottom shelves of food preparation tables next to fryer and across from fryers with rust pitted surfaces.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed 1/4 " gap on door on right side of exit door in pizza area.
35B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in 2 door reach in cooler on pizza line across from oven. Operator replaced thermometer. **Corrected On-Site**
05-09-4
74
Aug 18, 2025
Routine - Food
No violations found.
100
Aug 8, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 2 #10 cans on can rack with dent at seals. Operator voluntarily removed cans for return to suppliers. **Corrective Action Taken** **Warning**
01B-01-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine sanitizer at 0ppm. Operator discontinued using dish machine for sanitizing and set up 3 compartment sink to sanitize dishes. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee start to put on gloves without washing hands. Manager stopped employee from putting on gloves. Manager educated employee on handwashing before putting on gloves. Employee washed hands then put on gloves. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Pesticide-emitting strip present in food prep area. Observed pest emitting strip at beer taps. Operator removed and discarded pest emitting strips. **Corrected On-Site** **Repeat Violation** **Warning**
41-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drinks drinks on food storage rack next to seasonings. Operator removed drinks. **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment across from fryers. Operator removed knife for cleaning and sanitizing. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board on cook line. Operator removed towels. **Corrected On-Site** **Warning**
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed foil single serve pans not inverted on rack on cook line next to warmers. Operator inverted foil pans. **Corrected On-Site** **Warning**
25-06-4
45
Mar 6, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
82
Jul 9, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
78
Jan 12, 2024
Routine - Food
No violations found.
100
Jan 4, 2024
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer reading 00ppm. Manager called the technician and set up a sanitizer bay in the three compartment sink. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Toxic substance/chemical improperly stored. Gallon containers of cleaning fluid stored over single service Togo boxes and plates in the dry storage area. Manager removed the single service items. **Corrected On-Site**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings (59F - Cooling); stored in the small reach in cooler next to the fryers on the cook line. Manager stated the covered container of chicken wings were placed in the reach in cooler the day before to cool. Manager discarded the chicken wings. **Corrective Action Taken**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken wings (59F - Cooling); stored in the small reach in cooler next to the fryers on the cook line. Manager stated the covered container of chicken wings were placed in the reach in cooler the day before to cool. Manager discarded the chicken wings.
01B-36-5
High Priority - Dented/rusted cans present. See stop sale. 3 cans of marinara sauce stored in the dry storage area dented at the seams. Manager placed the items aside for a refund. **Repeat Violation**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on both the soda machines in the wait station area soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dishmachine.
16-37-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in walk in cooler #1 and the stand up reach in cooler in the wait station area. Manager removed the drinks. **Corrected On-Site**
12B-13-4
37
Sep 13, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2023-09-13: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage racks in cook line area soiled. Dish machine racks soiled. **Warning** - From follow-up inspection 2023-09-13: **Time Extended**
23-03-4
90
Jul 14, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. 5 cans of tomatoes dented at the seams. Manager set cans aside for refund. **Corrective Action Taken** **Warning**
01B-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty plastic cups and clean plastic cups without washing hands. Employee washed hands and re-washed the plastic cups. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausages (126F - Hot Holding); Cooked peppers (120F - Hot Holding); stored in hot holding on the cook line. Manager stated the items had been in hot holding for approximately 1.5 hours. Manager reheated the sausage to 171F and the cooked peppers to 168F and placed them in hot holding on the grill. **Corrected On-Site** **Warning**
03B-01-6
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**
53B-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. Emailed hand outs. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine outside of back door. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
22-20-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line dry storage shelves on cook line. Manager removed cardboard. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
14-45-4
Basic - Floor soiled/has accumulation of debris. Floors under dishwasher and three compartment sink soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Several Knives stored in cracks of equipment on the cook line. Manager removed knives to be sanitized. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation** **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage racks in cook line area soiled. Dish machine racks soiled. **Warning**
23-03-4
39
Jan 31, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher chlorine sanitizer concentration 0ppm. Operator set up three compartment sink.
22-41-4
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. Emailed form to operator.
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand washing sink by the dishwasher. Operator removed the container. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in sink by the dishwasher. Operator placed the paper towels. **Corrected On-Site**
31B-02-4
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.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed ice machine in the kitchen.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in reach in cooler at cook line scoop in crumbled feta. Operator removed. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on shelf in dishwashing area. Operator removed containers to be washed. **Corrective Action Taken**
24-08-4
Basic - Floor soiled/has accumulation of debris. Observed underneath the equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area around the soda nozzles in soda machine soiled.
23-03-4
45
Sep 20, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
64
Frequently Asked Questions
When was Joey D's Chicago Style Eatery last inspected?
The most recent health inspection at Joey D's Chicago Style Eatery on file is from Dec 4, 2025. The public record contains 11 inspections in total.
What is the most common violation at Joey D's Chicago Style Eatery?
Across the inspection record, “dented/rusted cans present” has been cited three times, more than any other issue at Joey D's Chicago Style Eatery.
How does Joey D's Chicago Style Eatery compare to other restaurants in Bradenton?
Joey D's Chicago Style Eatery most recently scored 74 out of 100, which is lower than the Bradenton average of 83.
Has Joey D's Chicago Style Eatery's inspection record improved over time?
No. Recent inspections at Joey D's Chicago Style Eatery have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Joey D's Chicago Style Eatery 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 Joey D's Chicago Style Eatery inspected?
Based on the inspection history on file, Joey D's Chicago Style Eatery is inspected around three times per year on average.
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