Stone River
Last inspected: Jan 26, 2026
61
Score
Stone River has been inspected 13 times since 2022. The most recent report on file is from Jan 26, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Accumulation of lime scale on the inside of the dishmachine” accounts for the largest share of issues, appearing six times across the record.
The city-wide average sits at 83, which Stone River's 61 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
13
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.observed in dish washing machine area employee went from soiled to cleaned and failed to change gloves and wash hands. Person in charge had employee put dishes back on soiled end, remove soiled gloves, wash hands and put on clean gloves. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on buffet line cottage cheese (48F - Cold Holding); hard boiled eggs (50F - Cold Holding). Person in charge stated that they have been on the line for approximately 45 minutes and placed all back in walk-in cooler. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Accumulation of lime scale on the inside of the dishmachine. Observed: Accumulation of lime scale on the inside of the dishmachine.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
16-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting.observed food containers wet nesting in dish washing machine area. Person in charge separated to air dry.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed on upright reach in cooler in back kitchen area gaskets with mold like substance.
23-03-4
Basic - Stored food not covered.observed multiple food items in the walk-in cooler not covered. Person in charge covered food. **Corrected On-Site**
08B-12-5
61
Jul 17, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on omelette station liquid eggs (53F - Cold Holding); raw shell eggs (52F - Cold Holding). Person in charge stated that both item had been out of the reach in cooler for approximately 1 hour and placed both in the reach in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.observed on buffet line plums not wrapped.Person in charge washed and wrapped plums. **Corrected On-Site**
08B-15-4
Basic - Accumulation of lime scale on the inside of the dishmachine.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
16-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting in dishwasher area. Person in charge separated food containers. **Corrected On-Site**
24-08-4
70
Feb 7, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in dish room employee went from clean to soiled ,changed gloves and failed to wash hands before putting on clean gloves and touching clean dishes.educated employee on handwashing and glove use. Employee removed soiled gloves, put soiled dishes back on solid dish side,washed hands and put on clean gloves. **Corrected On-Site**
12A-07-5
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 pork sausage over slab bacon. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed sausage . **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with mold like substance in main kitchen area. Employee cleaned and sanitized can opener. **Corrected On-Site**
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
16-23-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on clean dish storage rack.Person in charge removed phone and washed and sanitized rack.
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard and washed hands. **Corrected On-Site**
13-04-4
Basic - Floor area covered with standing water in dishwasher area. Person in charge mopped.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
36-22-4
55
Dec 12, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed Person in charge a copy. Person in charge printed a copy and posted it for the consumer. **Corrected On-Site**
02B-02-5
Basic - Accumulation of lime scale on the inside of the dishmachine. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
16-23-4
Basic - Floor area covered with standing water in dishwasher area.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in front kitchen area hood filters soiled with grease.
23-03-4
78
Aug 6, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Marinara Sauce (47F - Cooling). Person in charge stated that the marinara was placed in the walk in cooler on 8/5/24 Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed a copy of cooling procedures. Person in charge voluntarily discharged Marinara. **Corrected On-Site**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler in main kitchen area Raw Ground Turkey over Cooked Quiche. Educated Person in charge on cold refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Raw Ground Turkey. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler Marinara Sauce (47F - Cooling). Person in charge stated that the marinara was placed in the walk in cooler on 8/5/24 Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed a copy of cooling procedures. Person in charge voluntarily discharged Marinara.
01B-02-5
Basic - Accumulation of lime scale on the inside of the dishmachine in main kitchen area.
16-23-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over Grill, hood filters soiled with grease.
23-03-4
58
Apr 10, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
64
Feb 7, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 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 Raw animal food stored over/not properly separated from ready-to-eat food and emailed Person in charge a copy of the safe refrigerator storage handout. Person in charge removed the cooked Beef. **Corrected On-Site**
08A-05-6
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 Ground Beef over raw Seafood. Educated Person in charge on Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature and emailed Person in charge a copy of the handout on safe refrigerator storage. Person in charge removed Seafood. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front Cook line Waffle Batter (64F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated it had been on the counter for approximately 30 minutes and placed the waffle batter in the Reach in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Accumulation of lime scale on the inside of the dishmachine in main kitchen area.
16-23-4
61
Dec 27, 2023
Routine - Food
No violations found.
100
Oct 27, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front cooking area Roast Beef (65F - Cold Holding); Cheese (62F - Cold Holding); Ham (64F - Cold Holding); sliced Turkey (65F - Cold Holding) Person in charge noticed that the cooler was not turned on. Person in charge stated that all the food products had been out for approximately 2 Hours and placed all product in Walk in cooler. Educated Person in charge on cold holding foods and emailed Person in charge handout on cold holding. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-27: Observed on buffet cold line hard boiled Eggs 57°F Person in charge stated they were out for approximately 45 minutes and placed hard boiled eggs in Walk in cooler **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2023-10-27: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine in main kitchen area. Educated Person in charge. **Warning** - From follow-up inspection 2023-10-27: **Time Extended**
16-62-1
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. Educated Person in charge on state requirements. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-27: **Time Extended**
53B-01-5
64
Oct 26, 2023
Routine - Food
5 critical violations. 4 major violations.
View 9 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 touched soiled dishes and then touched clean utensils and failed to wash hands. Educated Person in charge on Handwashing procedures and glove use. Employee put dish in soiled area of dishwasher area,washed hands and put on clean gloves. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Walk in cooler in main kitchen area Beef Gravy (46F - Cooling).Gravy is dated 10/25/23. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge handout on cooling procedures. Person in charge voluntarily discarded Gravy. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front cooking area Roast Beef (65F - Cold Holding); Cheese (62F - Cold Holding); Ham (64F - Cold Holding); sliced Turkey (65F - Cold Holding) Person in charge noticed that the cooler was not turned on. Person in charge stated that all the food products had been out for approximately 2 Hours and placed all product in Walk in cooler. Educated Person in charge on cold holding foods and emailed Person in charge handout on cold holding. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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. Observed in Walk in cooler in main kitchen area Beef Gravy (46F - Cooling).Gravy is dated 10/25/23. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge handout on cooling procedures. Person in charge voluntarily discarded Gravy. **Warning**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed in main kitchen dry storage area 2 cans of artichoke hearts dented on the seam. Person in charge removed from dry storage for return. **Warning**
01B-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine in main kitchen area. Educated Person in charge. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in main kitchen area across from grill no paper towels in dispenser. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge filled paper towel. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
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. Educated Person in charge on state requirements. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
53B-01-5
32
Apr 14, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : 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 in back area of kitchen raw ground beef over pork. Educated Person in charge on cold food storage. Person in charge removed ground beef. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-04-14: Observed in Walk in cooler raw Turkey over raw ground Beef and Pork. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Admin Complaint**
08A-20-5
Intermediate - - From initial inspection : 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. Printed a copy to Person in charge. **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
11-27-4
Intermediate - - From initial inspection : 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. Printed a copy to Person in charge. **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Food stored on floor in dry storage area,Walk in cooler and Walk in freezer. Person in charge stated no delivery's today. **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under door in back entrance of main kitchen As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
35B-01-4
64
Oct 17, 2022
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
37
Jul 21, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Stone River last inspected?
The most recent health inspection at Stone River on file is from Jan 26, 2026. The public record contains 13 inspections in total.
What is the most common violation at Stone River?
Across the inspection record, “accumulation of lime scale on the inside of the dishmachine” has been cited six times, more than any other issue at Stone River.
How does Stone River compare to other restaurants in Bradenton?
Stone River most recently scored 61 out of 100, which is lower than the Bradenton average of 83.
Has Stone River's inspection record improved over time?
Results have been roughly steady. Inspections at Stone River have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Stone River 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 Stone River inspected?
Based on the inspection history on file, Stone River is inspected around four times per year on average.
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