Vernona Gourmet
Last inspected: Dec 16, 2025
100
Score
Vernona Gourmet appears in inspection records 14 times, starting in 2022. The latest inspection on file is from Dec 16, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Nonfood-contact surface soiled with grease” comes up most often, recorded six times in the inspection record.
Vernona Gourmet's latest score of 100 sits above the Bradenton average of 83. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
No violations found.
100
Dec 4, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 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 in dish room area Dishwasher (Chlorine 000ppm). Person in charge setup 3 compartment sink and called for service. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed in main kitchen area food slicer with dried food particles. Person in charge cleaned slicer. **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled.Person in charge stated it was an all purpose cleaner and labeled accordingly. **Corrected On-Site** **Warning**
41-17-4
Basic - Backflow device not located for convenient service or maintenance access.observed on mop sink in dish room area split faucet no back flow prevention device. **Warning**
29-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryer 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** **Warning**
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed open drink on food preparation table. Person in charge removed from Food prep table. **Corrected On-Site** **Warning**
12B-07-4
61
Jun 24, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in main kitchen area microwave soiled with dried food particles. Person in charge cleaned microwave.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryer and grill hood filters soiled with grease.
23-03-4
90
Apr 23, 2025
Complaint Full
No violations found.
100
Apr 22, 2025
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in main kitchen area reach in cooler raw pork over cooked pork .educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw pork **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 15 live in dish room area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
35A-05-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in Reach in cooler cooked meatloaf dated 4/14, homemade Caesar dressing date marked 4/14/25 and hollandaise date marked 4/6/25. Person in charge voluntarily discarded. **Warning**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in main kitchen area slicer soiled with dried food particles. Person in charge stated he did not use slicer today. **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing toxic substance not labeled.Person in charge stated it was all purpose cleaner and labeled accordingly.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.observed in main kitchen area microwave soiled with dried food particles. Person in charge cleaned microwave. **Corrected On-Site** **Warning**
22-08-4
Basic - Dead roaches on premises.observed 2 dead roaches by cash register Approximately 5 dead roaches in dining area behind reach in cooler 2 dead roaches in kitchen by slicer on floor Approximately 10 dead roaches dish room area. **Warning**
35A-03-4
Basic - Floor area in main kitchen area by reach in cooler covered with standing water.Person in charge mopped. **Corrected On-Site** **Warning**
36-22-4
45
Apr 3, 2025
Routine - Food
No violations found.
100
Mar 27, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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 in back kitchen area Dishwasher (Chlorine 000ppm) Person in charge set up 3 compartment sink and called for service. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
22-41-4
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 2025-03-27: **Time Extended**
53B-01-5
78
Mar 26, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed in dishwasher area 2 live roaches. **Warning**
35A-05-4
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 in back kitchen area Dishwasher (Chlorine 000ppm) Person in charge set up 3 compartment sink and called for service. **Corrective Action Taken** **Warning**
22-41-4
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 reach in cooler cooked pork and vegetables (50F - Cooling).educated Person in charge on cooling procedure and emailed Person in charge a copy of the handout.Person in charge voluntarily discarded **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler cooked pork and vegetables (50F - Cooling).educated Person in charge on cooling procedure and emailed Person in charge a copy of the handout.Person in charge voluntarily discarded **Warning**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or mechanical hand drying device provided at handwash sink in dishwasher area. Person in charge filled paper towels.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **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. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled.Person in charge stated it was all purpose cleaner and labeled accordingly. **Corrected On-Site** **Warning**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over Grill and Fryer 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** **Warning**
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hair restraint and washed hands. **Corrected On-Site** **Warning**
13-03-4
37
Dec 19, 2024
Routine - Food
No violations found.
100
Dec 18, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler in main kitchen area pork (48F - Cold Holding); sour cream (50F - Cold Holding); chicken (51F - Cold Holding); cottage cheese (48F - Cold Holding); milk (50F - Cold Holding); cheese (49F - Cold Holding); cream (51F - Cold Holding); butter (50F - Cold Holding); raw shell eggs (48F - Cold Holding) Person in charge stated all food products were placed in the reach in cooler on 12/17/24. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded all food items. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler in main kitchen area pork (48F - Cold Holding); sour cream (50F - Cold Holding); chicken (51F - Cold Holding); cottage cheese (48F - Cold Holding); milk (50F - Cold Holding); cheese (49F - Cold Holding); cream (51F - Cold Holding); butter (50F - Cold Holding); raw shell eggs (48F - Cold Holding) Person in charge stated all food products were placed in the reach in cooler on 12/17/24. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded all food items. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in main kitchen area can opener soiled with dried food debris. Person in charge charged cleaned and sanitized can opener. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwasher area. Person in charge filled paper towels. **Corrected On-Site** **Warning**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on food preparation table. Person in charge removed phone and sanitized table.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime . Observed over Grill and Fryer 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** **Warning**
23-03-4
55
Apr 15, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in main kitchen area Reach in cooler raw shell Egg mix over Cheese. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Egg mixture. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in main kitchen area Reach in cooler Sausage Gravy date marked 4/5/24 and Hollandaise date marked4/6/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded both items. 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**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in main kitchen area Reach in cooler Sausage Gravy date marked 4/5/24 and Hollandaise date marked4/6/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded both items. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in main kitchen area can opener soiled with dried food debris. Person in charge charged cleaned and sanitized can opener. **Corrected On-Site**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over Grill and Fryer in main kitchen area hood filters soiled with grease.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on food preparation table. Person in charge removed phone and sanitized table. **Corrected On-Site**
40-06-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed in main kitchen area by coffee maker, coffee filters not covered. Person in charge placed coffee filters in a sealed container. **Corrected On-Site**
25-06-4
50
Oct 3, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in main kitchen area 2 door Reach in cooler Hollandaise sauce date marked 9/25/23. Educated Person in charge on date marking procedures. Person in charge voluntarily discarded sauce. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in main kitchen area 2 door Reach in cooler Hollandaise sauce date marked 9/25/23. Educated Person in charge on date marking procedures. Person in charge voluntarily discarded sauce
01B-13-4
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 and printed a copy. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed in dish room area hand washing sink with soiled dishes. Person in charge removed soiled dishes and washed 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 and printed a copy for employees. Person in charge read and signed agreement. **Corrected On-Site**
11-26-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in main kitchen area ROP Tuna thawing in intact packaging . Educated Person in charge on ROP thawing. Person in charge removed from packaging. **Corrected On-Site**
06-09-1
50
Feb 3, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Open dumpster lid. Person in charge closed dumpster lid. **Corrected On-Site**
33-16-4
95
Aug 3, 2022
Complaint Full
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced Tomatoes (52F - Cold Holding); Sausage (50F - Cold Holding); Butter (62F - Cold Holding). Person in charge stated that the product was out for approximately 1 hour. Educated Person in charge on cold holding foods. Person in charge put all Items in Reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food cooked in a microwave oven not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed reheat on Sausage Gravy 120°F Educated Person in charge on reheat on TCS foods. Person in charge put Sausage Gravy back in microwave and final temperature was 170°F **Corrected On-Site**
03C-77-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washed dishes and put on gloves to cook food and failed to wash hands. Educated employee on proper protocol for Handwashing and glove use. Employee washed hands and put on clean gloves. **Corrected On-Site**
12A-07-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed whole milk and cottage cheese not date marked. Person in charge stated that both items were opened on 8/2/2022 Educated Person in charge on date marking TCS foods. Person in charge dated marked both items. **Corrected On-Site**
02C-03-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter out at room temperature 62°F and no written plan . Person in charge stated they were out at room temperature for approximately 1 hour. Educated Person in charge on time as a public health. Person in charge put back in Reach in cooler. **Corrected On-Site**
03F-10-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-02-5
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. Observed 1 employee named Jen no food handlers training.
53B-14-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood vents over grill . Observed stained cutting boards on cooks make line. Observed multiple gaskets in Reach in cooler and Reach in freezer soiled with mold like substance.
23-03-4
Basic - Food stored on floor. Observed fryer oil on floor in main kitchen area. Person in charge removed from floor. **Corrected On-Site**
08B-38-4
37
Frequently Asked Questions
When was Vernona Gourmet last inspected?
The most recent health inspection at Vernona Gourmet on file is from Dec 16, 2025. The public record contains 14 inspections in total.
What is the most common violation at Vernona Gourmet?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Vernona Gourmet.
How does Vernona Gourmet compare to other restaurants in Bradenton?
Vernona Gourmet most recently scored 100 out of 100, which is higher than the Bradenton average of 83.
Has Vernona Gourmet's inspection record improved over time?
Results have been roughly steady. Inspections at Vernona Gourmet have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Vernona Gourmet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Vernona Gourmet inspected?
Based on the inspection history on file, Vernona Gourmet is inspected around four times per year on average.
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