Wheat + Water Italian Kitchen
Last inspected: Feb 25, 2026
52
Score
Going back to 2023, Wheat + Water Italian Kitchen has seven inspections in the public record. The newest entry in the record is dated Feb 25, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited four times.
Compared to other Bradenton restaurants (averaging 83), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 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 (49F - Cooling) person in charge stated it was placed in the walk-in cooler on February 24, 2026. educated person in charge on proper cooling procedures and email person in charge a copy of the handout. Person in charge voluntarily discarded product.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in walk-in cooler. marinara (49F - Cooling) person in charge stated it was placed in the walk-in cooler on February 24, 2026. educated person in charge on proper cooling procedures and email person in charge a copy of the handout. Person in charge voluntarily discarded product.
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. observed in dish dishwashing area employee touched hair with glove on and went to clean end of dish machine and grabbed a clean utensil. Educated person in charge on glove use and handwashing and emailed person in charge a copy of the handout. Person in charge placed utensil on soil side of dish machine. Employee removed gloves, washed hands and put on clean gloves. **Corrected On-Site**
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. observed on cooks line handwashing sink full of soil dishes. Person in charge remove dishes and wash sink. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin next to bar entrance.
22-20-5
Basic - Carbon dioxide not adequately secured by ice machine.Person in charge secured tanks.
51-11-4
52
May 30, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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 pork sausage over raw seafood. Educated Person in charge and printed and emailed a copy in English and Spanish to Person in charge. Person in charge removed sausage. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler cooked beef not date marked. Person in charge stated it was prepared on 5/28/25 and dat marked accordingly. **Corrected On-Site**
02C-02-5
Basic - Open dumpster lid.Person in charge closed lid. **Corrected On-Site**
33-16-4
Basic - No handwashing sign provided at a hand sink used by food employees on cooks line.
31B-04-4
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.Person in charge stated in had been in the reach in cooler for approximately 4 hours and opened all packages. **Corrected On-Site**
06-09-1
67
Dec 12, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
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. Observed in main kitchen butter not time stamped.Person in charge stated it had been out since 10:45am and time stamped accordingly. **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on food cart in main kitchen area butter (61F - Cold Holding); cream (72F - Cold Holding). Person in charge stated it was just put there to make mashed potatoes. Person in charge placed in 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
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee put on bread guard with gloves on and grabbed 2 clean food pans and failed to change gloves and was hands. Educated Person in charge on glove use and handwashing. Employee place food containers in dishwasher area,removed soiled gloves, washed hands and put on clean gloves. **Corrected On-Site**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk-in cooler raw seafood over cooked artichoke. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw shrimp. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned can opener. **Corrected On-Site**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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 in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard.
13-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge inverted mop. **Corrected On-Site**
42-01-4
39
Jun 11, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 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 back kitchen area Dishwasher (Chlorine 000ppm); the sanitizer was empty. Person in charge filled sanitizer and retested at Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler Beef (52F - Cold Holding); Seafood (50F - Cold Holding). Person in charge stated it was placed in the Reach in cooler from the Walk in cooler approximately 1 hour ago. Person in charge placed ice bags on food products and stated he will call for repair. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in main kitchen area employee preparing food with multiple bracelets on wrist. Employee removed bracelets and washed hands. **Corrected On-Site**
13-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-20-5
64
Dec 13, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Pasta (76F - Cold Holding); Cut Tomatoes (68F - Cold Holding) on food preparation table. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated that the pasta and cut Tomatoes had been out for approximately 1 hour and returned them to the Walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler raw Beef over cooked Beans. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw beef. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed in Walk in cooler raw shell eggs over unwashed lettuce. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw shell Eggs. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cooks line in main kitchen area Marinara (109F - Hot Holding); Meat Sauce (117F - Hot Holding) Person in charge stated they were reheating the product and it was in the steam table for approximately 45 minutes. Educated Person in charge on hot holding food and reheating foods. Person in charge put on stove to reheat. Observed in main kitchen area Marinara start time 5:50pm End time 6:05 (176F - Reheating); Meat sauce Start Time 5:50 pm End Time 6:10Pm (170F - Reheating); **Corrective Action Taken**
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers 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 - 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 rROP fish with label remove from ROP before thawing still in package thawed in Reach in cooler and Walk in cooler. Person in charge stated they had been in Reach in cooler and walk in cooler for approximately 3 hours and he removed from package. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in back kitchen area mold like substance in ice bin.
22-20-5
47
Jun 21, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
55
Mar 14, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee preparing food and touched face with gloves on and failed to remove gloves and wash hands. Educated Person in charge on glove use and hand washing procedures. Employee removed soiled gloves,washed 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 pasta by soup station in front kitchen area at 59°F. Person in charge stated the pasta had been out at room temperature for approximately 1 hour . Educated Person in charge on cold holding food. Person in charge placed paste in Reach 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
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 of procedures.
11-27-4
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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cooks line in main kitchen area over grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed vents air returns soiled with mold like substance in back area of kitchen over dish area. Observed in back area of kitchen soiled gaskets with mold like substance in Walk in cooler **Repeat Violation**
23-03-4
Basic - Ice buildup in walk-in freezer in back area of main kitchen area.
14-69-4
Basic - Food stored on floor in Walk in freezer in back area of kitchen. Educated Person in charge on food storage. Person in charge removed from the floor. **Corrected On-Site**
08B-38-4
52
Frequently Asked Questions
When was Wheat + Water Italian Kitchen last inspected?
The most recent health inspection at Wheat + Water Italian Kitchen on file is from Feb 25, 2026. The public record contains seven inspections in total.
What is the most common violation at Wheat + Water Italian Kitchen?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Wheat + Water Italian Kitchen.
How does Wheat + Water Italian Kitchen compare to other restaurants in Bradenton?
Wheat + Water Italian Kitchen most recently scored 52 out of 100, which is lower than the Bradenton average of 83.
Has Wheat + Water Italian Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Wheat + Water Italian Kitchen have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Wheat + Water Italian Kitchen 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.
How often is Wheat + Water Italian Kitchen inspected?
Based on the inspection history on file, Wheat + Water Italian Kitchen is inspected around two times per year on average.
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