Bridge Street Bistro

111 Gulf D S, Bradenton Beach, FL 34217 · Permanent Food Service · License 5104538

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Sep 22 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
4 high priority (1 fixed by the Sep 22 follow-up, 3 fixed on the spot), 1 intermediate (fixed on the spot), 10 basic (2 repeats)
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep142026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Unclean building components, attachments or fixtures.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 4 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed commercially reduced oxygen packaged fish not removed form its packaged before thawing. Operator willingly disposed of the product.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed hard shell eggs stored above a container of milk on the cook line. Operator removed it.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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 their dish machine at 0ppm chlorine. Operator setup their triple sink to 200ppm quaternary until it's fixed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed a container of medicine improperly stored in the kitchen and their dry storage area. Operator removed them.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed their sanitizer upstairs bar hand sink with dishes stored inside. Operator remove them.
  Fixed on the spot
Basic10
- Code 06, Food properly thawed: 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.
  See stop sale. Observed commercially reduced oxygen packaged fish not removed form its packaged before thawing. Operator willingly disposed of the product.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed multiple employee drinks improperly stored in the kitchen. Operator removed them.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed debris buildup on top of their dish machine.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed their sanitizer buckets at 0ppm quaternary. Operator remade them to 200ppm.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed the 1st and 3rd floor ice machines with black buildup inside.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed water leaking from the pipe of the first floor bar hand sink.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed grease and food debris buildup under their fryers.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed water damaged tiles in the kitchen.
  Unclean building components, attachments or fixtures.
  Observed black buildup on their walk in cooler fan covers and door.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed multiple employee items improperly stored throughout the establishment. Reviewed proper storage of items with the operator and they moved some.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.