Aroy D Thai and Sushi
4442 Cortez Rd W, Bradenton, FL 34210 · Permanent Food Service · License 5103923
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection3 high priority (2 fixed on the spot), 3 intermediate (2 fixed on the spot, 2 repeats), 7 basic (4 repeats)-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in their standing cooler: Cooked chicken (50°F - Cold Holding); Chopped lettuce (50°F - Cold Holding). Operator stated the chicken was from the night before and the lettuce was prepped approximately 2hrs ago. Operator willingly disposed of the chicken and moved the lettuce to the walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in their standing cooler: Cooked chicken (50°F - Cold Holding); Chopped lettuce (50°F - Cold Holding). Operator stated the chicken was from the night before and the lettuce was prepped approximately 2hrs ago. Operator willingly disposed of the chicken and moved the lettuce to the walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Observed raw shell eggs stored over chopped vegetables in their make table cooler. Operator moved the eggs to the raw side.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed their right side kitchen hand sink locked by a cart. Operator removed the cart.
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing.
Observed their left side kitchen hand sink with dishes inside. Operator removed them.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training.
Basic7
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed in use tongs on their oven handle. Operator set them aside to be cleaned.
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 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed grease and debris buildup on most equipment and shelves in the kitchen.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Observed all equipment handles sticky in the kitchen. Operator cleaned some.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed their right side hand sink leaking when turned on.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed grease and food debris buildup along the whole kitchen floor.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed acoustic tiles throughout the kitchen.
Repeat violation
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.