Boiler Room

5600 Manatee Ave W, Bradenton, FL 34209 · Permanent Food Service · License 5103227

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate, 1 basic
-16
Safety score84

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

Inspection history

1 inspection · 1 visit

Sep252026

Routine inspection

6 violations found

First visitSep 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 4 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Observed in their walk in cooler: Cooked mushrooms (110°F - Cooling). Operator stated they started cooling approximately 3hrs ago. Observed in the walk in cooler: Cooked chili (65°F - Cooling) Operator stated it was made the previous day. Operator disposed of the product.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Observed in their walk in cooler: Cooked mushrooms (110°F - Cooling). Operator stated they started cooling approximately 3hrs ago. Operator disposed of the product willingly
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed in the walk in cooler: Cooked chili (65°F - Cooling) Operator stated it was made the previous day. Operator disposed of the product.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed their triple sink at 0ppm quaternary. Operator remade it to 200ppm.
  Fixed on the spot
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no test kit for their quaternary sanitizer.
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  Observed dust buildup on their walk in cooler fan cover.
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

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.
Stop sale: An order that the food can’t be sold or served.