Bradenton Country Club
4646 W 9 Ave, Bradenton, FL 34209 · Permanent Food Service · License 5100126
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection4 high priority (1 fixed by the Sep 24 follow-up, 3 fixed on the spot), 3 intermediate (fixed on the spot), 3 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed commercially reduced oxygen packaged tuna not removed from its packaging before thawed. Operator willingly disposed of the product.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at the buffet and a cooler: Diced tomatoes (50°F - Cold Holding); Shredded cheese (51°F - Cold Holding); Shredded lettuce (51°F - Cold Holding); Cut fruit (49°F - Cold Holding); Coleslaw (49°F - Cold Holding). Operator state the buffet was setup approximately 1hr ago and gets disposed of after 3hrs, operator also state the cooler was stocked approximately 3hrs ago. I had the operator fill out a time as a public health control plan for the buffet and placed the cooler product in the walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over queso cheese in a cook line cooler, and observed raw seafood products stored over ready to eat meats in the walk in cooler. Operator moved the raw products.
Fixed on the spot
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Observed dressings and hummus not under sneeze guards at the buffet. Operator moved what they could under their sneeze guards and placed lids on the others.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked chicken and beef not date marked after 3 days. Operator marked the accordingly.
Fixed on the spot
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator is vacuum packaging steaks over 48hrs without a HACCP plan. Operator opened all vacuum packaged steaks.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee rinsing eggs in a hand was shiny and storing dishes inside them. Operator removed the dishes and reviewed the sink proper use with the employees.
Fixed on the spot
Basic3
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 tuna not removed from its packaging before thawed. Operator willingly disposed of the product.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed multiple single service articles not properly inverted on the cook line. Operator inverted them.
Fixed on the spot
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 employee personal items improperly stored above the cook line. Operator removed them.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.