Chang Kao Thai Cuisine
6233 14 St W, Bradenton, FL 34207 · Permanent Food Service · License 5103859
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Sep 24 complaint inspection2 high priority (fixed on the spot), 4 basic (1 repeat)-11
- Extension granted on Sep 25, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- 2nd follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside on North end of kitchen.
More time given
Outer openings not protected with self-closing doors.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
More time given
- 1st follow-up visitSep 25, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
More time given
Basic2
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside on North end of kitchen.
More time given
Outer openings not protected with self-closing doors.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
More time given
- First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed in main kitchen area. Employee cooking food, grabbed his cell phone with gloves on, grab the plate and failed to change gloves and wash hands before grabbing the clean plate. Educated person in charge on glove use and handwashing. Employee placed soiled plate in dish room, remove soiled gloves, washed hands and put on clean gloves.
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 in kitchen area Dishwasher (Chlorine 000ppm) Person in charge setup 3 compartment sink and called for service.
Fixed on the spot
Basic4
Code 35, Insects, rodents, pests and animals: Approximately 5 Dead roaches under table in dining area.
Person in charge clean and sanitized area.
Exterior door has a gap at the threshold that opens to the outside on North end of kitchen.
Outer openings not protected with self-closing doors.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Walk-in cooler Floor area covered with standing water.Person in charge mopped.
Fixed on the spot
Earlier inspections 1
A90Routine inspection4 violations, 2 high priority No follow-up needed
- First visitJul 29, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.observed in the reach in cooler tofu (49°F - Cold Holding); butter (48°F - Cold Holding).Person in charge stated it had been in the reach in cooler for approximately 1.5 hours and placed in 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 in reach in cooler raw shell eggs over sauces and cleaned vegetables.Person in charge removed raw shell eggs.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
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.