Cortez Clam Factory
10104 Cortez Rd W, Bradenton, FL 34210 · Permanent Food Service · License 5105411
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)-19
- Safety score81
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 9, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in the beer cooler: Smoked fish (52°F - Cold Holding). Operator stated they were purchased approximately 1hr ago. Operator placed them in the food walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw fish stored over lemons in their standing cooler. Operator removed the lemons.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed their three compartment chlorine sink at 25ppm. Operator corrected it to 100ppm.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Observed their tags not in order.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed the bar hand wash sink with a strainer inside. Operator removed it.
Fixed on the spotRepeat violation
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed in use tongs on their oven door handle. Operator removed them.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed their to boxes store on a rusted/dirty shelf. Operator removed the boxes.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed their beer walk in cooler fan covers and prep cooler fan cover with debris buildup.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.