Danny's Pizzeria

7220 Manatee Ave W, Bradenton, FL 34209 · Permanent Food Service · License 5105142

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
4 high priority (fixed on the spot), 2 intermediate (1 repeat), 6 basic (1 repeat)
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Sep222026

Routine inspection

12 violations found

First visitSep 22, 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.
12 violations found:
- 4 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed on the cook line: Garlic in oil (76°F - Cold Holding); Sliced tomatoes (51°F - Cold Holding) Operator stated the product had been set out approximately 2hrs ago. Operator placed the garlic in a cooler and chose to dispose of the tomatoes.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored ver raw beef in the walk in cooler. Operator moved the beef.
  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 to 200ppm.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed a container of soap improperly stored with dry goods. Operator moved the container.
  Fixed on the spot
Intermediate2
- 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.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed debris buildup on their can opener holder. Operator removed opener to clean holder.
  Repeat violation
Basic6
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed debris and dust buildup on a number of shelves and building attachments throughout the establishment.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed multiple to go boxes not properly inverted in the establishment. Operator inverted some.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed a missing hand wash sign at the ice station sink. Operator placed a new one.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed grease and food debris buildup under the cook line.
  Repeat violation
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed a number of water damaged and soiled ceiling tiles throughout the establishment.
- 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 items in the walk in cooler and cook line. Operator removed them.
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.