Delicious PR LLC
6130 15 St E, Bradenton, FL 34203 · Permanent Food Service · License 5105626
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.observed on cooks line food Food prep table ham (52°F - Cold Holding); raw shell eggs (75°F - Cold Holding). educated person in charge on cold holding food.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection5 high priority (2 fixed by the Jul 17 follow-up, 3 fixed on the spot), 1 intermediate, 2 basic (2 repeats)-22
- Safety score78
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 visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
- First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.observed on cooks line food Food prep table ham (52°F - Cold Holding); raw shell eggs (75°F - Cold Holding). educated person in charge on cold holding food.
Person in charge stated they had been out for approximately one hour and placed all back in reach in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.observed on front line chicken pastry (113°F - Hot Holding); hot dog pastries (110°F - Hot Holding); pork pastries (117°F - Hot Holding).educated Person in charge on hot holding.
Person in charge placed back in oven to reheat. Observed on stove red beans (121°F - Hot Holding).Person in charge placed on stove to reheat. red beans 8:50am-9:00am (178°F - Reheating). . Corrected On-Site Warning
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce. observed in reach in cooler raw pork over unwashed produce.
Educated person in charge on safe refrigerator storage. Person in charge removed raw pork.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.observed raw pork over cooked vegetables and cooked fish.
Educated person in charge on safe, refrigerator storage and emailed a copy of the handout. Person in charge removed raw port. Observed in bakery cooler, Raw shell eggs over vanilla custard filling. Person in charge removed raw shell eggs.
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 Triple Sink (Chlorine 25ppm); Person in charge added more chlorine and Triple Sink retest (Chlorine 100ppm).
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.
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed: Stored food not covered.observed in back room reach in freezer bread dough not covered. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Observed: Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door.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.