El Warike Restaurant
4226B 26 St W, Bradenton, FL 34205 · Permanent Food Service · License 5101915
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 Aug 11 routine inspection3 high priority (fixed on the spot), 9 basic-18
- Safety score82
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 visitAug 11, 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:
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 the following items below 41°F Garlic with Oil (50°F - Cold Holding); Plantains (49°F - Cold Holding). Items listed were placed in reach in cooler 2 hours prior to inspection per operator. Operator placed items in standing reach 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 fish stored over cooked shrimp inside reach in standing cooler. Operator corrected storage.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed chemical spray bottle stored next to single service sauce cups on bottom shelf of prep table. Operator removed chemical.
Fixed on the spot
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed box of oil stored on floor of dry storage room.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board on reach in cooler with cut marks.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on prep table not inside sanitizer solution.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed 2 inch gap above screen exterior door of kitchen.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed multiple floor tiles missing from kitchen area.
Floor area(s) covered with standing water.
Observed standing water on floor near fryers.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled near cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed ceiling tiles not smooth or easily cleanable throughout kitchen.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed 2025 license posted.
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher missing from its designated location.
For reporting purposes only. Observed fire extinguisher stored on floor not in designated location.
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.