Fionas Family Restaurant
5207 33 St E, Bradenton, FL 34203 · Permanent Food Service · License 5104108
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection7 high priority (4 fixed by the Aug 21 follow-up, 3 fixed on the spot, 1 repeat), 2 basic (1 repeat)-26
- Administrative complaint on Aug 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
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 visitAug 21, 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.
More time given
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.
More time given
- First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in steam table hot well sausage gravy (96°F - Reheating); bean soup (119°F - Reheating); beef gravy (136°F - Reheating). Educated Person in charge on reheating foods and emailed Person in charge stated the products started reheating at 6:30 am, time temperature was taken 8:50am.Person in charge a copy of the handout. Person in charge voluntarily discarded all product.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed in waitstaff area melted butter not time marked.Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Observed in steam table hot well sausage gravy (96°F - Reheating); bean soup (119°F - Reheating); beef gravy (136°F - Reheating). Educated Person in charge on reheating foods and emailed Person in charge stated the products started reheating at 6:30 am, time temperature was taken 8:50am.Person in charge a copy of the handout. Person in charge voluntarily discarded all product.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. Observed in waitstaff area melted butter not time marked.Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed in walk-in cooler raw shell eggs over unwashed tomatoes. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw shell eggs.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in the back kitchen area reach in cooler raw ground beef over salami and cooked chicken for salad. Person in charge removed raw beef.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed in waitstaff area employee started work, touched clean coffee pot and failed to wash hands before starting work. Educated Person in charge on Person in charge on handwashing procedures and emailed Person in charge a copy of the handout. Person in charge placed coffee pot in dish washing machine area and washed hands.
Fixed on the spot
Basic2
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed: Exterior screen door has a gap at the threshold that opens to the outside.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
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.
- Stop sale
- An order that the food can’t be sold or served.