Five Nine Grill and Tavern
5718 Cortez Rd W, Bradenton, FL 34210 · Permanent Food Service · License 5105665
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 Sep 21 routine inspection2 high priority (fixed on the spot), 3 basic-9
- Safety score91
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 visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in their cook line counter cooler: Chopped tomatoes (48°F - Cold Holding); Shredded cheese (49°F - Cold Holding); Feta cheese (49°F - Cold Holding) Operator stated it was setup approximately 3hrs ago. Operator set the food in ice.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in their steam table: Cooked onions (100°F - Hot Holding) Operator says they were made and set to hot hold approximately 3hrs ago. Operator placed them back on the flattop to get back to temperature.
Fixed on the spot
Basic3
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed debris buildup on top of the dish machine.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed multiple wet wiping cloth stored under cutting boards on the cook line. Reviewed proper use with the operator.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed dust buildup on their walk in cooler fan covers and their back prep line fan.
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.