K Wing & Deli
419 W Cortez Rd, Bradenton, FL 34207 · Permanent Food Service · License 5106001
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in walk-in cooler rice (54°F - Cooling.Educated Person in charge on on cooling procedures and emailed Person in charge a copy of the handout.Person in charge stated it was placed in reach in cooler on 8/5/26.Person in charge discarded cooked rice.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection4 high priority (2 fixed by the Aug 14 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic-24
- Safety score76
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 14, 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 visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in walk-in cooler rice (54°F - Cooling.Educated Person in charge on on cooling procedures and emailed Person in charge a copy of the handout.Person in charge stated it was placed in reach in cooler on 8/5/26.Person in charge discarded cooked rice.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.observed on cooks line chicken (68°F - Cold Holding); butter (69°F - Cold Holding).Person in charge stated it had been out for approximately 1 hour and placed back in reach in cooler.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.observed in walk-in cooler rice (54°F - Cooling.Educated Person in charge on on cooling procedures and emailed Person in charge a copy of the handout.
Person in charge stated it was placed in walk-in cooler on 8/6/26.Person in charge discarded cooked rice.
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 in walk-in cooler raw chicken over raw beef.Educated Person in charge on safe refrigerator storage.
Person in charge removed raw chicken.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.observed in ice bin , ice scoop soiled with mold like substance.
Person in charge removed.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.observed by fryers in main kitchen area Handwashing sink blocked with food carts.Person in charge moved carts.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Su fu
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.observed peeled onion bucket stored on floor in walk-in cooler.
Person in charge removed .
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed hood soiled with grease over wok station.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Stop sale
- An order that the food can’t be sold or served.