Peridia Golf & CC Club DN Room
4950 Peridia Blvd E, Bradenton, FL 34203 · Permanent Food Service · License 5102960
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection1 high priority (no follow-up needed), 3 basic-6
- Safety score94
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 visitOct 29, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed in dishwasher area , employee went from soiled Side to clean side and failed to wash hands before touching clean dishes. Educated Person in charge on handwashing procedures. Employee placed soiled dishes back in dishwasher and washed his hands.
Basic3
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen area
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed over grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Code 24, Clean equipment storage and air drying: Stacked food containers in main kitchen area and glasses at the bar not properly air-dried - wet nesting.
Person in charge separated to air dry.
Fixed on the spot
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.