Pier 22 Restaurant

1200 1 Ave W #200, Bradenton, FL 34205 · Permanent Food Service · License 5101738

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 27, 2026

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 8 basic (2 repeats)
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  More time given
Official report, on the Florida DBPR website
First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 1 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed bar dishwasher chlorine measuring 0ppm. Establishment will wash all bar glassware in kitchen dishwasher per chef.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soda nozzle on soda gun in bar area soiled. Employee removed nozzle to be sanitized.
  Fixed on the spot
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed flour removed from packaging and placed in rolling container without label. Employee labeled flour container.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed ice scoop in bar area in direct contact with ice. Chef removed scoop from ice.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife between cutting board and reach in cooler. Chef removed knife.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed grooved cutting board on cook line reach in cooler.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup inside walk in freezer.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wet wiping cloth stored under cutting board on reach in cooler on the cook line. Employee removed wiping cloth.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed plastic food containers on drying shelf in dishwashing area wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  Observed fan guards in primary walk in cooler soiled.
Official report, on the Florida DBPR website

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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.