Poblano Mexican Grill and Bar #2
5779 53rd Ave E, Bradenton, FL 34203 · Permanent Food Service · License 5105105
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 high priority (no follow-up needed), 1 intermediate, 3 basic (1 repeat)-13
- Safety score87
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 visitSep 16, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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, cooked black beans date marked 9/15/26 . Observed black beans (49°F - Cooling) in walk-in cooler. Educated Person in charge on cooling procedures and emailed Person in charge a copy of the hand out. Person in charge voluntarily discarded.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk in cooler, cooked black beans date marked 9/15/26 . Observed black beans (49°F - Cooling) in walk-in cooler. Educated Person in charge on cooling procedures and emailed Person in charge a copy of the hand out. Person in charge voluntarily discarded.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed in walk-in cooler cooked pork not date marked. Person in charge stated they were prepared on 9/12/26 and date marked accordingly.
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered in walk-in freezer.
Person in charge covered stuffed peppers.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on oven door handle between uses.Person in charge removed and placed in dishwasher area.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.Person in charge closed lid.
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
- 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.