Popi's Place VI

6409 Manatee Ave W, Bradenton, FL 34209 · Permanent Food Service · License 5104385

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 routine inspection
3 high priority (fixed on the spot), 6 basic (1 repeat)
-16
Safety score84

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

Inspection history

1 inspection · 2 visits

Oct12026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 33, Garbage and refuse: Dumpster rusted out.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed on the left side of their cook line make table and on the counter with ice: Tukery (51°F - Cold Holding); Sliced cheese (51°F - Cold Holding); Hard boiled eggs (52°F - Cold Holding); Chicken (60°F - Cold Holding) Operator stated it was setup approximately 3hrs ago. Operator moved what they could to a different cooler and placed the rest in ice.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed on the counter: Ambient shell eggs (74°F - Cold Holding). Operator stated they had been out for approximately 2hrs. Operator moved them to a cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw bacon stored over ready to eat cold cuts in the walk in cooler. Operator moved the bacon.
  Fixed on the spot
Basic6
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed in use scoops in sugar with their handles buried. Operator removed them.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
  Observed their server sanitizer bucket mixed with soap. Reviewed the proper setup with the operator.
- Code 33, Garbage and refuse: Dumpster rusted out.
  Observed a 3ft long hole rusted out of the center of their dumpster.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed almost all of the kitchen ceiling tiles soiled.
  Repeat violation
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed their ceiling tiles in their server and dry goods storage areas not smooth and easily cleanable.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee personal items improperly stored in the kitchen and food storage areas. Operator removed the items.
  Fixed on the spot
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

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.