Rainbow Island

5209 33 St E, Bradenton, FL 34203 · Permanent Food Service · License 5103392

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 15, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.observed garlic in oil (81°F - Cold Holding).Person in charge stated it had been out for approximately 1 hour and placed it back in the reach in cooler.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 6 basic (5 repeats)
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Jul152026

Routine inspection

10 violations found

First visitJul 15, 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.
10 violations found:
- 2 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.observed garlic in oil (81°F - Cold Holding).Person in charge stated it had been out for approximately 1 hour and placed it back in the reach in cooler.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized.observed Triple Sink (Chlorine 000ppm); Person in charge purchased chlorine and retested Triple Sink (Chlorine 50ppm)
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
  Only use single-service items to serve food to customers until sanitizer is available for warewashing.Person in charge got chlorine.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink in main kitchen area on cook's line.
  Person in charge filled soap.
  Fixed on the spot
Basic6
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed: Bowl or other container with no handle used to dispense sugar. Person in charge removed.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
  Fixed on the spotRepeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed: Walk-in cooler shelves with rust that has pitted the surface.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles throughout kitchen.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Outer openings not protected with self-closing door on east end of kitchen. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed: Ceiling/ceiling tiles in main kitchen shows water damage.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee..
  Repeat violation
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.observed in main kitchen area ceiling not smooth and non absorbent.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
  Repeat violation
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.