Ren Hibachi Buffet

3616 1st St W, Bradenton, FL 34208 · Permanent Food Service · License 5105483

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 7, 2026

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 8 basic (4 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

Jul72026

Complaint inspection

11 violations found

First visitJul 7, 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.
11 violations found:
- 2 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale.observed in walk-in cooler raw shell eggs with cracks. Person in charge voluntarily discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.observed on cooks line garlic in oil (73°F - Cold Holding).Person in charge stated it had been out of the reach in cooler for approximately 1 hour and placed in reach in cooler
  Fixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic8
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: 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 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.observed on wait staff line Sanitize Bucket (Chlorine 000ppm); Person in charge added chlorine and Sanitizer Bucket (Chlorine 100ppm)
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed hoods soiled with grease.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed: Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside on south end of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
  Repeat violation
  Outer openings not protected with self-closing doors.
  Observed: Outer openings not protected with self-closing door on west end of building.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: Floor area(s) covered with standing water.
  Observed: Floor area covered with standing water in walk-in cooler and dish washing machine area.Person in charge mopped.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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.