Rj Gator's Sea Grill and Bar
6100 Cortez Rd W, Bradenton, FL 34210 · Permanent Food Service · License 5105588
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection4 high priority (fixed on the spot), 4 basic-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 visitsRoutine inspection
- Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
- First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in the left side make table of the cook line: Cooked noodles (46°F - Cold Holding); Shredded lettuce (48°F - Cold Holding); Shredded cheese (47°F - Cold Holding) Operator stated they had been setup approximately 2hs ago and observed the cooler coils frozen over. Operator moved what food they could and placed ice on the others.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on their steam table: Soup (90°F - Hot Holding) Operator stated they had been reheated approximately 1hr ago. Operator set it to reheat in the microwave.
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 shell fish stored over containers of parsley in the walk in cooler. Operator moved the parsley.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed an employee pull up their pants then grab a cutting board to prep fish without washing their hands. Operator had them set the cutting board aside to be cleaned and had them wash their hands and put on gloves.
Fixed on the spot
Basic4
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed their quaternary sanitizer bucket at 50ppm. Operator remade to 200ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed the bottom of their wing reach in cooler and the cook line reach in freezer as well as a shelf in the walk in cooler with debris buildup.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed grease and food debris buildup on and under their fryers.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed a number of ceiling vents in the kitchen with rust and other damage buildup on them.
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.