Rocco's Italian Kitchen
3561 53 Ave W, Bradenton, FL 34210 · Permanent Food Service · License 5105100
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 Aug 26 complaint inspection6 high priority (3 fixed by the Nov 5 follow-up, 3 fixed on the spot), 1 intermediate, 9 basic (2 repeats)-32
- Extension granted on Aug 27, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsComplaint inspection
- 3rd follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
More time given
- 2nd follow-up visitOct 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Operators have training scheduled for this Saturday and showed proof.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
More time given
- 1st follow-up visitAug 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
More time given
Hole in or other damage to wall.
More time given
- First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in their left side cooler: Chicken (70°F - Cold Holding); Veal (71°F - Cold Holding); Fish (71°F - Cold Holding); Cooked vegetables (72°F - Cold Holding); Shrimp (70°F - Cold Holding); Garlic in oil (70°F - Cold Holding); Scallops (70°F - Cold Holding); Sasuage (70°F - Cold Holding); Rice (72°F - Cold Holding); Chopped tomatoes (69°F - Cold Holding). Operator stated they were left there overnight. Operator willingly disposed of the product.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed commercially processed reduced oxygen packaged fish not removed from its packaging before thawed. Operator willingly disposed of the product.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed house made mango salsa containing temperature sensitive ingredients not disposed of after 7 days. Operator disposed of the product willingly.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed house made mango salsa containing temperature sensitive ingredients not disposed of after 7 days. Operator disposed of the product willingly.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in their left side cooler: Chicken (70°F - Cold Holding); Veal (71°F - Cold Holding); Fish (71°F - Cold Holding); Cooked vegetables (72°F - Cold Holding); Shrimp (70°F - Cold Holding); Garlic in oil (70°F - Cold Holding); Scallops (70°F - Cold Holding); Sasuage (70°F - Cold Holding); Rice (72°F - Cold Holding); Chopped tomatoes (69°F - Cold Holding). Operator stated they were left there overnight. Operator willingly disposed of the product.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed a chemical spray bottle improperly stored on the cook line. Operator removed it.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of approved training for the employees.
Basic9
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed commercially processed reduced oxygen packaged fish not removed from its packaging before thawed. Operator willingly disposed of the product.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed all of their cook line cutting boards heavily grooved.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed the top of their dish machine with heavy rust and debris buildup.
Accumulation of lime scale on the inside of the dishmachine.
Observed lime buildup inside the dishmachine.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed all of their microwaves with debris buildup.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed black buildup inside the ice machine.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the top of their pizza oven with heavy debris buildup.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed the floor under the cook line and under the walk in cooler shelves with debris buildup.
Hole in or other damage to wall.
Observed the left corner of the dish area wall damaged.
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.
- 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.