Rodney's Jamaican Grill

420 67 St W, Bradenton, FL 34209 · Permanent Food Service · License 5106058

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Jul 28, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
5 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

11 violations found

First visitJul 28, 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:
- 5 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed on the counter: Chicken (87°F - Cold Holding) Operator stated it was out for approximately 1hr and he was in the middle of prep work and still needed to cook the chicken. Operator placed it in the cooler for the time being.
  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 eggs stored over ready to eat meat. Operator stored the eggs in the bottom of the cooler.
  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 wipe their brow their brow with a cloth then grab a single service container. Operator had them dispose of the container and wash their hands.
  Fixed on the spot
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed an employee pick trash of the ground then handle a clean spoon without washing their hands. Operator placed the spoon to be cleaned and washed their hands.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed hand sanitizer improperly stored above their make table, and observed lighter fluid stored next to a container of food in their dry storage area. Operator removed it.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed multiple cooked food not date marked in their coolers. Operator stated they were cooked 2 days ago. Reviewed the proper date marking procedures with the operator.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed their can opener and its holder soiled. Operator washed both.
  Fixed on the spot
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed their ambient thermometers lowest limit at 100°F.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed them thawing chicken on a counter. Operator placed the chicken in the reach in freezer.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed multiple bowls used as scoops for dry goods. Operator removed the bowls.
  Fixed on the spot
- 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 multiple employee personal items improperly stored with food products in the kitchen. 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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.