Sam's Seafood and Grill
3108 1 Street, Bradenton, FL 34208 · Permanent Food Service · License 5105827
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.observed in reach in cooler cheese (49°F - Cold Holding); hard eggs (53°F - Cold Holding).
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection4 high priority (fixed on the spot), 1 intermediate, 3 basic-18
- Safety score82
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 visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 28, 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 reach in cooler cheese (49°F - Cold Holding); hard eggs (53°F - Cold Holding).
Person in charge stated that the product had been in the reach in cooler for approximately 1 hour.Person in charge removed food to the fill line.
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 in walk-in cooler raw chicken over cooked chicken.Person in charge removed raw chicken.emailed Person in charge a copy of the handout.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.observed in main kitchen area employee grabbed raw seafood with gloves on,removed gloves, put on clean gloves and grabbed a single service item.educated Person in charge on glove use and handwashing.employee discarded single service,removed gloves,washed hands and put on clean gloves.
Fixed on the spot
Employee washed hands with no soap in the 3 compartment sink.
Person in charge had employee wash with soap in handwashing sink.
Fixed on the spot
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.observed in reach in cooler in Main kitchen area multiple foods not covered.Person in charge covered all.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.observed in ice machine bin mold like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed throughout kitchen and front service area.
Reach in cooler gaskets soiled with mold like substance.
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.