South Philly Cheesesteaks

5942 W 34 St Ste 115, Bradenton, FL 34210 · Permanent Food Service · License 5103930

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Jul 21, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Jul 21 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
5 high priority (2 fixed by the Jul 21 follow-up, 3 fixed on the spot), 2 intermediate, 1 basic
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Jul202026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitJul 21, 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:
- 2 Intermediate
What was still cited
Intermediate2
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
  Required employee training expired for some employees.
  More time given
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 5 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed reduced oxygen packaged salmon not removed from its packaging before thawed. Operator willingly disposed of the product.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Observed in the back reach in coolers: Beef (86°F - Cold Holding) Operator stated they began cooling over 4hrs ago. Operator willingly disposed of the product.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in the cook line cooler: Beef (55°F - Cold Holding); Sliced tomatoes (52°F - Cold Holding); Chicken (52°F - Cold Holding) Operator stated they had set up the cooler approximately 3hrs ago. Operator placed ice on the products.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Observed in the back reach in coolers: Beef (86°F - Cold Holding) Operator stated they began cooling over 4hrs ago. Operator willingly disposed of the product.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed their triple sink at 50ppm quaternary. Operator remade it to 250ppm.
  Fixed on the spot
Intermediate2
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired: Jeffery Hopkins 5/7/26
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Katrina M expired 2/27/26
Basic1
- 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.
  Observed reduced oxygen packaged salmon not removed from its packaging before thawed. Operator willingly disposed of the product.
  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.
Stop sale: An order that the food can’t be sold or served.