South Philly Cheesesteaks

5442 Lockwood Ridge Road, Bradenton, FL 34203 · Permanent Food Service · License 5105713

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler under grill chicken (48 - Cold Holding).Person in charge stated it had been in the reach in cooler since 7/23/26.High priority · fixed by the Sep 24 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 routine inspection
2 high priority (1 fixed by the Sep 24 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)
-15
Extension granted on Jul 27, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score83

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

Inspection history

1 inspection · 3 visits

Jul242026

Routine inspection

7 violations found · Inspector came back 2 times

2nd follow-up visitSep 24, 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
1st follow-up visitJul 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.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Official report, on the Florida DBPR website
First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 2 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler under grill chicken (48 - Cold Holding).Person in charge stated it had been in the reach in cooler since 7/23/26.
  Employee voluntarily discard.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.observed in reach in cooler under grill chicken (48 - Cold Holding).Person in charge stated it had been in the reach in cooler since 7/23/26.
  Employee voluntarily discard. Observed in reach in cooler cut tomatoes (48°F - Cold Holding); cheese (50°F - Cold Holding). Educated Person in charge on not putting product above the container fill line.Person in charge stated it had been there for approximately 1 hour and removed and placed in reach in cooler.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.observed can opener soiled with dried food particles.
  Person in charge placed in dish washing area.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Abraham.
Basic3
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed in reach in cooler throughout kitchen area gaskets soiled with mold like substance..
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
  Repeat violation
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.