Sweet Krunch Korean Chicken
5605 Manatee Ave W, Bradenton, FL 34209 · Permanent Food Service · License 5104329
What drove the grade
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection1 high priority (fixed on the spot), 3 intermediate, 6 basic (1 repeat)-19
- Safety score81
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 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Observed raw eggs stored over sauce in their make table. Operator placed the eggs on the bottom of the make table.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no test strips for their quaternary triple sink.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed the back prep hand sink used to prep chicken. Reviewed its proper use with the operator.
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 employee training.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed multiple case of food product store in the floor of the walk in freezer, and multiple cases of soy sauce stored on the floor of the kitchen. Reviewed proper storage with the operator.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handles buried in their flour and salt containers. Operator removed them.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed multiple drinks stored on their cook line. Operator removed them.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed an employee cooking food with a watch on. Operator had them remove the watch.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed grease buildup on their hood filters.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed a missing hand sign at the back hand sink. Operator placed a sign there.
Fixed on the spot
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.