Taste of China Bradenton LLC
1783 Lakewood Ranch Blvd, Bradenton, FL 34211 · Permanent Food Service · License 5105441
What drove the grade
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection2 high priority (no follow-up needed, 2 repeats), 3 intermediate (1 repeat), 12 basic (7 repeats); basic violations cost 12 at most-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 24, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed employees handling soiled dish ware and then preparing food without hand washing or glove use.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed non food grade bags used for direct food contact storage in the walk in cooler, walk in freezer and reach in cooler.
Repeat violation
Intermediate3
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 cooked beef in walk in freezer without a date marked. Observed food items, cooked chicken, cooked pork, cole slaw, cooked shrimp, in walk in cooler, freezer and reach in cooler not date marked.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed the cutting board with deep grooves making it difficult to clean.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed the hand washing sinks in the back kitchen inaccessible and blocked by oil boxes, food and a cart. Also missing paper towels and soap.
Basic12
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed food stored on the floor in the walk in freezer, walk in cooler & prep area. All items were moved.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
Observed an employee eating while preparing food. Operator corrected.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair
Observed torn and missing gaskets on reach in coolers under cooks line.
Repeat violation
Cardboard used to line nonfood-contact shelves.Observed soiled cardboard lining shelves under the food prep table, on the
floor under the cooking area and in between the fryers and the prep table and the walk in freezer.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters with a grease build up and beginning to drip.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
Observed a chopping knife stored in between tables.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Observed the back door with a broken closer.
Repeat violation
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Observed a sticky fly tape hanging in back of prep kitchen. Operator removed it.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed broken tiles and missing cove molding next to the walk in cooler near the triple sinks.
Repeat violation
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Observed accumulation of grease built up on the walls behind the fryers and cooking area.
Repeat violation
Floor soiled/has accumulation of debris.
Observed a heavy build up of food debris and grease under the cooking equipment.
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 an employee's phone in hand while cooking. Operator corrected.
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.
- 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.