The Breakfast Company Commissary
700 13 Ave E, Bradenton, FL 34208 · Permanent Food Service · License 5105989
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection4 high priority (fixed on the spot, 1 repeat), 1 intermediate, 1 basic-18
- Administrative complaint on Sep 10, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
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 18, 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 visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 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, other than whole meat roast, hot held at less than 135°F.
Observed in food warmer sausage (120°F - Hot Holding); chicken (122°F - Hot Holding).Person in charge placed in oven to reheat.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. Observed on cooks line raw shell eggs and liquid eggs not time stamp. person in charge stated they were placed out at 7 AM and timestamp accordingly.
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 reach and cooler raw ground beef over cheese. Educated person in charge on safe, refrigerator storage and emailed person in charge a copy of the handout. Person in charge removed raw ground beef.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 000 ppm);Person in charge set up 3 compartment sink and called for repair.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic1
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
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.
- Stop sale
- An order that the food can’t be sold or served.