The Olympic Cafe
6408 Manatee Ave W, Bradenton, FL 34209 · Permanent Food Service · License 5103762
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection2 high priority (fixed on the spot), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 30, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on the cook line: Chicken (55°F - Cold Holding). Operator stated it was left out for approximately 2hrs. Operator placed it in the walk in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade towel/paper towel used as liner for food container.
Observed a non-food grade cloth layered on top of lettuce in the make table cooler. Operator removed the cloth.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Observed cardboard used to line non-food contact shelves in the dry storage area.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed their clean dishes stored on rusted shelves.
Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
Observed grease buildup on and around the grease receptacle.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.