Tizon Grill LLC
6703 14 St W 111, Bradenton, FL 34207 · Permanent Food Service · License 5105985
What drove the grade
Proof of required state approved employee training not available for some employees.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection2 intermediate (1 fixed on the spot), 4 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 visitAug 28, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed in reach in cooler cooked beef and pork not dated when removed from freezer. Person in charge stated they were pulled from freezer on 8/26/26 and dated accordingly.
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. Diosmar
Basic4
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 29, Plumbing and backflow prevention: Observed,very slow draining water in handwash sink
Code 33, Garbage and refuse: Open dumpster lid.Person in charge closed lid.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed approximately 4 ceiling tiles soiled with dust a one ceiling vent.
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.