Yong Feng Garden
5108 15 St Ste 403, Bradenton, FL 34203 · Permanent Food Service · License 5104545
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 4 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitSep 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.
7 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 over/not properly separated from ready-to-eat food.
Observed in walk-in cooler raw chicken over cut vegetables. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw chicken.
Fixed on the spot
Intermediate2
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 in reach in freezer cooked pork not date marked. Person in charge stated it was prepared 9/25/26 and date marked accordingly.
Fixed on the spot
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 walk-in cooler cooked pork from freezer not date marked when pulled from freezer. Person in charge stated it was pulled from freezer on 9/28/26 and date marked accordingly.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.Observed in kitchen soy sauce sauce and frying oil on floor.
Person in charge removed from floor.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed over fryer hood filters soiled with grease. Observed throughout kitchen gaskets soiled with mold like substance in walk-in cooler,reach in cooler and reach in freezer.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing door on west end of building.
Earlier inspections 1
B85Routine inspection9 violations No follow-up needed
- First visitJul 22, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
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 in reach in cooler cooked chicken no date marked .
Person in charge stated that it was prepared on 7/20/26 and date marked accordingly.
Fixed on the spot
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 walk-in cooler cooked pork no date marked. Person in charge stated it was pulled from the freezer on 7/20/26 and date marked accordingly.
Fixed on the spot
Basic7
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Employee put on hat and washed hands.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense corn starch.Person in charge removed.
Fixed on the spot
Ice buildup in walk-in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed over fryer grill hood filters soiled with grease. Observed in walk-in cooler,reach in freezer and all reach in cooler gaskets soiled with mold like substance.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside on west end of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Outer openings not protected with self-closing doors.observed exterior door in main kitchen area not self closing.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed throughout kitchen ceiling not smooth and cleanable.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
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.