Bodega Brothers
8344 Garden Rd Ste G, Riviera Beach, FL 33404 · Permanent Food Service · License 6009353
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection5 high priority (4 fixed on the spot, 2 repeats), 2 basic-24
- Administrative complaint on Aug 13Counts in full until a follow-up finds the problems fixed-20
- Safety score56
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 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
burgers (43-50°F - Cold Holding); raw shell eggs (68°F - Cold Holding);in cooler at cook line; food not prepared or portioned today; foods overstocked; food out of temperature for approximately 2 hours; smaller portions made
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken and ground beef not commercially packaged over fries not commercially packaged in reach in freezer at cook line; Advised to store properly
Repeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over carrots and potatoes in cooler at prep station; stored properly
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee doing dishes and than started to work with foods before washing hands; educated; employee washed hands;
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) fixed to 100 ppm
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of seasoning on the floor at cook line; advised to store properly
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food- plastic bowl used to dispense cut up vegetables and seasoning at cook line; removed
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.