Bridges
202 N Tamiami Trail, Sarasota, FL 34236 · Permanent Food Service · License 6805778
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection4 high priority (3 fixed by the Aug 14 follow-up, 1 fixed on the spot), 2 basic (1 repeat)-15
- Safety score85
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 visitAug 14, 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 visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Employee handled toasted bread wile plating for a customer with their bare hands. Employee washed informed and discarded the bread. Commercially processed reduced oxygen packaged tuna and salmon stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the items.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee handled toasted bread wile plating for a customer with their bare hands. Employee washed informed and discarded the bread.
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Employee washed their hands without using soap. Employee was informed and properly washed their hands in a hand wash sink.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee picked an item of the floor then handled clean equipment without washing their hands. Employee removed the item to be sanitized and washed their hands.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged tuna and salmon stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Chef discarded the items.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Utensils hanging in next to the hand wash sink in the preparation. Chef removed the utensils.
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
- 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.