PEACH'S RESTAURANT
Food safety records indicate PEACH'S RESTAURANT in BRADENTON has 9 inspections with a 2.5/5 overall rating. Food safety practices have remained consistent.
Last inspection: 3 weeks ago · 9 reports on file
3201 Manatee Avenue West
Bradenton, Florida, 34205
Manatee County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 9 health inspection reports
All Inspection Reports
2/18/2026· 3w ago
Visit ID: 13535807
Met Inspection Standards4 high, 2 int, 4 basic
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling vent above clean dishes in dishwashing room in disrepair.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table in kitchen while preparing onions.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored next to handwashing sink in front of house. Manager removed cloth. Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking personal drink with gloves then proceeded to handle toast. Employee discarded toast and washed hands. **Corrective Action Taken**
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee drinking personal drink with gloves then proceeded to handle toast. Employee discarded toast and washed hands.
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw hamburger patty stored in top portion above ready to eat food in reach in cooler without a physical barrier.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed raw shell eggs stored at room temperature with no time marking. Manager corrected action with time marking. **Corrective Action Taken**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed P. Barrera with employee training expired on 1/13/2026.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle unlabeled on chemical shelf.
- 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. Observed Fire Extinguisher stored on floor.
9/30/2025· 5mo ago
Visit ID: 10897199
Met Inspection Standards3 high, 2 int, 1 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the cook line area soiled.
- 12A-13-4:High Priority - 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. Employee handled dirty dishes then clean dishes without washing their hands. Employee washed their hands and re-washed the dishes. **Corrective Action Taken**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored room temperature next to the grill. Employee stated the egg had been at room temperature for approximately 30 minutes. Employee placed the eggs in the reach in cooler. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hydrated hash browns (74F - Cold Holding) stored on a shelf below the grill. Employee stated the hash browns had been stored at room temperature for approximately 1 hour. Employee placed the hash browns in the reach in cooler. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bucket of water stored in the hand wash sink in the dishwasher area. Manager removed the bucket. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink in the dishwasher area. Manager placed paper towels at the hand wash sink. Corrected On-Site
5/29/2025· 9mo ago
Visit ID: 10842113
Met Inspection Standards- N/A:No Violations Were Observed
5/19/2025· 9mo ago
Visit ID: 10841262
Follow-up Inspection Required4 high, 2 basic
- 14-69-4:Basic - Ice buildup in walk-in freezer door. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill and fryer hood filters soiled with grease. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.observed in back kitchen area Dishwasher (Chlorine 000ppm)dishwasher is out of sanitizer.Person in charge set up 3 compartment sink. Triple Sink (Quaternary 300ppm). **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed on cooks line butter not time stamped. Educated Person in charge on time as a public health. Person in charge voluntarily discard. Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. observed on cooks line butter not time stamped. Educated Person in charge on time as a public health. Person in charge voluntarily discard. Warning
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. observed in steam table warmer sausage gravy 9:05 am (124F - Reheating). Person in charge stated it was reheated to 145°F and placed in the steam table warmer 5:45am to reheat.educated Person in charge on reheating and emailed Person in charge a copy of the handout. Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Admin Complaint
5/8/2025· 10mo ago
Visit ID: 10834989
Met Inspection Standards2 high, 1 basic
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed nap sack on clean dish rack.Person in charge removed .As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on steam table sausage gravy (78F - Reheating) Person in charge stated it was placed in the steam table at 6am to reheat. At 8:40 am it was 78°F. Person in charge voluntarily discarded.
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed on steam table sausage gravy (78F - Reheating) Person in charge stated it was placed in the steam table at 6am to reheat. At 8:40 am it was 78°F. Person in charge voluntarily discarded.
2/4/2025· 1y 1mo ago
Visit ID: 8870079
Met Inspection Standards1 int, 3 basic
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker on shelf above food prep area. Manager moved speaker. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer in kitchen area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar bin not labeled. Manager labeled bin. Corrected On-Site
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no dates on water filters. Manager dated filters. Corrected On-Site Repeat Violation
8/23/2024· 1y 6mo ago
Visit ID: 8747198
Met Inspection Standards1 high, 2 int, 2 basic
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of stainless steel pans on shelf in kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Manager removed. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over buttermilk a n batter in reach in cooler. Manager moved eggs. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with black substance.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no dates on water filters. Repeat Violation
1/18/2024· 2y 1mo ago
Visit ID: 8466979
Met Inspection Standards4 int, 3 basic
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed half of egg bagel on food prep table next to slicer.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker and granola bar on shelf above food prep area. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Employee removed. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed some employees with no written plan in place.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with clear liquid in it under front counter.
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Repeat Violation
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no date on water filters.
8/8/2023· 2y 7mo ago
Visit ID: 8363980
Met Inspection Standards1 int, 2 basic
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker and cell phones on shelf above food prep table. Manager moved. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed three squeeze bottles not labeled. Manager labeled. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed three unlabeled spray bottles with chemicals in them. Manager labeled bottles. Corrected On-Site