BRIDGES
202 N TAMIAMI TRAIL
Florida
Hardee County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/5/2025
High Priority
3
Intermediate
2
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Employee handled raw chicken, changed their gloves and handled clean equipment without washing their hands. Employee removed the equipment to be sanitized, washed their hands and change gloves. **Corrective Action Taken** Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to single service items in the expo area. Chef removed the bottle. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Chef removed the can opener to be sanitized. **Corrective Action Taken**
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink in the preparation area.
Food safety inspection conducted on 2/5/2025 revealed 5 total violations (3 high priority, 2 intermediate, 0 basic).
Inspection on 9/13/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged tuna and Mahi 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 tuna and mahi.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed the towels. Corrected On-Site
- 09-03-4:High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Employee handled ready to eat onions and peppers intended to be used in a ready to eat salsa with their bare hands. Chef discarded the items.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna and Mahi 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 tuna and mahi. Employee handled ready to eat onions and peppers intended to be used in a ready to eat salsa with their bare hands. Chef discarded the items.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 2 quart measuring container stored in the hand washing sink next to the cook line. Chef removed the item. Corrected On-Site
Food safety inspection conducted on 9/13/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 3/8/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Chef placed the chicken in the walk-in cooler. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef then changed their gloves and handed clean equipment without washing their hands. The employee properly washed their hands and changed gloves. Corrected On-Site
Food safety inspection conducted on 3/8/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 10/13/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on the cook line and the bar area. - From follow-up inspection 2023-10-13: **Time Extended**
Food safety inspection conducted on 10/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/11/2023
High Priority
6
Intermediate
0
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on the cook line and the bar area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water. Chef placed the pork under running water. Corrected On-Site Repeat Violation
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. All the following items were stored in the walk-in cooler. Open deli turkey date marked 9/13. Garlic in oil date marked 6/7. Beef ribs date marked 10-2. Chef discarded all the items.
- 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. Employee touched their face then clean plates without washing their hands. Employee removed the plates and washed their hand. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over beef steak in the reach in cooler on the cook line. Chef placed the ground beef below the steak. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All the following items were stored in the walk-in cooler. Open deli turkey date marked 9/13. Garlic in oil date marked 6/7. Beef ribs date marked 10-2. Chef discarded all the items. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in reach in cooler in the front counter area. (52F - Cold Holding); Sausage (51F - Cold Holding); Cheddar cheese (50F - Cold Holding); Cut tomatoes (51F - Cold Holding); Leafy greens (55F - Cold Holding); Raw shell eggs Ambient (56F - Cold Holding); Pooled eggs (49F - Cold Holding); Swiss cheese (48F - Cold Holding). Chef stated the items had been stored in the reach in cooler for more than 4 hours. Chef discarded the items.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in reach in cooler in the front counter area. (52F - Cold Holding); Sausage (51F - Cold Holding); Cheddar cheese (50F - Cold Holding); Cut tomatoes (51F - Cold Holding); Leafy greens (55F - Cold Holding); Raw shell eggs Ambient (56F - Cold Holding); Pooled eggs (49F - Cold Holding); Swiss cheese (48F - Cold Holding). Chef stated the items had been stored in the reach in cooler for more than 4 hours. Chef discarded the items. **Corrective Action Taken** Warning
Food safety inspection conducted on 10/11/2023 revealed 8 total violations (6 high priority, 0 intermediate, 2 basic).