CANTINA GRILL AND BAR INC

Name: CANTINA GRILL AND BAR INC
Address: 5108 15TH STREET EAST, BRADENTON, FL, 34203, US
Rating: 61.7

5108 15TH STREET EAST, BRADENTON, FL 34203

License #5106095

🌮 Mexican/Latin ℹ️

61.7 Grade F / 100

Failing Health Score

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Latest inspection

May 14, 2026 · 4 findings · 1 critical

Routine - Food

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Quick take

CANTINA GRILL AND BAR INC in BRADENTON currently holds an InspectFL Health Score of 61.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 46 total violations — 14 critical, 18 major, 14 minor.

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The latest inspection on May 14, 2026 shows 4 observation rows: 1 critical, 2 major, and 1 minor.

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CANTINA GRILL AND BAR INC has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[31B-04-4] No hand washing sign at handwashing sink in bar area..
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.observed in reach in cooler raw beef over cut vegetables.observed in reach in cooler raw sausage over condiments. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed sausage and raw beef.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] 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.emailed Person in charge a copy of the handout in Spanish and English.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense rice in main kitchen area. Person in charge removed container.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed on employee preparing food multiple brackets on wrist. Employee removed and washed hands.
[08B-38-4] Food stored on floor. Observed: Food stored on floor.observed in bar area multiple cases of soda and juice stored on floor.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hood filters soiled with grease.
[35B-03-4] Outer openings not protected with self-closing doors. Outer openings not protected with self-closing doors.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[08B-12-5] Stored food not covered.Observed in reach in cooler cooked beef and seafood not covered.Person in charge covered food.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.observed in back kitchen area Triple Sink (Chlorine 000ppm); Person in charge add more chlorine and Triple Sink (Chlorine retested 100ppm)
[14-31-5] Nonfood-grade bags used in direct contact with cooked rice on hot food line.educated Person in charge on non food grade bags. Person in charge removed from bag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.observed in reach in cooler raw beef over cut vegetables.observed in reach in cooler raw sausage over condiments. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed sausage and raw beef.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.observed in main kitchen area employee with glove cutting raw beef.employee grabbed blender and failed to remove soiled gloves,wash hands and put on clean gloves before grabbing the blender.educated Person in charge on glove use and handwashing. Employee placed blender in dish washing area, removed soiled gloves,washed hands and put on clean gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler in back kitchen area cheese (52F - Cold Holding). Person in charge stated in had been in the top cooler for approximately 1 hour and removed and placed in reach in cooler below.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.emailed Person in charge a copy of the handout.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed: No paper towels or mechanical hand drying device provided at handwash sink in main kitchen area and bar area. Person in charge filled paper towel.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] 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.emailed Person in charge a copy of the handout in Spanish and English.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.observed on reach in cooler cooked beef not date marked.Person in charge stated it was prepared on 3/10/26 and date marked accordingly.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed: Spray bottle containing toxic substance not labeled.Person in charge stated it was all purpose cleaner and marked accordingly.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

Disposition: Emergency order recommended
[08B-38-4] Food stored on floor.observed in bar area multiple cases of soda and juice stored on floor. Person in charge removed from floor.
[35B-03-4] Outer openings not protected with self-closing doors.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[36-10-4] Worn, torn and/or soiled floors/carpeting.observed in main kitchen area floors soiled under stove range and fryers.
[12A-20-4] Employee washed hands with no soap.educated Person in charge on handwashing procedures. Employee washed hands with soap.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.observed in reach in cooler in main kitchen area cooked rice and beans date Marked November 25, 2025, chicken soup date marked November 23, 2025, fresh tomato salsa date marked November 26, 2025 and cooked beef date marked November 23, 2025.. person in charge voluntarily discard at all product.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings under 3 compartment sink in main kitchen area. Observed approximately 5 rodent droppings in dry storage. Observed approximately 15 rodent droppings behind stove range and grill in main kitchen area. Observed approximately 5 rodent droppings by hot water heater in back room area
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. .observed in reach in cooler in main kitchen area cooked rice and beans date Marked November 25, 2025, chicken soup date marked November 23, 2025, fresh tomato salsa date marked November 26, 2025 and cooked beef date marked November 23, 2025.. person in charge voluntarily discard at all product.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in back dry storage room 1 case of cooked chicken (75F - Cold Holding) . Person in charge stated it had been there since 12/2/25. Person in charge voluntarily discarded, chicken.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in back dry storage room 1 case of cooked chicken (75F - Cold Holding) . Person in charge stated it had been there since 12/2/25. Person in charge voluntarily discarded, chicken.
[12A-03-4] Employee washed hands in 3 compartment sink. Educated Person in charge on handwashing procedures. Employee washed hands in handwashing sink.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.printed a copy to Person in charge.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in main kitchen area and bar area. Person in charge filled paper towel.
[11-26-1] 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.printed a copy to Person in charge . Person in charge had employees currently working read and sign agreement.
[31B-03-4] No soap provided at handwash sink.Person in charge filled soap dispenser at the bar and main kitchen area.
[41-17-4] Spray bottle containing toxic substance not labeled.Person in charge stated it was glass cleaner and marked accordingly.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.