GRAND BUFFET

Name: GRAND BUFFET
Address: 4848 14TH STREET W, BRADENTON, FL, 34207, US
Rating: 68.6

4848 14TH STREET W, BRADENTON, FL 34207

License #5105655

68.6 Grade F / 100

Failing Health Score

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Quick take

GRAND BUFFET in BRADENTON currently holds an InspectFL Health Score of 68.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 26 total violations — 6 critical, 3 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 16, 2026 included 1 critical violation, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Warning Issued
[14-69-4] Ice buildup in walk-in freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing.observed in main kitchen area employee rinsing a soiled cleaning cloth in handwashing sink . Person in charge explained that it is for handwashing only and cleaned the sink.
[53B-11-4] Records/documents for required employee training appear to be falsified. observed all employees records for food trading was erased, and they reused the document.
[08B-12-5] Stored food not covered.observed in reach in cooler multiple pans of cooked chicken not covered .Person in charge covered chicken.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. observed in waitstaff area beverage glasses wet nesting. Person in charge separated glasses. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[36-22-4] Floor area(s) covered with standing water. Floor area covered with standing water in front kitchen area,back kitchen area ,seafood walk-in cooler and by dishwasher. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.Person in charge mopped floors.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler across from wok station noodle (49F - Cold Holding); krab (51F - Cold Holding).Person in charge stated the pans were filled appropriately 1 hour ago.Person in charge removed product to the fill line and placed in walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in front kitchen area over hibachi grill hood filters soiled with grease. Observed in back and front kitchen area reach in cooler,walk-in cooler,reach in freezer and walk-in freezer gaskets soiled with mold like substance.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee
[29-38-4] Backflow device not located for convenient service or maintenance access.observed outside back kitchen door to the right split faucet no back flow device.

Administrative complaint recommended
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength.observed in waitstaff area Sanitizer Bucket (Chlorine 000ppmppm); Person in charge added chlorine and Sanitizer Bucket (Chlorine retested 100ppm)
[33-16-4] Open dumpster lid. Observed: Open dumpster lid.Person in charge closed lid.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[36-22-4] Floor area(s) covered with standing water. Floor area covered with standing water in front kitchen area,back kitchen area ,seafood walk-in cooler and by dishwasher. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored in a manner to allow the mop to dry in back kitchen area.Person in charge inverted As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[41-17-4] Spray bottle containing toxic substance not labeled.observed in back kitchen area 2 spray bottles with chemicals not labeled. Person in charge stated they were floor cleaner and labeled accordingly.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. observed in dishwashing area employee went from soiled dishes to clean dishes and failed to change gloves and wash hands. Educated person in charge on glove use and handwashing and email person in charge a copy of the handout. Employee remove soiled gloves, placed soiled dishes, back in the soiled dish area, washed hands and put on clean gloves. Observed in wait staff area employee with soiled gloves washed gloves Person in charge stopped employee and had him remove gloves and wash hands..
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in front kitchen area over hibachi grill hood filters soiled with grease. Observed in back and front kitchen area reach in cooler,walk-in cooler,reach in freezer and walk-in freezer gaskets soiled with mold like substance.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw salmon over mayonnaise and a uncovered can of berry sauce. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw salmon.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.observed in back kitchen area beverage glasses wet nesting. Person in charge separated glasses.

Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Observed in walk-in cooler raw chicken over cooked potatoes. Emailed Person in charge a copy of safe refrigerator storage. Person in charge removed raw chicken.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[33-16-4] Open dumpster lid.Person in charge closed lid.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored in a manner to allow the mop to dry in back kitchen area.Person in charge inverted As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[36-22-4] Floor area(s) covered with standing water. Floor area covered with standing water in front kitchen area,back kitchen area ,seafood walk-in cooler and by dishwasher. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
[14-69-4] Ice buildup in sushi reach-in freezer .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in back kitchen area 2 door reach in cooler cooked noodles (58F - Cold Holding). Person in charge stated they were placed in reach in cooler on 10/8/25. Person in charge voluntarily discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed in back kitchen area 2 door reach in cooler cooked noodles (58F - Cold Holding). Person in charge stated they were placed in reach in cooler on 10/8/25. Person in charge voluntarily discarded.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Observed in front kitchen area over hibachi grill hood filters soiled with grease. Observed in back and front kitchen area reach in cooler,walk-in cooler,reach in freezer and walk-in freezer gaskets soiled with mold like substance.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

Community reaction

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Community pulse