STONE RIVER

Name: STONE RIVER
Address: 7360 55 AVE E, BRADENTON, FL, 34203, US
Rating: 90

7360 55 AVE E, BRADENTON, FL 34203

License #5105807

90 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

STONE RIVER in BRADENTON currently holds an InspectFL Health Score of 90 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 10 total violations — 3 critical, 1 major, 6 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 January 26, 2026 included 2 critical violations, 0 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where 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 inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[08B-12-5] Stored food not covered.observed multiple food items in the walk-in cooler not covered. Person in charge covered food.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed on upright reach in cooler in back kitchen area gaskets with mold like substance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on buffet line cottage cheese (48F - Cold Holding); hard boiled eggs (50F - Cold Holding). Person in charge stated that they have been on the line for approximately 45 minutes and placed all back in walk-in cooler. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed: Accumulation of lime scale on the inside of the dishmachine.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.observed in dish washing machine area employee went from soiled to cleaned and failed to change gloves and wash hands. Person in charge had employee put dishes back on soiled end, remove soiled gloves, wash hands and put on clean gloves.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.observed food containers wet nesting in dish washing machine area. Person in charge separated to air dry.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse