CANTINA GRILL AND BAR INC

Name: CANTINA GRILL AND BAR INC
Address: 5108 15TH STREET EAST, BRADENTON, FL, 34203, US
Rating: 54.5

5108 15TH STREET EAST, BRADENTON, FL 34203

License #5106095

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

54.5 Grade F / 100

Failing Health Score

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Quick take

CANTINA GRILL AND BAR INC in BRADENTON currently holds an InspectFL Health Score of 54.5 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 March 12, 2026. Across those visits, inspectors documented 29 total violations — 10 critical, 10 major, 9 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.

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•Imported DBPR observations appear directly inside inspection entries when available.
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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.

Administrative complaint recommended
[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.
[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.
[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.
[14-01-5] Bowl or other container with no handle used to dispense rice in main kitchen area. Person in charge removed container.
[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.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted.
[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.
[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.
[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)
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hood filters soiled with grease.
[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/
[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.
[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.
[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.

Emergency order recommended
[12A-20-4] Employee washed hands with no soap.educated Person in charge on handwashing procedures. Employee washed hands with soap.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[36-10-4] Worn, torn and/or soiled floors/carpeting.observed in main kitchen area floors soiled under stove range and fryers.
[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.
[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.
[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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[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
[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.
[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.
[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.
[12A-03-4] Employee washed hands in 3 compartment sink. Educated Person in charge on handwashing procedures. Employee washed hands in handwashing sink.
[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.

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