SCARPINO'S OF BRADENTON

Name: SCARPINO'S OF BRADENTON
Address: 6152 14 ST W, BRADENTON, FL, 34207, US
Rating: 77.9

6152 14 ST W, BRADENTON, FL 34207

License #5105101

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SCARPINO'S OF BRADENTON in BRADENTON currently holds an InspectFL Health Score of 77.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 18 total violations — 5 critical, 3 major, 10 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.

Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation.employee put on hair restraint and washed hands.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed: Unsealed concrete floor in main kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.observed in back kitchen area Sanitizer Bucket (Quaternary 000ppm); Person in charge refilled buck and Sanitizer Bucket (Quaternary 300ppm)
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in reach in cooler in main kitchen area reduced oxygen packaged raw salmon not removed from ROP . Educated Person in charge on ROP fish. Person in charge voluntarily discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned can opener.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.observed in reach in cooler Raw shell egg seafood over cooked lasagna and cooked pasta.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed the raw shrimp.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler ; meat sauce (60F - Cooling); Alfredo (56F - Cooling).Person in charge stated they were placed in the walk-in cooler on 2/22/26. educated person in charge on cooling procedures and emailed a copy of the handout. Person in charge voluntarily discarded both items.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed in main kitchen area by pizza oven reach in cooler handles soiled with dried food particles. Person in charge cleaned handles.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler ; meat sauce (60F - Cooling); Alfredo (56F - Cooling).Person in charge stated they were placed in the walk-in cooler on 2/22/26. educated person in charge on cooling procedures and emailed a copy of the handout. Person in charge voluntarily discarded both items.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler table top cooked chicken (54F - Cold Holding); cooked potatos (50F - Cold Holding); cheese (51F - Cold Holding); ham (52F - Cold Holding)Person in charge stated that all had been in reach in cooler for approximately 1 hour and placed all in reach in cooler. Observed on waitstaff line butter pats (68F - Cold Holding) employee stated in had been out of the reach in cooler for approximately 1 hour and placed the butter pats in the reach in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed in bar area soda gun holder soiled with mold like substance. Person in charge cleaned.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[29-20-5] very slow draining water in handwash sink by dishwasher machine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.observed in reach in cooler raw chicken and raw shell eggs over cheese,fresh diced tomatoes and cooked potatoes Cooked.emailed Person in gave Person in charge a copy of the handout in English and Spanish. Person in charge removed raw chicken and shell eggs. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.employee put on beard guard and washed hands.
[36-02-5] Unsealed concrete floor in main kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee..
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed throughout entire kitchen area in reach in coolers and walk-in cooler gaskets soiled with mold like substance.

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