When was Dan's Market in Bradenton last inspected?

Dan's Market in Bradenton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 7, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has Dan's Market in Bradenton had?

Dan's Market in Bradenton has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Dan's Market in Bradenton find?

Dan's Market in Bradenton was most recently inspected by FDACS on August 7, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Dan's Market in Bradenton had any stop-sale or stop-use orders?

No, Dan's Market in Bradenton has no stop-sale or stop-use orders on record with Florida FDACS.

Dan's Market in Bradenton

Name: Dan's Market in Bradenton Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

616 30th Ave E, Bradenton, FL 34208

Sarasota County · Grocery Store < 15,000 sq ft · FDACS
Owner: David Frishman
FDACS Estab #: 412128

Overview

Dan's Market in Bradenton, FL has 3 FDACS food safety inspections on record with 28 violations.

3FDACS Insp.

28Violations

Last inspected FDACS: August 7, 2025

Dan's Market in Bradenton: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 2 inspections

Aug 7, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 9 violations· Operating Without Permit

Inspector: RICHARD MUNSON, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Request 5136037 Thank you for submitting your food establishment permit application. To complete the application process, you must meet all permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit application.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Retail area- raw shell eggs are displayed above gallons of milk in the reach in display cooler. Cos- eggs moved to bottom shelf. x

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) PP

Processing area- Quaternary Ammonia sanitizer in the 3-compartment sink tests at <100 ppm using establishment supplied test strip. Cos- Quaternary Ammonia tablets added to the sink basin to bring the sanitizer up to required dilution levels x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Back area- prepared items and sliced meats are not dated for expiration. o

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Retail area- there is no written procedure to clean up bodily fluids. Guidance document provided.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Processing area- squeeze bottles of condiments are not labeled as required.

3-601.12 Food offered in a way that misleads or misinforms the consumer; or food or color additives, colored overwraps, or lights used to misrepresent the true appearance, color, or quality of a food. 3-601.12

Retail area- sleeves of crackers having been removed from the original case are offered for individual sale without ingredient and manufacturers labeling as required.

3-602.11(A) Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317. 3-602.11(A)

Retail area- in-store made sandwiches and baked goods offered for consumer self service have no ingredient or manufacturers information on the packaging as required. o

6-201.12 Utility service lines or pipes are unnecessarily exposed; installed so they obstruct or prevent cleaning of the floors, walls, or ceilings; or exposed and installed horizontally on the floor. 6-201.12

Processing area- utility lines for the display chilled units are crossing the walking area floor behind the cases.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

Retail area- this establishment has been operating without a valid 2025 Food Permit. Opened 04/21/2025 o

Apr 11, 2025 — Met Sanitation Inspection Requirements· 7 violations· Met Requirements

Inspector: SCOTT RAPRAGER, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. he issues described in request # 5129633 were addressed with the person in charge during this inspection Employee Health Guidelines and reporting agreement provided. Vomit/diarrhea clean up guidance document provided

Risk-Based Violations

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Deli, chili in soup hot hold pot at internal temperature of 128*F. Cos, product reheated to 165*F and released x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Employee health policy questions not answered fully as required o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Deli, slice deli meats in reach in deli prep cooler at internal temperature of 47*F. Cos, product placed under proper refrigeration, checked and released x

No written vomit/diarrhea clean up procedures

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No certified food protection manager certificate observed during visit

Good Retail Practice Violations

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Deli, salad bar bacon bit scoop missing handle. Cos, equipment removed

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Back, dust build up on walk in cooler fan guard

2023 — 1 inspection

Jan 11, 2023 — Operating Without a Valid Food Permit· 12 violations· Operating Without Permit

Inspector: RICHARD MUNSON, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Request 5091039 Employee Health Guidelines and reporting agreement provided. The WRITTEN procedure for Vomit/Diarrheal Cleanup must address the following required minimum components: – Segregation of affected area – Removal of ill person – Use of PPE (e.g., gloves, face covering) – Cleaning & disinfecting affected area – What to do with exposed FEULSS (Food,Utensils,Equipment,Linens,SingleServeItems) – Disposal of clean-up materials Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment

Risk-Based Violations

Retail area- the establishment needs to write a procedure to clean up bodily fluids. See comments for requirements. o

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Processing area- employee observed putting on disposable gloves without washing hands. Cosemployee counseled to wash hands prior to donning gloves. x

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Processing area- no paper towels or drying device at hand wash sink. o

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Retail area- there is no certified food protection manager for this establishment. o Print Date: 1/11/2023 Page 1 of 4

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Processing area- thin-probe thermometer needed. o

3-307.11 Food not protected from contamination that may result from a factor or source not specified in Subparts 3-301 - 3-306 in the Food Code. 3-307.11

Retail area- dust accumulation on canned foods and other food packaging on the retail shelving. o

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Processing area- employee preparing ready-to-eat foods with rings, watch and bracelets. Cosemployee counseled. x

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Back area- plastic clamshell food containers are stored on the floor o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Back area- raw wood shelving is not sealed to allow easy cleaning. o

Processing area- electrical conduit pipe on the floor in between the cash register area and the cuban press. o

6-403.11 Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are protected from contamination. 6-403.11

Processing area- personal cell phone stored on the processing table. o

99 This food establishment is operating without a valid food permit. The Food Establishment shall begin the permitting process within 10 days. Contact the Business Center at 850-245-5520 for further assistance.

Retail area- this establishment is operating without a valid 2023 food permit. o

Dan's Market in Bradenton: Frequently Asked Questions

When was Dan's Market in Bradenton last inspected?: Dan's Market in Bradenton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 7, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Dan's Market in Bradenton had?: Dan's Market in Bradenton has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Dan's Market in Bradenton find?: Dan's Market in Bradenton was most recently inspected by FDACS on August 7, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Dan's Market in Bradenton had any stop-sale or stop-use orders?: No, Dan's Market in Bradenton has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Dan's Market in Bradenton?: The most frequently cited FDACS violations at Dan's Market in Bradenton are: 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 4-501.11: Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) P.
Does Dan's Market in Bradenton have any repeat violations?: Yes, Dan's Market in Bradenton has had the following violations cited on multiple FDACS inspections: 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf.