How many health inspections has DIM SUM KITCHEN had?

DIM SUM KITCHEN has had 20 inspections according to Florida DBPR records.

Has DIM SUM KITCHEN ever been shut down?

No, DIM SUM KITCHEN has no emergency closures on record.

What are the most common violations at DIM SUM KITCHEN?

The most frequently cited violations at DIM SUM KITCHEN are: Chemical properly stored, Food contact surfaces, Consumer advisory.

What does Florida violation V02 (Employee health policy) mean?

DISEASE TRANSMISSION: Without a written employee health policy, sick food workers transmit Norovirus (20 million US cases/year), Hepatitis A (causes liver failure), Salmonella, Shigella, and E. coli O157:H7. CDC estimates 40% of restaurant outbreaks involve ill food workers. A single infected employee can contaminate food for thousands of customers. Maintain written employee health policy addressing: reporting of symptoms (vomiting, diarrhea, jaundice, sore throat with fever), diagnosed illnesses (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli), exclusion and restriction criteria, and return-to-work requirements. Train all employees on policy at hiring and annually.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

DIM SUM KITCHEN

11544 PALMBRUSH TRL, Bradenton, FL 34202

Manatee County · Permanent Food Service · Owner: POR KEE LLC · License: SEA5105027

DIM SUM KITCHEN in Bradenton, FL has 20 inspections on record with 121 total violations (6.1 per inspection) and 0 emergency closures.

20Inspections

121Violations

0Closures

Data current as of February 6, 2025

Inspection History (20)

Feb 6, 2025 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V23 Chemical properly stored

Basic Violations

V48 Food storage

Aug 7, 2024 — Complaint Full· 2 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V12 Shell stock requirements

Intermediate Violations

V31 Clean multi-use utensils

May 8, 2024 — Routine - Food· 5 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V12 Shell stock requirements

V23 Chemical properly stored

Dec 7, 2023 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V11 Food in good condition

V16 Proper cooking temps

Jun 1, 2023 — Routine - Food· 11 violations (2 high priority)· Inspection Completed - No Further Action

Nov 3, 2022 — Routine - Food· 6 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V41 Toilet facilities

Basic Violations

V53 Outer openings protected

Oct 14, 2021 — Food-Licensing Inspection· 1 violations · Inspection Completed - No Further Action

Intermediate Violations

V35 Single-use items

Aug 10, 2020 — Food-Licensing Inspection· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V22 Consumer advisory

Intermediate Violations

V36 Proper ventilation

Basic Violations

V51 Premises clean

Mar 11, 2020 — Routine - Food· 8 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V33 Proper cooling equipment

V36 Proper ventilation

V41 Toilet facilities

Dec 3, 2019 — Routine - Food· 0 violations · Admin. Complaint Callback Complied

No violations recorded for this inspection.

Aug 19, 2019 — Routine - Food· 4 violations · Call Back - Complied

High Priority Violations

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

Aug 15, 2019 — Routine - Food· 11 violations (1 high priority)· Administrative complaint recommended

High Priority Violations

V03 Employee health reporting

V06 Handwashing facilities

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V36 Proper ventilation

V41 Toilet facilities

Basic Violations

V51 Premises clean

Apr 22, 2019 — Routine - Food· 7 violations · Call Back - Complied

High Priority Violations

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

V27 Correct procedures

Intermediate Violations

V33 Proper cooling equipment

Apr 11, 2019 — Routine - Food· 15 violations (4 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V03 Employee health reporting

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V27 Correct procedures

Intermediate Violations

V31 Clean multi-use utensils

V33 Proper cooling equipment

V36 Proper ventilation

Jul 26, 2018 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

May 29, 2018 — Routine - Food· 5 violations · Call Back - Extension given, pending

High Priority Violations

V02 Employee health policy

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V33 Proper cooling equipment

May 24, 2018 — Routine - Food· 12 violations (3 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V33 Proper cooling equipment

Nov 6, 2017 — Routine - Food· 8 violations (4 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V12 Shell stock requirements

V22 Consumer advisory

Intermediate Violations

V33 Proper cooling equipment

Apr 3, 2017 — Food-Licensing Inspection· 3 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V16 Proper cooking temps

Aug 22, 2016 — Routine - Food· 8 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V10 Approved food source

V12 Shell stock requirements

V21 Time as control

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V29 Proper sewage disposal

V42 Equipment condition

Basic Violations

V51 Premises clean

How Does This Facility Compare?

DIM SUM KITCHEN has had 0 emergency closures, compared to the Manatee County average of 0.10 closures per facility. It has averaged 6.1 violations per inspection vs. the county average of 3.22.

Frequently Asked Questions

How many health inspections has DIM SUM KITCHEN had?: DIM SUM KITCHEN has had 20 inspections according to Florida DBPR records.
Has DIM SUM KITCHEN ever been shut down?: No, DIM SUM KITCHEN has no emergency closures on record.
What are the most common violations at DIM SUM KITCHEN?: The most frequently cited violations at DIM SUM KITCHEN are: Chemical properly stored, Food contact surfaces, Consumer advisory.

Nearby Establishments

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: February 6, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with DIM SUM KITCHEN.