How many health inspections has Ni Chana Ni Juana in Bradenton had?

Ni Chana Ni Juana in Bradenton has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Ni Chana Ni Juana in Bradenton ever been shut down?

No, Ni Chana Ni Juana in Bradenton has no emergency closures on record with Florida DBPR.

How many inspections has Ni Chana Ni Juana in Bradenton had?

Ni Chana Ni Juana in Bradenton has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Ni Chana Ni Juana in Bradenton find?

Ni Chana Ni Juana in Bradenton was most recently inspected by FDACS on October 29, 2024 (Focused Inspection).

Has Ni Chana Ni Juana in Bradenton had any stop-sale or stop-use orders?

No, Ni Chana Ni Juana in Bradenton has no stop-sale or stop-use orders on record with Florida FDACS.

Ni Chana Ni Juana in Bradenton

2424 Manatee Ave E, Bradenton, FL 34208

Manatee County · Food Service
Owner: Ni Chana Ni Juana LLC
DBPR License: MFD5150771
FDACS Estab #: 327318

Overview

Ni Chana Ni Juana in Bradenton, FL has 0 inspections on record with 0 total violations (0 per inspection) and 0 emergency closures (plus 3 FDACS inspections).

0Inspections

0Violations

0Closures

3FDACS Insp.

Last inspected FDACS: October 29, 2024

Ni Chana Ni Juana in Bradenton: Comparison to Manatee County Averages

This Facility 0 violations / inspection 0 violations per inspection

Manatee County Avg 4.8 violations / inspection 4.8 county average

This Facility 0 emergency closures 0 closures

Manatee County Avg 0.15 closures / facility 0.15 county average

Ni Chana Ni Juana 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.

2024 — 1 inspection

Oct 29, 2024 — Focused Inspection· Focused Inspection

Inspector: SASKIA UNDERWOOD

Comments: Visit conducted in response to Hurricane Milton follow-up.

No violations or enforcement actions recorded for this inspection.

2022 — 2 inspections

Oct 11, 2022 — Focused Inspection· Focused Inspection

Inspector: RICHARD MUNSON, SANITATION AND SAFETY SPECIALIST

Comments: Request 5085474 Issues brought forth in this request have been brought to the attention of store management.

No violations or enforcement actions recorded for this inspection.

Aug 25, 2022 — Met Inspection Requirements· 18 violations· Met Requirements

Inspector: RICHARD MUNSON, SANITATION AND SAFETY SPECIALIST

Comments: The WRITTEN procedure for Vomit/Diarrheal Cleanup• 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

Risk-Based Violations

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Retail area- there are priority violations and there is no employee health reporting policy available. o

3-302.11(A)(6) Food containers that are received packaged together in a case or overwrap not protected from cuts when the case or overwrap is opened. 3-302.11(A)(6)

Back area- open tubs of prepared food items are not covered after cooling. o

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 chlorine solution does not have a minimum temperature based on the concentration and pH of the solution as listed: concentration 25-49 MG/L, pH 10 or less and minimum water temperature 120°F; concentration 50-99 MG/L, pH 10 or less and minimum water temperature 100°F or pH 8 or less and minimum water temperature 75°F; concentration 100 MG/L, pH 10 or less and minimum water temperature 55°F. 4-501.114(A) PP

Deli area- chlorine sanitizer tests at 0 ppm using establishment supplied test strip. Cos- sanitizer remixed to proper concentration. x

2-102.11(C) 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

Retail area- the person in charge does not know symptoms or illnesses associated with foods. 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

Back area- Fresh meats received this morning are stored on the dry receiving floor hours later. Cosmeats moved to the walk-in cooler. Ice cream area- sandwich prep cooler is holding temerature at 45 degrees. Cosservice called, perishable items moved to the walk-in cooler. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Ice cream, bakery areas- open containers of milk 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

There is no written procedure for cleanup of vomit/diarrheal events. See comments. o

7-202.11 Poisonous or toxic materials that are not required for the operation or maintenance of the food establishment or intended for retail sale is present in the establishment. 7-202.11 PfPf

Deli area- sticky fly strips are hung above the hot foods display case. Cos- strips removed. x Print Date: 8/25/2022 Page 2 of 5

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Meat, back areas- open drinks stored in working areas. o

3-301.11(B) Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP

Bakery area- foam cup used as a scoop in a large container of liquid mix. Ice cream area- small plastic cup used as a scoop in the fresh toppings area. Cos- cups removed from service. x Print Date: 8/25/2022 Page 1 of 5 8 Pf Citation Description: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf Observation: Deli area- hand wash sink blocked from use with unclean dishes in the basin and on the floor in front of the sink. o

Good Retail Practice Violations

4-203.12 Ambient air and water temperature measuring device scaled in Celsius or dually scaled in Celsius and Fahrenheit not designed to be easily readable or not accurate to ± 1.5°C in the intended range of use; or if scaled only in Fahrenheit, not accurate to ± 3°F in the intended range of use. 4-203.12 Pf

Back area- walk-in freezer thermometer is not working (reads 87 degrees) o

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

Deli area- squeeze bottles of condiments are not labeled. o

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Back area- rear exit door left open during business hours. o

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Back area- meats and bakery supplies are stored on the floor in the dry area and in the walk-in freezer o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Bakery, deli, meat areas- old residues on the cooler/freezer doors, door handles, shelves and door gaskets. o

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Bakery, deli areas- thick carbon/oil residues on sheet pans and large bowls. o

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

Deli area- heavy grease accumulation on grease hood fire supression system plumbing. o

6-305.11 Dressing rooms or dressing areas not designated when employees routinely change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of employee’s clothing and other possessions. 6-305.11

Back, bakery, deli, ice cream, and meat areas- a designated storage area is not available for refrigerated employee food/drink. o

Ni Chana Ni Juana in Bradenton: Frequently Asked Questions

How many health inspections has Ni Chana Ni Juana in Bradenton had?: Ni Chana Ni Juana in Bradenton has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has Ni Chana Ni Juana in Bradenton ever been shut down?: No, Ni Chana Ni Juana in Bradenton has no emergency closures on record with Florida DBPR.
When was Ni Chana Ni Juana in Bradenton last inspected?: Ni Chana Ni Juana in Bradenton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 29, 2024. Inspection type: Focused Inspection.
How many inspections has Ni Chana Ni Juana in Bradenton had?: Ni Chana Ni Juana in Bradenton has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Ni Chana Ni Juana in Bradenton find?: Ni Chana Ni Juana in Bradenton was most recently inspected by FDACS on October 29, 2024 (Focused Inspection).
Has Ni Chana Ni Juana in Bradenton had any stop-sale or stop-use orders?: No, Ni Chana Ni Juana in Bradenton has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Ni Chana Ni Juana in Bradenton?: The most frequently cited FDACS violations at Ni Chana Ni Juana in Bradenton are: 2-102.11(A): Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) Pf; 2-102.11(C): 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) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11.