BRADENTON, FL. Izumi Japanese Steakhouse and Sushi Bar on 1st Street East was cited this week for sourcing food from unapproved or unknown suppliers, a violation that means the fish and other ingredients arriving in that kitchen bypassed USDA and FDA safety inspections entirely, with no traceable chain back to a regulated source.
That finding was one of 38 high-severity violations documented across ten Bradenton restaurants during the week of April 18 through April 24, 2026.
The Violations
Izumi also drew citations for failing to follow parasite destruction procedures, for improperly using time as a public health control, and for storing or labeling toxic chemicals incorrectly. Four high-severity violations in a single visit.
Sunny Wok on SR 70 East led all facilities this week with five high-severity violations. Inspectors cited the restaurant for having no adequate employee health policy, for improper handwashing technique, for inadequate shellfish traceability records, for food contact surfaces that were not properly cleaned or sanitized, and for improperly stored or labeled toxic chemicals. Two intermediate violations accompanied that list.
Food+Beer on 53rd Avenue East also drew five high-severity violations. Employees were not reporting illness symptoms. Shellfish identification records were inadequate. Food was not cooked to required minimum temperatures, a direct route for pathogens like Salmonella to survive and reach a customer's plate. Toxic chemicals appeared in two separate citation categories, both improper storage and improper identification.
3 Keys Brewing Company on Manatee Avenue East was cited for four high-severity violations including failure to follow parasite destruction procedures for fish served on its menu, food contact surfaces not properly cleaned, employees not reporting illness symptoms, and improperly stored toxic chemicals. Inspectors also noted three intermediate violations: multi-use utensils not properly cleaned, inadequate cooling equipment, and single-use items being reused.
Thai Wasabi on State Road 64 East drew four high-severity violations as well. No person in charge was present or performing duties during the inspection. Employees were not reporting illness symptoms. Food contact surfaces were improperly cleaned. And the restaurant had no consumer advisory posted for raw or undercooked menu items, leaving customers with no notice that dishes could carry elevated risk.
Happy Dragon on SR 70 East was cited for four high-severity violations: no adequate employee health policy, improper handwashing technique, food contact surfaces not properly cleaned, and improperly stored toxic chemicals. Inspectors also noted single-use items being reused.
Dunkin Donuts on 62nd Street Circle East drew three high-severity violations. The shellfish traceability citation stands out at a donut chain, suggesting some menu item with shellfish components lacked the required harvest identification tags. Inspectors also cited failure to follow parasite destruction procedures and employees not reporting illness symptoms.
Kentucky Fried Chicken on SR 64 East received three high-severity violations: food contact surfaces not properly cleaned, failure to follow parasite destruction procedures, and no allergen awareness demonstrated by staff, a finding that puts the 32 million Americans with food allergies at elevated risk when ordering there.
Anna Maria Oyster Bar UTC on University Parkway was cited for improper handwashing technique and for having no consumer advisory for raw or undercooked foods. The intermediate violation was improper sewage or wastewater disposal, a finding that signals potential fecal contamination risk throughout the facility.
Linger Lodge Restaurant on 85th Street Court East drew two high-severity violations: food contact surfaces not properly cleaned and no consumer advisory for raw or undercooked foods.
What These Violations Mean
The food-from-unapproved-sources citation at Izumi is among the most serious violation types in the state inspection system. When a restaurant buys fish or other ingredients outside the regulated supply chain, there is no paper trail. If a customer gets sick, investigators cannot trace the product back to a farm, a processor, or a harvester. The food could harbor Listeria, Salmonella, or other pathogens that regulated suppliers are required to screen for.
Parasite destruction failures, cited at 3 Keys Brewing Company, Dunkin Donuts, and Kentucky Fried Chicken, carry a specific and underappreciated danger. Fish served raw or lightly cooked must be frozen to specific temperatures for specific durations before service, a process that kills parasites like Anisakis roundworm and tapeworm. When that step is skipped, a customer eating sushi, ceviche, or undercooked fish can ingest living parasites. That Dunkin Donuts and KFC both drew this citation suggests menu items or ingredients that inspectors identified as requiring parasite controls but not receiving them.
The employee illness reporting failures at Food+Beer, 3 Keys Brewing Company, and Thai Wasabi represent a direct outbreak risk. Norovirus spreads through food handled by a sick worker with extraordinary efficiency. Without a written policy requiring employees to report symptoms and stay home, a single ill line cook can expose dozens of customers in a single shift. Thai Wasabi compounded that risk with no person in charge present during the inspection, meaning no one in the building was accountable for enforcing even basic food safety protocols.
The consumer advisory violations at Thai Wasabi, Anna Maria Oyster Bar UTC, and Linger Lodge matter most for vulnerable customers. Elderly diners, pregnant women, and people with compromised immune systems face serious health consequences from undercooked eggs, raw oysters, or rare meat. A posted advisory is their only warning. Without it, they are ordering blind.
The Longer Record
Izumi Japanese Steakhouse has 36 prior inspections on record, the longest history of any facility flagged this week. That volume of inspections across years of operation, followed by a week that produced four high-severity violations including an unapproved food sourcing citation, raises a direct question about whether the facility's food procurement practices have been a recurring issue or a new one.
Food+Beer has 29 prior inspections on record. Thai Wasabi and Kentucky Fried Chicken each have 28. Those are long institutional histories. A facility with nearly three dozen inspections behind it that still draws five high-severity violations in a single visit, as Food+Beer did this week, is not a restaurant encountering the inspection process for the first time.
3 Keys Brewing Company and Anna Maria Oyster Bar UTC each have 23 prior inspections on record. Sunny Wok has 21 and Happy Dragon has 20. Both Sunny Wok and Happy Dragon were cited this week for the same two violations: no adequate employee health policy and improper handwashing technique. Those are not obscure regulatory requirements. They are foundational, and both restaurants failed them in the same inspection week.
Linger Lodge, the storied roadside attraction on 85th Street Court East, has 15 prior inspections on record, the shortest history among this week's facilities. Its two high-severity violations this week, including the missing consumer advisory, are not minor oversights at a restaurant that serves dishes requiring that disclosure.
The Pattern
Toxic chemical storage violations appeared at five of the ten facilities this week: Sunny Wok, Food+Beer, 3 Keys Brewing Company, Happy Dragon, and Izumi. That breadth across different restaurant types and ownership groups suggests this is not an isolated lapse but a widespread failure to keep cleaning agents and sanitizers separated from food preparation areas and properly labeled.
Food contact surface sanitation failures appeared at five facilities as well: Sunny Wok, 3 Keys Brewing Company, Thai Wasabi, Happy Dragon, and Kentucky Fried Chicken. Cutting boards, prep surfaces, and equipment that are not properly sanitized between uses are among the most efficient vehicles for cross-contamination in a commercial kitchen.
Anna Maria Oyster Bar UTC, a restaurant whose name and menu center on shellfish, was cited for improper handwashing technique and for missing consumer advisories on raw or undercooked items. It also drew an intermediate violation for improper sewage or wastewater disposal. That combination, at a seafood-focused restaurant with 23 prior inspections behind it, is the one finding from this week that remains unresolved in the public record.