Dim Sum Kitchen
Last inspected: Jan 28, 2026
74
Score
Across the available record, Dim Sum Kitchen has eight inspections on file, the first dated 2022. The newest entry in the record is dated Jan 28, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
When inspectors have written things up, “employee failed to wash hands before putting on gloves” has been the most frequent reason, cited four times.
That's lower than the typical Bradenton restaurant, which scores around 83. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees changing tasks without washing hands or changing gloves. **Repeat Violation**
12A-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, pork mix, wontons prepared onsite in the freezer without dates. **Repeat Violation**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters with a grease build up. **Repeat Violation**
23-03-4
74
Aug 18, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees changing tasks without washing hands or changing gloves.
12A-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, pork mix, wontons prepared onsite in the freezer without dates.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters with a grease build up.
23-03-4
74
Feb 6, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Food Properly Stored/Protected
FL-48
67
Aug 7, 2024
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees changing gloves and tasks without washing hands.
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the dish machine blocked with a cart. Operator moved it. **Corrected On-Site**
31A-09-4
78
May 8, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in main kitchen area employee returned to kitchen and put on gloves and failed to wash. Educated Person in charge on Handwashing and glove use and emailed Person in charge a copy of the handout. Employee removed gloves,washed hands and put on clean gloves. **Corrected On-Site**
12A-07-5
High Priority - Employee washed hands with no soap in food preparation sink. Educated Person in charge on Handwashing procedures. Employee washed hands in Handwashing sink. **Corrected On-Site**
12A-20-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area on food prep table Raw Shell Egg mix (54F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated that it hand been on the table for approximately 1 hour and placed it in the Reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed in main kitchen area employee washed hands in food prep sink. Educated Person in charge on Handwashing procedures. Employee washed hands in Handwashing sink. **Corrected On-Site**
12A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over wok station hood filters soiled with grease.
23-03-4
55
Dec 7, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat food in reach in freezer.
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed and ready to eat food stored in reach in cooler without date marking. **Repeat Violation**
02C-08-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed some illness reporting forms completed but not all.
11-26-1
Basic - Food stored on floor. Observed pineapple stored on the floor under the shelving in back dry storage room. Observed onions and potatoes stored on the floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Observed a build up of lime scale on the inside of dish machine. **Repeat Violation**
16-23-4
64
Jun 1, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Properly Stored/Protected
FL-48
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
37
Nov 3, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and beef stored over washed and cut vegetables in walk-in cooler.
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored next to to-go containers in kitchen on shelf. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machines.
22-20-5
Basic - Food stored on floor. Observed box of plastic containers of oil and sauce buckets on floor in kitchen and walk-in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with an accumulation of grease.
23-03-4
58
Frequently Asked Questions
When was Dim Sum Kitchen last inspected?
The most recent health inspection at Dim Sum Kitchen on file is from Jan 28, 2026. The public record contains eight inspections in total.
What is the most common violation at Dim Sum Kitchen?
Across the inspection record, “employee failed to wash hands before putting on gloves” has been cited four times, more than any other issue at Dim Sum Kitchen.
How does Dim Sum Kitchen compare to other restaurants in Bradenton?
Dim Sum Kitchen most recently scored 74 out of 100, which is lower than the Bradenton average of 83.
Has Dim Sum Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Dim Sum Kitchen have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Dim Sum Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Dim Sum Kitchen inspected?
Based on the inspection history on file, Dim Sum Kitchen is inspected around two times per year on average.
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