4 locally owned restaurants in Bradenton, Sarasota cited for major health violations

Florida’s Division of Hotels and Restaurants routinely inspects restaurants, food trucks and other food service establishments for public health and cleanliness issues. The reports are public information.

During the most recent inspections in Manatee County, several restaurants were cited for unsafe food temperatures and dirty surfaces and equipment.

A Cortez seafood restaurant had dozens of dead flies on site, and there were signs of rodent activity at a restaurant on the Anna Maria City Pier.

Here is what inspectors found:

The City Pier Grill & Bait Shop, 100 N. Bay Blvd., Anna Maria

• An inspector observed approximately 20 rodent droppings in a dry storage area that was separate from the primary restaurant. There were also rodent nesting materials around boxes of wine kept in the dry storage area, according to the inspector.
• Butter was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• Raw shell eggs were stored over ready-to-eat Cuban sandwiches in a reach-in cooler. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• An ice machine had a mold-like substance on it, according to an inspector. Corrective action was taken.
• On the restaurant’s menu, lox was not identified as a raw or undercooked animal food covered by a consumer health advisory.
• No soap was provided at a handwash sink in a women’s restroom.
• Proof of required food safety training was not available for one employee.
• The bottom interior of a reach-in cooler was soiled.
• Hood filters were soiled.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Star Fish Company, 12306 46th Ave. W., Cortez

• An inspector observed approximately 50 dead flies under shelving in a walk-in cooler where produce was stored. Corrective action was taken. A restaurant operator removed all of the flies and sanitized the area.
• An inspector observed mullet spread that was date-marked as more than a week old in a reach-in cooler. A stop sale was issued and a restaurant operator discarded the item.
• Required food safety training was expired for one employee.
• Mustard and blue cheese containers were stored on the floor of a walk-in cooler, and conch fritters were stored on the floor of a walk-in freezer.
• The floor was soiled under walk-in cooler shelves.
• Walk-in cooler fan covers were soiled.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Honey Tree Cafe, 8315 Lockwood Ridge Road, Sarasota

• An employee cracked raw shell eggs and then failed to change gloves and wash hands before touching clean equipment. An inspector advised the employee and a manager on proper handwashing procedure.

• A pesticide-emitting strip was present in a food preparation area and near clean equipment and single-use gloves. Corrective action was taken.

• Butter packets were left on tables between customers at a temperature of 70 degrees. A stop sale was issued due to food not being in a wholesome, sound condition. Corrective action was taken. A manager discarded the butter packets on all of the tables.

• Eggs, pancake batter and cooked potatoes were stored at room temperature on the cook line. Corrective action was taken.

• An inspector observed two cans of tuna and three cans of kidney beans that were dented at the seam. A stop sale was issued. A manager set the items aside for a refund.
• Spray bottles containing cleaning fluid were stored next to clean equipment. Corrective action was taken.
• A can opener blade, an onion press and a mixer head were soiled.
• Spray bottles containing cleaning fluid were not labeled. Corrective action was taken.
• Several wet towels on the cook line were not stored in sanitizing solution between uses. Corrective action was taken.
• A wall in a dishwashing room was soiled with a mold-like substance.
• Walls in a walk-in cooler were soiled with debris.
• Raw chicken was thawing at room temperature. Corrective action was taken. A manager moved the chicken to a walk-in cooler for thawing.
• All shelves in a dry storage area and in a walk-in cooler were soiled with food debris.
• An employee was preparing food without a hair restraint, according to an inspector.
• Employee beverages were stored in restricted areas. Corrective action was taken.
• All ceiling vents in the kitchen were soiled.
• A follow-up inspection was required.

North Shore Cafe, 304 Pine Ave., Anna Maria

• Raw eggs prepped for sous vide service were stored at an air temperature greater than 45 degrees. A stop sale was issued due to temperature abuse. A restaurant operator discarded the eggs.
• A sanitizer bucket was stored on the same shelf with food. Corrective action was taken.
• Wet wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• Sliced cheese that was being held for future use was not properly date-marked. Corrective action was taken.
• A cutting board was heavily stained.

• No currently certified food service manager on duty while four or more employees were handling and/or preparing food.

• Hot water did not reach at least 100 degrees at an employee handwash sink the kitchen.

• The restaurant met inspection standards.

Editor’s Note: According to the Florida Department of Business & Professional Regulation, these reports are a “snapshot” of the conditions present at the time of the inspection and are public record. The agency is required to inspect every licensed restaurant at least once per year, but new and “high-risk” establishments tend to be inspected more frequently.

When an emergency shutdown order is given by an inspector, it must first be reviewed and approved by agency supervisors. In order for a business to reopen, an inspector will continue visiting the establishment daily until compliance is met. Some citations may include a financial penalty. Inspectors may also respond to complaints, which can be filed here.

The Bradenton Herald’s weekly dirty dining reports list restaurants where inspectors found issues that might concern the average diner — such as unsafe food temperatures, employee handwashing issues or moldy drink machines — regardless of whether or not the businesses passed inspection.