6 Bradenton area restaurants cited for health violations: Juice spot, sports pub, fast food

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, issues at area restaurants included lack of employee hand-washing and foods held at unsafe temperatures.

Here is what inspectors found:

Clean Juice, 5215 University Parkway #104, Bradenton

• An inspector observed approximately 15 flying insects in a prep kitchen area.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• Multiple cutting boards were soiled.
• Access to an employee handwash sink was blocked.
• No paper towels or hand drying devices were provided at multiple employee handwash sinks.
• To-go lids were stored on the floor.
• Floors were soiled in the kitchen area and behind equipment.
• Multiple cutting boards were grooved an no longer cleanable.

• There was an accumulation of black/green mold-like substance in the interior of an ice machine and/or bin.

• A follow-up inspection was required.

Mademoiselle Paris, 8527 Cooper Creek Blvd., University Park

• An inspector observed a food employee on the cook line change gloves without washing hands. The inspector educated the employee and a restaurant operator on proper handwash procedure.
• A household chemical was stored with bags of coffee beans. Corrective action was taken.
• A soda-dispensing machine had a buildup of mold-like substance.
• A can opener blade was soiled with food debris.
• To-go containers, to-go cups and coffee filters were stored unprotected from contamination. Corrective action was taken.
• Hood filters were soiled with grease and dust.
• No handwashing signs were posted at multiple employee handwash sinks in the kitchen.
• The interiors of multiple ovens were soiled.
• Food was stored on the floor of a walk-in freezer. Corrective action was taken.
• In-use tongs were stored on an oven door handle. Corrective action was taken.
• An employee was drinking in a food preparation area.
• An employee drink was stored next to containers of food. Corrective action was taken.
• Multiple cutting boards were heavily grooved and on longer cleanable.
• There was a buildup of black mold-like substance in the interior of an ice machine.
• The restaurant met inspection standards.

Beef ‘O’ Brady’s, 1795 Lakewood Ranch Blvd., Bradenton

• Raw shrimp, cooked chicken, raw chicken, raw steak and raw fish were cold at temperatures greater than 41 degrees. The chicken and shrimp items had been held overnight. Corrective action was taken. A stop sale was issued due to temperature abuse and the items were discarded. The steak and the fish were iced down.
• Bleach cleaner was stored above to-go sleeves. Corrective action was taken.
• A microwave on the cook line was soiled. Corrective action was taken.
• Unwashed tomatoes were stored above ready-to-eat broccoli. Corrective action was taken.
• To-go containers were stored unprotected from contamination.
• No handwash sign was posted at an employee handwash sink on the cook line.
• Containers of pickles were stored on the floor of a walk-in cooler.
• A rear kitchen door had a gap at the threshold that opened to the outside.
• Ceiling tiles above the cook line were soiled with accumulated food debris and grease.
• Vents throughout the kitchen were soiled with dust.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine. Corrective action was taken.
• A follow-up inspection was required. During a follow-up visit the next day, an inspector again observed potentially hazardous foods being held at improper temperatures.
• One pound of raw shrimp was cold held at a temperature greater than 41 degrees in a reach-in cooler. A stop sale was issued due to temperature abuse. The inspector advised discontinuing use of the reach-in cooler until it was working properly. Another follow-up visit was required.

The Granary, 2547 Lakewood Ranch Blvd., Lakewood Ranch

• Ice cream mix was cold held at a temperature greater than 41 degrees. The mix was also not date-marked. A stop sale was issued and the product was discarded.
• An inspector observed an employee begin to cut potatoes without first washing them. A stop sale was issued and the potatoes were discarded.
• Raw country-fried streaks were stored above french fries in a reach-in freezer. Corrective action was taken.

• An inspector observed an employee handle dirty dishes and then touch clean dishes without first changing gloves and washing hands. The inspector advised on proper handwashing procedure.

• A can on pumpkin puree was dented at the seam.

• Raw fish was thawing in standing water. Corrective action was taken.

• Employee beverages were stored next to food and clean dishes. Corrective action was taken.

• There was an accumulation of pink mold-like substance in the interior of an ice machine.

• The restaurant met inspection standards.

Zaxby’s, 5020 14th St. W., Bradenton

• An inspector observed an employee clean a chicken counter and then fail to wash hands during a glove change. Corrective action was taken.
• Hot water took too long to reach an employee handwash sink and resulted in employees using cold water to wash hands, according to an inspector.
• Proof of required food safety training was not available for one employee.
• The restaurant met inspection standards.

Golden Wok, 5917 Manatee Ave. W. #601, Bradenton

• An inspector observed a cook touching shirt and waist while preparing food. Corrective action was taken.
• Raw shrimp was stored over ready-to-eat chicken in a walk-in cooler.
• The establishment was operating with an expired Division of Hotels and Restaurants license.

• There were no written procedures available for using time as a public health control to monitor potentially hazardous foods. Corrective action was taken.

• Egg rolls, spare ribs and chicken that were being held for future use were not date-marked.

• Egg rolls were stored uncovered in a walk-in cooler.

• An employee cell phone was stored on a prep table.

• The ceiling, ceiling tiles and/or vents were soiled.

• 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 hand-washing issues or moldy drink machines — regardless of whether or not the businesses passed inspection.