9 Bradenton area restaurants cited for health violations: Seafood, breakfast, pizza

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 unsafe meat and food temperatures and employee handwashing issues.

Here is what inspectors found:

Smilefin Poke, 8196 Tourist Center Dr., Bradenton

• Sushi rice was hot held at a temperature less than 135 degrees. Corrective action was taken.
• Spicy salmon and imitation crab meat were stored at temperatures greater than 41 degrees. Corrective action was taken.
• Fresh garlic in oil was stored at room temperature. Corrective action was taken.
• Raw salmon was stored above ready-to-eat sauce, and raw chicken was stored in the same pan as ready-to-eat imitation crab. Corrective action was taken.
• Spray bottles containing cleaning fluid were stored next to food on the cook line. Corrective action was taken.
• A container of medicine was stored next to food on a dry storage rack.
• The restaurant was operating with an expired Division of Hotels and Restaurants license.
• Access to an employee handwash sink was blocked. Corrective action was taken.
• Items were stored in an employee handwash sink. Corrective action was taken.
• The restaurant’s menu did not identify which sushi items contained raw fish.
• Proof of required food safety training was not available for some employees.
• Employee drinks were stored in a cooler with food to be served to customers. Corrective action was taken.
• Food and drink items were stored on the floor behind a front counter.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Another Broken Egg Cafe, 6115 Exchange Way, Lakewood Ranch

• An inspector observed a server handle soiled dishes or utensils and then pick up a prepared a beverage without first washing hands. The inspector advised the employee and a manager on proper handwashing procedure.

• Cold smoked salmon, cooked ham, cooked link sausage, crab salad, canned crab meat, raw ground beef, raw chicken, sour cream, whole milk, eggnog, whipped cream cheese, butter sauce, butter, sweet cream, heavy whipping cream, raw shell eggs, cheddar jack cheese, Monterey jack cheese, brie cheese and goat cheese were cold held at temperatures greater than 41 degrees in a walk-in cooler. The cooler had an ambient air temperature of 51 degrees, and the items had been held overnight. A stop sale was issued for all of the items due to temperature abuse. A manager placed all of the items aside to be discarded.

• No paper towels were provided at an employee handwash sink. Corrective action was taken.

• Spray bottles containing cleaning fluid were not labeled. Corrective action was taken.

• Hot water of at least 100 degrees was not provided at an employee handwash sink. Corrective action was taken.

• Wiping cloth sanitizing solution was not at the proper minimum strength. Corrective action was taken.

• A box of English muffins was stored on the floor of a walk-in cooler. Corrective action was taken.

• The ceiling was soiled throughout the kitchen.

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

• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Oak & Stone, 5405 University Parkway #101, University Park

• Raw chicken and grouper were stored over ready-to-eat pretzels in a reach-in cooler. Corrective action was taken.
• An inspector observed a dishwasher go from handling dirty dishes to clean dishes without first changing gloves and washing hands. The inspector advised on proper handwashing procedure.
• Fresh garlic and oil mixture was being held at room temperature. Corrective action was taken.
• An inspector observed a pesticide-emitting strip hanging in bar area next to bottles of liquor and clean glasses. Corrective action was taken.
• Four cans of pizza sauce were dented at the seams. Corrective action was taken. A manager set the cans aside for a refund.
• A mixer head and a can opener were soiled.
• No soap was provided at a sink in a men’s restroom. Corrective action was taken.
• Proof of required food safety training was not available for some employees.
• Single-service items were stored on the floor. Corrective action was taken.
• A sanitizer bucket was stored in a cutting board area on the cook line. Corrective action was taken.
• No handwashing sign was posted at a sink on the cook line.
• In-use tongs were stored on an oven door handle. Corrective action was taken.
• Floors were soiled behind equipment on the cook line.
• Employee items were stored on a prep table. Corrective action was taken.
• The restaurant met inspection standards.

Cortez Clam Factory, 10104 Cortez Road W., Bradenton

• An employee rubbed hands together for less than the required 10-15 seconds while washing hands, according to an inspector.
• An inspector observed an employee touch raw shrimp with bare hands and then touch a reach-in cooler and a wiping cloth.
• Ready-to-eat pasta was stored under unwashed pasta.
• An server dropped off dirty dishes and then failed to wash hands properly, according to an inspector.
• Oyster tags were not marked with the last date that the food was used.
• The restaurant was not keeping shellfish tags for food served within the last 90 days. A restaurant operator stated that an employee threw them out on accident.
• An inspector observed an employee dip hands in a pan of water rather than handwashing.
• A handwash sink was used for non-handwashing purposes.
• Walk-in cooler shelves were pitted with rust.
• Cooked chicken was thawing at room temperature. Corrective action was taken. The chicken was moved to refrigeration.
• There was standing water in the bottom of a reach-in cooler.
• Soda guns and a soda gun holster were soiled.
• Hood vents were soiled.
• A food employee with facial hair was not wearing a beard guard.
• A follow-up inspection was required.

The Parrot Patio Bar & Grill, 7230 52nd Place E., Bradenton

• Grouper, tilapia, chicken, spinach dip and egg wash were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• The restaurant was conducting non-continuous cooking of raw animal foods (chicken wings) without the required written procedures.
• No soap was provided at an employee handwash sink in the men’s restroom.
• No proof of required food safety training was available for one cook.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Florence’s Brooklyn Pizzeria, 3306 Manatee Ave. W., Bradenton

• The establishment was operating with an expired Division of Hotels and Restaurants license.
• There was no proof of required food safety training for any employees.
• There were no written procedures available for use of time as a public health control to monitor potentially hazardous food.
• Previously prepared chicken breast that was being held for future use was not date-marked. Corrective action was taken.
• Floors were soiled in multiple areas.
• A follow-up inspection was required.

Shanghai Chinese Restaurant, 7226 Manatee Ave. W., Bradenton

• A pesticide-emitting strip was present in food prep area. Corrective action was taken.
• Raw chicken was stored over raw shell eggs in a walk-in cooler.
• Raw chicken, raw beef and raw shrimp were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Chicken, pork and egg rolls that were being held for future use were not date-marked.
• Raw fish was thawing in standing water.
• Single-service items were stored unprotected from contamination.
• Containers of pork were stored on the floor of a walk-in cooler.
• The restaurant met inspection standards.

Clean Juice, 5215 University Parkway #104, Bradenton

• During a follow-up visit, an inspector again observed live insects on site. There were approximately 10 flying insects in a kitchen prep area, according to the inspector.
• Another follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Mitaka Japanese Ramen House, 6749 Manatee Ave. W., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. A service call was placed for the dishwasher.
• Raw chicken was stored over ready-to-eat chicken in a walk-in cooler.
• Three shell eggs were stored with cracks in them. Corrective action was taken. The eggs were discarded.
• A handwash sink was in use to clean produce. Corrective action was taken.
• White rice and pork belly that were being held for future use were not date-marked.
• A spray bottle containing a toxic substance was unlabeled.
• No copy of the restaurant’s latest inspection was available.
• 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.