8 Bradenton area sandwich shops or fast-food restaurants cited for 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 fast food restaurants were cited for employee handwashing errors.

Other problems included lack of employee hair restraints and unsafe food temperatures.

Here is what inspectors found:

Subway, 3541 First St. E., Bradenton

• An inspector observed an employee fail to wash hands before putting on clean gloves to work with food. Corrective action was taken.
• Sliced turkey, sliced roast beef and cooked chicken were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Wiping cloth sanitizer solution exceeded the maximum concentration allowed. Corrective action was taken.
• There was no proof of food safety training for any employees.
• There was a black mold-like substance on racks in a walk-in cooler.
• A follow-up inspection was required.

Subway, 6041 26th St. W., Bradenton

• An inspector observed a food employee fail to wash hands during a glove change. Corrective action was taken.

• Sliced turkey and roast beef were cold held at temperatures greater than 41 degrees. Corrective action was taken.

• Meatballs were hot held at a temperature less than 135 degrees. Corrective action was taken.

• A handwash sink was used for non-handwashing purposes.

• A spray bottle containing a toxic substance was not clearly labeled. Corrective action was taken.

• An employee was preparing food without a hair restraint. Corrective action was taken.

• An employee drink was stored on a food preparation table. Corrective action was taken.

• The restaurant met inspection standards.

Jimmy John’s, 6228 14th St. W., Bradenton

• An inspector observed an employee fail to wash hands before putting on clean gloves to work with food. Corrective action was taken.

• Turkey and roast beef were cold held at temperatures greater than 41 degrees. Corrective action was taken.

• Two managers lacked proof of food manager certification.

• There was no proof of required food safety training for any employees.

• A container of cleaning product was unlabeled. Corrective action was taken.

• To-go containers were stored on the floor. Corrective action was taken.

• A food employee with facial hair was not wearing a beard guard. Corrective action was taken.

• The restaurant’s current license was not displayed.

• A follow-up inspection was required.

Chick-fil-A, 5206 73rd Lane E., Bradenton

• An inspector observed an employee put on gloves to work with food without first washing hands. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• A handwash sink was used for non-handwashing purposes. Corrective action was taken.
• Reach-in cooler gaskets were soiled.
• Pickle buckets were stored on the floor. Corrective action was taken.
• There was an accumulation of mold-like substance inside an ice machine and on a metal lip under an ice machine door. The restaurant met inspection standards.

Dunkin’, 812 62nd St. Circle E. #101, Bradenton

• During a follow-up visit for previous violations, an inspector again found no proof of required food safety training for any employees.
• Another follow-up visit was required.

Zaxby’s, 6591 S.R. 70 E., Bradenton

• An inspector observed an employee put on gloves to work with food without first washing hands. Corrective action was taken.

• Chicken was cold held at a temperature greater than 41 degrees. Corrective action was taken.

• Required food safety training was expired for some employees.

• A reach-in interior and gaskets were soiled.

• The restaurant met inspection standards.

Burger King, 3803 First St., Bradenton

• An inspector observed an employee touch a mask and then fail to change gloves and wash hands. Corrective action was taken.
• Required food safety training was expired for some employees.
• There was an accumulation of mold-like substance in an ice chute by a drive-thru window. Corrective action was taken. A manager cleaned the chute.
• A manager was preparing food without a hair restraint. Corrective action was taken.
• Gaskets on multiple coolers and a freezer were soiled.
• An employee beverage was stored in a food prep area. Corrective action was taken.
• The restaurant met inspection standards.

Wendy’s, 6600 S.R. 64, Bradenton

• An inspector observed cooked ground sausage patties covered with mold in a walk-in cooler. Corrective action was taken. A manager discarded the food.
• Beef chili that was being reheated for service had not reached 165 degrees within two hours, according to an inspector. A stop sale was issued due to temperature abuse. Corrective action was taken. The chili was discarded.
• A cart was blocking access to an employee handwash sink. Corrective action was taken.
• Cooked eggs and sausage that were being held for future use were not date-marked. Corrective action was taken.
• A wet wiping cloth was not stored in sanitizing solution between uses. Corrective action was taken.
• There was standing water in front of a handwash sink and a three-compartment sink.
• 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.