5 restaurants in Bradenton, AMI, University Park cited for food safety 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 when employees failed to wash hands as needed to prevent food contamination.

Other problems at restaurants around Bradenton and Anna Maria Island included unclean kitchens and sanitizer that was too weak or too strong.

Here is what inspectors found:

Stonewood Grill & Tavern, 5415 University Parkway, University Park

• Sanitizer used to clean equipment was not at the proper minimum strength. Corrective action was taken.

• Previously prepared risotto that was being reheated had not reached 165 degrees for at least 15 seconds within two hours. Corrective action was taken. A chef moved the food to a steamer for reheating.

• The restaurant was conducting non-continuous cooking of chicken wings without written food safety procedures in place. Corrective action was taken. A chef filled out the required paperwork.

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

• Required food safety training was expired for four employees.

• A bottle containing a toxic substance (grill cleaner) was unlabeled. Corrective action was taken.

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

• In-use utensils were stored in standing water at less than 135 degrees. Corrective action was taken.

• The restaurant’s current license was not displayed.

• The restaurant met inspection standards.

5th Season Diner & Steak, 6515 14th St. W., Bradenton

• An inspector observed a chef crack raw shell eggs and then fail to change gloves and wash hands. The inspector advised on proper handwashing procedure. Corrective action was taken.
• Raw chicken was stored over flour tortilla chips in a walk-in cooler. 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.
• Cutting boards throughout the kitchen were soiled.
• Containers of milk and half-and-half were not properly date-marked. Corrective action was taken.
• Walk-in cooler and freezer shelves were rusted.
• To-go containers were stored unprotected from contamination. Corrective action was taken.
• A mixer head was soiled.
• Food was stored on the floor of a walk-in freezer. Corrective action was taken.
• An kitchen exit door had a gap at the threshold that opened to the outside.
• An employee beverage was stored on a food preparation table. Corrective action was taken.
• The restaurant met inspection standards.

Clancy’s Sports Bar & Grill, 6218 Cortez Road W., Bradenton

• An inspector observed an employee handle raw chicken and then fail to wash hands during a glove change. The inspector advised the employee and a manager on proper handwashing procedure.
• The establishment had increased its seating without applying for septic system approval. The restaurant was licensed for 62 seats but had 150. An inspector provided an evaluation form to the restaurant owner.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• Items were stored in an employee handwash sink.
• An inspector observed an employee wash hands in a non-handwash sink.
• A can opener blade was soiled.
• Walls throughout the kitchen were soiled.
• Dry storage shelves were soiled.
• An employee was observed eating on the cook line.
• Employee drinks were stored on food preparation tables in the kitchen. Corrective action was taken.
• There was an accumulation of black/green mold-like substance in the interior of the ice machine. Corrective action was taken. An employee cleaned the machine.
• A follow-up inspection was required.

Thai Wasabi, 5250 S.R. 64 E., Bradenton

• An inspector observed a food employee handle raw shrimp and then fail to change gloves and wash hands before preparing other food. An inspector advised on proper handwashing procedure. Corrective action was taken.

• Raw animal foods (raw chicken and raw beef) with different minimum cooking temperatures were not properly separated from one another in a holding unit. Corrective action was taken.

• Access to an employee handwash sink in a sushi-making area was blocked. Corrective action was taken.

• Previously prepared chicken and noodles that were being held for future use were not date-marked. Corrective action was taken.

• Multiple cutting boards were grooved and no longer cleanable.

• There was an accumulation of mold-like substance in an ice storage bin.

• The restaurant met inspection standards.

Beach Bistro, 6600 Gulf Dr., Holmes Beach

• Smoked salmon was stored over ready-to-eat food at a preparation table. Corrective action was taken.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• Shellfish tags were not marked with the last date that the food was served.
• A person in charge was unable to answer basic Food Code questions regarding the safe operation of the establishment.
• There was no proof of required food safety training for an employee hired more than 60 days prior.
• No paper towels were provided at an employee handwashing sink. Corrective action was taken.
• There was no test kit at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.
• The interior of an oven on the cook line was soiled with debris.
• 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.