Sarasota sub shop temporarily shut down after health inspectors find rodent activity

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, a sandwich restaurant was temporarily shut down when signs of rodent activity were found on site.

Other problems at restaurants around Bradenton, Anna Maria Island and Longboat Key included unsafe food temperatures and employee hand-washing errors.

Here is what inspectors found:

Gogo Subs, 6850 15th St. E., Sarasota

• An inspector ordered that Gogo Subs be temporarily shut down on Feb. 2 after rodent droppings were observed on site.
• An inspector observed 33 rodent droppings in an enclosed storage area outside of the restaurant used for dry storage and single-service items.

• Raw shell eggs were stored above ready-to-eat cooked pasta, cooked peppers and cooked pork. Corrective action was taken.

• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.

• Spray bottles containing chemicals were stored next to soda bags. Corrective action was taken.

• A sanitizer bucket was stored in an employee hand-wash sink, which are supposed to be used only for hand-washing.

• A manager or person in charge lacked proof of food manager certification.

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

• A rear kitchen door had a gap at the threshold that opened to the outside.

• The restaurant’s current license was not displayed.

• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on Feb. 3 and was allowed to reopen.

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.