12 restaurants in Manatee County get major violations from FL health dept. inspection

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 live flies and employees who weren’t washing their hands as needed.

Other restaurants around Bradenton and Sarasota were cited for unsafe food temperatures and unclean kitchens.

Here is what inspectors found:

Fuzzy’s Taco Shop, 2515 University Pkwy. #101, Sarasota

• An inspector observed approximately 27 live, flying insects throughout various areas of the kitchen.
• Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken.
• An employee handled raw chicken and then failed to wash hands during a glove change before moving on to work with ready-to-eat food. An inspector advised on proper handwashing procedures.
• Raw shell eggs were stored over ready-to-eat peppers. Corrective action was taken.

• A manager or person in charge lacked proof of food manager certification, and no other certified food service manager was employed at the establishment.

• A spray bottle containing a toxic substance was unlabeled.

• Multiple cutting boards had deep grooves and were no longer cleanable.

• The restaurant’s current license was not displayed.

• Ceiling tiles were soiled with accumulated food debris and grease.

• There was an accumulation of 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 three days later.

Ellas, 8004 Cortez Road W., Bradenton

• Raw shell eggs were stored over ready-to-eat cut vegetables and sausage gravy.
• The establishment was operating with an expired Division of Hotels and Restaurants license.

• Jalapeño cheese, American cheese and cheddar cheese were cold held at temperatures greater than 41 degrees on the cook line. An employee did not know when the cheeses had been placed on the line. A stop sale was issued.

• Shaved gyro meat was being stored at ambient temperature on a spit.

• A manager or person in charge lacked proof of food manager certification, and no other certified food service manager was employed at the location.

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

• The establishment served raw and/or undercooked eggs and burgers without a written consumer health advisory. Corrective action was taken.

• Pasta, cheese and sausage that were being held for future use were not date-marked.

• Floors were soiled under dry storage shelves and in a walk-in freezer.

• Cooling units were soiled.

• Hood vents were soiled.

• A reach-in cooler did not have a working ambient air temperature thermometer.

• Boxes and trays of bread were stored on the floor of a walk-in freezer.

• There was standing water in a walk-in cooler.

• A cutting board had grooves and was no longer cleanable.

• There was an accumulation of mold-like substance at the lip of an ice machine.

• A follow-up inspection was required.

Rice Bowl Asian House, 7305 52nd Pl. E., Bradenton

• Raw chicken and shrimp were stored over soy sauce containers in a walk-in cooler. Corrective action was taken.
• An inspector observed a cook washing soiled gloves instead of changing them. The inspector advised on proper handwashing procedure. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• Multiple cutting boards in the kitchen were soiled and stained.
• An employee handwash sink was filled with dirty dishes. Corrective action was taken.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• Required food safety training was expired for all employees.
• Salmon was thawing at ambient temperature. Corrective action was taken. A manager relocated it to a reach-in cooler.
• Reach-in cooler shelves were soiled.
• An ice chute on a drink machine was soiled with mold-like substance.
• Gaskets were soiled on cooling units throughout the kitchen.
• The interior of a microwave was soiled.
• Multiple food items were stored on the floor in various areas of the restaurant. Corrective action was taken.
• Three food employees were not wearing hair restraints. Corrective action was taken.
• There was a mold-like substance in the interior of an ice machine.
• A follow-up inspection was required.

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

• During a follow-up inspection, there was still no proof of food safety training for any employees. Another follow-up inspection was required.

Salt & Pepper Cafe, 608 14th St. W., Bradenton

• Cut tomatoes, diced ham, chorizo, cooked sausage and shredded cheese were cold held at temperatures greater than 41 degrees in a reach-in cooler. A stop sale was issued for all of the items due to temperature abuse.
• The establishment was operating with an expired Division of Hotels and Restaurants license. Corrective action was taken. A restaurant operator paid for the license renewal.
• A manager or person in charge lacked proof of food manager certification.
• Proof of required food safety training was not available for some employees.
• One or more cutting boards had cut marks and were no longer cleanable.
• A follow-up inspection was required.

Captain Brian’s Seafood Market & Restaurant, 8421 N. Tamiami Trail, Sarasota

• An employee handled dirty dishes and then failed to wash hands before handling clean dishes. An inspector advised on proper handwashing procedure.

• Raw shrimp was stored over ready-to-eat sauces in a reach-in cooler. Corrective action was taken.

• Garlic butter was stored at room temperature. Corrective action was taken.

• A slicer blade was soiled.

• Walk-in cooler shelves were pitted with rust.

• A back kitchen exit had a gap at the threshold that opened to the outside.

• Cutting boards on the cook line had cut marks and were no longer cleanable.

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

• The restaurant met inspection standards.

Wendy’s, 6600 S.R. 64, Bradenton

• An inspector observed raw sewage that had escaped from the restaurant’s lift station. The sewage runoff went into a nearby drain, a retention pond and a ditch behind the lift station, the inspector noted. A maintenance team was on site to do repairs.
• An ice cream machine was blocking access to an employee handwash sink.
• A spray bottle was stored in one employee handwash sink, and trays were blocking access to another. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Anna Maria Oyster Bar, 6696, Cortez Road W., Bradenton

• Scallops, pollock and catfish were cold held at temperatures greater than 41 degrees. Corrective action was taken. An employee moved the items to a walk-in cooler.
• A sanitizer bucket was stored in an employee handwash sink. Corrective action was taken.
• There was an accumulation of mold-like substance at the lip of an ice machine.
• A follow-up inspection was required.
  
  

AJ’s Kitchen, 3633 Cortez Rd. W., Bradenton

• An employee touched their face and then failed to wash hands before touching clean utensils, according to an inspector. The inspector advised on proper handwashing procedure.
• An employee handled dirty dishes and then failed to wash hands before touching clean dishes. An inspector advised on proper handwashing procedure.
• Pooled eggs were stored over cooked potatoes and raw shell eggs were stored over milk. Corrective action was taken.
• Two cans of cherry pie filling were dented at the seams. Corrective action was taken. A manager discarded the cans.
• A mixer head was soiled.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• Spray bottles containing cleaning substances were not labeled. Corrective action was taken.
• Walk-in cooler walls were soiled.
• A can rack and shelves under all preparation tables were soiled, according to an inspector.
• The interior of a microwave oven was soiled.
• Potatoes were stored on the floor of a walk-in freezer. Corrective action was taken.
• A rear kitchen exit had a gap at the threshold that opened to the outside.
• Bathroom ceiling vents were soiled.

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

• A follow-up inspection was required.

Mi Pueblo El Restaurante Mexicano & Cantina, 8405 Tuttle Ave., Sarasota

• An employee handled dirty dishes and then failed to wash hands before handling clean dishes. An inspector advised on proper handwashing procedure.

• A server handled soiled dishes or utensils and then prepared a beverage without first washing hands. An inspector advised on proper handwashing procedure.

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

• Cooked peppers and onions were hot held at temperatures less than 135 degrees. Corrective action was taken.

• Spray bottles containing cleaning fluid were stored next to liquor bottles in a bar area. Corrective action was taken.

• Spray bottles containing toxic substances were not labeled. Corrective action was taken.

• There was unsealed concrete flooring throughout the kitchen.

• Walk-in cooler shelves were soiled.

• There was standing water in a dry storage area.

• The restaurant met inspection standards.

Taco Bell, 8405 N. Lockwood Ridge Road, Sarasota

• A food service manager had not received food manager certification within 30 days of employment.
• There was no proof of food safety training for one employee.
• Soda dispensing nozzles on a drink machine at the drive-thru were soiled.
• A wall in the drive-thru area was soiled with food debris.
• Floors were soiled underneath equipment throughout the kitchen.
• The restaurant’s current license was not displayed.
• A follow-up inspection was required.

Mr. And Mrs. Crab, 497 Cortez Rd. W., Bradenton

• An inspector observed a cook changing gloves without washing hands. The inspector advised on proper handwashing procedure. Corrective action was taken.
• Chicken wings and cooked potatoes that were supposed to be monitored using time as a public health control were not time-marked. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• There was an accumulation of mold-like substance in an ice machine. Corrective action was taken.
• Gaskets throughout the main kitchen were soiled.
• A bucket of soy sauce was stored on the floor. Corrective action was taken.
• 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.