9 restaurants in Bradenton, Lakewood Ranch, Sarasota 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 for keeping potentially hazardous foods at unsafe temperatures.

Other problems at restaurants around Bradenton included live flies on site and issues with sanitizing dishes.

Here is what inspectors found:

Chili’s Grill & Bar, 6125 Exchange Way, Bradenton

• An inspector observed eight small flying insects in a bar area.
• Mozzarella cheese sticks were cold held at a temperature greater than 41 degrees in a reach-in cooler. The product had been held overnight. Corrective action was taken. A stop sale was issued due to temperature abuse, and the cheese was discarded.
• Employee personal items were stored in an employee handwash sink. Corrective action was taken. The items were removed and the sink was sanitized.
• A paper towel dispenser was not functioning. Corrective action was taken.
• Required food safety training was expired for some employees.
• Hoods on the cook line and above fryers were soiled with an accumulation of grease.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Sixty East Italian Cucina & Martini Bar, 2219 60th Ave. E., Ellenton

• Cooked beef, cooked sausage, anchovies, shredded cheese, ricotta cheese, mozzarella cheese, cheese-stuffed mushrooms, cut tomatoes, marinara and cooked onions 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, and a restaurant operator discarded them.
• Cutting boards, a can opener and a slicer were soiled with food debris.
• Walk-in cooler shelves were pitted with rust.
• A walk-in cooler had an unsealed concrete floor.
• Three cutting boards had cut marks and were no longer cleanable.
• There was standing water in the bottom of a reach-in cooler.
• Hood vents were soiled with grease.
• There was food debris on the floor of a walk-in freezer.
• There was an accumulation of debris inside of a warewashing machine.
• 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 the next day.

Ed’s Tavern, 10719 Rodeo Dr., Lakewood Ranch

• An inspector observed seven small flying insects in a bar area.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• A bottle of sanitizer was unlabeled.
• Single-service plastic cups were stored on the floor. Corrective action was taken.
• No handwashing signs were posted at employee handwash sinks in restrooms. Corrective action was taken.
• An ice scoop handle was in contact with ice. Corrective action was taken.
• A cook was preparing food without a hair restraint.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Domino’s Pizza, 7610 Lockwood Ridge Road, Sarasota

• Hot water took too long to reach an employee handwash sink, according to an inspector, and resulted in employees washing hands with cold water only.
• There was no proof of required food safety training for any employees.
• There were objectionable odors in the establishment’s bathrooms, according to an inspector.
• A bin containing a cornmeal-like substance was not labeled.
• A follow-up inspection was required.

Dunkin’, 14405 S.R. 70 E. #101, Bradenton

• There was no proof of required food safety training for any employees.
• No soap was provided at a handwash sink in the men’s restroom. Corrective action was taken.
• No paper towels were provided at a handwash sink in a food prep area. Corrective action was taken.
• An employee with long fingernails was handling doughnuts and coffee, according to an inspector.
• An employee was handling food and drink without a hair restraint. Corrective action was taken.
• Employees were drinking in food preparation areas. Corrective action was taken.
• Employee drinks were stored above a reach-in cooler. Corrective action was taken. The drinks were removed and the area was sanitized.
• A follow-up inspection was required.

Taco Bell, 8347 S.R. 64 E., Bradenton

• The establishment was operating with an expired Division of Hotels and Restaurants license.
• A vacuum breaker was missing at a mop sink faucet.
• Hot water was not provided at an employee handwash sink. A restaurant operator stated that a work order had been placed.
• There was soda syrup buildup above and below soda nozzles in the dining area. Corrective action was taken.
• The floor was soiled under a soda machine at the drive-thru window.
• A follow-up inspection was required.

Rico’s Pizzeria And Pasta House, 5131 N. Tamiami Trail, Sarasota

• Sanitizer in use at a three-compartment sink was not at the proper strength for manual warewashing. Corrective action was taken.
• An equipment drain line was running into a handwash sink.
• A food manager’s certification was expired.
• There was no proof of required food safety training for any employees.
• A spray bottle containing a toxic substance was unlabeled.
• Wiping cloth sanitizing solution was not at the proper minimum strength. Corrective action was taken.
• There was standing water in the bottom of a reach-in cooler.
• A box of canned tomatoes was stored on the floor.
• An employee was making pizza without a hair restraint.
• A follow-up inspection was required.

Casa Maya Mexican Restaurant, 8126 Lakewood Main St., Lakewood Ranch

• Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken.
• An employee handled dirty dishes and then failed to change gloves and wash hands before going to work with clean dishes. An inspector advised on proper handwashing procedure. Corrective action was taken.
• Sour cream was cold held at a temperature greater than 41 degrees. Corrective action was taken. The sour cream was relocated for rapid cooling.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• An employee handwash sink was used to fill a water container.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• Two spray bottles containing toxic substances were unlabeled. Corrective action was taken.
• A container of lemons was stored unprotected from splash from a handwash sink. Corrective action was taken.
• In-use tongs were stored on an oven door handle between uses. Corrective action was taken.
• An in-use knife was stored in a crack between a wall and a reach-in cooler. Corrective action was taken.
• Employee personal items were stored in restricted areas. Corrective action was taken.

The Island Spice, 3608 E. Bay Dr., Holmes Beach

• Dishmachine sanitizing solution was not at the proper minimum strength. An inspector advised setting up manual warewashing until the dishmachine was functioning properly.
• Raw shell eggs were stored over ready-to-eat food in a walk-in cooler. Corrective action was taken.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• Hot water was not turned on at an employee handwash sink. Corrective action was taken.
• Proof of required food safety training was not available for two employees.
• Multiple food items in a walk-in cooler were not date-marked.
• A hood, vents and wall surfaces on the cook line were soiled with grease and food 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.