14 restaurants in Bradenton, Lakewood Ranch, Sarasota cited for major 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 restaurants were cited for having flies on site. Others had to throw away food that had been kept at unsafe temperatures.

Other issues at restaurants around Bradenton and Lakewood Ranch included employee handwashing errors and moldy equipment.

Here is what inspectors found:

Hana Sushi Lounge, 8126 Lakewood Main St. #102, Lakewood Ranch

• An inspector observed six live flying insects in a bar area.
• Cream cheese was cold held at a temperature greater than 41 degrees on the sushi line. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• A soda gun was soiled with mold-like substance and slime.
• Lunch and sushi menus did not identify which items contained raw/undercooked foods covered by the consumer health advisory.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• Walk-in coolers were pitted with rust.
• Fish was thawing at room temperature. Corrective action was taken. An employee moved the fish to a cooler.
• Hood filters on the cook line were soiled with an accumulation of grease.
• No handwashing sign was posted in the women’s restroom.
• In-use spoons were stored in standing water at less than 135 degrees.
• Two employees on the sushi line and one employee on the cook line were not wearing hair restraints.
• Multiple ceiling tiles in the kitchen were soiled.
• There was an accumulation of mold-like substance in the interior of an ice machine.
• A follow-up inspection was required.
• During a follow-up inspection three days later, an inspector observed numerous unresolved issues, including live flying insects again present in the bar area.
• Another follow-up inspection was required.

Bún-Haus Vietnamese Kitchen, 5231 University Parkway #105, University Park

• An inspector observed 10 live small flying insects in the rear of the kitchen.
• Cooked shrimp, cooked pork, cut lettuce and cut tomatoes were cold held at temperatures greater than 41 degrees. The items were relocated for rapid cooling.
• Wiping cloth sanitizing solution was not at the proper minimum strength. Corrective action was taken.
• A chemical substance was stored near single-service straws. Corrective action was taken.
• A strainer was stored in an employee handwash sink. Corrective action was taken.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• Potentially hazardous food items that were being held for future use in a walk-in cooler were not date-marked.
• Wiping cloth sanitizing solution was not at the proper minimum strength. Corrective action was taken.
• The wall behind a three-compartment sink was soiled.
• Single-service items were stored on the floor.
• In-use tongs were stored on an equipment door handle in between uses.
• An ice scoop handle was in contact with ice.
• Two employees were preparing food without hair restraints.
• A dishmachine was not sanitizing properly. An inspector took a sanitizer reading of zero. Corrective action was taken. A restaurant operator had the machine serviced during the inspection and it was functioning properly again.
• Vents throughout the establishment were soiled with an accumulation of dust and mold-like substance.
• 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 four days later.

Paris Bistrot, 8131 Lakewood Main St., Lakewood Ranch

• Lobster base, chicken base, fish base, raw chicken, brie cheese, shredded cheese, heavy cream, butter and cooked spinach were cold held at temperatures greater than 41 degrees. A stop sale was issued for all of the items due to temperature abuse and they were discarded.

• Dishmachine sanitizer was not at the proper minimum strength. An inspector advised setting up manual warewashing until the dishmachine was functioning properly. Corrective action was taken. A restaurant operator had an employee set up manual warewashing and placed a service call for the dishmachine.

• A reach-in cooler was not maintaining cool enough temperatures to store potentially hazardous food items. Corrective action was taken. A restaurant operator discarded the out of temperature items and placed a service call for the cooler.

• A follow-up inspection was required.

Slicker’s Eatery, 12012 Cortez Road W., Bradenton

• Butter, liquid eggs and mozzarella cheese were cold held at temperatures greater than 41 degrees in a walk-in cooler. The items were relocated for rapid cooling and an employee stated that a service call would be placed for the cooler.
• A chemical spray bottle was stored with food oil. Corrective action was taken.
• Warewashing sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• Shellfish tags were not marked with the last date that the food was served.
• Menus did not identify that Caesar salad dressing contained raw egg.
• No handwashing sign was posted at an employee handwash sink on the cook line. Corrective action was taken.
• Hood vents and ceiling areas were soiled with grease.
• A follow-up inspection was required.

Restaurant Don Beto Jaimes, 6320 15th St. E., Sarasota

• An employee handled a phone and then failed to wash hands before touching clean equipment. Corrective action was taken.
• Raw animal foods (chicken and beef) were not properly separated from one another based upon minimum required cooking temperature.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• Cutting boards throughout the kitchen were stained and soiled.
• No test was at hand to measure the strength of sanitizer in use for warewashing and a sanitizer bucket.
• No soap was provided at a handwash sink the men’s restroom. Corrective action was taken.
• Required food safety training was expired for all employees.
• Spray bottles containing toxic substances were unlabeled. Corrective action was taken.
• Wet wiping cloths were not stored in sanitizing solution between uses. Corrective action was taken.
• The interior of a reach-in cooler was soiled.
• All dry storage shelves in the kitchen were soiled.
• Cases of produce were stored on the floor. Corrective action was taken.
• A follow-up inspection was required.

Speaks Clam Bar, 8764 S.R. 70 E., Lakewood Ranch

• Three cans of ketchup were dented at the seam. Corrective action was taken. The cans were removed from service.
• The establishment was operating with an expired Division of Hotels and Restaurants license. Corrective action was taken. A restaurant operator renewed the license during the inspection.
• Required food safety training was expired for some employees.
• Lobster was thawing in still water. Corrective action was taken. A restaurant operator turned on running water.
• A follow-up inspection was required.

Rainbow Island Chinese Restaurant, 5209 33rd St. E., Bradenton

• Raw chicken was stored above washed and cut produce in a walk-in cooler. Corrective action was taken.
• Poultry, shrimp, pork and rice noodles were cold held at temperatures greater than 41 degrees. A stop sale was issued for all of the items due to temperature abuse, and a restaurant operator discarded them.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• No paper towels were provided at an employee handwash sink on the cook line. Corrective action was taken.
• Cooked pork and cooked chicken that were being held for future use were not date-marked. Corrective action was taken.
• A cook was not wearing a hair restraint. Corrective action was taken.
• The restaurant’s current license was not displayed.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit two days later.

M&J Comfort Kitchen, 5108 15th St. E., Bradenton (inside Oneco Farmers Market)

• Sanitizer was not at the proper minimum strength for manual warewashing. An inspector took a sanitizer reading of zero. Corrective action was taken.
• An employee failed to wash hands before putting on gloves to work with food. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• The floor was soiled under a fryer.
• The business’ current license was not displayed.
• The business met inspection standards.

Palm Aire Country Club, 5601 Country Club Way, Sarasota

• An employee handled dirty dishes and then failed to wash hands before handling clean dishes. An inspector advised employees and a manager on proper handwashing procedure.
• Raw beef was stored over cooked turkey in a reach-in cooler. Corrective action was taken.
• A spray hose at a dish sink was lower than the flood rim of the sink.
• The establishment was operating with an expired Division of Hotels and Restaurants license. Corrective action was taken. A restaurant operator renewed the license during the inspection.
• Shellfish tags were not marked with the last date that the food was served, and the restaurant was not maintaining shellfish tags for at least 90 days.
• A can opener blade was soiled.
  
  
• No handwashing signs were posted at several handwashing sinks in the kitchen.
• There was an accumulation of mold-like substance in the interior of an ice machine.
• The business met inspection standards.

Cafe Havana, 1440 63rd Ave. E., Bradenton

• Black beans that were being held for future use had not been cooled from 135 degrees to 41 degrees within six hours. A stop sale was issued due to temperature abuse and the beans were discarded.
• An inspector observed an employee rub hands together for less than the required 10 seconds while handwashing. The inspector advised on proper handwashing procedure. Corrective action was taken.
• Raw shell eggs were stored over cheese and cooked meat in a reach-in cooler. Corrective action was taken.
• An inspector observed 20 pounds of cooked taco meat that was date-marked as more than a week old. A stop sale was issued. Corrective action was taken. A manager discarded the meat.
• The restaurant met inspection standards.

Taqueria Mi Reina, 1880 63rd Ave. E., Bradenton (food truck)

• Raw ground pork was stored on top of cooked pork tamales in a refrigerator. Corrective action was taken.
• Ground pork and pork chops were cold held at temperatures greater than 41 degrees.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.
• Cooking equipment was producing grease-laden vapors and there was no hood suppression/ventilation system installed.
• A ceiling vent did not have a screen.
• A back door, a front door and a service window were left open during the business’ operation.
• There was food debris buildup under a flat top grill.
• The business met inspection standards.

Joey D’s Chicago Style Eatery & Pizzeria, 945 10th St. E., Palmetto

• Raw animal foods (chicken and Italian sausage) were not properly separated from one another based upon minimum required cooking temperature.

• Approximately 40 pounds of cooked chicken wings were cold held at a temperature greater than 41 degrees. The wings had been held overnight. A stop sale was issued due to temperature abuse and a restaurant operator discarded them.

• A bottle of cleaner was stored next to single-service items. Corrective action was taken.

• Wiping cloth sanitizing solution was not at the proper minimum strength. Corrective action was taken.

• The floor was soiled under a syrup rack.

• The restaurant met inspection standards.

McGrath’s Irish Ale House, 8110 Lakewood Main St., Lakewood Ranch

• Dishmachine sanitizer was not at the proper minimum strength. An inspector advised setting up manual warewashing until the dishmachine was functioning properly. Corrective action was taken. A restaurant operator placed a service call.
• Mashed potatoes were cold held at a temperature greater than 41 degrees in a walk-in cooler. The food had been held overnight. A stop sale was issued due to temperature abuse, and the potatoes were discarded.
• Required food safety training was expired for one employee.
• An ice scoop was stored on top of an ice machine between uses. A restaurant operator removed the scoop and sanitized it.
• An exterior door had a gap at the threshold that opened to the outside.
• There was an accumulation of mold-like substance in the interior of an ice machine.
• The restaurant met inspection standards.

Primo! Ristorante, 8076 N. Tamiami Trail, Sarasota

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken. A service call took place during the inspection and the machine was repaired.
• Pasta was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• Bleach was stored next to containers of flour.
• A slicer blade was soiled with an accumulation of food debris.
• A portioning container was stored in an employee handwash sink.
• A reach-in cooler had a broken door and was not maintaining proper temperatures.
• 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.