8 restaurants in Bradenton, Lakewood Ranch, Ellenton 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 unsafe food temperatures and unclean kitchens.

Other issues at restaurants around Bradenton and Lakewood Ranch included live flies on site and employee handwashing errors.

Here is what inspectors found:

Louis Pappas Fresh Greek, 8512 Cooper Creek Blvd. #100, Bradenton

• Sliced lamb that was being held for future use had not been cooled from 135 degrees to 70 degrees within two hours. A stop sale was issued due to temperature abuse and the food was discarded.
• Raw animal foods (chicken and ground beef) were not properly separated from each other in a walk-in cooler based upon minimum required cooking temperature. Corrective action was taken.
• There was no test kit at hand to measure the strength of sanitizer in use for sanitizer buckets.
• There was no proof of required training for any employees.
• To-go boxes were stored on the floor. Corrective action was taken.
• A hood filter was missing from an automatic fire suppression/exhaust system.
• Containers of flour were stored on the kitchen floor. Corrective action was taken.
• A follow-up inspection was required.

Whiskey Joe’s Bar & Grill, 5313 19th St. E., Ellenton

• There were four live, flying insects in a bar area.

• Raw animal foods (chicken and pork) were not properly separated from one another in a walk-in cooler based upon minimum required cooking temperature.

• Slaw, cooked shrimp, cooked chicken, cut tomatoes, shredded cheese and multiple quantities of pico de gallo, were cold held at temperatures greater than 41 degrees. A stop sale was issued for several items due to temperature abuse, and they were discarded. The rest were relocated for rapid cooling.

• Cooked chicken was hot held at a temperature less than 135 degrees. Corrective action was taken.

• A tomato can was dented at the seam. The can was removed from service.

• Shellfish tags were not marked with the last date that the food was served at the establishment.

• All of the soda guns at an outdoor tiki bar were soiled, according to an inspector.

• Access to an employee handwash sink was blocked. Corrective action was taken.

• A person in charge was not ensuring that employees were properly maintaining the temperatures of potentially hazardous food items during hot and cold holding.

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

• The restaurant’s ventilation system was inadequate as evidenced by excessive steam or vapors at the cook line.

• Three garage-style doors were open during the restaurant’s operation without air curtains installed to prevent pests and cross-contamination from entering.

• Walk-in cooler shelves were soiled with food debris.

• Condensation was dripping from the ceiling onto the floor near a salad station.

• Vents were missing at the cook line.

• A hood interior, walls and floors were soiled in food preparation areas.

• There was one dead flying insect at the lip of a dump sink.

• A cutting board on the cook line had cut marks and was no longer cleanable.

• The restaurant’s current license was not displayed.

• Vents in a dry storage area were soiled.

• A follow-up inspection was required.

Michelangelo Pizzeria Cucina, 11517 Palmbrush Trail, Lakewood Ranch

• Milk, feta cheese and gorgonzola cheese were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse, and they were discarded.
• Garlic knots were displayed on a front counter without protection from contamination. Corrective action was taken.
• Shellfish tags were not marked with the last date that the food was served, and the establishment was not maintaining shellfish tags for at least 90 days.
• Pool noodles were 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 sanitizing buckets.
• Required food safety training was expired for some employees.
• A spray bottle containing a toxic substance was not labeled. Corrective action was taken.
• Pizza boxes were stored on the floor. Corrective action was taken.
• Multiple food employees were not wearing hair restraints.
• A reach-in cooler was not maintaining proper temperatures to store potentially hazardous foods. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Hungry Howie’s, 103 U.S. 301 Blvd. W., Bradenton

• Chicken wings, chicken nuggets, meatballs and cooked pasta were cold held at temperatures greater than 41 degrees. The items had been held overnight. A stop sale was issued for all of the items and a restaurant operator discarded them.
• There was no probe thermometer at hand to measure the temperature of food products.

• There were no written procedures available for use of time as a public health control to monitor potentially hazardous food. An inspector required the necessary documentation.

• Hood vents and surfaces were soiled with grease.

• Employee drinks were stored on a food prep table.

• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Beef ‘O’ Brady’s, 8913 U.S. 301 N., Parrish

• Cooked rice, mashed potatoes, macaroni and cheese, raw chicken breast and cooked chicken wings were cold held at temperatures greater than 41 degrees in reach-in coolers. The items had been held overnight. A stop sale was issued due to temperature abuse, and the items were discarded.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Lovin Oven, 3506 First St., Bradenton

• An inspector observed a cook crack raw shell eggs and then wipe gloves on an apron and then proceed to plate cooked food. The inspector advised on proper handwashing procedure. Corrective action was taken. The cook removed gloves, washed hands and put on clean gloves.
• Cooked potatoes, diced tomatoes and cooked grits were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• An open container of milk was not properly date-marked. Corrective action was taken.
• No paper towels were provided at two employee handwash sinks. Corrective action was taken.
• There was no proof of required food safety training for an employee hired more than 60 days prior. Corrective action was taken.
• Prepared food that was being held for future use was not properly date-marked. Corrective action was taken.
• Onions, carrots and fryer oil were stored on the floor. Corrective action was taken.
• An employee beverage was stored on a cutting board. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Truman’s Tap & Grill, 11161 S.R. 70 E. #100, Lakewood Ranch

• 24 2 ounce portion cups of homemade tomato aioli sauce and 18 2 ounce portion cups of tartar sauce and 15 2 ounce portion cups of sour cream were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse, and a restaurant operator discarded them.

• A reach-in cooler was not maintaining a cool enough temperature to store potentially hazardous food items. Corrective action was taken.

• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Grand Buffet, 4848 14th St. W., Bradenton

• Raw shell eggs were stored over soy sauce and washed produce in a walk-in cooler. Corrective action was taken.
• An inspector observed a food employee at the sushi bar reusing gloves to make sushi. The inspector advised on proper handwashing procedure. Corrective action was taken. The employee discarded the gloves and washed hands and put on clean gloves.
• Cutting boards in the kitchen were soiled.
• A knife-sharpening stone was stored in an employee handwash sink. Corrective action was taken.
• Cooked chicken wings that were being held for future use were not date-marked. Corrective action was taken.
• Shelves in a walk-in cooler and in a walk-in freezer were rusted.
• Reach-in cooler shelves were pitted with rust.
• A handwashing sink was not draining properly. Corrective action was taken. A manager cleared food particles out of the drain.
• A mop sink drain was clogged. Corrective action was taken.
• Single-service cups were not stored inverted to prevent contamination. Corrective action was taken.
• Screens on two exit doors in the kitchen were torn and in disrepair.
• Food was stored on the floor in a walk-in cooler and in a walk-in freezer. Corrective action was taken.
• The floor was soiled throughout the main kitchen area and in a walk-in cooler and walk-in freezer.
• Three cooks were not wearing hair restraints. Corrective action was taken.
• There was an accumulation of food particles and limescale inside of a dishmachine.
• The inside of an ice machine was soiled with mold-like substance.
• 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.