Health dept. temporarily closes pho restaurant, farmer’s market stall in Bradenton

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 recent inspections in Manatee County, two restaurants were cited for operating without licenses.

One of the restaurants also had issues with food held at unsafe temperatures, and the other had live bugs on site.

Here is what inspectors found:

Pho House, 7240 55th Ave. E., Bradenton

• During an inspection on March 10, an inspector observed four live roaches in a main kitchen area and nine dead roaches throughout the kitchen and a dry storage area.
• There were roach droppings in a kitchen area and a dry storage area.
• There were six live, flying insects in the main kitchen area, according to an inspector.
• An inspector observed an employee make face contact with gloved hands and then fail to change gloves/wash hands. Corrective action was taken.
• The establishment was operating without a license from the Division of Hotels and Restaurants. An inspector advised that the business must obtain a license within 60 days.
• A food slicer was soiled.

• Soiled cooking utensils and a water pitcher were stored in an employee handwash sink. Corrective action was taken.

• Food was stored on the floor in the kitchen. Corrective action was taken.

• A follow-up inspection was required. During the follow-up visit the next day, the restaurant still lacked a license. No further pest activity was noted. Another follow-up inspection was required.

La Belle Fourchette, 5108 15th St. E. #209, Bradenton (inside Oneco Farmers Market)

• An inspector ordered that La Belle Fourchette be temporarily closed on Feb. 23 when the restaurant was found to be operating without a license and food safety and other issues were present on site.

• The establishment was operating without a license from the Division of Hotels and Restaurants. An inspector advised that the business must obtain a license within 60 days.

• Rice and beans, chicken and cooked plantains were hot held at temperatures less than 135 degrees. A restaurant operator stated the the foods had been cooked that morning and then left out at room temperature. A stop sale was issued for the items due to temperature abuse, and an inspector explained the proper procedures for hot holding food. Corrective action was taken. The operator discarded all of the items.

• Facility plans for the business had not been submitted and approved by the Division of Hotels and Restaurants.

• Previously prepared fish, beef and chicken were not date-marked. Corrective action was taken.

• There was no running water for handwashing in a men’s restroom.

• There was no employee handwash sink in the kitchen area.

• There was no test kit at hand to measure the strength of sanitizer in use for warewashing or wiping cloths.

• The only handwashing sink available for the business was in a women’s restroom.

• Reach-in cooler and freezer gaskets were soiled.

• Produce was stored on the floor. Corrective action was taken.

• There was no no back-flow prevention at a mop sink.

• A follow-up visit was required before the business could reopen. The business met inspection standards during a follow-up visit on March 2 and also passed a food-licensing inspection.

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.