6 restaurants in Bradenton, Lakewood Ranch, Sarasota cited for food safety problems

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 potentially hazardous foods held at unsafe temperatures.

Other issues at restaurants around Bradenton and Lakewood Ranch included live roaches on site and flies in food.

Here is what inspectors found:

Taste of China, 1783 Lakewood Ranch Blvd., Bradenton

• An inspector observed two live roaches in a dry storage area.
• An inspector observed four small live flying insects in a food preparation area.
• Raw beef was stored over cooked chicken in a reach-in cooler. Corrective action was taken.
• Pesticide that was not labeled for use in a food business was present in the establishment. Corrective action was taken.
• Large cans of ground bean sauce and soy sauce were dented at the seams. Corrective action was taken. A restaurant operator removed the cans from service.
  
  
• Medicine was stored in restricted areas. Corrective action was taken.
• Previously prepared food items that had been frozen and held for future use were not properly date-marked.
• Multiple food items in a walk-in cooler were not properly date-marked.

• Plastic containers of oil were stored on the floor, and a container of chicken marinating in bourbon sauce was stored on the floor. The chicken was relocated to a walk-in cooler.

• A follow-up inspection was required.

Little Greek Fresh Grill, 8310 Market St., Lakewood Ranch

• Cut lettuce, shredded lettuce, cut tomatoes, feta cheese, sliced American cheese, potato salad, hummus, portioned tzatziki sauce cups, spanakopita, macaroni and cheese, cooked potatoes and falafel were cold held at temperatures greater than 41 degrees in two reach-in coolers. The items had been held overnight. The items had been held overnight. A stop sale was issued due to temperature abuse and the items were discarded.

• A vacuum breaker was missing on a fitting/splitter added to a mop sink faucet.

• Required food safety training was missing for some employees.
  
  
• Two reach-in coolers were not maintaining cool enough temperatures to store potentially hazardous foods. An inspector advised discontinuing use of the coolers until they were functioning properly.
• A follow-up inspection was required.

InfuZions Thai & Vietnamese Cuisine, 6090 Lockwood Ridge Road, Sarasota

• An inspector observed two small flying insects in a container of coconut milk on the cook line. A stop sale was issued due to the product being in an unsound condition. A restaurant operator set the milk aside to be discarded.
• Dishmachine sanitizer was not at the proper minimum strength. An inspector advised setting up manual warewashing until the machine could be repaired. An employee placed a service call for the machine.
• Medicine was stored in a restricted area. Corrective action was taken.
• A pesticide-emitting strip was present in a bar area. Corrective action was taken.

• Pesticide that was not labeled for use in a food business was present in the establishment. Corrective action was taken.

• Raw shell eggs were stored above sauces. Corrective action was taken.

• A spray bottle containing a toxic substance was unlabeled. Corrective action was taken.

• A liquid waste line passed through an ice bin.

• A container of lamb was thawing in still water. Corrective action was taken. A restaurant operator placed the meat under running water.

• There were vermin present on a screen door at the rear of the kitchen, according to an inspector.

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

• The restaurant met inspection standards.

Perkins Restaurant & Bakery, 6023 14th St. W., Bradenton

• An inspector observed an employee crack raw shell eggs and then fail to remove gloves and wash hands. The employee then reached for service plate. The inspector stopped the employee and advised on proper handwashing procedure. Corrective action was taken.
• Ground beef, beef steak and pork were cold held at temperatures greater than 41 degrees in a cooling unit. The items had been held overnight. A stop sale was issued and the items were discarded. A manager placed a service call for the cooling unit.
• Hood vents in the main kitchen were soiled with grease.
• A rear kitchen door had a gap at the threshold that opened to the outside.
• The restaurant met inspection standards.

Tandoor Indian Cuisine, 8453 Cooper Creek Blvd., Bradenton

• Cooked chicken and butter were cold held at temperatures greater than 41 degrees in a reach-in cooler. Corrective action was taken.
• An employee dried hands on a soiled towel after washing. An inspector advised the employee and a manager on proper handwashing procedure.
• An employee washed hands without soap. An inspector advised the employee and a manager on proper handwashing procedure.
• Items were stored in an employee handwash sink. Corrective action was taken.
• Required food safety training was expired for five employees.
• Walls throughout the kitchen were soiled, according to an inspector.
• Shelves and food carts in the kitchen were soiled.
• In-use utensils were stored in standing water at less than 135 degrees. Corrective action was taken.
• Containers of food were stored on the kitchen floor. Corrective action was taken.
• Floors were soiled under all equipment in the kitchen.
• Ceiling tiles and vents throughout the kitchen were stained and soiled.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• The restaurant met inspection standards.

Yaki Sushi Grill BBQ, 5231 University Pkwy. #113, Bradenton

• Raw chicken was stored over cooked rice in a walk-in cooler. Corrective action was taken.
• Shell eggs were stored at an ambient air temperature greater than 45 degrees. Corrective action was taken.
• Several cutting boards were soiled and stained.
• No test kit was at hand to measure the strength of sanitizer in use for sanitizer buckets or warewashing.
• There were no written procedures available for use of time as a public health control to monitor potentially hazardous foods. An inspector emailed the required form to a restaurant operator and reviewed how to fill it out.
• There was no proof of required food safety training for three employees.
• Wet wiping cloths were not stored in sanitizing solution between uses. Corrective action was taken.

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

• 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.