18 restaurants in Bradenton, Lakewood Ranch, Longboat Key cited for food violations

By Ryan Ballogg

May 2, 2022 12:07 PM

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 live flies and lack of employee handwashing.

Other issues at restaurants around Bradenton, Lakewood Ranch and Longboat Key included improperly stored raw meat and food that was too old.

Here is what inspectors found:

Mademoiselle Paris, 8527 Cooper Creek Blvd., University Park

An inspector observed approximately 10 insects flying around in dry storage area where a baker’s rack of food with quiches, croissants and cookies was stored. A restaurant operator moved all of the food items.
Hollandaise sauce was hot held at a temperature less than 135 degrees. A stop sale was issued for the sauce due to temperature abuse.
Quiches were being cooled using a non-approved cooling method that was not fast enough. Corrective action was taken. A restaurant operator moved the quiches into refrigeration.
The restaurant’s menu offered raw smoked salmon without a consumer health advisory warning.
Raw/undercooked animal food was offered, and the establishment had no written consumer advisory. Corrective action was taken. An inspector provided a consumer advisory sign and a restaurant operator posted it in a prominent place.
No test kits were at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.
Proof of required food safety training was not available for three employees.
Food items were stored uncovered on a baker’s rack.
A jug of oil and a box of potatoes were stored on the floor.
Sponges were in use on a cleaned and sanitized or in-use food-contact surface. Corrective action was taken.
Soapy sponges were being used to wash pans without rinsing or sanitizing.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Longboat Cafe, 6836 Gulf of Mexico Dr., Longboat Key

There was raw hamburger liquid in the same pan as ready-to-eat deli meat turkey, Canadian bacon and ham. A stop sale was issued due to the food items being in unsound condition. A manager discarded the food.
An employee cracked raw shell eggs and then handled clean equipment without first washing hands. An inspector explained proper handwashing to the employee and a restaurant operator.
Raw sausage was stored over ready-to-eat ham in the reach in cooler in the preparation area.
Potatoes were being held at room temperature on the cook line. Corrective action was taken.
A spray hose at a dish sink was lower than the flood rim of the sink.
A slicer blade was soiled. Corrective action was taken.
Required food safety training was expired for all employees.
Spray bottles containing toxic substances were not labeled. Corrective action was taken.
To-go containers were not stored inverted to prevent contamination. Corrective action was taken.
The interiors of all reach-in coolers on the cook line were soiled.
Dry storage shelves and prep table shelves were soiled.
The interior of a microwave was soiled.
Floors under equipment were soiled throughout the establishment.
An employee phone was stored on a food prep table. Corrective action was taken.
A follow-up inspection was required.

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

An inspector observed 25 small flying insects in a bar area and three small flying insects in the sushi bar area. A restaurant operator stated that a pest control treatment had been performed earlier that day.
Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
Raw fish was stored over ready-to-eat octopus. Corrective action was taken.
The restaurant’s menu did not identify which items contained raw or undercooked animal foods covered by the consumer health advisory. Corrective action was taken.
A spray bottle containing a toxic substance was not labeled. Corrective action was taken.
There was standing water inside two reach-in coolers.
Ceiling tiles throughout the kitchen were soiled with food debris, dust and grease.
A follow-up inspection was required.

Station 400, 8215 Lakewood Main St., Lakewood Ranch

An employee cracked raw egg and then changed gloves without washing hands. An inspector explained proper handwashing to a restaurant operator and employees.
An employee went from working with soiled dishes to clean dishes without first washing hands. Corrective action was taken.
A container of raw shell eggs was stored on top of a container of ready-to-eat croissants. Corrective action was taken.
Queso and guacamole with tomatoes were cold held at temperatures greater than 41 degrees. Corrective action was taken.
Fried green tomatoes, fries and cooked sausage were hot held at temperatures less than 135 degrees. Corrective action was taken. The items were moved to a walk-in cooler.
Food items were stored on the floor in a walk-in cooler and a walk-in freezer. Corrective action was taken.
A follow-up inspection was required.

Zeko’s Mediterranean Grill, 820 First St. W., Bradenton

An inspector observed an employee touching cooked, ready-to-eat fries with bare hands. The inspector explained proper food handling procedures. Corrective action was taken. The employee discarded the fries, washed hands and put on clean gloves.
Raw beef was stored over cooked chicken in a reach-in cooler. Corrective action was taken.
Marinated chicken and chicken gizzards were date-marked as more than a week old. A stop sale was issued due to the age of the food items, and a manager discarded them.
No paper towels were provided at an employee handwash sink. Corrective action was taken.
Reach-in cooler and walk-in cooler gaskets were soiled.
A sign posted in the men’s restroom instructed users not to put toilet paper in the toilet. An inspector explained to a person in charge that putting used toilet paper into a trash receptacle is unsanitary. The person in charge stated that the toilet was not flushing properly. The inspector did not observe that problem. The person in charge said they would place a service call for the toilet.
A follow-up inspection was required.

Stonewood Grill & Tavern, 5415 University Parkway, University Park

Sanitizer in use for warewashing was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
Turkey and ham were cold held at temperatures greater than 41 degrees. Corrective action was taken.
There was no proof of required food safety training for five employees hired more than 60 days prior.
There was food debris on a mixer head.
The interiors of two soda nozzles at the bar were soiled.
Pans and dishware were stored in an employee handwash sink. Corrective action was taken.
A sanitizer bucket was stored on the floor. Corrective action was taken.
There was standing water in a reach-in cooler.
The restaurant’s current license was not displayed.
A follow-up inspection was required.

IMG Academy Golf Club, 4350 El Conquistador Parkway, Bradenton

Cooked chili that was being stored 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 chili was discarded.
Salmon was cold held at a temperature greater than 41 degrees in a reach-in cooler. A stop sale was issued due to temperature abuse, and the salmon was discarded.
Garlic in oil was stored at room temperature. A manager said that it had been out overnight. A stop sale was issued due to temperature abuse, and the garlic in oil was discarded.
A spray bottle containing a toxic substance was stored next to clean plates. Corrective action was taken.
A mixer head was soiled.
Rubber gloves were stored in an employee handwash sink. Corrective action was taken.
Walls in a dishwashing room were soiled with a black, mold-like substance.
The interior of an oven was soiled.
An employee was preparing food without a hair restraint. Corrective action was taken.
Dry storage shelves were pitted with rust.
A follow-up inspection was required.

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

Raw bacon was stored over cooked rolls in a reach-in cooler. Corrective action was taken.
Hand sanitizer and hand soap were stored above bag-in-box soda in a storage area. Corrective action was taken.
Items were blocking access to two employee handwash sinks. Corrective action was taken.
The restaurant’s menu did not identify which items contained raw or undercooked animal foods covered by the consumer health advisory. Corrective action was taken.
A follow-up inspection was required.

Mar Vista Dockside Restaurant, 760 Broadway St., Longboat Key

Drink containers were stored in ice used for customers drinks in the bar area. A stop sale was issued and the ice was discarded.
Three cans of mushroom soup were in unsound condition. Corrective action was taken. The cans were discarded.
Raw shellfish were stored over unwashed produce in a walk-in cooler. Corrective action was taken.
Cutting boards on the cook line were stained and soiled.
No paper towels were provided at an employee handwash sink. Corrective action was taken.
The restaurant met inspection standards.

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

Two pesticide-emitting strips were installed in a bar area, hanging off of beer tap nozzles. A restaurant operator removed the strips and cleaned and sanitized the area.
Cooked rice was cold held at a temperature greater than 41 degrees in a reach-in cooler. A stop sale was issued due to temperature abuse, and the rice was discarded.
Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
Sanitizing solution was stored on the floor. Corrective action was taken.
Raw beef and raw fish were thawing in standing water. Corrective action was taken.
A follow-up inspection was required.

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

Chicken, raw chicken, marinated chicken, sour cream, cheesecake, cut tomatoes, sliced tomatoes, pico de gallo and salsa were cold held at temperatures greater than 41 degrees in a reach-in cooler. Corrective action was taken. All of the items were moved to a freezer for rapid cooling.
Sanitizer used to clean equipment was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
Walk-in cooler fan covers were soiled with dust.
Multiple cutting boards had cut marks and were no longer cleanable.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Poppo’s Taqueria, 212 Pine Ave., Anna Maria

Feta cheese, multiple quantities of shredded cheese and pico de gallo were cold held at temperatures greater than 41 degrees. Corrective action was taken.
Chemicals were stored next to food containers. Corrective action was taken.
Unwashed cilantro was stored in proximity to ready-to-eat cheese. Corrective action was taken.
A sprayer was improperly attached at a three-compartment sink faucet.
The interior of a reach-in cooler was soiled.
Walk-in cooler shelves were soiled.
A walk-in cooler floor was soiled.
A follow-up inspection was required.

Waffle House, 603 67th St. Circle E., Bradenton

Raw animal foods (chicken and eggs) were not properly separated from one another in a holding unit based upon minimum required cooking temperature. Corrective action was taken.
The amount of time that potentially hazardous food items (shredded potatoes, sliced tomatoes, American cheese and shredded lettuce) had been removed from temperature control was not being properly tracked. Corrective action was taken.
Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
Reach-in cooler and walk-in cooler gaskets were soiled with mold-like substance.
A copy of the restaurant’s latest inspection report was not available.
The restaurant’s current license was not displayed.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

D’Lites Shoppe, 8209 Natures Way #107, Lakewood Ranch

Three separate quantities of ice cream mix were cold held at temperatures greater than 41 degrees in ice cream hoppers. A restaurant operator removed the ice cream to be stored in a reach-in cooler.
Ice cream cold holding equipment was not in good repair. An inspector advised not holding ice cream in the hoppers until they were functioning properly.
A follow-up inspection was required. During a follow-up visit, an inspector noted that the malfunctioning hoppers had been unplugged and were awaiting repair. The business met inspection standards.

Paris Bistrot, 8131 Lakewood Main St., Lakewood Ranch

Raw beef was stored over zucchini in a reach-in cooler. Corrective action was taken.
Raw salmon was stored over ready-to-eat potatoes. Corrective action was taken.
Toxic chemicals were stored next to an ice scoop, above an ice machine. Corrective action was taken.
A handwash sink had been used as a dump sink. Corrective action was taken.
An ice scoop was stored on a soiled surface between uses. Corrective action was taken.

Harry’s Continental Kitchens, 525 St Judes Dr., Longboat Key

An employee handled their phone and then failed to wash hands before touching clean pans. An inspector explained proper handwashing to the employee and a restaurant operator.
A non-food-grade garbage bag was in use to store bread in a walk-in cooler. Corrective action was taken.
Feta cheese and Swiss cheese were cold held at temperatures greater than 41 degrees. Corrective action was taken.
No soap was provided at an employee handwash sink in a prep area. Corrective action was taken.
A can opener blade was soiled.
No test kits were at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.
Required food safety training was expired for 15 out of 50 employees.
Walls in the dishwashing and cook line areas were soiled.
Hood filters were soiled.
The restaurant met inspection standards.

Solorzano’s Pizzeria, 5610 Gulf of Mexico Dr. #4, Longboat Key

There was no proof of required food safety training for any employees.
No probe thermometer was at hand to measure the temperature of food products.
No soap was provided at an employee handwash sink. Corrective action was taken.
No written procedures were available for use of time as a public health control to monitor potentially hazardous food items. An inspector provided the necessary form and advised on how to complete it.
All cutting boards were stained and soiled.
Spray bottles containing toxic substances were not labeled. Corrective action was taken.
No hood suppression system was installed over a fryer that was producing grease-laden vapors and/or smoke. An inspector notified fire authorities.
There was standing water in the bottom of multiple reach-in coolers.
The exteriors of an oven, all reach-in coolers and all food containers were soiled, according to an inspector.
Floors were soiled under all equipment in the kitchen.
A follow-up inspection was required.

Captain Brian’s Seafood Market & Restaurant, 8421 N. Tamiami Trail, Sarasota

Fish, black beans and coleslaw were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse and the items were discarded.
A can opener was soiled. Corrective action was taken.
To-go containers and cups were stored on the floor. Corrective action was taken.
Hood filters were soiled with grease.
Cases of sea salt and black beans were stored on the floor. Corrective action was taken.
An exterior door had a gap at the threshold that opened to the outside.
The restaurant’s current license was not displayed.
A ceiling vent over a food prep area was soiled with dust.
An ice chute had rust buildup.
There was an accumulation of black mold-like substance inside an ice machine bin.
In-use tongs were stored on an oven door handle. Corrective action was taken.
A wet wiping cloth was not stored in sanitizing solution between uses. Corrective action was taken.
There was grease on the floor behind cooking equipment.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

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.

Ryan Ballogg

Bradenton Herald

941-745-7024

Ryan Ballogg is a local news and environment reporter and features writer at the Bradenton Herald. His work has received awards from the Florida Society of News Editors and the Florida Press Club. Ryan is a Florida native and graduate of USF St. Petersburg. Support my work with a digital subscription