12 restaurants around Bradenton, Anna Maria Island, Sarasota cited for food 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 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:

Mr. Fajitas Mexican Grill, 316 Old Main St., Bradenton

• On May 2, an inspector observed one live roach near a rear exit door. A restaurant operator killed and discarded the roach.

• An inspector observed three dead roaches near the rear exit door of the kitchen. A restaurant operator swept them up and discarded them.

• Proof of required food safety training was not available for some employees.
• Floors were soiled under the cook line and under a bar area.
• An exterior door had a gap at the threshold that opened to the outside.
• The restaurant’s current license was not displayed.

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

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

Lucky Pelican, 6239 Lake Osprey Dr., Sarasota

• An inspector observed approximately six flying insects landing on an around a cutting board in an area where fresh oysters were prepared.

• Cooked seafood (salmon) had not reached a minimum internal temperature of 145 degrees for at least 15 seconds. Corrective action was taken.

• An employee touched raw oysters and then failed to wash hands during a glove change before touching clean utensils.

• Raw shrimp and scallops were stored over cooked vegetables. Corrective action was taken.

• Oysters, tomatoes, sliced cheese and coleslaw were cold held at temperatures greater than 41 degrees. The oysters had been held overnight. A stop sale was issued due to temperature abuse, and they were discarded. The other items were relocated to a walk-in cooler.

• Shellfish tags were not maintained in chronological order according to the last date that the food was served in the restaurant. Corrective action was taken.

• A can opener blade was soiled.

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

• Hood filters were soiled.

• There was a gap under a rear exterior door.

• No employee handwashing sign was posted at a sink in a men’s restroom.

• In-use utensils were stored in standing water at less than 135 degrees. Corrective action was taken.

• Cases of rolls were stored on a walk-in freezer floor. Corrective action was taken.

• Floors throughout the restaurant were soiled, according to an inspector.

• An employee drink was stored on a food prep table. Corrective action was taken.

• Multiple cutting boards were grooved and no longer cleanable.

• The ceiling, ceiling tiles and/or vents were soiled.

• There was an accumulation of debris inside of a warewashing machine.

• A follow-up inspection was required.

Tarpon Bay Grill & Tiki Bar, 7150 N Tamiami Trail, Sarasota

• Raw fish, raw shrimp, conch meat, butter, sour cream, shredded cheese and cut lettuce were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Conch meat and cilantro cream in a walk-in cooler were date-marked as more than a week old. Corrective action was taken. A restaurant operator discarded the items.

• Shellfish tags were not maintained in chronological order according to the last date that the food was served in the restaurant.

• Some shellfish tags were not marked with the last date that the food was served.

• A bucket and limes were stored in an employee handwash sink.

• No paper towels were provided at an employee handwash sink. Corrective action was taken.

• Hood filters were soiled with grease, dust and food debris.

• In-use knives were stored in cracks between pieces of equipment.

• Two reach-in coolers and a mini fridge were not maintaining cool enough temperatures to store potentially hazardous food items. An inspector advised not using the units until they were repaired.

• A follow-up inspection was required.

Oak & Stone University Parkway, 5405 University Parkway #101, University Park

• Raw chicken tenders were stored over french fries in a a reach-in freezer. Corrective action was taken.
• Garlic in oil, blue cheese crumbles, fried chicken tenders, mozzarella balls, raw tuna and cooked quinoa were cold held at temperatures greater than 41 degrees in a reach-in cooler. The items had been held overnight. A stop sale was issued due to temperature abuse, and the items were discarded.
• Wiping cloth sanitizing solution was stored on the floor. Corrective action was taken.
• To-go containers were not stored inverted to prevent contamination.
• A follow-up inspection was required.

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

• Raw animal foods (chicken and steak) were not properly separated from one another in a holding unit based upon minimum required cooking temperature. Corrective action was taken.

• There was no proof of required food safety training for an employee hired more than 60 days prior.

• Required food safety training was expired for one employee.

• Scrub pads and utensils were stored in an employee handwash sink. Corrective action was taken.

• No copy of the restaurant’s latest inspection report was available.

• There was an accumulation of mold-like substance in an ice bin.

• A follow-up inspection was required.

Rod and Reel Pier, 875 N Shore Dr., Anna Maria

• Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken.
• Sanitizer in use for manual warewashing was not at the proper minimum strength. Corrective action was taken.
• Packets of butter were stored at ambient temperature. Corrective action was taken.
• Sanitizer was stored in a bottle marked as maple syrup. Corrective action was taken.
• Raw chicken was thawing in standing water. Corrective action was taken.
• The floor was soiled throughout the kitchen.
• The restaurant met inspection standards.

Beach House Restaurant, 200 Gulf Dr. N., Bradenton Beach

• An employee handled raw fish and then failed to wash hands during a glove change before handling clean plates. An inspector advised the employee and a restaurant operator on proper handwashing procedure.
• Fish was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• Three cans of beets were rusted. Corrective action was taken. The cans were discarded.
• Wet wiping cloths were not stored in sanitizing solution between uses. Corrective action was taken.
• Two reach-in coolers were soiled.
• There was a buildup of black, mold-like substance around a nozzle on a frozen drink machine.
• Floors were soiled under all equipment on the cook line.
• An employee phone was stored on a food prep table. Corrective action was taken.

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

• The restaurant met inspection standards.

Scarpino’s Family Restaurant, 6152 14th St. W., Bradenton

• Marinara in a walk-in cooler was not date-marked. Corrective action was taken.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• The interior of a microwave was soiled. Corrective action was taken.
• A kitchen area had unsealed concrete floors.
• An employee was preparing food without a hair restraint. Corrective action was taken.
• A follow-up inspection was required.

Teriyaki Cove, 3248 E. Bay Dr., Holmes Beach

• Raw shell eggs were stored over cooked chicken in a reach-in cooler. Corrective action was taken.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing and sanitizing buckets.
• There was no proof of required food safety training for any employees.
• A follow-up inspection was required.

The Feast Restaurant, 5406 Marina Dr., Holmes Beach

• An employee rubbed hands together for less than the 10-15 seconds while washing hands. An inspector explained proper handwashing procedure to the employee and a restaurant operator.

• A food employee failed to wash mushrooms before cutting them. A stop sale was issued for the mushrooms due to food being in unsound condition.

• Raw beef and shrimp were cold held at temperatures greater than 41 degrees. Corrective action was taken.

• A spray hose at a dish sink was lower than the flood rim of the sink.

• A can opener was rusted.

• A kitchen exit door had a gap at the threshold that opened to the outside.

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

• The restaurant met inspection standards.

Bridge Tender Inn, 135 Bridge St., Bradenton Beach

• Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken.

• An employee used the restroom and then failed to wash hands upon returning to the employee area before handling clean equipment. An inspector explained proper handwashing procedure to the employee and a restaurant operator.

• Raw eggs were stored over unwashed onions in a walk-in cooler. Corrective action was taken.

• Raw beef was stored over ready-to-eat broccoli in a reach-in cooler. Corrective action was taken.

• A wall area around the cook line was soiled.

• Walk-in cooler fan guards were soiled.

• There was unsealed concrete floor in a bar area.

• Beef was thawing in standing water. Corrective action was taken.

• Multiple reach-in coolers were soiled inside.

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

• The restaurant met inspection standards.

The Chateau Anna Maria, 5325 Marina Dr., Holmes Beach

• Sausage was hot held at a temperature less than 165 degrees. Corrective action was taken.
• Raw shell eggs were stored over cooked pasta in a reach-in cooler. Corrective action was taken.
• Shellfish tags were not marked with the last date that the food was served.
• A can opener blade was soiled.
• Soda gun nozzles were soiled.

• No currently certified food service manager was on duty while four or more employees were engaged in food preparation/handling. Corrective action was taken. A food service manager arrived before the end of the inspection.

• Spray bottles containing cleaning fluid were unlabeled. Corrective action was taken.

• No handwashing signs were posted at two employee handwash sinks on the cook line.

• Cases of food were stored on the floor of a walk-in freezer. Corrective action was taken.

• Floor drains in the bar area were soiled.

• Several cutting boards had cut marks and were no longer cleanable.

• 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.