17 restaurants around Bradenton, Anna Maria Island cited for food safety issues

By Ryan Ballogg

May 23, 2022 11:48 AM

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.

Issues at other restaurants around Bradenton included live flies and roaches on site.

Here is what inspectors found:

Tandoor Fine Indian Cuisine, 8453 Cooper Creek Blvd., Bradenton

An inspector observed three live roaches inside an oven that was not in use on the cook line.
No test kit was at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.
A cutting board was soiled.
Required food safety training was expired for one employee.
A spray bottle containing a toxic substance was unlabeled. Corrective action was taken.
Vents in the kitchen area were soiled with dust.
There was an accumulation of black mold-like substance inside of an ice machine bin.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Hibachi Grill Supreme Buffet, 3616 First St., Bradenton

An inspector observed three dead roaches in the main kitchen area. Corrective action was taken. A restaurant operator removed the roaches and cleaned and sanitized the area.
Raw beef was stored over ready-to-eat vegetables, and raw shrimp was stored over cooked noodles. Corrective action was taken.
Multiple cutting boards were stained and soiled.
Walk-in cooler shelves were pitted with rust.
Walk-in cooler shelves were soiled.
Food was stored on the kitchen floor. Corrective action was taken.
There was standing water throughout the main kitchen area and in a walk-in cooler.
A screen door had a gap at the threshold that opened to the outside.
An inspector observed an employee eating in a food preparation area. Corrective action was taken.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Bridge Street Bistro, 111 Gulf Dr. S., Bradenton Beach

An inspector observed a bartender handling ready-to-eat lemons with bare hands. Corrective action was taken.
Raw beef was stored over sliced cheese in a reach-in cooler. Corrective action was taken.
Raw animal foods (beef and fish) were not properly separated from one another in a walk-in cooler based upon minimum required cooking temperature. Corrective action was taken.
A spray bottle containing a toxic substance was stored next to food. Corrective action was taken.
Shellfish tags were not marked with the last date that the food was stored at the restaurant or stored in chronological order.
A rack of cooking pans was blocking access to an employee handwash sink. Corrective action was taken.
Walls in a dishwashing room were soiled with a black, mold-like substance.
A convection oven on the cook line was soiled.
Floors in two walk-in coolers were soiled.
Multiple cutting boards had cut marks and were no longer cleanable.
There was an accumulation of mold-like substance in the interior of an ice machine. Corrective action was taken.
A follow-up inspection was required.

Poppo’s Taqueria, 8471 Cooper Creek Blvd., Bradenton

A food storage line lacked adequate sneezeguards or other proper protection from contamination.
Unwashed produce was stored over ready-to-eat dough in a walk-in cooler. Corrective action was taken.
A spray hose at a dish sink was lower than the flood rim of the sink. A restaurant operator stated that the spray hose would be removed.
No test kit was at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.
An employee used a non-handwash sink to wash hands.
There was unsealed concrete flooring throughout the establishment.
Two food employees with beards were not wearing beard guards.
No employee handwash sign was posted at a handwash sink in the men’s restroom.
The restaurant’s hood ventilation system was inadequate as evidenced by grease accumulation on hoods, hood filters, the sides of equipment and walls, according to an inspector.
The restaurant’s exhaust/ventilation hood system was not clearing smoke and grease from the front counter area.
Ceiling vents were soiled with dust.
There was an accumulation of debris inside a warewashing machine.
There was an accumulation of black/green mold-like substance in an ice chute on a self-service drink dispenser.
A follow-up inspection was required.

Bourbon and Bones Chophouse, 8205 Natures Way #119, Lakewood Ranch

The restaurant offered undercooked salmon and there were no parasite destruction records for the fish. An inspector advised that the salmon must be served fully cooked.
Caramelized onions and housemade cheese sauce in a walk-in cooler were date-marked as more than a week old. Corrective action was taken. A restaurant operator discarded them.
Raw beef and butter were cold held at temperatures greater than 41 degrees. Corrective action was taken.
There was standing water at the bottom of a reach-in cooler.
Two cold-holding units did not have ambient air temperature thermometers. Corrective action was taken.
Two reach-in coolers were not maintaining cool enough temperatures to store potentially hazardous food items.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit six days later.

Cortez Clam Factory, 10104 Cortez Rd. W., Bradenton

Raw fish was stored over bottles of beer in a walk-in cooler. Corrective action was taken.
Raw animal foods (beef and fish) were not properly separated from one another in a reach-in cooler based upon minimum required cooking temperature. Corrective action was taken.
Soda lines in ice bins at the bar that were used for customer drinks were soiled with a black mold like substance. A stop sale was issued due to the ice being in unsound condition. Corrective action was taken.
Food manager certification was expired for two food managers.
A manager or person in charge lacked proof of food manager certification.
No currently certified food service manager was on duty while four or more employees were preparing/handling food.
A container was stored in one employee handwash sink, and another was being used as a dump sink. Corrective action was taken.
No test kits were at hand to measure the strength of sanitizer in use for warewashing and sanitizer buckets.
Wiping cloth sanitizing solution was not at the proper minimum strength. Corrective action was taken.
There was standing water at the bottom of a reach-in cooler.
Single-service items were stored outside. Corrective action was taken.
The interior of an oven was soiled.
A case of bread and a case of shrimp were stored on the floor of a walk-in freezer. Corrective action was taken.
A follow-up inspection was required.

China 1, 3236 E. Bay Dr., Holmes Beach

An employee touched their face and then touched clean equipment without first washing hands. An inspector advised the employee and a manager on proper handwashing procedure.
Raw chicken was stored over unwashed produce in a walk-in cooler. Corrective action was taken.
Raw beef and chicken were stored over ready-to-eat sauces in a walk-in cooler. Corrective action was taken.
Garlic was cold held at a temperature greater than 41 degrees. Corrective action was taken.
Walls around a three-compartment sink and a walk-in cooler were soiled.
Hood filters and dry storage shelves were soiled.
A back kitchen exit had a gap at the threshold that opened to the outside.
The exterior of a meat grinder was heavily rusted.
The restaurant met inspection standards.

Sam’s Seafood & Grill, 3108 First St., Bradenton

An employee put on a hat and then changed gloves without washing hands. Corrective action was taken.
Raw chicken was stored on top of a pickle bucket in a walk-in cooler. Corrective action was taken.
Water with seasoning used to dip raw seafood was stored at a temperature greater than 41 degrees. Corrective action was taken.
A can opener was soiled with dried food particles. Corrective action was taken.
No copy of the restaurant’s latest inspection report was available.
There was standing water throughout the kitchen area.
An employee was preparing food without a hair restraint.
The restaurant’s current license was not displayed.
A follow-up inspection was required.

Mi Pueblo El Restaurante Mexicano & Cantina, 8405 Tuttle Ave., Sarasota

A large quantity of queso that was being held 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 food was discarded.
Raw breaded chicken was stored over ready-to-eat churros in a reach-in freezer. Corrective action was taken.
There was unsealed concrete floor throughout the kitchen.
There was standing water on the floor in a dry storage area.
There was an accumulation of orange mold-like substance in an ice machine.
The restaurant met inspection standards.

Swordfish Grill, 4628 119th St. W., Cortez

An inspector observed three small live flying insects in the kitchen area. Corrective action was taken.
A can of crushed pineapple was dented. Corrective action was taken. The can was removed from service.
Six pounds of salmon was cold held at a temperature greater than 41 degrees. The fish had been held overnight. Corrective action was taken. A stop sale was issued due to temperature abuse, and the food was discarded.
Sanitizer was stored on a food prep table. Corrective action was taken.
Cutting boards were soiled. Corrective action was taken.
Walls were soiled.
Reach-in cooler shelves were pitted with rust.
French fries were stored over a handwash sink, were they were exposed to splash. Corrective action was taken.
An exterior door had a gap at the threshold that opened to the outside.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

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

Raw shell eggs were stored over unwashed lettuce.
Raw fish, potato salad, feta cheese and cut tomatoes were cold held at temperatures greater than 41 degrees. A stop sale was issued for the fish due to temperature abuse.
Access to an employee handwash sink was blocked. Corrective action was taken.
The business did not have the correct test strips at hand to measure the strength of sanitizer in use for warewashing and sanitizer buckets.
To-go boxes were stored on the floor.
A cutting board had cut marks and was no longer cleanable.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit four days later.

Yaki Sushi Grill BBQ, 5231 University Parkway #113, Bradenton

The restaurant was serving raw or undercooked salmon without proper proof of parasite destruction.
Krab, multiple quantities of salmon, escolar and tuna were cold held at temperatures greater than 41 degrees. Corrective action was taken.
A chemical substance was stored next to panko crumbs in a food prep area. Corrective action was taken.
There were no test strips available for any of the sanitizer in use in the restaurant.
No paper towels were provided at an employee handwash sink. Corrective action was taken.
There was no probe thermometer at hand to measure the temperature of food products.
No written procedures were available for use of time as a public health control to monitor potentially hazardous food items. Corrective action was taken.
Scallops, salmon and pork that had been prepared on-site and were being held for future use were not date-marked.
Walls behind cooking equipment were soiled.
There was standing water in the bottom of a reach-in cooler.
There was an accumulation of black mold-like substance inside of an ice bin.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Lucky Frog Restaurant, 4625 Cortez Rd. W., Bradenton

A quart of half-and-half was date-marked as more than a week old. Corrective action was taken. A restaurant operator removed it from service.
Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
A snap trap was stored uncovered in the kitchen. Corrective action was taken.
Coffee filters were stored in an employee handwash sink. Corrective action was taken.
No paper towels were provided at an employee handwash sink. Corrective action was taken.
No soap was provided at an employee handwash sink. Corrective action was taken.
Goulash that had been prepared several days prior was not date-marked. Corrective action was taken.
The ceiling was soiled on the cook line and in a dishwashing area.
There was an accumulation of lime-like substance in an ice machine/bin.
There was soiled cardboard on top of a pizza oven.
The restaurant met inspection standards.

Viento Kitchen and Bar, 4711 Gulf of Mexico Dr., Longboat Key

An employee handled dirty dishes and then handled clean dishes without first washing hands. An inspector explained proper handwashing to the employee and a restaurant operator.
While washing hands, an employee rubbed hands together for less than the required 10-15 seconds. An inspector explained proper handwashing to the employee and a restaurant operator.
A spray bottle containing a toxic substance was stored next to single-serve cups. Corrective action was taken.
Shellfish tags were not marked with the last date that the food was served.
Soda nozzles at a bar were soiled.
Floor drains in two bar areas were soiled.
No handwashing sign was posted at an employee handwash sink.
Racks of ice cream were stored on the floor of a walk-in freezer. Corrective action was taken.
There was standing water on the floor in the cook line area.
There was an accumulation of mold-like substance in an ice bin. Corrective action was taken.
The restaurant met inspection standards.

Freckled Fin Irish Pub, 5337 Gulf Dr., Holmes Beach

An employee began working with food or clean equipment without first washing hands. An inspector explained proper handwashing to the employee and a manager.
An employee handled ear buds and then handled clean equipment without first washing hands. An inspector explained proper handwashing to the employee and a manager.
Raw chicken was stored over pickles in a reach-in cooler. Corrective action was taken.
A can opener blade was soiled. Corrective action was taken.
Bottles containing cleaning fluid were unlabeled. Corrective action was taken.
Walk-in cooler shelves were pitted with rust.
The interior of a microwave was soiled. Corrective action was taken.
Floors in the kitchen were soiled.
Multiple cutting boards had cut marks and were no longer cleanable.
The restaurant met inspection standards.

Minnie’s Beach Cafe, 5360 Gulf Dr., Holmes Beach

Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
Two cans of apple juice were dented at the seams. Corrective action was taken. The cans were removed from service.
An employee failed to wash hands during a glove change after cracking raw shell eggs. CAn inspector explained proper handwashing to the employee and a manager.
An employee handled dirty dishes and then handled clean dishes without first washing hands. An inspector explained proper handwashing to the employee and a manager.
Raw eggs were stored over butter in a reach-in cooler. Corrective action was taken.
Multiple cutting boards were stained and soiled.
Walls throughout the kitchen area were soiled.
Potatoes and onions were stored uncovered in a dry storage area.
A reach-in freezer was soiled.
Dishwasher racks were soiled.
Floors throughout the kitchen were soiled.
A back exit door had a gap at the threshold that opened to the outside.
The restaurant met inspection standards.

Sara Bay Country Club, 7011 Willow St., Sarasota

Dishmachine sanitizer was not at the proper minimum strength. An inspector rook a sanitizer reading of zero. Corrective action was taken. A restaurant operator placed a service call for the dishmachine and set up manual warewashing at a three-compartment sink.
Raw eggs were stored over ready-to-eat sliced onions in a reach-in cooler. Corrective action was taken.
Housemade ranch and blue cheese dressings were date-marked as more than a week old. A stop sale was issued due to the age of the items, and they were discarded.
A soda gun dispensing nozzle was soiled with slime.
There was a dirty spoon in an employee handwash sink. Corrective action was taken.
No test kit was at hand to measure the strength of sanitizer in use for warewashing.
A reach-in cooler was not maintaining cool enough temperatures to store potentially hazardous food items. Corrective action was taken. A restaurant operator placed a service call for the unit and moved all of the items inside to a walk-in cooler.
The business 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.

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