8 restaurants around Bradenton, Lakewood Ranch, Sarasota get bad health inspections

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 major employee handwashing errors and unsafe storage of raw meat.

Issues at other restaurants around Bradenton included live flies and lack of employee training.

Here is what inspectors found:

Restaurant Don Beto Jaimes, 6320 15th St. E., Sarasota

• An inspector observed 20 live small flying insects in a bar area.
• Cooked chicken 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 a restaurant operator discarded the food.
• An employee rubbed hands together for less than the required 10-15 seconds during handwashing. Corrective action was taken.
• An employee washed hands with cold water. Corrective action was taken.
• An inspector observed an employee preparing ready-to-eat tortillas with bare hands. Corrective action was taken.

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

• A food manager’s certification was expired.

• No currently certified food manager was on duty while four or more employees were preparing/handling food.

• Food items in a reach-in cooler and in a reach-in freezer were not date-marked.

• A follow-up inspection was required. During a follow-up visit four days later, an inspector found unresolved issues on site. Another follow-up inspection was required.

Grand Buffet, 4848 14th St. W., Bradenton

• Cooked chicken had not reached a minimum internal temperature of 165 degrees. Corrective action was taken. The chicken was placed back into a fryer and cooked to the proper temperature.
• An employee failed to wash hands during a glove change after handling soiled dishes. Corrective action was taken.
• Raw chicken was stored over soy sauce. Corrective action was taken.
• A can opener was soiled with mold-like substance. Corrective action was taken.
• A handwash sink was being used for purposes other than handwashing. Corrective action was taken.
• Chicken and pork that were being held for future use in a walk-in cooler were not date-marked. Corrective action was taken.
• Single-service cups were not stored inverted to prevent contamination. Corrective action was taken.
• Reach-in cooler and walk-in cooler shelves were pitted with rust.
• There was an accumulation of debris inside of a warewashing machine.
• There was an accumulation of mold-like substance in an ice machine/bin.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

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

• During a follow-up visit for previous violations, an inspector again observed high priority issues on site.
• An inspector again observed an employee failing to wash hands during a glove change.
• Raw meat was again observed being stored over ready-to-eat food.
• There was still no copy of the restaurant’s latest inspection report available.
• The restaurant’s current license was still not displayed.
• Another follow-up visit was required.

Thai Palace, 4756 Cortez Road W., Bradenton

• Raw fish was stored over ready-to-eat rice noodles in a reach-in freezer. Corrective action was taken.
• Raw shell eggs were stored over cooked tofu in a reach-in cooler. Corrective action was taken.
• Rice noodles, bean sprouts and cooked chicken were stored at temperatures greater than 41 degrees. Corrective action was taken.
• Garlic in oil was stored at room temperature. Corrective action was taken.
• Non-food-grade paper towels were used to line food containers. Corrective action was taken.
• Containers of chemicals were stored next to canned food items. Corrective action was taken.
• A can opener blade was soiled.
• No probe thermometer was at hand to measure the temperature of food products.
• Walls throughout the kitchen were soiled.
• Dry storage shelves, shelves underneath prep tables and food container exteriors were soiled.
• Cases of coconut milk were stored on the floor.
• Kitchen floors were soiled.
• There was an accumulation of debris inside of a warewashing machine.
• There was an accumulation of mold like substance in the interior of an ice machine.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit two days later.

Lakewood Ranch Golf & Country Club, 7650 Legacy Blvd., Lakewood Ranch

• A dishmachine was not sanitizing properly. Corrective action was taken. A restaurant operator placed a service call for the machine and set up a three-compartment sink for manual warewashing.
• Filet mignon, ranch, blue cheese and butter were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Shellfish tags were not marked with the last date that the food was served.
• A walk-in cooler was not maintaining cool enough temperatures to store potentially hazardous food items. Corrective action was taken. Potentially hazardous food items in the cooler were relocated to other cooling units, and a service call was placed for the walk-in.
• Vents throughout the kitchen were soiled.
• A follow-up inspection was required. During a follow-up visit the next day, an inspector observed unresolved issues on site.
• Cream sauce, chicken base, cooked onions and clam chowder were cold held at temperatures greater than 41 degrees. Corrective action was taken. The items were gathered to be discarded.
• A dishmachine had been repaired the day prior but was again not functioning properly. Corrective action was taken. A restaurant operator placed another service call for the machine and set up manual warewashing.
• Another follow-up visit was required. The restaurant met inspection standards during a follow-up visit four days later.

Blue Jasper Restaurant, 5718 Cortez Road W., Bradenton

• An employee handled dirty dishes and then failed to wash hands before handling clean dishes. An inspector advised the employee and a manager on proper handwashing procedure.
• Raw shell eggs were stored over cooked grits in a reach-in cooler. Corrective action was taken.
• Salsa, cut tomatoes, leafy greens, feta cheese and blue cheese were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Butter packets were stored at room temperature. Corrective action was taken.
• A spray bottle containing cleaning fluid was stored next to food. Corrective action was taken.
• There was no proof of required training for any employees.
  
  
• Walk-in cooler shelves were pitted with rust.
• Shelves under all prep tables on the cook line were soiled.
• There was standing water on the floor in a walk-in cooler.
• There was an accumulation of mold-like substance in the interior of an ice machine.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Cassariano Italian Eatery, San Marco Plaza, 8209 Natures Way #103, Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken. A restaurant operator placed a service call for the machine and set up a three-compartment sink for manual warewashing.

• The restaurant was operating with an expired Division of Hotels and Restaurants license.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.
• There was no proof of required food safety training for any employees.
• Cooking utensils were stored in standing water at less than 135 degrees. Corrective action was taken.
• A follow-up inspection was required.

Hideko Sushi & Thai, 7646 Lockwood Ridge Road #4962, Sarasota

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken. A restaurant operator placed a service call for the machine and set up a three-compartment sink for manual warewashing.
• Raw meat was stored over ready-to-eat spring rolls in a freezer. Corrective action was taken.
• Raw fish was stored over lettuce in a reach-in cooler. Corrective action was taken.
• A hood, hood filters and cooking equipment on the cook line were soiled with grease, food debris and dust.
• Floors in between and behind equipment were soiled throughout the kitchen.
• An exterior door had a gap at the threshold that opened to the outside.
• A follow-up inspection was required.

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.