8 restaurants around Bradenton, Palmetto, AMI 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, restaurants were cited for issues including unsafe food temperatures, lack of food safety training for staff and employees who did not wash hands as needed.

Here is what inspectors found:

Anna Maria Oyster Bar, 6696 Cortez Road W., Bradenton

• Shrimp, scallops, pollack, grouper, flounder, alligator meat and clam strips were cold held at temperatures greater than 41 degrees in a cold-holding unit. A stop sale was issued for all of the items due to temperature abuse. Corrective action was taken. The items were removed and a manager placed a service call for the cold-holding unit.
• Raw fish was stored over cartons of milk and creamers in a walk-in cooler. Corrective action was taken.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• Single service cups were stored in a splash zone. Corrective action was taken.
• Reach-in cooler gaskets were soiled. Corrective action was taken.
• There was an accumulation of mold-like substance in an ice machine/bin. Corrective action was taken. A manager cleaned and sanitized the area.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit three days later.

D’s Breakfast and Burgers, 423 10th Ave. W., Palmetto

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
• Sausage crumble, dice ham, cut tomatoes, shredded cheddar cheese and feta cheese were cold held at temperatures greater than 41 degrees in a reach-in cooler. Corrective action was taken. The items were iced down.
• Butter packets were left out at room temperature. Corrective action was taken.
• No paper towels were available at an employee handwash sink. Corrective action was taken.
• The top of a stove was soiled.
• A back kitchen exit 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.

Hibachi Express, 4533 14th St. W., Bradenton

• An employee failed to change gloves/wash hands after handling raw chicken. An inspector explained proper handwashing procedure. Corrective action was taken.
• Raw chicken was stored over ready-to-eat steak in a walk-in cooler. Corrective action was taken.
• There was mold-like substance in an ice chute on a beverage fountain in a dining area.
• There was mold-like substance in an ice machine in the kitchen.
• Cutting boards were stained and soiled.
• No soap was provided at a handwash sink. Corrective action was taken.
• Previously prepared chicken and steak were not date-marked. Corrective action was taken.
• A warewashing machine was not dispensing detergent or sanitizer. Corrective action was taken. A manager placed a service call for the machine and set up a three-compartment sink for manual warewashing.
• Single service items were not stored inverted to prevent contamination. Corrective action was taken.
• Multiple single-service items were stored on the floor.
• A copy of the restaurant’s latest inspection report was not available.
• The restaurant’s current license was not displayed.
• The interior of a microwave was soiled.
• An employee was preparing food without a hair restraint. Corrective action was taken.
• The restaurant met inspection standards.

Cortez Kitchen, 4528 119th St. W., Cortez

• A server handled soiled dishes or utensils and then picked up plated food without first washing hands. Corrective action was taken.

• Cut tomatoes were cold held at a temperature greater than 41 degrees. Corrective action was taken.

• Butter was held at room temperature. Corrective action was taken.

• All cutting boards in the kitchen were stained and soiled.

• A can opener was soiled.

• Soda nozzles and holsters at the bar were soiled.

• The restaurant had a swimming pool test kit instead of the proper chlorine sanitizer test kit at hand.

• Walls throughout the kitchen and dishwashing areas were soiled.

• Single-service cups were stored on the floor. Corrective action was taken.

• Floors were soiled throughout the kitchen area and under kitchen equipment.

• Dry storage shelves were pitted with rust.

• Ceiling tiles and vents in the cook line area were soiled.

• The restaurant met inspection standards.

The Farm House, 902 Manatee Ave. E., Bradenton

• A manager or person in charge lacked proof of food manager certification.
• There was no certified food manager for the establishment.
• There was no proof of required food safety training for any employees.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.
• No copy of the business’ latest inspection report was available.
• There was an accumulation of mold-like substance in the interior of an ice machine.
• A follow-up inspection was required.

U-Yee Sushi & Grill, 7349 University Parkway, Bradenton

• Raw fish was stored above ready-to-eat sauce in a reach-in cooler. Corrective action was taken.
• Toilet bowl cleaner was stored next to straws, and glass cleaner was stored next to tea bags. Corrective action was taken.
• Items were stored inside of multiple employee handwashing sinks. Corrective action was taken.
• A hood and hood filters were soiled.
• An employee drink was stored in a food prep area. Corrective action was taken.
• There was an accumulation of mold-like substance in the interior of an ice machine.
• A follow-up inspection was required.

The Ugly Grouper, 5704 Marina Dr., Holmes Beach

• Cans of salsa, ketchup and beans were dented at the seams. Corrective action was taken. The cans were removed from service.
• An employee dried hands on a soiled cloth towel after handwashing. An inspector advised the employee and manager on proper handwashing.
  
  

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

• Soda holsters in a bar area and soda nozzles in the kitchen were soiled. Corrective action was taken.

• There was standing water throughout kitchen and dishwashing areas.

• An employee drink was stored in a food prep area. Corrective action was taken.

• The interiors of multiple ice machines were soiled. Corrective action was taken.

• The restaurant met inspection standards.

Ni Chana Ni Juana, Manatee Ave. E., Bradenton

• An employee changed gloves without washing hands. An inspector explained proper handwashing procedure. Corrective action was taken.
• Chicken was not reaching a minimum internal temperature of 165 degrees. An inspector explained proper cooking temperatures to an employee. Corrective action was taken.
• A soiled food container was stored in an employee handwash sink. Corrective action was taken.
• Proof of required food safety training was not available for two employees.
• Hood filters were soiled with grease.
• No copy of the business’ latest inspection report was available.
• Food tongs were kept on an oven door handle between uses. Corrective action was taken.
• 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 at www.myfloridalicense.com.

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.