Dirty dining: These taco trucks had no running water. Health inspectors shut them down

During the most recent inspections of Manatee County, a pair of taco trucks that operate together in Bradenton were both shut down when an inspector found that they had no running water.

Other restaurants were cited for issues including offering and improper storage of raw meat.

Here’s what inspectors found.

Tacos el Guero, 835 301 Blvd. E., Bradenton (Food truck one)

• An inspector ordered that Tacos el Guero be shut down on Nov. 5 after observing that the food truck was operating without potable running water.
• There was no hot or cold running water at a three-compartment sink.
• There was no hot water at an employee handwash sink. An employee was observed washing hands in a bowl of standing, room-temperature water.
  
  
• An employee began working with out first washing hands.
• Pulled chicken was hot held at a temperature less than 135 degrees.
• There was no proof of required training for any employees.
• A handwash sink was not accessible for employee use due to items stored inside. Corrective action was taken.
• A box of chicken was stored on the floor. Corrective action was taken.
• The food truck was allowed to reopen after a follow-up visit on Nov. 5. Another follow-up inspection was required. The food truck met inspection standards during a follow-up visit on Nov. 6.

Tacos el Guero, 835 301 Blvd. E., Bradenton (Food truck two)

• An inspector ordered that Tacos el Guero be shut down on Nov. 5 after observing that the food truck was operating without potable running water.

• There was no hot or cold running water at a three-compartment sink.
  
  
• There was no hot water at an employee handwash sink.

• There was no proof of required training for any employees.

• Cooking oil was stored on the floor.

• The food truck was allowed to reopen after a follow-up visit on Nov. 5. After two follow-up inspections, the food truck met inspection standards during a follow-up visit on Nov. 6.

Lakewood National Golf Club, 17415 Lakewood National Parkway, Lakewood Ranch

• Deli meat and cheese that had been stored overnight were being cold held at temperatures greater than 41 degrees. A stop sale was issued for the foods.
• Insect spray was stored on a food preparation table.
• An employee was observed changing gloves without washing hands.
• There was an encrusted material on a can opener blade. A box was blocking access to an employee handwash sink. Corrective action was taken.
• A spray bottler containing a toxic substance was not labeled. It was removed.
• A wet wiping cloth was not stored in sanitizing solution in between uses. Corrective action was taken.
• The interior of a microwave was soiled.
• Produce was stored on the floor of a walk-in cooler. Corrective action was taken.
• A follow-up inspection was required.

MacAllisters Grill & Tavern, 8110 Lakewood Main St., Lakewood Ranch

• Chicken, ground meat, tomatoes, salmon, pork rib, butter, pasta, roast beef, meatloaf, corned beef and chicken stock were cold held at temperatures greater than 41 degrees. A stop sale was issued for all of the foods.
• An employee was observed hanging gloves without washing hands. An inspector educated a restaurant operator on proper handwashing procedure.
• There was an accumulation of black/green mold-like substance in an ice machine.
• A wall behind the cook line was soiled with grease.
• Ceiling tiles throughout the kitchen were dirty.
• Coffee filters were stored unprotected from contamination. Corrective action was taken.
• There was a buildup of mold on child high-chair straps, according to an inspector. Corrective action was taken.
• A follow-up inspection was required.

Peach’s Restaurant, 7315 52nd Pl. E., Bradenton

• Cantaloupe, yogurt, sausage links and sausage patties were cold held at temperatures greater than 41 degrees. An inspector advised icing down the food.
• Shredded potatoes, corn beef hash, French toast batter pancake batter and whole wheat batter were being held at room temperature, and to time markings were assessed to the foods.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• There was an encrusted material on a can opener blade.
• A chemical test kit used for measuring dishmachine sanitizer was expired.
• Walk-in cooler shelves were pitted with rust and encrusted with food debris.
• 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.

This story was originally published November 13, 2019 at 5:00 AM.