Dirty dining: Roaches helped shut down this Bradenton buffet

During the most recent inspections of Manatee County restaurants, Duff’s Buffet in Bradenton was shut down for days with a major roach problem.

The restaurant was also storing large amounts food at unsafe temperatures on the buffet line.

Here’s what inspectors found.

Duff’s Original Buffet, 6010 14th St. W., Bradenton

• An inspector ordered that Duff’s Original Buffet be temporarily shut down on Nov. 7 after observing roach activity on site.
• An inspector observed approximately 11 live roaches throughout different areas of the restaurant, including on the cook line and at a bakery station.
• An inspector observed roach droppings too numerous to count at a bakery station and in a space between dry wall and tile on the cook line.
• An inspector observed approximately 26 dead roaches throughout the restaurant, including on the cook line.
• There were approximately 21 dead roaches and one live roach in a trap under a handwash sink at a bakery station.
• Chicken tenders, fried swai fish and fried chicken were hot held at temperatures less than 135 degrees on the buffet line.
• Shredded cheese, sour cream and cut melon on the buffet line were cold held at temperatures greater than 41 degrees. Diced ham, cut cantaloupe and cut hard boiled eggs were cold held at temperatures greater than 41 degrees in a walk-in cooler. Pumpkin pie, chocolate cream pie and sugar-free chocolate cream pie were cold held at temperatures greater than 41 degrees in a reach-in dessert cooler.
• Homemade salsa was date-marked as more than a week old. The food was discarded.
• A dishwasher was observed placing soiled dishes in a dishmachine and then handling clean dishes without first washing hands.
• The air thermometer in a walk-in cooler was not accurate.
• An employee washed hands in a sink other than an approved handwash sink.
• There was an encrusted material on a can opener blade.
• A manager’s food manager certification was expired.
• Access to two employee handwash sinks was blocked.
• There was no proof of required training for a line cook hired more than 60 days prior.
• The ceiling over the cook line was dirty.
• The floor at a warewashing area was covered in standing water.
• The floor of a walk-in freezer was soiled.
• During a follow-up visit on Nov. 8, an inspector observed more roach activity.
• An inspector observed approximately 33 live roaches throughout the restaurant. A restaurant operator killed some roaches.
• An inspector removed roach eggs and droppings at various locations in the restaurant. A restaurant operator removed the eggs and cleaned some droppings.
• An inspector observed approximately seven dead roaches. The roaches were discarded.
• The restaurant remained shut down.
• During a follow-up inspection on Nov. 9, an inspector observed more roach activity.
• An inspector observed approximately six live roaches, including one on a wall at the buffet area.
• There was one roach egg on the floor. It was discarded.
• An inspector observed approximately four dead roaches.
• The restaurant remained shut down.
• No roach sightings were reported during a follow-up visit on Nov. 10, and Duff’s Original Buffet was allowed to reopen. Another follow-up inspection was required.

Bangkok Tokyo, 7337 52nd Pl. E., Bradenton

• There was no proof of parasite destruction for a type of fish that was offered raw or undercooked at the establishment. An inspector instructed that the fish had to be fully cooked or discarded.
  
  
• Pot stickers, egg rolls and rice noodles were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Sushi rice at the sushi bar had no time marking and the time that it had been removed from temperature control could not be determined.
• Dishmachine sanitizer was not at the proper minimum strength.
• There was an accumulation of black/green mold-like substance in an ice bin.
• Water was turned off at an employee handwash sink.
• A wet wiping cloth was not stored in sanitizing solution in between uses. Corrective action was taken.
• Single-service articles were stored unprotected from contamination. Corrective action was taken.
• A follow-up inspection was required.

Butterfield’s Family Restaurant, 8205 U.S. 301, Parrish

• Raw beef was stored over ready-to-eat onions in a reach-in cooler, and raw pork was stored over ready-to-eat meatloaf in a walk-in cooler, according to an inspector.
• A server served food without washing hands after handling soiled dishes.
• Meatloaf, pasta, cheese, gyro, chili and sliced turkey in a walk-in cooler were not properly date-marked.
• There was an encrusted material on a can opener blade.
• A spray bottle containing a toxic substance was not labeled.
• Walk-in cooler shelves were pitted with rust.
• The interior of a microwave was soiled with food debris.
• Coffee filters were stored unprotected from contamination.
• The restaurant met inspection standards.

Papa John’s Pizza, 3428 U.S. 301 N., Ellenton

• An employee handled a pepper being placed in a pizza box with bare hands. An inspector advised the employee to use tongs.
• Sanitizer buckets were preventing access to an employee handwash sink.
• There was no proof of required training for any employees.
• A reach-in cooler had gaskets with a slimy/mold-like buildup, according to an inspector.
• Walk-in cooler shelves were soiled with encrusted food debris.
• An employee with no hair restraint was engaged in food preparation.
• A follow-up inspection was required.

Subway, 8919 U.S. 301, Ellenton

• Sanitizer in use for warewashing was not at the proper minimum strength. Corrective action was taken.
• An ice scoop was stored on top of a dirty ice machine in between uses.
• Floor drains/drain covers were heavily soiled.
• A manager lacked proof of food manager certification.
• There was a container lid in a handwash sink.
• 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.

This story was originally published November 11, 2019 at 5:00 AM.