Dirty dining: Wastewater was backing up into this restaurant. It was shut down

According to recent inspection reports of Manatee County restaurants, a popular seafood spot in Bradenton Beach on Anna Maria Island was temporarily shut down after a backup of wastewater was observed on site.

Other Bradenton-area restaurants were cited for improperly storing raw meat and employee handwashing issues.

Here’s what inspectors found.

Blue Marlin Seafood, 121 Bridge St., Bradenton Beach

• An inspector ordered that Blue Marlin Seafood in Bradenton Beach be temporarily shut down on Nov. 22 after observing a backup of wastewater on site.
• An inspector observed gray water backing up through a floor drain while a dishwashing machine was in operation. Employees were walking through the wastewater to get to the cook line, the prep station and the warewashing area, an inspector said.
• Water from a cracked three-compartment sink, and a pipe underneath the sink, was gathering on the floor.
• Water and ice were on the floor in an exterior dry storage area.
• Shellfish tags were not maintained in chronological order according to the last date the food was served. Corrective action was taken.
• A manager’s food manager certification was expired.
• There was evidence that stray or wild animals were being fed at the establishment, according to an inspector. Food and water bowls were observed outside near an entrance to an exterior dry storage area.
  
  
• A follow-up inspection was required before the restaurant could be reopened.

Burger King, 6722 14th St. W., Bradenton

• Chicken breast and pooled eggs were cold held at temperatures greater than 41 degrees.
• There was no proof of required training for any employees.
• Walk-in cooler shelves were pitted with rust.
• A follow-up inspection was required.

Sam Oh Jung, 6032 14th St. W., Bradenton

• Dishes were not being properly sanitized at a three-compartment sink. Corrective action was taken.
• Pork dumplings, milk and peas and carrots were cold held at temperatures greater than 41 degrees.

• White rice at a sushi bar was held at room temperature with no time monitoring as a public health control in place, according to an inspector.

• Raw eggs were stored over ketchup in a reach-in cooler.

• Raw meat was stored over ready-to-eat food in a walk-in cooler.

• The certified food manager or person in charge lacked knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food.

• Items were stored in an employee handwash sink. Corrective action was taken.

• A wet wiping cloth was not stored in sanitizing solution in between uses.

• Walk-in cooler shelves were pitted with rust.

• An employee with no hair restraint was engaged in food preparation.

• A follow-up inspection was required.

China King, 6816 14th St. W., Bradenton

• An employee began working with food without first washing hands.
• An employee washed hands without soap.
• In a walk-in cooler, raw chicken was stored directly above sauces, and raw beef was stored directly above vegetables.
• The air thermometer in a walk-in cooler was not accurate.
• Dumplings and lo mein were left to cool at room temperature. The foods were not cooling rapidly enough, according to an inspector.
• Dishes were stored in an employee handwash sink.
• A wall in a dry storage area was soiled.
• Walk-in cooler shelves were pitted with rust and encrusted with food debris.
• Chicken that was being thawed in a three-compartment sink was allowed to get too warm.
• A cutting board had cut marks and was no longer cleanable.
• A follow-up inspection was required.

Sr. Fajitas Mexican Grill, 316 Old Main St., Bradenton

• An employee was observed washing hands without soap.
• There was an accumulation of black/green mold-like substance on soda dispensing nozzles.
• A vegetable chopper was soiled with old food debris. Corrective action was taken.
• An employee handwash sink was not accessible for use. Corrective action was taken.
• No soap was provided at multiple handwash sinks. A manager received a shipment of soap during the inspection.
• A spray bottle containing a toxic substance was not labeled. An employee labeled it.
• A salsa bucket was stored on the kitchen floor during food preparation. Corrective action was taken.
• The restaurant met inspection standards.

Oma’s Pizza and Italian Restaurant, 201 Gulf Drive N., Bradenton Beach

• Shredded cheese and pizza sauce were cold held at temperatures greater than 41 degrees. The foods were moved to refrigeration.
• Wiping cloth sanitizer exceeded the maximum concentration allowed. Corrective action was taken.
• There was an encrusted material on a can opener blade. An employee cleaned it.
• There was only one handwash sink for the entire kitchen area.
• Food in a walk-in cooler was not date-marked.
• 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.