Dirty dining: Roaches, mold and more issues at Bradenton area restaurants

According to recent inspections of Manatee County restaurants, several establishments were cited for failing to store food at safe temperatures.

Other Bradenton-area restaurants had issues including live and dead roaches on site and moldy food.

Here’s what inspectors found.

Sage Biscuit Cafe, 6656 Cortez Road W., Bradenton

• An inspector observed two live roaches inside of an inoperable ice machine near a back door. The restaurant operator killed and discarded the roaches.
• There was an encrusted material on a can opener blade. An employee cleaned it.
• A slicer blade guard was soiled with old food debris.
• An handwash sink was used for purposes other than handwashing.
• A floor area near a dishwashing machine and a handwash sink was covered with standing water, according to an inspector.
• A back door had a gap at the threshold that opened to the outside.
• A follow-up inspection was required.

Sabor Latino Restaurant, 6820 14th St. W., Bradenton

• An inspector observed approximately five dead roaches in a dry storage area.
• An inspector observed one roach egg on the floor near a reach-in freezer in a dry storage area. The restaurant operator discarded it.
• Sanitizer was not at the proper minimum strength for manual warewashing.
• Flan was cold held at a temperature greater than 41 degrees. The food had been held overnight; a stop sale was issued.
• Glass display cooler shelves were soiled with food debris.
• Open milk and tres leches were not properly date-marked.
• Hot water was not provided at an employee handwash sink.
• No test kit was at hand for measuring the strength of sanitizer in use for warewashing.
• There was no proof of required training for any employees.
• A spray bottle containing a toxic substance was not labeled.
• Wiping cloth sanitizing solution was not at the proper minimum strength.
• Food was stored in a prohibited area. Four reach-in cold-holding units were stored in walkway leading to a customer restroom, according to an inspector.
• Coffee filters were stored unprotected from contamination.
• A follow-up inspection was required.

Anna Maria Oyster Bar, 6906 14th St. W., Bradenton

• An inspector observed two moldy lemons in a box in a walk-in cooler. The lemons were discarded.
• Butter, scallops, raw shrimp, tilapia and sliced tomatoes were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Raw frog legs and raw red snapper were stored directly above Alfredo sauce, according to an inspector. Corrective action was taken.
• Hot water at multiple handwash sinks did not reach 100 degrees.
• A wet wiping cloth was not stored in sanitizing solution between uses. Corrective action was taken.
• A follow-up inspection was required.

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

• An inspector observed four flying insects in the bar area.
• An inspector observed seven flying insects throughout dishwashing, dry storage and food preparation areas.
• A follow-up inspection was required.

Hungry Howie’s Pizza and Salad Bar, 5726 Ranch Lake Blvd., Lakewood Ranch

• Dishmachine sanitizer was not at the proper minimum strength. The dishmachine was in disrepair, according to an inspector.
• Pasta and taco meat were cold held at temperatures greater than 41 degrees in a walk-in cooler. A stop sale was issued for the foods.
• A soda fountain nozzle was soiled.
• There was an accumulation of encrusted food debris on a mixer head.
• There were fruit peels in one employee handwash sink and steel wool in another.
• There was an encrusted material on can opener blade.
• Pizza cutters were not being cleaned at least every four hours.
• Beef and pasta that had been held for more than 24 hours were not properly date-marked. The foods were discarded.
• Ceiling vents were dirty.
• The restaurant met inspection standards.

The Lodge at Lakewood Ranch Golf and Country Club, 16235 Player’s Drive

• Ham, turkey and cut tomatoes were cold held at temperatures greater than 41 degrees. The foods were moved to a walk-in cooler.
• An employee changed gloves without washing hands. Corrective action was taken.
• A bucket and utensils were preventing access to an employee handwash sink. Corrective action was taken.
• The washing solution in a dishmachine was not reaching the proper temperature according to manufacturer’s specifications. A technician was on site.
• Coolers throughout the kitchen and bar area had soiled gaskets.
• A speaker and tools were stored on a cook line.
• An employee drink was stored on a food preparation table. It was removed.
• The restaurant 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 here.