Dirty dining: Employee was vaping in the kitchen of this Bradenton restaurant

According to the latest inspections of Manatee County, food workers at several local restaurants were not following proper handwashing and food contact procedures.

One restaurant was cited when an employee was observed vaping in the kitchen, and another had flying insects on site.

Here’s what inspectors found.

The Spot Tacos and More, 2303 First St., Bradenton

• Raw beef was not properly separated from ready-to-eat sausage in a reach-in cooler. Corrective action was taken.
• An employee was observed removing cooked green peppers from a pan with bare hands.
• Yellow rice was hot held at a temperature less than 135 degrees.
• Horchata was cold held at a temperature greater than 41 degrees.
• A 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.
• Milk, sausage and hot dogs stored in reach-in coolers were not properly date-marked after opening.
• Hot water at a handwash sink did not reach 100 degrees.
• Hot water was not provided at an employee handwash sink.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• There was not proof of required training for two employees hired more than 60 days prior.
• A follow-up inspection was required; the restaurant met inspection standards during a follow-up visit.
  
  

Panera Bread, 11505 E. S.R. 70, Lakewood Ranch

• An employee changed gloves without washing hands. An inspector educated the restaurant operator regarding proper procedure.

• Cut tomatoes were cold held at a temperature greater than 41 degrees. A stop sale was issued.

• A thermometer in a reach-in cooler was not working properly. Corrective action was taken.

• An ice chute on a self-serve drink machine was soiled.

• An employee phone was stored on a food preparation table. It was removed.

• The restaurant met inspection standards.

Mr. Tequila Mexican Restaurant, 491 Cortez Road W., Bradenton

• An inspector observed approximately five live, flying insects on a wall under a dish storage shelf at the entrance to the kitchen.
• Spaghetti, cooked bell peppers, pico de gallo and diced tomatoes were cold held at temperatures greater than 41 degrees in a walk-in cooler. A restaurant operator lowered the temperature in the cooler.
  
  

• A 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.

• An employee used a handwash sink as a dump sink.

• There was an encrusted material on a can opener blade. Corrective action was taken.

• There was not proof of required training for three employees hired more than 60 days prior.

• A probe thermometer used for measuring food temperatures was not accurate.

• There was limescale buildup inside of an ice machine.

• A follow-up inspection was required; the restaurant met inspection standards during a follow-up visit.

Cortez Clam Factory, 10104 Cortez Road W., Bradenton

• An employee was vaping while walking through the kitchen , according to an inspector.
• Raw fish was stored with ready-to-eat pork ribs in a walk-in freezer.
• Shellfish tags were not maintained in chronological order according to the last date the food was served in the establishment. An inspector educated the restaurant operator on proper procedure. Corrective action was taken.
• Hot water was not provided at a handwash sink in an employee restroom.
• The bottom shelf of a reach-in beer keg cooler at the bar was soiled.
• A utensil handle was touching ice at a bar. It was removed.
• The restaurant met inspection standards.
  
  

The Lantern Chinese Restaurant, 3126 First St., Bradenton

• An employee handled soiled dishes or utensils and then handled clean dishes or utensils without first washing hands, according to an inspector.
• Wiping cloth sanitizer solution exceeded the maximum concentration allowed.
• A chemical test kit used for measuring the concentration of sanitizer solution was expired.
• Required employee training was expired for all employees.
• Walk-in cooler shelves were soiled with encrusted food debris.
• The restaurant met inspection standards.

Hibachi Grill Supreme Buffet, 3616 First St., Bradenton

• An employee was observed picking up ready-to-eat food (shredded cabbage) with bare hands. The employee put on gloves.
• Crab, raw shrimp and raw beef were cold held at temperatures greater than 41 degrees. An inspector advised the restaurant operator to lower the temperature at the reach-in cooler and keep the door closed.
• Chicken skewers, sweet and sour chicken and egg foo young were hot held at temperatures less than 135 degrees.
• Sushi rice had no time stamp, and the time that it had been removed from temperature control could not be determined. Corrective action was taken.
• An employee washed hands in a preparation sink.
  
  
• There was an encrusted material on a can opener blade. Corrective action was taken.
• A wet wiping cloth was not stored in sanitizing solution in between uses. Corrective action was taken.
• Walk-in cooler shelves were pitted with rust and encrusted with food debris.
• Raw snapper was thawing in standing water. Corrective action was taken.
• Food was stored on the floor in the kitchen and in a walk-in cooler. Corrective action was taken.

• A follow-up inspection was required; the restaurant met inspection standards during a follow-up visit.

Island Gourmet Grill, 5910 Marina Drive, Holmes Beach

• Grouper, mahi mahi and snapper were cold held at temperatures greater than 41 degrees. The fish had been held overnight. A stop sale was issued and the fish items were voluntarily discarded.
• There was an encrusted material on a can opener blade. An employee cleaned it.
• Proof of required training was not available for one employee.
• Cutting boards on the cook line had cut marks and were no longer cleanable.

• A follow-up inspection was required; the restaurant met inspection standards during a follow-up visit.

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.