Dirty dining: This restaurant had a rodent problem. The droppings were all around

During the most recent inspections of Manatee County, restaurants were cited for issues including lack of employee handwashing, dirty surfaces and unsafe food temperatures.

A Bradenton seafood restaurant had signs of rodent activity on site.

Here’s what inspectors found.

Polo Crab House and Seafood, 3020 15th St. E., Bradenton

• During a food-licensing inspection, an inspector observed signs of rodent activity. There were approximately 10 droppings along walls around an oven, a fryer and a reach-in cooler in the front kitchen area. There were approximately 20 rodent droppings along walls around a reach-in freezer, two reach-in coolers and an ice machine in the back kitchen area.
• A back door had a gap at the threshold that opened to the outside.
• A ventilation hood was soiled.
  
  
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Tandoor Fine Indian Cuisine, 8453 Cooper Creek Blvd., Bradenton

• A buffet line had no sneeze guard to protect food from contamination, according to an inspector.
• Lamb stew and chicken stew were cold held at temperatures greater than 41 degrees. A restaurant operator discarded the foods.
• An employee changed gloves without a proper handwash. The inspector educated a restaurant operator on proper procedure. Corrective action was taken.
• There were food debris in a handwash sink.
• A manager lacked proof of food manager certification.
• Proof of required training was not available for some employees.
• Chicken was stored on the kitchen floor near a three-compartment sink, according to an inspector. Corrective action was taken.
  
  
• Food was stored on the floor of a walk-in cooler and freezer.
• Tiles and vents throughout the kitchen area were soiled.
• An employee was engaged in food preparation without a proper handwash sink.
• The interior of a microwave was soiled.
• The floor of a walk-in cooler was soiled.
• The wall behind the cook line was soiled.
• A follow-up inspection was required.

Poblanos Mexican Grill & Bar, 5779 53rd Ave. E., Bradenton

• Sanitizer was not at the proper minimum strength for manual warewashing.
• Salsa was being stored at room temperature. A restaurant operator discarded it.
• Beans, chile relleno and cooked beef were cold held at temperatures greater than 41 degrees. A restaurant operator said the walk-in cooler door had accidentally been left open. Corrective action was taken.
• A measuring cup was stored in an employee handwash sink. Corrective action was taken.
• A ventilation system in a walk-in cooler was inadequate, causing condensation to come through the ceiling, according to an inspector.
• The lip of an ice machine was soiled with a residue buildup.
• Cans of beans were stored on the floor in a dry storage area.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Beach Bistro, 6600 Gulf Drive, Holmes Beach

• The restaurant was operating with an expired Division of Hotels and Restaurants license.
• There was an objectionable odor near a dishwashing area, according to an inspector.
• The bottom of a reach-in cooler at a dessert station was soiled.
• Ice cream scoops were stored in standing water at less than 135 degrees.
• Multiple cutting boards had cut marks and were no longer cleanable.
• The restaurant met inspection standards.

The Granary, 2547 Lakewood Ranch Blvd., Lakewood Ranch

• An employee was observed loading dirty dishes and then loading clean dishes without first washing hands.
• A paint brush and a glass were stored in a handwash sink.
• A spray bottle containing a toxic substance was not labeled. Corrective action was taken.
• An employee phone was stored on a food preparation table. It was removed.
• Employee drinks were stored on a food preparation table. They were removed.
• The restaurant met inspection standards.

Ortygia, 1418 13th St. W., Bradenton

• Raw meat was stored over ready-to-eat tiramisu, and raw eggs were stored over brussels sprouts.
• A cutting board was stained/soiled.
• A bowl was stored in a handwash sink. it was removed.
• Required training was expired for all employees.
• No handwashing sign was provided at a sink used by food employees.
• An employee with no hair restraint was engaged in food preparation.
• 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 December 16, 2019 at 7:57 AM.