Dirty dining: Inspectors find dead roaches, chemicals stored with food at Bradenton restaurants

During the most recent inspections of Manatee County, a Bradenton fast food restaurant was cited for storing a chemical agent with food.

Issues at other restaurants included meat stored at unsafe temperatures, dirty equipment and mold-like substance in an ice machine. A restaurant at a country club had dead roaches in the kitchen.

Here is what inspectors found.

Sara Bay Country Club, 7011 Willow St., Sarasota

• An inspector observed four dead roaches in the kitchen area.
• An employee engaged in food preparation changed gloves without a proper handwash. An inspector educated the restaurant operator on proper handwashing procedure. Corrective action was taken.
• There was an accumulation of food debris on/around a mixer head.
• An employee was observed filling a pitcher at a handwash sink in a server area.
• There were lemon peels in a handwash sink in a server area.
• There was an encrusted material on a can opener blade.
• A reach-in cooler at the bar had exposed, untreated wood as shelving and support, according to an inspector.
• Wet wiping cloths were not stored in sanitizer in between uses.
  
  
• Shelves in a reach-in cooler at the bar were rusted.
• No handwashing sign was provided at a handwash sink on the cook line used by food employees. Corrective action was taken.
• Walls throughout the kitchen were damaged.
• An employee was observed eating in a food preparation area and server area.
• Cases of food were stored on the floor of a walk-in freezer.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the following day.

Popeyes Louisiana Kitchen, 3390 First St., Bradenton

• Spray disinfectant was stored on a bag of flour in a dry storage area. The restaurant operator moved the chemical to a designated area.
• There was no proof of required training for any employees.
• Floor areas in a walk-in cooler and warewashing area were covered in standing water.
• Water was leaking from the ceiling and from a vent on an air conditioning unit onto the floor in a warewashing area.
• Jugs of oil and a bag of rice were stored on the floor in a dry storage area. The items were shelved.
• A follow-up inspection was required.

Stone Bowl Pan Asia Kitchen, 5516 Manatee Ave. W., Bradenton

• Krab, tilapia and cooked salmon that had been held overnight in a reach-in cooler at a sushi make station were cold held at temperatures greater than 41 degrees. A stop sale was issued and the foods were voluntarily discarded.
• Garlic and oil was being held at ambient temperature on the cook line. It was placed in an ice bath for rapid cooling.
• Two employee handwash sinks had items stored inside. Corrective action was taken.
• Frozen food that had been prepared on site was not properly date-marked.
  
  
• There was a soil residue buildup on the lip of an ice machine, according to an inspector.
• A follow-up inspection was required; the restaurant met inspection standards during a follow-up visit.

Euphemia Haye Restaurant, 5540 Gulf of Mexico Drive, Longboat Key

• Sanitizer was not at the proper minimum strength for manual warewashing.
• An employee was observed touching his face and then preparing and/or handling plated food. An inspector educated the employee on proper handwashing technique. The employee washed his hands.
• Butter was being held at ambient temperature.
• A test kit was not used to measure the strength of sanitizer used for warewashing.
• Soda gun holsters at multiple bars were soiled with slime and/or debris.
• Employees with ineffective hair restraints were engaged in food preparation, according to an inspector.
• Raw chicken, raw beef and a bucket of leafy greens were stored on the floor of a walk-in cooler.
• The restaurant met inspection standards.

Verona Pizza and Italian Restaurant, 5257 33rd St. E., Bradenton

• There was an accumulation of black/green mold-like substance at the interior of an ice machine.
• No currently certified food service manager was on duty while four or more employees were engaged in food preparation/handling.
• A wet wiping cloth was not stored in sanitizer solution between uses. Corrective action was taken.
• A marinara sauce bucket was stored on the floor of a walk-in cooler.
• An exterior door had a gap at the threshold that opened to the outside.
• An employee with no hair restraint was engaged in food preparation.
• The ceiling was soiled.
• 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.