Dirty dining: Inspectors found numerous problems at Bradenton restaurants

During the most recent inspections of Manatee County, a handful of restaurants were cited for improperly storing raw meat in close proximity with ready-to-eat foods.

Other issues included equipment that dripped greasy fluid and slime or mold-like substances on surfaces.

Here is what inspectors found.

Popi’s Place VI, 6409 Manatee Ave. W., Bradenton

• Ham, turkey, tuna salad, American cheese, cooked sausage and raw shell eggs were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Wiping cloth sanitizer solution exceeded the maximum concentration allowed.
• The business was operating without a license from the Division of Hotels and Restaurants.
• An exhaust/ventilation system near the cook line was dripping. A fluid containing grease dripped onto an inspector’s shirt during the course of the inspection.
  
  
• A scratch pad was stored in an employee handwash sink. It was removed.
• Wiping cloth sanitizing solution was stored on the floor. An employee shelved it.
• Chicken salad was stored uncovered in walk-in cooler, according to an inspector. Corrective action was taken.
• A box of napkins was stored on the floor in a dry storage area. An employee shelved it.
• An exterior door had a gap at the threshold that opened to the outside.
• An ice scoop was stored uncovered and outside by an ice machine. The scoop was removed for cleaning.
• Jugs of oil and boxes of chips were stored on the floor in a dry storage area. The products were shelved.
  
  
• A follow-up inspection was required.

Golden Wok, 3545 First St., Bradenton

• Boneless ribs, cooked chicken, rice and egg rolls were out at room temperature with no time marking in place as a public health control. Corrective action was taken.
• Raw beef on a stick was stored over ready-to-eat krab rangoons in a refrigerator; raw pork was stored over ready-to-eat dumplings in a reach-in freezer; raw chicken and raw beef were stored over ready-to-eat sauces in a walk-in cooler; raw chicken was stored over raw beef, raw beef was stored over raw fish and raw fish was stored over french fries in a reach-in freezer.
• At least one cutting board was stained/soiled.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• Required employee training was expired for some employees.
• To-go trays were stored unprotected from contamination. Corrective action was taken.
• A box of broccoli was stored on the floor of a walk-in cooler and a bag of onions and container of soy sauce were stored on the floor in the kitchen.
• An employee with no hair restraint was engaged in food preparation.
• Gaskets on a reach-in freezer had a slimy/mold-like buildup.
• The restaurant met inspection standards.

Culver’s, 2605 University Parkway, Sarasota

• Coleslaw and potatoes were cold held at temperatures greater than 41 degrees. The items were moved to a walk-in cooler.
• There was an accumulation of mold-like substance around soda dispensing nozzles.
• There was an encrusted material on a can opener blade.
• Reach-in cooler gaskets throughout the kitchen were soiled with a slimy/mold-like buildup, according to an inspector.
• An employee was drinking in a food preparation area. The restaurant operator educated the employee on proper procedure.
• The exterior of a dishwasher was dirty. It was cleaned.
• The restaurant met inspection standards.

Vertoris Pizza House, 6830 14th St. W., Bradenton

• Raw burgers were stored over pizza dough in a reach-in freezer. The burgers were relocated.
• Frozen foods that had been prepared on site were not properly date-marked.
• Walls next to a salad-making area and other areas of the cook line were soiled.
• The floors of a walk-in cooler and a walk-in freezer were soiled. A restaurant operator cleaned the floors.
• Bags of flour were stored underneath unwashed produce in a walk-in cooler. The items were rearranged.
• No handwashing sign was provided at a handwash sink used by food employees. Corrective action was taken.
• Boxes of potatoes, other vegetables and meats were stored on the floor of a walk-in freezer. The items were shelved.
• The restaurant met inspection standards.
  
  

China One, 613 10th St. E., Palmetto

• An inspector observed multiple instances of raw meat stored over ready-to-eat food. Raw chicken sticks were stored over ready-to-eat french fries; raw chicken was stored over ready-to-eat wontons; raw beef was stored over ready-to-eat spring rolls; raw chicken was stored over ready-to-eat boneless ribs; raw chicken was stored over ready-to-eat lemon and sauces.
• Raw animal foods were not properly separated from each other. Raw chicken was stored over raw beef; raw beef was stored over raw pork; raw beef was stored over raw shrimp.
• Egg rolls, cooked pork, cooked noodles, chicken dumplings and other foods that had been prepared on site and saved for future use were not properly date-marked.
• Walk-in cooler shelves were pitted with rust and encrusted with food debris.
• To-go trays were stored unprotected from contamination.
• There was standing water in the bottom of a reach-in cooler.
• An employee with no hair restraint was engaged in food preparation. Corrective action was taken.
• 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.

This story was originally published December 30, 2019 at 12:00 AM.