Dirty dining: Inspector saw water dripping into food at Bradenton buffet. That wasn’t the only problem

During the most recent inspections of Manatee County, several restaurants were cited for unsafe food temperatures.

A Bradenton buffet was cited when liquid from equipment was observed dripping into food.

Here is what inspectors found.

Hibachi Grill Supreme Buffet, 3616 First St., Bradenton

• Condensate was flying from fans in a walk-in cooler.

• An inspector observed condensate from a fan at a walk-in cooler dripping into bread stuffing. A stop sale was issued due to adulteration of the food product.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed.
• Raw oysters were stored over cut lemons and cooked shrimp in a walk-in cooler. The oysters were relocated.
• Krab, raw oysters, beef rib, meatballs, raw shrimp, raw beef, raw chicken and cooked crab legs were cold held at temperatures greater than 41 degrees in walk-in coolers. Both of the establishment’s walk-in coolers were in disrepair. An employee said a service order had been placed. The employee was instructed to measure food temperatures for safety and move the foods if necessary.
• Beef was stored uncovered in a walk-in freezer.
• All of the establishment’s dish racks were soiled, according to an inspector.
• A walk-in cooler and a warewashing area had standing water on the ground.
• Walk-in cooler shelves were pitted with rust.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Solorzano’s Pizzeria, 5610 Gulf of Mexico Drive, # 4, Longboat Key

• Meatballs that were cold held overnight measured at a temperature greater than 41 degrees. A stop sale was issued and the meatballs were discarded.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• Buckets and a dough container were preventing employee access to a handwash sink. The items were relocated.
• There were no written procedures in place for using time as a public health control to monitor potentially hazardous food. An inspector observed six pizzas sitting out at room temperature with no time markings or process in place.
• Proof of required training was not available for one employee.
• Sliced gyro meat, deli meat and salads for carry-out were not date-marked.
• Multiple reach-in coolers were soiled.
• A cutting board had cut marks and was no longer cleanable.
• A follow-up inspection was required.

Migi Sushi, 4420 E. S.R. 64, Bradenton

• A dishwasher was observed loading soiled dishes into a dish machine and then going to put clean dishes away without first washing hands. The employee was told to wash hands.
• Batter was sitting out on the cook line at ambient temperature. It was placed in an ice bath for temperature recovery.
• Raw beef was stored over ready-to-eat batter in a reach-in cooler, and raw pork was stored over cut vegetables in a walk-in freezer. Corrective action was taken.
• Raw beef was stored over raw fish in a walk-in freezer.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• There was standing water in the bottom of a reach-in cooler.
• The interior of a microwave was soiled with encrusted food debris.
• An employee with no hair restraint was engaged in food preparation.
• The restaurant met inspection standards.

Pigout BBQ And Southern Soul Food, 5718 Manatee Ave. W., Bradenton

• Haddock was cold held at a temperature greater than 41 degrees. The fish was iced down for rapid cooling.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• Proof of required training was not available for one employee.
• The bottoms of reach-in beer coolers at the bar were soiled, according to an inspector.
• 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.