Dirty dining: Food at Bradenton buffet was not safe to eat, health inspector says

During the most recent inspections of Manatee County, a Bradenton buffet required a follow-up visit after an inspector found several food safety and sanitation issues.

Another restaurant had live insects on site.

Here is what inspectors found.

Duff’s Original Buffet, 6010 14th St. W., Bradenton

• In a walk-in cooler, cheese, shredded cheese, cut melon, eggs, pasta, creamed broccoli, coleslaw, ham, cooked chicken, meatloaf, fish, raw chicken and raw steak were cold held at temperatures greater than 41 degrees. The foods had been held overnight, according to an inspector. A stop sale was issued for all of the items.
• Raw shrimp was stored over meatloaf, and raw turkey was stored over raw beef.
• Chlorine sanitizer was not at the proper minimum strength for warewashing. Corrective action was taken.
• Large cans of garbanzo beans and ketchup were dented. A stop sale was issued.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed.
• There was an encrusted material on a can opener blade.
• Employees were observed using a handwash sink for tasks other than handwashing. Corrective action was taken.
• The floor of a walk-in freezer was soiled.
• Plumbing throughout the kitchen and warewashing areas was leaking.
• There was standing water throughout the kitchen, warewashing wait station and walk-in cooler areas.
• An employee phone was stored on the cook line. Corrective action was taken.
• The ceiling was soiled over the cook line.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Steak ‘n Shake, 106 Cortez Road W., Bradenton

• An inspector observed three live, flying insects in a dry storage area.
• Cooked potatoes, cut tomatoes, burger and pasta were cold held at temperatures greater than 41 degrees. The pasta and tomatoes had been cold held for more than four hours; a stop sale was issued and the foods were discarded. The other foods were cooked.
• The inside of a microwave was soiled.
• Proof of required training was not available for some employees.
• Reach-in cooler and reach-in freezer shelf bottoms were heavily soiled, according to an inspector.
• The wall area under and over a prep table was soiled with accumulated black debris.
• The lip of an ice machine was soiled.
• Single-service cups were stored on the floor. Corrective action was taken.
• An inspector noted an objectionable odor near a soiled drain in a dishwashing machine area.
• There was food debris in the grout throughout the entire kitchen and cook line area, and the floor in the customer seating area was sticky.
• A follow-up inspection was required. The restaurant did not meet inspection standards during a follow-up visit two days later. Another inspection was required.

Apollonia Grill, 8235 Cooper Creek Blvd., Bradenton

• An employee who was making food changed gloves without washing hands. Corrective action was taken.
• Cooked chicken, mozzarella cheese and tamales were cold held at temperatures greater than 41 degrees. The items were moved to a walk-in cooler.
• Raw meat proteins were stored over cooked vegetables in a walk-in cooler. The meat products were moved and the vegetables were discarded.
• There was an accumulation of food debris on and/or around a mixer head.
• There was an encrusted material on a can opener blade.
• A handwash sink was inaccessible due to a laundry bag stored inside. Corrective action was taken.
• Multiple food containers in a walk-in cooler were not dated. Corrective action was taken.
• Kitchen floors were made of unsealed concrete.
• Unwrapped straws were stored unprotected. Corrective action was taken.
• An ice scoop handle was in contact with ice. The scoop was removed.
• An employee with no hair restraint was making food.
• An employee drink was stored on a food preparation table. It was removed.
• Food was stored on the floor of a walk-in cooler. 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 February 3, 2020 at 6:11 AM.