Dirty dining: Lakewood Ranch restaurant infested with bugs — both dead and alive

During the most recent inspections of Manatee County, violations at area restaurants included live insects on site, unsafe meat temperatures and chemicals stored with food.

A Lakewood Ranch restaurant had a large number of dead insects in its kitchen.

Here is what inspectors found.

Libby’s Neighborhood Brasserie Lakewood Ranch, 8445 Lorraine Rd., Sarasota

• An inspector observed seven flying insects in the kitchen and five in a dining area near an open cook line.
• An inspector observed over 50 dead flying insects on pest strips throughout the kitchen.

• Creme brulee, pasta, chicken and tuna were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse.

• An employee who was making food changed gloves without first washing hands. An inspector educated the restaurant operator on proper handwash procedure.

• Shellfish tags were not being kept in the proper order according to the last date the food was served.

• An employee handwash sink was blocked by a food preparation table. Another handwash sink had containers stored inside of it.

• Hot water was not provided at an employee handwash sink.

• Proof of required training was not available for some employees.

• A dishwasher was not properly dispensing sanitizer, according to an inspector. A restaurant operator was advised to use a three-compartment sink for warewashing until the machine was repaired.

• An employee was making food without a proper hair restraint.

• An employee drink was stored on a food prep table. It was removed.

• Coffee filters were stored unprotected from contamination.

• Containers of food were stored on the floor in a walk-in cooler and a walk-in freezer.

• A follow-up inspection was required.

Lucky Pelican Bistro, 6239 Lake Osprey Drive, Sarasota

• Raw salmon was stored over ready-to-eat sliced cheese in a walk-in cooler. Corrective action was taken.
• Raw scallops were stored over cooked lobster in a walk-in cooler. Corrective action was taken.
• A server handled soiled dishes or utensils and then picked up single-service containers without first washing hands. An inspector instructed the employee and a manager on proper procedure. Corrective action was taken.
• An employee rubbed hands together for less than 10 seconds while washing hands. An inspector instructed the employee and a manager on proper procedure. Corrective action was taken.
  
  
• An employee handled soiled dishes or utensils and then handling clean dishes or utensils without first washing hands. Corrective action was taken.
• Two cans of marinara sauce in a dry storage area were dented at the seam. A manager removed them from service.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• All of the cutting boards on the cook line were stained and/or soiled, according to an inspector.
• There was an encrusted material on a can opener blade.
• No test kit was at hand to measure the strength of sanitizer in use for wiping cloths.
• A slicer blade was soiled with old food debris.
• Fish and corned beef were left out to thaw at room temperature. A manager moved the items to a walk-in cooler.
• An ice scoop was stored on top of a dirty ice machine in between uses. Corrective action was taken.
• A floor area next to an ice machine was covered with standing water.
• A case of crab legs was stored on the floor of a walk-in freezer. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Harry’s Continental Kitchens, 525 St Judes Drive, Longboat Key

• A toxic chemical substance was stored with food on shelving. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed.
• A wet wiping cloth was not stored in sanitizing solution in between uses. Corrective action was taken.
• Glasses were preset on outdoor tables.
• A bag of bread crumbs was stored on the floor in a dry storage area. A manager shelved it.
• The restaurant met inspection standards.

The Concession Golf Club, 7700 Lindrick Lane, Bradenton

• Pasta, ham, chicken and beef were cold held at temperatures greater than 41 degrees. The foods had been held overnight, according to a restaurant operator. A stop sale was issued.
• Proof of required training was not available for some employees.
• A walk-in cooler had an unsealed concrete floor.
• Utensils were stored in standing water at less than 135 degrees. The restaurant operator sanitized the utensils.
• An employee drink was stored on a food prep table. It was removed.
• There was an accumulation of debris on ceiling vents throughout the kitchen, according to an inspector.
• Food was stored on the floor of a walk-in freezer, a walk-in cooler and a dry storage area.
• The restaurant met inspection standards.

Dim Sum King, 8194 Tourist Center Drive, Bradenton

• A dishwasher was observed handling soiled dishes or utensils and then handling clean dishes or utensils without washing hands. A manager instructed the employee on proper procedure and corrective action was taken.

• An employee wearing soiled gloves was observed attempting to wash the gloves rather than removing them and washing hands. Corrective action was taken.

• Raw chicken was stored over raw shell eggs in a walk-in cooler and raw chicken was stored over raw fish in a walk-in freezer.
• A wet wiping cloth was not stored in sanitizing solution in between uses. Corrective action was taken.
• To-go trays were stored unprotected from contamination. Corrective action was taken.
• Non-food-grade bags were in direct contact with food in a walk-in freezer.
• Containers of soy sauce were stored on the floor in the kitchen; boxes of produce were stored on the floor of a walk-in cooler; bins of raw meat were stored on the floor of a walk-in freezer.
• Employee drinks were stored on a food prep table and shelving above clean equipment. They were removed.
• The restaurant met inspection standards.

Valentino Pizzeria Trattoria, 8203 Cooper Creek Blvd., Bradenton

• An inspector observed raw animal foods that were not properly separated from one another. Raw chicken was stored over raw shrimp and raw chicken was stored over raw calamari. The foods were reorganized.
• Multiple cutting boards were stained/soiled.
• There was an encrusted material on a can opener blade.
• A cutting board was covering an employee handwash sink.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• Floor drains/drain covers were heavily 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.

This story was originally published February 5, 2020 at 5:00 AM.