Dirty dining: Moldy ice machines and grungy equipment among issues at Bradenton restaurants

During the most recent inspections of Manatee County, several restaurants had mold-like substances growing in equipment used to make or hold ice.

Other restaurants were cited for issues including grungy food-making equipment and dirty surfaces like walls and shelving.

Here is what inspectors found.

Evie’s Tavern & Grill, 5897 Whitfield Ave., Sarasota

• An employee who was making food changed gloves without washing hands. An inspector educated the restaurant operator on proper procedure. Corrective action was taken.
• Insect pesticide that was labeled for household use only was present in the establishment.
• There was an accumulation of mold-like substance in the interior of an ice machine, according to an inspector.
• A mixer head was soiled. An employee cleaned it.
• Pizza screens were soiled with an accumulation of debris.

• There were no written procedures available for use of time as a public health control to hold potentially hazardous foods. An inspector educated the restaurant operator on proper procedure and provided the necessary paperwork.

• Food that had been prepared on site and placed in a reach-in cooler for future use was not properly date-marked.

• Wet wiping cloths were not stored in sanitizing solution in between uses.

• Walk-in cooler shelves were rusting.

• Cases of food were stored on the floor of a walk-in beer cooler.

• The restaurant met inspection standards.

SoFresh, 11569 S.R. 70 #106, Bradenton

• Hard-cooked eggs and egg wash were cold held at temperatures greater than 41 degrees. A restaurant operator discarded the foods.
• An inspector observed a dented can of apple sauce. The restaurant operator removed it from the kitchen.
• Menus did not identify which items were subject to a raw and undercooked foods advisory. The menus were removed.
• There was no written consumer advisory for raw/undercooked animal foods offered at the establishment. A restaurant operator placed proper signage.
• No test kit was at hand for measuring the strength of sanitizer in use for warewashing.
• There was an encrusted material on a can opener blade.
• In use wet wiping cloths were not being stored in sanitizer buckets.
• Oil was stored on the floor near a walk-in cooler.
• An employee was making food without a hair restraint.
• Employee keys and a wallet were stored over a food preparation table.
• There was an accumulation of grease of ventilation hood filters.
• The restaurant met inspection standards.

River Strand Golf and Country Club, 7155 Grand Estuary Trail, Bradenton

• Elbow pasta, sauteed mushrooms, mozzarella cheese, mixed shredded cheese, ribs and pulled pork were cold held at temperatures greater than 41 degrees. The foods had been held overnight. A stop sale was issued. The foods were discarded, and a manager turned down the temperature at the reach-in cooler.
• Partially cooked chicken wings were stored over raw hamburger beef in a reach-in cooler. The foods were reorganized.
  
  

• No test kit was at hand for measuring the strength of sanitizer in use for warewashing.

• The establishment was operating with an expired Division of Hotels and Restaurants license.

• A wall in the warewashing area was soiled with accumulated black debris, according to an inspector.

• No handwashing sign was provided at a sink used by food employees.

• Coffee filters were stored unprotected from contamination.

• There was accumulated dust on the ceiling.

• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Burger King, 3235 University Parkway, Sarasota

• The ice chute on a self-service drink machine was soiled with mold-like substance/slime.
• Walk-in cooler shelves were soiled with food debris.
• An employee with no hair restraint was preparing food. The employee put on a hair net.
• The restaurant met inspection standards.

Joey D’s Chicago Style Eatery, 945 10th St. E., Palmetto

• Raw beef was stored over ready-to-eat hamburger buns and cooked chicken. The foods were reorganized.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• There was an accumulation of black mold-like substance in the interior of an ice machine.
• There was an encrusted material on a can opener blade.
• A handwash sink in the kitchen was used as a dump sink for tomato sauce.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• An employee with no beard guard was engaged in food preparation. The employee put on a beard guard.
• Employee drink and food were stored by pizza dough in a reach-in cooler. The items were removed.
• The restaurant met inspection standards.

El Molcajetes, 901 10th St. E., Palmetto

• Salsa was hot held at a temperature less than 135 degrees in a steam table. Corrective action was taken.
• Raw beef was stored over ready-to-eat vegetables in a reach-in freezer.
• There was an accumulation of pink mold-like substance in an ice bin.
• A non-food-grade bag was in direct contact with food. Corrective action was taken.
• In-use tongs were stored on an equipment door handle between uses. Corrective action was taken.
• Raw chicken was stored in a container on the floor of a walk-in cooler. Corrective action was taken.
• The restaurant met inspection standards.
  
  

The Sandbar Restaurant, 100 Spring Ave., Anna Maria

• Warewashing solution exceeded the maximum concentration allowed.
• A hooded lid at a salad making station was soiled. An employee cleaned it.
• A cooler where milk was stored was soiled with liquid. An employee cleaned the area.
• The handle of an in-use scoop was in contact with crab cake mix. Corrective action was taken.
• Shelves of a walk-in cooler were soiled.
• The restaurant met inspection standards.

Fiona’s Family Restaurant, 5207 33rd St. E., Bradenton

• Ultra pasteurized creamers were left out at ambient temperature. They were collected and put in a freezer for rapid cooling.
• Raw sausage was stored over cooked green peppers in a walk-in cooler.
• Warewashing sanitizing solution exceeded the maximum concentration allowed.
• The establishment was operating without a license from the Division of Hotels and Restaurants.
• Cooked lamb was thawing at room temperature. A restaurant operator moved the meat to refrigeration.
• In-use tongs were stored on an equipment door handle between uses. They were removed.
• A floor area at the cook line was covered in standing water.
• An exterior door had a gap at the threshold that opened to the outside.
• Jugs of oil were stored on the kitchen floor. They were shelved.
• Single service items were stored on the floor in a dry storage area at the exterior of the building. A restaurant operator relocated them.
• A follow-up inspection was required.
• During a follow-up inspection, creamer was again being cold held at a temperature greater than 41 degrees. It was discarded. Another follow-up inspection was required.

Kentucky Fried Chicken, 525 First St. E., Bradenton

• A walk-in cooler was in disrepair. An inspector observed condensate dripping onto surfaces in the walk-in cooler.
• Required employee training was expired for one employee.
• There was soiling under shelves in a walk-in freezer.
• There was no suitable area provided for employees to store personal items.
• Floor areas along the cook line and in a walk-in cooler were covered with standing water.
• A walk-in cooler used to store chicken had an accumulation of dust and debris inside.
  
  
• An employee with no beard guard was making food.
• 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 12, 2020 at 5:00 AM.