Dirty dining: Mold, handwashing problems and other issues at Bradenton area restaurants

Many restaurants in Manatee County are reopening for dine-in service, and the Florida Department of Business and Professional Regulation’s Division of Hotels and Restaurants has resumed routine inspections for public health and cleanliness issues.

DBPR has also created a complaint form where members of the public can report restaurants that may be violating the current directives for operating during the coronavirus pandemic as issued in Gov. Ron DeSantis’ recent executive orders.

During the most recent inspections of Manatee County, several restaurants were cited for employee handwashing issues.

Other problems included moldy foods and equipment and chemicals stored with food.

Here is what inspectors found.

Arby’s, 3608 First St., Bradenton

• An employee failed to wash hands before putting on gloves to work with food. An inspector discussed proper handwashing procedure with the employee and a restaurant operator. Corrective action was taken.

• A certified food manager or person in charge lacked knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food. An inspector emailed information about foodborne illnesses to the restaurant operator.

• The person in charge was unable to answer basic questions about allergens. An inspector emailed the restaurant operator allergen information.

• A chemical bottle was stored in a handwash sink. It was removed.

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

• Records/documents for required employee training did contain all of the necessary information.

• A follow-up inspection was required.

enRich Bistro, 5629 Manatee Ave. W., Bradenton

• An employee rubbed hands together for only three seconds while washing hands instead of the required 10-15 seconds, according to an inspector. The employee was educated regarding proper handwashing.
• Wiping cloth sanitizer solution exceeded the maximum concentration allowed. Corrective action was taken.
• An employee was observed washing hands in a prep sink rather than a handwash sink. The employee was educated on proper handwashing procedure.
• Orzo, quinoa and butter were left out at ambient temperature. An employee iced down the foods.
• An inspector observed approximately six employee beverages throughout the kitchen area.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Palm Aire Country Club, 5601 Country Club Way, Sarasota

• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• Raw shell eggs were stored over ready-to-eat food in a walk-in cooler. Corrective action was taken.
• There was an accumulation of food debris on and/or around a mixer head.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• There was an accumulation of debris on walk-in cooler shelves.
• To-go containers and straws were stored in an outside shed with chemicals, according to an inspector.
• There was standing water in a reach-in cooler.
• An employee drink was stored above clean utensils. Corrective action was taken.
• Coffee filters were stored unprotected from contamination.
• Ceiling areas above the cook line and vents throughout the kitchen were soiled.
  
  
• There was an accumulation of debris inside vents under a dishwasher hood.
• The restaurant met inspection standards.

River Club Grille, 6600 River Club Blvd., Lakewood Ranch

• Ham, chicken salad, egg salad and tuna salad were cold held at temperatures greater than 41 degrees. A stop sale was issued for the foods due to temperature abuse.
• A breakfast menu offered raw and/or undercooked animal food without a written consumer advisory, according to an inspector. Corrective action was taken.
• Walk-in cooler shelves were rusted.
• Coffee filters were stored unprotected from contamination. Corrective action was taken.
• The restaurant met inspection standards.

China Taste, 8421 Tuttle Ave., Sarasota

• An inspector observed a bottle of lye stored with spices on the bottom shelf of a food preparation table. A restaurant operator removed it.
• Raw shell eggs and raw shrimp were stored together. (Raw animal foods must be separated from each other based upon minimum required cooking temperature.) Corrective action was taken.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• The rear wall of a walk-in cooler was soiled.
• There was an accumulation of debris on walk-in cooler/freezer shelves.
• Tools and jumper cables were stored with food in a storage area. Corrective action was taken.
• Food containers were stored on the floor in a kitchen area.
• Shelving throughout the kitchen was pitted with rust.
• An employee phone was placed on the cook line. Corrective action was taken.
• A cutting board was no longer cleanable.
• Ceiling tile vents above a dish area were soiled.
• The restaurant met inspection standards.

Hooters, 4908 14th St. W., Bradenton

• An inspector observed a full container of jalapenos and one lemon with mold-like growth. A restaurant operator voluntarily discarded the items.
• A ventilation hood was soiled.
• A floor area was covered in standing water. Corrective action was taken.
• A fan cover in a walk-in cooler was dirty.
• The restaurant met inspection standards.

Olive Garden, 4420 14th St. W., Bradenton

• There was an accumulation of black/green mold-like substance on and/or around soda dispensing nozzles.
• In-use tongs were stored on an equipment door handle in between uses. 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.