Dirty dining: Unsafe food temperatures, grease, mold 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 when management displayed a lack of knowledgee about foodborne illnesses.

Other problems included greasy surfaces, moldy equipment and unsafe food temperatures.

Here is what inspectors found.

Station 400, 8215 Lakewood Main St., Lakewood Ranch

• Cheese, cooked plants, sausage and ham were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse.
• The interior of an ice machine was soiled.
• A slicer blade guard was soiled with old food debris.
• A wall located behind a griddle was soiled.
• Walk-in cooler shelves were pitted with rust.
• There was a buildup of debris in a convection oven.
• There was an accumulation of grease under the cook line.
• An employee with no hair restraint was engaging in food preparation.
• Employee personal items were stored on a food preparation service. Corrective action was taken.
• An employee drink was stored on a food preparation table. Corrective action was taken.
• Food was stored on the floor in a walk-in cooler and in a walk-in freezer.
• Cardboard used as flooring in a walk-in cooler was soiled.
• There was an accumulation of debris inside a warewashing machine.
• A follow-up inspection was required.

Cortez Cafe, 12108 Cortez Road W., Cortez

• A dishmachine was not working correctly and sanitizer was not at the proper minimum strength. An inspector instructed the person in charge to set up a three-compartment sink for warewashing until the dishmachine had been serviced and repaired.
• Cottage cheese and sour cream were cold held at temperatures greater than 41 degrees. The foods had been held overnight. A stop sale was issued due to temperature abuse and the foods were voluntarily discarded.

• No currently certified food service manager was on duty while four or more employees were engaged in food preparation or handling.

• A reach-in cooler was not able to maintain a cold enough temperature for foods that needed temperature control for safety. Corrective action was taken.

• A follow-up inspection was required.

Burger King, 3235 University Parkway, Sarasota

• An inspector observed an employee touch hair and then touch ready-to-eat food without a proper handwash. The inspector educated the restaurant operator on proper handwash procedure.
• The interior of an ice bin was soiled.
• There was an accumulation of debris in the interior of an oven.
• There was an accumulation of grease on a ventilation hood.
• An employee with an ineffectiv hair restraint was engaged in food preparation. Corrective action was taken.
• The restaurant met inspection standards.

King’s Wok, 6202 U.S. 301, Ellenton

• Raw beef was stored over ready-to-eat chicken in a reach-in cooler.
• Raw chicken and beef were stored over ready-to-eat sauces in a walk-in cooler.
• Raw shrimp was stored over cut vegetables in a walk-in cooler.
• Raw animal foods (chicken and beef) were not properly separated from one another based upon minimum required cooking temperature.
• An inspector observed fried chicken and pork dumplings left at room temperature to cool. A manager moved the items to a walk-in cooler.
• The restaurant operator did not allow customers to use the restroom.
• Chicken on a stick was stored uncovered in a reach-in freezer.
• Non-food-grade bags were in direct contact with food in a reach-in freezer.
• Floor drains/drain covers were heavily soiled.
• An employee purse was stored on top of single service items.
• The restaurant met inspection standards.

Lantern Restaurant, 3126 First St., Bradenton

• Raw chicken was stored on a cooking sheet over raw beef.

• 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 provided information about foodborne illnesses.

• There was no currently certified food service manager on duty while four or more employees were engaged in food preparation or handling.

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

• The restaurant met inspection standards.

Lazy Lobster, 7602 Lockwood Ridge Rd., Sarasota

• Raw animal foods (chicken and salmon) were not properly separated from one another based upon minimum required cooking time. Corrective action was taken.
• The interior of an ice machine was soiled.

• The establishment offered raw and/or undercooked animal food without a written consumer advisory. Corrective action was taken.

• Walk-in cooler shelves were rusted.

• Cases of food were stored on the floor in a storage area. Corrective action was taken.

• An employee phone and keys were stored above a food preparation table. Corrective action was taken.

• An employee drink was stored on a food preparation table. Corrective action was taken.

• The restaurant met inspection standards.

Carmen’s Italian Cafe, 515 27th St. E. #9-10, Bradenton

• A manager lacked proof of food manager certification and no other food service manager was employed at the location.
• There was no proof of required training for an employee hired more than 60 days prior.
• A cutting board was stained and/or soiled.
• There was a soil residue buildup on the lip of an ice machine.
• A follow-up inspection was required.

China King, 6816 14th St. W., Bradenton

• Shell eggs were held at an ambient air temperature greater than 45 degrees. A restaurant operator moved the eggs to a walk-in cooler.
• 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 provided information about foodborne illnesses.
• Open, commercially processed food was not properly date-marked.
• Access to an employee handwash sink was blocked. Corrective action was taken.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• There was no probe thermometer at hand to measure the temperature of food products.
• Rice and cream cheese were left at room temperature to cool. A restaurant operator moved the items to a walk-in cooler.
• An inspector observed food being thawed that was not properly date-marked.
• A follow-up inspection was required.

Flavors of India, 6103 14th St. W., Bradenton

• There was an accumulation of black/green mold-like substance on and/or around soda dispensing nozzles.

• 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 provided information about foodborne illnesses.

• The person in charge was unable to answer basic questions about allergens. An inspector provided information about allergens.

• There was an encrusted material on a can opener blade. A restaurant operator cleaned it.

• The interior of a microwave was soiled with encrusted food debris.

• The restaurant met inspection standards.

Linger Lodge Restaurant, 7205 85th St. Ct. E., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. An inspector advised setting up manual sanitization until the dishmachine was functioning properly.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• There was an encrusted material on a can opener blade.
• A drying rack in the dish area was rusty.
• There was no ambient air thermometer in the kitchen.
• There was standing water on the floor near a dishwasher.
• Cases of food were stored on the floor of a walk-in freezer.
• There was an accumulation of debris inside of a warewashing machine.
• The restaurant met inspection standards.

Hana Sushi Lounge, 8126 Lakewood Main St., Bradenton

• Sushi rice had no time stamp indicating when it had been removed from temperature control. Corrective action was taken.
• A spray hose at a three-compartment sink was lower than the rim of the sink.
• A container of antispetic was stored over a food preparation table.
• There was an accumulation of debris on the interior of an ice machine.
• A handwash sink was inaccesible for employee use.
• An in-use rice scoop was stored in standing water at less than 135 degrees.
• An inspector observed a handwash sink at the sushi bar being used to clean a soiled wiping cloth.
• Produce was stored on the floor of a walk-in cooler.
• Cases of food were stored on the floor throughout the kitchen.
• Ceiling areas and vents throughout the kitchen were 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 May 20, 2020 at 5:00 AM.