Dirty dining: Raw meat over food, 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 for issues including moldy equipment, greasy surfaces, employee handwashing issues and improper storage of raw meat.

Here is what inspectors found.

Michelangelo Pizza, 11517 Palmbrush Trail, Bradenton

• Mozzarella cheese, marinara, cooked vegetables, pasta, brown sauce and cream sauce were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• There was an accumulation of encrusted food debris on and/or around a mixer head.
• There was an encrusted material on a can opener blade.
• Hot water was not provided at an employee handwash sink.
• Foods that had been prepared on-site and held for future use were not properly date-marked.
• A slicer blade was soiled with old food debris.
• A wood food preparation table was not sealed.
• Walk-in cooler shelves were soiled.
• The floor of a walk-in cooler was unsealed concrete.
• Walk-in coolers throughout the kitchen lacked ambient air thermometers, according to an inspector.
• Ceiling tiles and vents throughout the kitchen were soiled.
• Cardboard was used to line shelves used for food.
• There was an accumulation of debris inside of a warewashing machine.
• A follow-up inspection was required.

Moe’s Southwest Grill, 8192 Tourist Center Drive, University Park

• An inspector observed an employee rub hands for less than the required 10-15 seconds while handwashing. The inspector advised the restaurant operator on proper handwashing procedure.
• Shredded cheese and cooked plants were cold held at a temperature greater than 41 degrees. A stop sale was issued for the foods due to temperature abuse.
• A handwash sink was not accessible for employee use. Corrective action was taken.
• There was no proof of required training for an employee hired more than 60 days prior.
• A cutting board had cut marks and was no longer cleanable.
• A rack used for food storage was soiled with an accumulation of grease.
• There was an accumulation of grease underneath a fryer.
• A ventilation hood was soiled with grease.
• Reach-in cooler shelves were rusted.
• Walk-in cooler shelves were rusted.
• A reach-in cooler on the cook line lacked an ambient air thermometer.
• An employee drink was stored on a food preparation table. Corrective action was taken.
• The restaurant met inspection standards.

DimSum King, 8194 Tourist Center Drive, Bradenton

• Potentially hazardous food was hot held at a temperature less than 135 degrees. An inspector educated a restaurant operator on proper hot holding procedures.
• An inspector observed an employee touch a garbage can and then touch a cutting board surface without first changing gloves. Corrective action was taken.
• The interior of an ice machine was soiled.
• The certified food manager was unable to answer basic food code questions pertaining to safe operation of the establishment.
• There was an encrusted material on a can opener blade.
• Multiple spray bottles were not labeled.
• Walk-in cooler shelves were soiled.
• Non-food-grade storage bags were in use in a walk-in freezer.
• There was an accumulation of grease under a fryer station.
• Cases of food were stored on the floor of a walk-in cooler.
• Cardboard used as a floor covering at the cook line was soiled with grease. Corrective action was taken.
• There was an accumulation of debris inside of a warewashing machine.
• The restaurant met inspection standards.

Sabor Latino Restaurant, 6820 14th St. W., Bradenton

• Raw chicken and beef were stored over an open container of plantains in water, according to an inspector. Corrective action was taken.
• A spray bottle and sanitizer bucket that contained a toxic substance were stored on top of three large containers of rice. Corrective action was taken.
• Wiping cloth sanitizer solution exceeded the maximum concentration allowed. Corrective action was taken.
• An open container of milk was not properly date-marked. Corrective action was taken.
• The restaurant met inspection standards.

Panera Bread, 2821 University Parkway, Sarasota

• An ice chute on a self-service drink machine was soiled with mold-like substance and/or slime.
• There were no written procedures available for use of time as a public health control to monitor potentially hazardous food. Corrective action was taken.
• The floor of a walk-in freezer floor was soiled.
• Utensils were stored unprotected from contamination.
• 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.