Dirty dining: Mold, unsafe food temperatures and other problems at Bradenton-area restaurants

Many restaurants in Manatee County have reopened 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 soiled equipment and surfaces, unsafe food temperatures and improperly stored meat.

Here is what inspectors found.

Burger King, 2319 Cortez Road W., Bradenton

• There was an accumulation of black/green mold-like substance on/around soda dispensing nozzles.
• There was no proof of food handler training for four restaurant operators.
• A restaurant operator was observed eating while preparing food.
• The ceiling was soiled.
• A follow-up inspection was required.

The Spot Tacos and More, 2303 First St., Bradenton

• Diced tomatoes, cheese and raw beef were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Multiple quantities of cooked beef were hot held at temperatures less than 135 degrees. Corrective action was taken.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• A handwash sink was blocked and not accessible for employee use.
• A manager lacked proof of food manager certification and no other food manager was employed at the location.
• No test-kit was provided to measure sanitizer in use for warewashing.
• No soap was provided at an employee handwash sink.
• Proof of required training was not available for some employees.
• Employee training records did not contain all of the required information.
• No handwashing signs were provided at sinks in employee bathrooms.
• Corn oil and corn flour were stored on the floor in a prep area, according to an inspector.
• An employee cell phone was stored in a container of peppers. Corrective action was taken.
• A follow-up inspection was required.

China Wok, 4945 S.R. 64, Bradenton

• Egg rolls and fried chicken were cold held at temperatures greater than 41 degrees.
• A stop sale was issued due to temperature abuse after an inspector observed egg rolls, raw chicken, raw beef and raw chicken wings at temperatures greater than 41 degrees in a walk-in cooler.
• An inspector observed two large dented cans of food in a dry storage area. The cans were discarded.
• A handwash sink was not accessible for employee use.
• Hot water was not provided at a handwash sink in the women’s restroom. Corrective action was taken.
• Egg rolls, noodles and fried chicken were not properly date-marked.

• Raw animal food was stored above unwashed produce in a walk-in cooler.

• Raw meats were thawing at ambient temperature. A restaurant operator moved them to a cooler.

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

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.