Dirty dining: There was a wastewater backup in the kitchen. The restaurant was shut down

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.

During the most recent inspections of Manatee County, a local restaurant was temporarily shut down after an inspector observed wastewater backing up in the kitchen.

Other Bradenton-area restaurants were cited for issues that include employee handwashing errors and unsafe food temperatures.

Here is what inspectors found.

Sunshine Caribbean Restaurant, 6320 15th St. E., Sarasota

• Sunshine Caribbean Restaurant was temporarily shut down on June 11 after an inspector observed a wastewater backup in the establishment’s kitchen.
• An inspector observed gray wastewater backing up through a floor drain in the kitchen. Employees were walking through the wastewater, the inspector said.
• Pork, cooked chicken and dairy were cold held at temperatures greater than 41 degrees.
• The establishment was operating without a license from the Division of Hotels and Restaurants.
• An inspector observed standing or slow-draining water at least one sink.
• Food that was prepared on site and held for future use was not properly date-marked.
• Items were stored in an employee handwash sink. Corrective action was taken.
• Pork was stored in a stock pot on the kitchen floor, according to an inspector.
• Plastic curtains located at the kitchen exit were soiled.
• A follow-up inspection was required.

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

• A manager lacked proof of food manager certification and no other certified food service manager was employed at the location.

• There was no proof of required training for any employees.

• A soda gun was soiled.

• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.

• There was an encrusted material on a can opener blade.

• There was standing water at a beer cooler behind the bar.

• An inspector observed exposed insulation at a walk-in freezer door.

• There was an accumulation of grease under a fryer.

• Food was stored on the floor in a dry storage area. Corrective action was taken.

• A follow-up inspection was required.

China Village, 7254 55th Ave. E., Bradenton

• An employee failed to wash hands before changing gloves and/or putting on gloves to work with food. An inspector discussed proper handwashing with the restaurant operator. The operator properly washed hands.
• An inspector observed a restaurant operator wash gloved hands and then proceed to another task. The inspector advised on proper handwashing procedure and corrective action was taken.
• Raw chicken and cooked chicken were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Fried chicken was hot held at a temperature less than 135 degrees. Corrective action was taken.
• Wiping cloth sanitizer exceeded the maximum concentration allowed. 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 provided information about foodborne illnesses.

• A certified food manager was unable to answer basic questions about allergens. An inspector provided allergen information.

• An open employee drink was stored next to food to be served to customers. Corrective action was taken.

• The restaurant met inspection standards.

Tortilla Bay, 5318 Marina Drive, Holmes Beach

• Proof of required training was not available for two employees.
• An employee handwash sink was being used a dump sink. An inspector observed cut tomatoes inside of a handwash sink on the cook line.
• In a walk-in cooler, unwashed produce was stored over raw beef and unwashed peppers were stored over ready-to-eat black beans.
• Chips were stored on the floor at the cook line.
• There was a buildup of debris under shelving in a walk-in cooler. according to an inspector.
• A follow-up inspection was required.

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 June 15, 2020 at 5:00 AM.