Dirty dining: Flies in the kitchen, handwashing issues and other problems at 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.

During the most recent inspections of Manatee County, several restaurants were cited for problems that include live insects present in a food preparation area, handwashing errors and moldy equipment.

Here is what inspectors found.

Whiskey Joe’s Bar & Grill, 5313 19th St. E., Ellenton

• An inspector observed approximately 25 live, flying insects at the cook line, a back preparation area and a warewashing area. A restaurant operator stated that pest control had been onsite that day.
• Grouper, shrimp, shredded cheese, slaw, corn salsa, cut tomatoes, marinara and pico de gallo were cold held at temperatures greater than 41 degrees. The foods were iced down.
• Shellfish tags were not marked with the last date that the food was served.
• The establishment was not maintaining shellfish tags for at least 90 days.
• A slicer blade was soiled with old food debris. An employee cleaned it.
• A follow-up inspection was required.

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

• There was no proof of required training for any employees.
• There was no proof of required training for an employee hired more than 60 days ago.
• Gloves were stored in a handwash sink.
• Walk-in cooler shelves were rusted.
• There was an accumulation of grease/soiling under a fryer and a steam kettle.
• Racks used for food storage were soiled with accumulated grease.
• An employee drink was stored on a food preparation table. Corrective action was taken.
• A cutting board had cut marks and was no longer cleanable.
• A follow-up inspection was required.

Takeria Alexander, 618 23 St. E., Bradenton (food truck)

• Cooked beef was cold held at a temperature greater than 41 degrees. The food had been held overnight and was voluntarily discarded.
• There was no proof of required training for any employees.
• Cooked chicken, cooked beef, sauces and cut tomatoes were not properly date-marked.
• A cutting board had cut marks and was no longer cleanable.
• A follow-up inspection was required.

Gecko’s Grill & Pub, 4310 S.R. 64 E., Bradenton

• An employee failed to wash hands before changing gloves and/or putting on gloves to work with clean dishes. An inspector discussed proper handwashing with the employee and a restaurant operator. Corrective action was taken.

• Blue cheese was cold held at a temperature greater than 41 degrees. Corrective action was taken.

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

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

• Items were preventing access to an employee handwash sink.

• Hot water at handwash sinks in two employee restrooms did not reach 100 degrees.

• Utensils were stored upright with the contact surface exposed.

• Coffee filters were stored unprotected from contamination.

• The restaurant met inspection standards.

Chang Kao Thai Cuisine, 6233 14th St. W., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken.
• Raw bean sprouts were cold held at a temperature greater than 41 degrees. The sprouts were moved to a walk-in cooler.
• An inspector observed a restaurant operator run food from the kitchen, return and proceed to other tasks without changing gloves. Corrective action was taken.
• A cutting board was stained.
• Walls throughout the kitchen area were soiled.

• Smoke in the kitchen area indicated that ventilation was inadequate, according to an inspector.

• The kitchen floor was soiled.

• The restaurant met inspection standards.

Migi Sushi, 4420 S.R. 64 E., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. A restaurant operator set up a three-compartment sink for warewashing.

• A restaurant operator was unable to provide documentation that aquacultured fish (farm-raised salmon) was raised in a controlled environment and fed formulated feed.

• A handwash sink was used for purposes other than handwashing. An inspector observed lettuce in a handwash sink at the sushi bar.

• The restaurant’s probe thermometer used for measuring food temperatures was not accurate. An inspector advised the restaurant operator to get a functioning thermometer.

• Cooked noodles stored in a reach-in cooler had no date-marking. Corrective action was taken.

• Required employee training was expired for one employee.

• An inspector observed single service items (to-go containers) being washed and stored for reuse. A restaurant operator said they were being used to store raw food items.

• An in-use ice scoop was stored on a soiled surface on top of an ice machine.

• A follow-up inspection was required.

Mi Pueblo El Restaurante Mexicano & Cantina, 8405 Tuttle Ave., Sarasota

• An inspector observed one large can of jalapenos and one large can of corn with dents. A restaurant operator removed them from service.

• A certified food manager was unable to answer basic Food Code questions pertaining to the safe operation of the establishment.

• Containers were blocking access to an employee handwash sink in the kitchen.

• Walk-in cooler shelves were pitted with rust.

• Fly sticky tape was hanging over food traffic areas in the kitchen.

• There was standing water in a dry storage area.

• The kitchen ceiling was soiled.

• There was an accumulation of limescale inside of a dishmachine.

• 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 June 24, 2020 at 5:00 AM.