Dirty dining: Food safety issues prompt multiple visits from inspectors at these 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 not identifying raw meat products on the menu, unsafe food temperatures and storing toxic substances near food.

Here is what inspectors found.

The Clam House, 304 Seventh St. W., Palmetto

• Dishmachine sanitizer was not at the proper minimum strength. A restaurant operator said the machine would be serviced.
• Yellowtail, a non-exempt fish, was served raw without proof of parasite destruction available. An inspector instructed that the fish must be fully cooked or discarded.
• The restaurant sold raw sushi, but a menu did not identify which items were raw.
• There was no proof of required training for any employees.
• A wall area in the back of a customer seating area was soiled with a mold-like substance.
• An inspector observed approximately six reach-in freezers in an exterior building that was not fully enclosed from the outside.
• There was a buildup of mold-like substance on the lip of an ice machine.
• A follow-up inspection was required. The restaurant failed to meet inspection standards during a follow-up visit the next day. Another follow-up visit was required.

Hibachi Grill Supreme Buffet, 3616 First St., Bradenton

• Cooked crab, shell crab, raw chicken, flan, cooked pork ribs, multiple quantities of raw shrimp, calamari, shredded cheese, krab, cooked egg rolls, butter, fried breaded chicken, multiple quantities of cooked beef, boiled eggs, cut cantaloupe and milk were cold held at temperatures greater than 41 degrees. A restaurant operator moved items that had been prepared earlier that day to a walk-in freezer for rapid cooling. A stop sale was issued for the cooked egg rolls, milk, breaded fried chicken and cooked beef due to temperature abuse. The items had been held overnight.
• Raw fish was stored over krab rangoons in a walk-in freezer.
• There was an accumulation of black/green mold-like substance in the interior of two ice machines.
• There was an encrusted material on a can opener blade. Corrective action was taken.
• Foods that had been prepared on site and held for future use were not properly date-marked.
• Wiping cloth sanitizing solution was not at the proper minimum strength.
• Walk-in cooler/freezer shelves were pitted with rust.
• Unwashed mushrooms were stored above cut green onions in a walk-in cooler.
• There was standing water on the floor of a walk-in cooler.
• Employee cell phones were stored on reach-in cooler shelving. Corrective action was taken.
• Containers of oil and soy sauce were stored on the floor throughout the kitchen, according to an inspector.
• A follow-up inspection was required.

Caddy’s at the Pointe, 801 Riverside Drive E., Bradenton

• Heavy whipping cream, coleslaw, sliced tomatoes and cheese were cold held at temperatures greater than 41 degrees. A restaurant operator put the cream on ice and moved the other items to a walk-in cooler.
• An open sanitizer bucket was stored on top of a reach-in cooler cutting board next to open containers of food. Corrective action was taken.
• There was accumulated grease on the kitchen floor and/or under cooking equipment.
• Floor drains and/or drain covers were heavily soiled.
• The ceiling was soiled.
• 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.