Dirty dining: Roaches and flies found at Bradenton area restaurants

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 in Manatee County, several restaurants were cited for live and dead insects on site.

Other violations included unsafe food temperatures and employee training issues.

Here is what inspectors found.

Flavors of India, 6103 14th St. W., Bradenton

• An inspector observed two live roaches — one inside of a reach-in cooler at the cook line and one inside of a paper towel dispenser.
• An inspector observed three dead roaches on site.
• Cooked lamb, cooked sauce with onions, cooked lamb kabob, butter and cream were cold held at temperatures greater than 41 degrees. The foods had been held overnight. A stop sale was issued and the items were voluntarily discarded.
• A cutting board was stained/soiled.

• No currently certified food service manager was on duty while four or more employees were engaged in food preparation/handling.

• Multiple food items were not date-marked.

• Required training was expired for some employees.

• A wet wiping cloth was not stored in sanitizing solution between uses.

• Walk-in cooler shelves were pitted with rust.

• The ceiling was soiled.

• A follow-up inspection was required.

• During a follow-up visit the next day, an inspector again observed potentially hazardous foods held at unsafe temperatures. A stop sale was issued and the foods were discarded.

• Another follow-up inspection was required.

Poppo’s Taqueria, 6777 Manatee Ave. W., Bradenton

• An inspector observed two dead roaches on the floor in a dry storage area. An employee discarded them.
• An employee rubbed hands together for less than the required 10-15 seconds while handwashing. An inspector educated the employee on proper handwashing. Corrective action was taken.
• A toxic substance (liquid fuel) was stored with single service items.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed.
• There was no proof of required training for any employees.
• No test kit was at hand to measure the strength of sanitizer in use for wiping cloths.
• An inspector observed a heavily soiled wiping cloth in use on the grill and an employee with a dry wiping cloth on their shoulder.
• Surfaces in the front and back kitchen were soiled.
• An employee cell phone and drink were stored on a preparation table in the kitchen.
• A follow-up inspection was required.

Poppo’s Taqueria Outpost, 5942 34th St. W. #114, Bradenton

• An inspector observed approximately 10 flying insects in the kitchen.

• Ready to eat tomatillos were stored with unwashed produce.

• There was an accumulation of food debris/grease on a tortilla press and inside of a reach-in cooler.

• A ventilation hood and a wall were soiled.

• A soiled spatula was in use to prepare food.

• A follow-up inspection was required.

Subway, 6041 26th St. W., Bradenton

• Containers of sliced tomatoes, pepper jack cheese, American cheese, shredded mozzarella, shredded Monterey Jack cheese, multiple quantities of beef, multiple quantities of chicken, multiple quantities of tuna salad, teriyaki chicken, chicken breast, sliced turkey and sliced ham were cold held at temperatures greater than 41 degrees. All of the foods had been held overnight. A stop sale was issued and the items were voluntarily discarded.
  
  
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Subway, 7461 Manatee Ave. W., Bradenton

• A manager or person in charge lacked proof of food manager certification, and no other certified food service manager was employed at the location.

• A follow-up inspection was required.

Jimmy John’s, 5300 Manatee Ave. W., Bradenton

• There was no proof of required training for any employees.
• A handwash sink was used as a dump sink.
• 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.