Dirty dining: Inspectors find live flies, dead insects and raw meat with food

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 issues that include live and dead insects on site, and greasy kitchens.

Other violations included storage of raw meat with other foods and dirty equipment.

Here is what inspectors found.

Checkers, 5140 Cortez Rd. W., Bradenton

• An inspector observed approximately 25 flying insects around a three-compartment sink and mop sink.

• An inspector observed an inspect trap full of dead insects.

• An inspector observed an employee dumping mop water into a food preparation sink.
• There was a slick of grease accumulating at one of the building entrances.
• The manager or person in charge lacked proof of food manager certification.
• There was grease accumulated under a grill.
• Two cases of fountain soda were stored on the floor.
• An employee beverage was stored on a walk-in cooler shelf with food to be served to customers.
• The bottom of a reach-in cooler and the wall of a walk-in cooler were soiled.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Pho House, 7240 55th Ave. E., Bradenton

• Sliced tomatoes, milk, chocolate milk, creamer and tofu dessert were held at temperatures greater than 41 degrees. The dessert had been held overnight. A stop sale was issued for the item and it was voluntarily discarded.
• A food service manager had not been certified within 30 days of employment, according to an inspector.
• There was no proof of required training for any employees.
• No soap was provided at multiple employee handwash sinks in the kitchen area. Corrective action was taken.
• Cooked rice that was being held for future use was not properly date-marked. Corrective action was taken.
• Wet wiping cloths were stored in a mix of detergent and sanitizer. A restaurant operator made a new sanitizer solution without the detergent.
• An inspector observed slabs of raw beef thawing in standing water at room temperature. The beef was relocated to a walk-in cooler.
  
  
• Single service items were stored unprotected from contamination.
• A follow-up inspection was required.

Lucky Pelican Bistro, 6239 Lake Osprey Dr., Sarasota

• Raw salmon and flounder were stored over cooked potatoes in a walk-in cooler.
• Clam chowder and seafood bisque were held at temperatures greater than 41 degrees. The foods had been held overnight. A stop sale was issued due to temperature abuse, and a manager discarded the items.
• A cutting board was stained/soiled.
  
  
• There was an encrusted material on a can opener blade.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• A warewashing machine was not sanitizing properly. A manager arranged a service call. A three-compartment sink was to be used for warewashing until the machine could be fixed.
• An employee drink was stored in a reach-in cooler with food to be served to customers. The drink was removed.
• Employee keys were stored on a preparation table. Corrective action was taken.
• An employee with no hair restraint was engaged in food preparation. Corrective action was taken.
• The restaurant met inspection standards.

Bonefish Grill, 8101 Cooper Creek Blvd., Sarasota

• Raw seafood was stored over ready-to-eat foods in a refrigerated drawer on the cook line. Corrective action was taken.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• There was an accumulation of debris on/around a mixer head.
• An inspector observed multiple cutting boards that were soiled.
• Containers were blocking access to an employee handwash sink. Corrective action was taken.

• There were no written procedures available for use the of time as a public health control to hold potentially hazardous foods. An inspector provided information on proper procedures. Corrective action was taken.

• Ceiling vents in a dishwashing area were soiled.

• The restaurant met inspection standards.

Wendy’s, 5411 14th St. W., Bradenton

• Shell eggs were held at an ambient air temperature greater than 45 degrees. A restaurant operator moved the eggs to a cold-holding unit.
• Ice cream mix was held at room temperature on the front counter. Corrective action was taken.
• There was grease on the kitchen floor and/or under cooking equipment.
• The floors of a reach-in freezer and hot-holding unit were soiled.
• The ceiling was soiled over the area of a fry station.
• The restaurant met inspection standards.

Bradenton Country Club, 4646 Ninth Ave. W., Bradenton

• Raw ground beef was stored over lettuce in a reach-in cooler. An inspector educated an employee on proper procedure.
• An inspector observed an employee handwash sink in use as a dump sink. Corrective action was taken.
• Ham and cut melon that were being held for future use were not properly date-marked.
• 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.