Dirty dining: Bradenton area pizza places cited for live flies, unsafe food temperatures

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 pizza restaurants were cited for issues that include unsafe food temperatures, moldy ice machines and unclean equipment.

One restaurant was cited for live flies in the kitchen.

Here is what inspectors found.

Oma’s Pizza & Italian Restaurant, 201 Gulf Dr. N., Bradenton Beach

• An inspector observed approximately 11 live, flying insects in the restaurant, including approximately six flying insects in the kitchen area and approximately five flying insects in a men’s restroom.
• Shredded cheese at a pizza make station was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• There was no test kit available for measuring the strength of sanitizer in use for warewashing.
• Provolone cheese, shredded cheese, cut vegetables, lasagna, tomato sauce and ham that were being stored for future use in a walk-in cooler were not properly date-marked.
• An inspector observed an employee washing a pizza cutter in a handwash sink. The inspector educated the restaurant operator on proper use of handwash sinks.
• There was an encrusted material on a can opener blade.
• An employee with a beard who was making food had on a face mask that did not cover the entire beard.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Papa John’s Pizza, 1779 Lakewood Ranch Blvd., Bradenton

• An inspector observed a dented can of Papa John’s pizza sauce.
• Proof of required training was not available for some employees.
• A dehumidifier was draining into a handwash sink.
• Walk-in cooler shelves were pitted with rust.
• Open employee drinks were stored in a walk-in cooler and were not labeled or separated from food to be served to customers.
• Two cold-holding units did not have air thermometers, according to an inspector.
• A follow-up inspection was required.

Solorzanos Pizzeria & Tavern, 5897 Whitfield Ave., Sarasota

• Chicken wings had not been cooled to a safe cold holding temperature within six hours, according to an inspector. The food was discarded.
• Non-food-grade buckets were in use for food storage in a walk-in cooler.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• There was an accumulation of encrusted food debris on/around a mixer head.
• Multiple cutting boards were soiled.
• A slicer blade was soiled with old food debris.
• Walk-in cooler shelves were pitted with rust.
• An inspector observed unsealed concrete floor in a walk-in cooler.
• Single-service to-go items were stored on an untreated wood floor in a shed at the rear of the restaurant.
• There was a hole in a wall of the restaurant.
• Food was stored on the floor of a walk-in cooler.
• The floor under a food preparation table was soiled.
• The restaurant met inspection standards.

Giovanni’s Brooklyn Pizzeria, 5203 Cortez Road W., Bradenton

• Marinara was sitting out on counter tops at ambient temperature. It was returned to refrigeration.
• Pizza that was supposed to be held using time as a public health control had no time marking. An employee added a time marking.
• An inspector observed pineapple pieces in a handwash sink.
• There was no proof of required training for an employee hired more than 60 days prior.
• No soap was provided at an employee handwash sink.
• Pasta and marinara that were being held for future use were not date-marked.
• An in-use wiping cloth was kept on an employee’s shoulder. The employee discarded the wiping cloth.
• The restaurant met inspection standards.

Joey D’s Chicago Style Eatery, 401 Manatee Ave. W., Bradenton

• Multiple quantities of cut tomatoes, steak, cooked beef, cooked sausage, multiple quantities of ham, blue cheese, feta and shredded cheese were cold held at temperatures greater than 41 degrees. The foods were iced down.
  
  
• No currently certified food manager was on duty while four or more employees were preparing or handling food. An inspector observed 10 employees working without a certified food manager on site.
• There was no proof of required training for an employee hired more than 60 days prior.
• An employee phone was stored on a preparation table. Corrective action was taken.
• 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.