Dirty dining: Roaches and rodent droppings 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 when employees did not wash hands as needed and dirty equipment was in use.

One restaurant had dead roaches on site, and another had rodent droppings.

Here is what inspectors found.

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

• An inspector observed approximately 15-25 rodent droppings in a dry storage area near the kitchen and in a bar area near a dining area.
• Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken.
• There were holes in the ceiling of the kitchen area.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

5th Season Diner & Lounge, 6515 14th St. W., Bradenton

• An inspector observed 10 dead roaches in the establishment, including five in food preparation areas.
• Cooked pork that was being held for future use was not properly date-marked.
• No soap was provided at an employee handwash sink.
• There was an accumulation of food debris on/around a mixer head.
• There was an encrusted material on a can opener blade.
• In-use tongs were stored on an equipment door handle in between uses.
• There was grease accumulated on the kitchen floor.
• The floor was soiled throughout the kitchen area.
• An exterior door had gaps at the threshold that opened to the outside.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Perkins Restaurant & Bakery, 6023 14th St. W., Bradenton

• An inspector observed two cracked shell eggs in a walk-in cooler. A restaurant operator voluntarily discarded the eggs.
• A food manager’s certification was expired.
• There was no certified food manager for the establishment.
• There was no test kit at hand for measuring the strength of sanitizer in use for warewashing.
• There was a hole in the ceiling of the restaurant.
• An inspector observed condensation dripping from the ceiling at the cook line and in a walk-in cooler.
• A follow-up inspection was required.

Fiona’s Family Restaurant, 5207 33rd St. E., Bradenton

• An inspector observed a restaurant operator crack raw eggs and then touch a clean customer plate without a handwash and glove change. The inspector discussed proper handwashing procedure with the restaurant operator. Corrective action was taken.
• Rice pudding and sour cream were cold held at temperatures greater than 41 degrees.

• There was an accumulation of black/green mold-like substance in the interior of an ice machine.

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

• No soap was provided at an employee handwash sink. Corrective action was taken.

• Tuna salad and chicken salad in a reach-in cooler were not properly date-marked. Corrective action was taken.

• A slicer blade guard was soiled with old food debris.

• Wet wiping cloths were not stored in sanitizing solution between uses. Corrective action was taken.

• The restaurant met inspection standards.

Firehouse Subs, 621 Cortez Road W., Bradenton

• Diced tomatoes, shredded mozzarella, sliced pepper jack cheese, sliced cheddar cheese, sliced Monterey cheddar cheese, sliced provolone cheese, cooked onions and chicken were cold held at temperatures greater than 41 degrees. A restaurant operator stated that the reach-in cooler where the items were stored had not been maintaining cold enough temperatures. A stop sale was issued due to temperature abuse, and the items were voluntarily discarded.
• An employee failed to wash hands before putting on gloves to work with food. An inspector discussed proper handwashing procedure with the restaurant operator. Corrective action was taken.
• A backpack and purse were stored in an employee handwash sink. Corrective action was taken.
• Employee training documents did not contain all of the required information for eight employees.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Domino’s Pizza, 4874 Cortez Road W., Bradenton

• There was no proof of required training for any employees.
• The handle of a utensil was in contact with corn meal at a pizza making station. Corrective action was taken.
• An inspector observed two employees engaged in food preparation with exposed beards.
• 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.