Dirty dining: Bradenton area restaurants cited for live bugs, fecal matter

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 food temperatures were not properly monitored for safety.

One restaurant had a live roach on site, and another had fecal matter on the floor of a restroom.

Here is what inspectors found.

Gulf Drive Cafe, 900 Gulf Drive N., Bradenton Beach

• An inspector observed one live roach below a stainless steel table.
• Fish, shrimp, clam chowder, Parmesan sauce and rice and pesto sauce were cold held at temperatures greater than 41 degrees. The foods had been held overnight. A stop sale was issued and a manager discarded the items.
• Foods that were being held for future use had not been cooled from 135 degrees to 41 degrees within six hours.
  
  
• Raw chicken was stored over raw fish at a make table on the cook line.
• No probe thermometer was in use at the restaurant to measure the temperature of food items, an inspector said.
• The person in charge was not ensuring that procedures were being followed to maintain safe food temperatures.
• A rear exterior entrance to the kitchen had a large gap at the threshold.
• An employee phone was stored on the cook line next to food. A manager removed the phone and sanitized the area.
• Employee coffee was stored on a food preparation table. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Dunkin’, 4015 First St. E., Bradenton

• An inspector observed fecal matter coming up through a floor drain in a women’s employee restroom. A restaurant operator cleaned and sanitized the bathroom floor. The toilet in proximity to the drain was operational and not backing up water.
• Previously frozen foods (turkey sausage, sliced ham and egg whites) that had been thawed for use were not properly date-marked. Corrective action was taken.
  
  
• Coffee filters were stored unprotected from contamination.
• A men’s restroom was locked and not accessible for employee or public use due to a customer locking the key inside.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Little Caesars Pizza, 4919 14th St. W., Bradenton

• Equipment cleaner was stored next to a container of flour. Corrective action was taken.
• A manager or person in charge lacked food manager certification.
• The floor was soiled in a dough-mixing area.
• The ceiling was soiled.
• A follow-up inspection was required.

Defy Bradenton, 7385 52nd Pl. E., Bradenton

• A manager or person in charged lacked proof of food manager certification.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• There was no probe thermometer at hand to measure the temperature of food products.
• No soap was provided at a handwash sink at a front counter.
• Previously refrigerated, frozen foods that were being held for future use were not properly date-marked.

• No Heimlich maneuver/choking was sign posted.

• A follow-up inspection was required.

Urban Taco, 11161 E S.R. 70, Lakewood Ranch

• Shrimp and cheese sauce were hot held at temperatures less than 135 degrees. A manager reheated the items.

• The person in charge was not ensuring that procedures were being followed to properly maintain the temperatures of potentially hazardous foods.

• 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 warewashing.
• There was an encrusted material on a can opener blade.
• Reach-in cooler shelves were pitted with rust.
• Scoops were stored in standing water that was below 135 degrees.
• An employee drink was stored above a food preparation table. Corrective action was taken.
• Ceiling vents in a dishwashing area were soiled.
• A follow-up inspection was required.

Fuzzy’s Taco Shop, 2515 University Parkway #101, Sarasota

• An employee failed to wash hands before putting on new gloves to work with food. An inspector educated a restaurant operator on proper handwash procedure. Corrective action was taken.
• Raw shell eggs were stored over ready-to-eat peppers and cooked rice in a walk-in cooler.
• The interior of an ice machine was soiled with black/green mold-like substance.
• Multiple food items in a walk-in cooler were not properly date-marked.
• Walk-in cooler shelves were soiled.
• The floor of a walk-in cooler was soiled with an accumulation of debris.
• Vents throughout the kitchen were soiled.
• The restaurant met inspection standards.

King Buffet, 1429 Eighth Ave. W., Palmetto

• Non-food-grade bags were in direct contact with food.
• Oyster tags were not stored in chronological order according to the last date they were served in the establishment.
• Multiple cutting boards in the kitchen were soiled, according to an inspector.
• There was an encrusted material on a can opener blade.
• An employee handwash sink was blocked by a rice cooker. Corrective action was taken.
• Multiple items in a walk-in cooler were not properly date-marked. Corrective action was taken.
• Walk-in cooler shelves were soiled.
• Shrimp was thawing in standing water. A restaurant operator turned on cold running water.
• Dumplings were stored uncovered in a walk-in freezer.
• There was standing water at the bottom of a reach-in cooler.
• Multiple reach-in coolers in the kitchen did not have ambient air thermometers.
• Food was stored on the floor throughout the kitchen and a walk-in cooler.
• The kitchen ceiling was soiled.
• An employee handwash sink was soiled.
• 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.