Dirty dining: Undercooked meat, potential parasites and more issues at 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 required follow-up inspections after inspectors noted problems with raw or undercooked meat.

One restaurant was cited for chicken that was not cooked to a hot enough internal temperature, and another restaurant served raw fish that did not have proof of parasite destruction.

Here is what inspectors found.

Moe’s Southwest Grill, 8192 Tourist Center Drive, University Park

• Cooked beef, pork, lettuce, cut lettuce, cut tomatoes, tofu, cooked plants, queso and multiple quantities of cheese were cold held at temperatures greater than 41 degrees. A stop sale was issued for some of the items due to temperature abuse. The items that were still salvageable were iced down.
• Cutting boards on the cook line were stained/soiled.
• There were not enough cold holding units on site to maintain food at safe temperatures. The ambient temperature in a walk-in cooler was too warm, and an inspector noted the absence of a freezer and other cooling units. Foods that were still salvageable in the cooler were placed on ice.
  
  
• A reach-in cooler was pitted with rust.
• There was an accumulation of grease on a shelf near a fryer.
• Employee drinks were stored on a counter near a register. Corrective action was taken.
• A cutting board had cut marks and was no longer cleanable.
• A follow-up inspection was required. The restaurant met inspection standards after two follow-up visits.

Smilefin Poke, 8196 Tourist Center Drive, Bradenton

• Cooked beef, salmon, shrimp and multiple quantities of tuna were cold held at temperatures greater than 41 degrees.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• A restaurant operator was unable to answer basic questions about food temperature and cooling procedure.
• One or more cutting board was stained/soiled.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• Single use silverware was stored unprotected from contamination.
• Soda, water, soy sauce and oil were stored on the floor throughout the kitchen, according to an inspector.
• An employee with no hair restraint was preparing food.
• A follow-up inspection was required.

Johnny’s New York Style Pizzeria, 5408 26th St. W., Bradenton

• Potentially hazardous foods that were supposed to be held using time as a public health control were not time-marked, and the time removed from temperature control could not be determined. An inspector observed garlic knots and multiple pizzas left at room temperature at the front counter. A stop sale was issued for the items.
• An inspector observed diced ham that was more than a week past opening/preparation in a walk-in cooler. A stop sale was issued.
• The restaurant was operating with an expired Division of Hotels and Restaurants license.

• There were no written procedures available for use of time as a public health control to hold potentially hazardous food.

• Water was draining onto the floor of a walk-in cooler, where an inspector noted standing water.
• A follow-up inspection was required.

Metro Diner, 4726 Cortez Road W., Bradenton

• Cut tomatoes, cut melon, Swiss cheese and multiple quantities of shredded cheese were cold held at temperatures greater than 41 degrees. The foods were moved to a freezer for rapid cooling.
• A measuring cup was immersed in flour. A restaurant operator removed it.
• A follow-up inspection was required.
• During a follow up visit, an inspector again observed potentially hazardous foods held at unsafe temperatures. Cut tomatoes, cut melon, turkey and multiple quantities of chicken salad were cold held at temperatures greater than 41 degrees.
• Another follow-up visit was required.

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

• Pizza in a display case that was supposed to be monitored using time as a public health control had no time marking. An employee discarded the food.
• The interior of a reach-in freezer was soiled with an accumulation of food residue.
• There was no proof of required training for two employees hired more than 60 days prior.
• No soap was provided at an employee handwash sink.
• There was a build-up of mold-like substance in the basin of an employee handwash sink at the entrance to the kitchen.
• The handles on coolers, freezers and microwaves were soiled with fingerprints and food debris, according to an inspector.
• A follow-up inspection was required.

Peach’s Restaurant, 7315 52nd Place E., Bradenton

• Raw shell eggs were stored over an open container of feta cheese in a reach-in cooler. Corrective action was taken.
• Raw shell eggs were stored at an ambient temperature greater than 45 degrees.
• Pancake mix, shredded cheese and butter were cold held at temperatures greater than 41 degrees. A stop sale was issued for the cheese and butter, which had been held overnight. The items were discarded.
• Foods that had been temporarily removed from cold holding for preparation were not cooled back down to 41 degrees within four hours. Diced tomatoes and chicken salad were observed at temperatures greater than 41 degrees. A stop sale was issued and the items were discarded.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

AJ’s Kitchen, 3633 Cortez Road W., Bradenton

• There was no proof of parasite destruction for tilapia that was served raw in a ceviche dish. An inspector advised that the fish must be either fully cooked or discarded.
• An inspector observed raw ground beef stored with deli meat and raw ground beef stored over chili in a walk-in cooler. Corrective action was taken.
• An inspector observed raw steaks in baggies stored over ready-to-eat desserts in a walk-in freezer.
• Steak, tuna salad, pooled eggs and cut tomatoes were cold held at temperatures greater than 41 degrees. An employee iced down the foods.
• The restaurant’s menu did not disclose that a fish ceviche dish contained raw fish. An inspector educated a restaurant operator on identifying raw ingredients. Corrective action was taken.
• Required training was expired for one employee.
• There was an encrusted material on a can opener blade.
• Chili was stored uncovered in a walk-in cooler.
• A box of fresh oysters that an employee stated was for personal use was stored with food to be served to customers. An inspector advised a restaurant operator to separate personal food from customer food.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Jersey Girl Subs, 7832 Cortez Road W., Bradenton

• Tuna salad, macaroni salad, slaw and potato salad were cold held at temperatures greater than 41 degrees. The foods had been held overnight. A stop sale was issued due to temperature abuse.
• Required training was expired for one employee.
• The floor was soiled throughout the establishment.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Takeria Alexander, 618 23 St. E., Bradenton (food truck)

• During a follow-up visit, an inspector found that food handler certifications were expired for three employees. Another employee had not yet been certified after working at the establishment for more than 60 days.
• Another follow-up inspection was required.

Taco Bell, 15215 Garnet Trail, Bradenton

• The establishment was still operating with an expired Division of Hotels and License after a prior citation.
• A brush was stored in an employee handwash sink. Corrective action was taken.
• Water at an employee handwash sink was too hot for handwashing. An inspector observed a temperature of 130 degrees at the sink.
• A follow-up inspection was required.

Dunkin’, 8425 Lorraine Road, Lakewood Ranch

• An employee changed gloves without a proper hand wash. An inspector educated the restaurant operator on correct handwashing procedure. Corrective action was taken.
• There was food debris in an employee handwash sink.
• Proof of required training was not available for one employee.
• To-go containers and single service items were stored on the floor. Corrective action was taken.
• An employee storage area was not provided, and employee personal items were stored throughout the kitchen.
• An in-use spoon was stored in standing water at less than 135 degrees. Corrective action was taken.
• Food was not stored at least six inches off of the floor in a walk-in cooler. Corrective action was taken.
• Floors of a walk-in cooler and walk-in freezer were soiled.
• An employee with an ineffective hair restraint was preparing food.
• Employee keys were stored on a food preparation table.
• Cardboard was used to line a reach-in cooler shelf.
• A follow-up inspection was required.

Mountain Comforts Coffee Cafe, 3550 53rd Ave. W., Bradenton

• Shredded cheese, ham, cooked sausage and multiple quantities of cut tomatoes were cold held at temperatures greater than 41 degrees. A restaurant operator iced down the items.
• The floor of a walk-in cooler was soiled.
• A ventilation hood was soiled.
• A follow-up inspection was required.

Outback Steakhouse, 4402 Cortez Road W., Bradenton

• Cooked poultry had not reached a minimum internal temperature of 165 degrees. An inspector observed a cook plate chicken with an internal temperature of 149 degrees. The chicken was returned for further cooking.
• An employee lacked adequate training/knowledge to perform assigned duties. When asked what minimum internal temperature chicken should be heated to, an employee gave the wrong answer. A manager instructed the employee on correct procedure.
• Both soda guns at the bar were soiled.
• Both soda gun holsters at the bar were soiled.
• The restaurant met inspection standards.

Nancy’s Bar-B-Q, 14475 E S.R. 70, Lakewood Ranch

• An inspector observed pesticide that was labeled for household use only. A restaurant operator removed it.
• There was an accumulation of mold-like substance in the interior of an ice machine.
• Desserts in a display case were not date-marked. Corrective action was taken.
• An employee drink was stored in a reach-in cooler with food to be served to customers. Corrective action was taken.
• There was an accumulation of debris in a convection oven.
• Food was stored on the floor of a walk-in freezer.
• 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.

This story was originally published August 26, 2020 at 5:00 AM.