Dirty dining: These Bradenton area restaurants weren’t keeping food at safe 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 restaurants required follow-up inspections after inspectors found food held at unsafe temperatures.

Bradenton-area restaurants were also cited for unclean surfaces and food preparation equipment.

Here is what inspectors found.

Keke’s Breakfast Cafe, 11633 S.R. 70 E., Bradenton

• An inspector observed an employee change gloves without a proper handwash. The inspector advised a restaurant operator on proper handwashing procedure. Corrective action was taken.
• Cottage cheese, yogurt, batter, cheese, ham, sausage, eggs, egg whites and cut tomatoes were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse.
• There was an accumulation of mold-like substance in the interior of an ice machine.
• One or more cutting boards on the cook line were stained/soiled.

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

• Single service items were stored unprotected from contamination.

• An employee drink was stored in a server area.

• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Mami Carmen’s Restaurant, 5604 15th St. E., Bradenton

• Milk, cooked rice, cooked chicken, butter, diced tomatoes and shredded mozzarella were cold held at temperatures greater than 41 degrees. The items had been held overnight. A stop sale was issued. A restaurant operator voluntarily discarded the items.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• Hot water was not provided at an employee handwash sink in a men’s restroom.
• Wiping cloth sanitizing solution was stored on the floor. Corrective action was taken.
• Multiple employee handwash sinks did not have handwashing signs posted. A restaurant operator printed and posted signs.
• Chips and cooking oil were stored on the floor.
• A ceiling fan in the kitchen area had an accumulation of dust and/or debris.
• A follow-up inspection was required.
• During a follow-up visit, an inspector again observed potentially hazardous foods held at improper temperatures. A reach-in cooler was not maintaining cold enough temperatures. Inside, milk, cooked rice, cooked beans and cooked chicken were cold held at temperatures greater than 41 degrees. The foods had been held overnight. An inspector advised discarding the items.
• Another follow-up inspection was required.

China 1, 3236 E. Bay Drive, Holmes Beach

• Cooked chicken, cooked shrimp and multiple quantities of cooked pork were cold held at temperatures greater than 41 degrees. A restaurant operator stated that the foods had been on the cook line for two hours due to a lunch rush. The restaurant operator iced down the food items.
• A back door had a gap at the threshold that opened to the outside.
• An inspector observed stained and drooping ceiling tiles in the kitchen and lobby.
• There was a buildup of mold-like substance on the interior lid and edge of a reach-in cooler on the cook line. A restaurant operator removed all of the food from the cooler and cleaned it.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Pig Out BBQ & Southern Soul Food, 5718 Manatee Ave. W., Bradenton

• Slaw, potato salad, macaroni and cut tomatoes were cold held at temperatures greater than 41 degrees. A restaurant operator stated that there had just been a lunch rush and iced down the foods.
• A food manager’s certification was expired.
• Single-service items were not stored properly. Corrective action was taken.
• An inspector observed a small hole in the ceiling.
• 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.

This story was originally published September 8, 2020 at 6:00 AM.