Dirty dining: Old pizza sauce, mold and more problems 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 for failing to maintain safe food temperatures.

Other issues at Bradenton area restaurants included employee training problems and unclean surfaces and equipment.

Here is what inspectors found.

Domino’s Pizza, 7353 University Parkway, Lakewood Ranch

• Pizza sauce that was supposed to be held using time as a public health control was not discarded after 10 hours, the maximum amount of time allowed for it to be in use. The sauce from a previous day was being reused, according to an inspector.
• There was no proof of required training for two employees.
• Walk-in cooler shelves were soiled.
• A follow-up inspection was required.

Flavors of India, 6103 14th St. W., Bradenton

• During a follow-up inspection for previous violations, an inspector again observed that no certified food manager was on duty while four or more employees were engaged in food preparation and/or handling.
• Another follow-up inspection was required.

Peach’s Restaurant, 2207 60th Ave. E., Ellenton

• Deli meat, tuna salad, chicken salad, ham, multiple quantities of eggs, cheese, butter, watermelon, honeydew melon and cut tomatoes were cold held at temperatures greater than 41 degrees. A stop sale was issued for the food items due to temperature abuse.

• There was an accumulation of black/green mold-like substance in the interior of an ice machine. A restaurant operator cleaned it.

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

• Wet wiping cloths were stored in detergent and sanitizer mixed together. Corrective action was taken.

• Plastic cutlery was stored unprotected from contamination.

• The floor of a walk-in freezer was soiled.

• The ceiling over the cook line was soiled.

• There was water damage on ceiling tiles over a server/bar area.

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

Libby’s Neighborhood Brasserie, 8445 Lorraine Road, Bradenton

• Mashed potatoes were hot held at a temperature less than 135 degrees. A restaurant operator reheated them.
• Dishmachine sanitizer was not at the the proper minimum strength. An inspector took a reading of zero. Corrective action was taken.
• Large cans of clam juice and tomato juice were dented.
• Unsealed wood was used for shelving.
• A walk-in cooler had an unsealed concrete floor.
• Cases of food were stored on the floor. Corrective action was taken.
• Multiple cutting boards were grooved and no longer cleanable, according to an inspector.
• Cardboard was used to line kitchen shelves. Corrective action was taken.
  
  
• The restaurant met inspection standards.

Tarpon Bay Grill & Tiki Bar, 7150 N. Tamiami Trail, Sarasota

• Chili, grits and marinara were hot held at temperatures less than 135 degrees. A restaurant operator reheated the foods.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• A cutting board on the cook line was soiled.
• The establishment was not maintaining shellfish tags for the required amount of time.
• An item was blocking access to an employee handwash sink.
• Walk-in cooler shelves were soiled.
• There was standing water in the bottom of a reach-in cooler.
• There was no hot running water at a mop sink.
• Food was stored on the floor in a dry storage area and in a walk-in freezer.
• The floors were soiled in both of the restaurant’s walk-in coolers.
• Floor drains/drain covers throughout the kitchen were soiled.
• Multiple cutting boards had grooves and were no longer cleanable.
• Ceiling paint was peeling over a food preparation area.
• 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.