Dirty dining: No social distancing, misleading menus and more problems 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, restaurants were cited for issues that include malfunctioning dishmachines, unsafe food temperatures and employee training problems.

One restaurant was not enforcing proper social distancing between customers, and another offered crab on menus but actually served imitation crab.

Here is what inspectors found.

Floridays Woodfire Bar & Grill, 12332 Manatee Ave. W., Bradenton

• Dish machine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
• Raw shell eggs were stored over ready-to-eat soup, greens and vegetables. Corrective action was taken.
• Proper social distancing was not being enforced at the restaurant. An inspector observed five sets of customers sitting in the outside seating area with approximately 1.5 feet to 3 feet of space between parties. An inspector educated a restaurant operator regarding proper social distancing. The restaurant operator took two tables out of service.
• Shellfish tags were not marked with the last date that the food was served or stored in the proper order.

• Raw or undercooked oysters were offered and the establishment had no consumer advisory sign posted on the wall, on menus or by any other written means. A restaurant operator printed out signs and posted them inside the restaurant and in the outside bar area.

• Proof of required training was not available for some employees.

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

• Items were blocking access to an employee handwash sink. Corrective action was taken.

• An employee handwash sink was used as a dump sink for ice.

• A food manager’s certification was expired.

• A follow-up inspection was required.

Ruby Tuesday, 5802 20th Court E., Ellenton

• Sausage, cooked chicken, rice, cooked plants, multiple quantities of cheese, cream sauce, butter, egg and potatoes were cold held at temperatures greater than 41 degrees. A stop sale was issued for the food items due to temperature abuse.
• No handwashing sign was posted at an employee handwash sink on the cook line. Corrective action was taken.
• Multiple reach-in coolers did not have ambient air temperature thermometers, according to an inspector.
• An inspector observed exposed insulation in a walk-in cooler that was a potential contaminant and/or a physical hazard.
• The interior of a microwave was soiled with encrusted food debris.
• There was grease accumulated on the floor under a fryer station.
• The floor of a walk-in cooler was soiled.
• Floor drains/drain covers throughout the kitchen were heavily soiled.
• Employee personal items were stored near food or clean equipment. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

The Lantern Chinese Restaurant, 3126 First St., Bradenton

• An inspector observed two large containers of cooked egg rolls that were date-marked as more than a week old. A stop sale was issued. A restaurant operator voluntarily discarded the food.
• Cooked noodles, cooked pork and raw chicken were cold held at temperatures greater than 41 degrees. A restaurant operator moved the items to a freezer.
• Menus offered crab rangoon, but the restaurant actually served imitation crab.
• No currently certified food manager was on duty while four or more employees were engaged in food preparation and/or handling.
• Walk-in cooler shelves were pitted with rust and soiled with encrusted food debris.
• Cooked pork was stored uncovered in a reach-in cooler. A restaurant operator put a lid on the food.
• A wall area was damaged, exposing rafters.
• Fans in a food preparation area were soiled.
• Two restaurant operators were preparing food without hair restraints, according to an inspector.
• A follow-up inspection was required.
• During a follow-up inspection two days later, an inspector again observed food that was date-marked as more than a week old. A restaurant operator discarded the cooked chicken wings.
• Another follow-up inspection was required.

Polo Crab House, 3020 15th St. E., Bradenton

• Cooked crab was hot held at a temperature less than 135 degrees. A restaurant operator reheated the food.
• A manager or person in charge lacked proof of food manager certification.
• There was no certified food manager for the establishment.
• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.
• There was no soap provided at an employee handwash sink.
• Water was leaking from plumbing under a three-compartment sink, according to an inspector.
• A follow-up inspection was required.

Ferraro’s Italian Grille, 8348 U.S. 301, Parrish

• Dish machine sanitizer was not at the proper minimum strength. An inspector advised setting up manual warewashing until the dish machine could be repaired.
• Items were blocking access to an employee handwash sink. Corrective action was taken.
• There were no written procedures for the use of time as a public health control to monitor potentially hazardous foods. An inspector provided materials and advised on proper procedure.
• Proof of required training was not available for some employees.
• Food that was being held for future use was not date-marked. Corrective action was taken.
• Walk-in cooler shelves were pitted with rust.
• A reach-in cooler did not have an ambient air thermometer.
• Containers of food were stored on the floor of a walk-in cooler.
• An employee with no hair restraint was preparing food.
• Ceiling tiles and vents were soiled.
• A follow-up inspection was required.

Rainbow Island, 5209 33rd St. E., Bradenton

• Raw animal foods were not properly separated from one another based upon minimum required cooking temperature. An inspector observed an open container of raw chicken stored over an open container of raw beef. Corrective action was taken.

• Cooked egg roll, cooked chicken and bean sprouts in water were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse. The items were voluntarily discarded.

• Fresh garlic in oil was left on the cook line at ambient temperature. A restaurant operator moved it to a reach-in cooler.

• Proof of required training was not available for some employees.

• Employee training records did not contain all of the required information.

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

Swordfish Grill, 4628 119th St. W., Cortez

• Snapper was served raw in a ceviche dish, and there was no proof of parasite destruction for the fish. A restaurant operator discarded it.
  
  
• An in-use knife was stored between cracks in pieces of equipment. An removed it from service.
• The restaurant did not report seating changes. An inspector provided a seating change evaluation form.
• The restaurant met inspection standards.

Butterfield’s Family Restaurant, 8205 U.S. 301, Parrish

• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• Meatloaf and butter 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 black/green mold-like substance in the interior of an ice machine.
• Multiple cutting boards on the cook line were stained/soiled.
• A bucket was blocking access to an employee handwash sink. Corrective action was taken.
• Multiple food items in a walk-in cooler were not date-marked. Corrective action was taken.
• Walk-in cooler shelves were pitted with rust.
• Maintenance equipment/tools were stored in an area that might have caused cross-contamination with food or other restaurant items, according to an inspector.
• Cases of food were stored on the floor in the kitchen, in a walk-in cooler and in a rear storage shed.
• Coffee filters were stored unprotected from contamination. Corrective action was taken.
• Ceiling vents were soiled with an accumulation of debris.
• 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 September 23, 2020 at 5:00 AM.