Dirty dining: Handwashing errors, 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, restaurants were cited for issues that include employee handwashing errors and moldy equipment.

Here is what inspectors found.

Riveria Dunes Dockside, 102 Riviera Dunes Way, Palmetto

• An inspector observed a food employee change gloves without a proper handwash. The inspector advised on proper handwashing procedure. Corrective action was taken.
• Salmon, cod, grouper, shrimp and egg roll 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.
• There was an accumulation of encrusted food debris on and/or around a mixer head.
• A cutting board on the cooked line was stained and/or soiled.
• A handwash sink was used as a dump sink.
• There was an encrusted material on a can opener blade.

• The menu did not identify which seafood items contained raw or undercooked animal foods covered by the consumer advisory.

• An inspector observed raw mussels without a source identification tag in a walk-in freezer.

• Raw/undercooked animal foods were offered without a written consumer advisory on menus. Corrective action was taken.

• A slicer blade was soiled with old food debris.

• The interior of a microwave was soiled with encrusted food debris.

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

• Floor drains and/or drain covers throughout the kitchen were soiled.

• The ceiling and ceiling vents were soiled over a food preparation area.

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

Taco Bell/Long John Silver’s, 6310 S.R. 70 E., Bradenton

• Fried shrimp was hot held at a temperature less than 135 degrees. A restaurant operator discarded the shrimp.
• An open container of sanitizing solution that exceeded the maximum concentration allowed was stored next to hush puppy batter. A restaurant operator made a new solution at the appropriate concentration and stored it away from food.

• There were no written procedures available for use of time as a public health control to hold potentially hazardous food. An inspector provided the necessary documentation.

• There was grease accumulated under equipment at a fry station.

• A cutting board had cut marks and was no longer cleanable.

• Ceiling vents throughout the kitchen area were soiled.

• The restaurant met inspection standards.

Mission BBQ, 4501 14th St. W., Bradenton

• An open container of sanitizer was stored on a food preparation table. A restaurant operator relocated it.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine. A restaurant operator cleaned the machine.
• There was accumulated grease underneath a fryer on the cook line.
• The restaurant met inspection standards.

Waffle House, 2400 Cortez Road W., Bradenton

• A restaurant operator rubbed hands together for less than the required 10-15 seconds while washing hands. An inspector advised on proper handwashing procedure. Corrective action was taken.
• Diced ham and sliced tomatoes were cold held at temperatures greater than 41 degrees. The foods were placed on ice for rapid cooling.
• A cutting board on the grill top had deep cut marks and was no longer cleanable.
• The restaurant met inspection standards.

AMC Bradenton 20, 2507 53rd Ave. E., Bradenton

• A manager or person in charge lacked proof of food manager certification.
• The establishment had no certified food manager.
• There was no proof of required training for any employees.

• Water treatment devices had not been inspected or serviced according to manufacturer’s instructions.

• 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.