Dirty dining: Inspectors find grungy kitchens at area restaurants. One had a sagging, moldy ceiling

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 unclean surfaces and equipment in kitchens and unsafe food temperatures.

Several Bradenton-area restaurants could not provide proof of food safety training for employees or management, and one restaurant had a mold-like substance on several ceiling areas.

Here is what inspectors found.

Denny’s, 610 44th Ave. W., Bradenton

• An inspector observed a buildup of mold-like substance on the ceiling over a three-compartment sink used for dishwashing.
• In the dining area, an inspector observed ceiling tiles that were sagging from moisture and had a buildup of mold-like substance. A 60-day period was granted to correct the issue.
• Cutting boards on the cook line had cut marks and were no longer cleanable.
• There was grease accumulated under a fryer at the cook line.
• A follow-up inspection was required.

Asia Restaurant, 6844 14th St. W., Bradenton

• A dishmachine was not dispensing sanitizer. An inspector took a sanitizer reading of zero. A restaurant operator set up a three-compartment sink for manual warewashing until the machine could be repaired.
• Raw shell eggs were stored over an open container of unwashed onions in a walk-in cooler. Corrective action was taken.
• A manager or person in charge lacked proof of food manager certification.
• There was no certified food manager for the establishment.
• There was no proof of required training for any employees.
• A wall was soiled.
• Walk-in cooler shelves were soiled with encrusted food debris.
• There was standing water in the bottom of a reach-in cooler.
• There was grease on the kitchen floor and/or under cooking equipment.
• The floor was soiled throughout the restaurant’s kitchen areas, according to an inspector.
• The ceiling was soiled.
• A follow-up inspection was required.

Pho House, 7240 55th Ave. E., Bradenton

• During a follow-up inspection, an inspector found that there was still no proof of required training for any of the restaurant’s food handlers.
• Another follow-up inspection was required.

Popi’s Place IV, 3911 U.S. 301, Ellenton

• An inspector observed two large cans of blueberry filling, one large can of strawberry filling and one large can of sweet potato that were rusted. A stop sale was issued.
• Raw sausage was stored over ready-to-eat bread in a reach-in freezer and raw eggs were stored over cooked ham on the cook line. Corrective action was taken.
• Chicken stuffing and cooked rice were cold held at temperatures greater than 41 degrees. A restaurant operator discarded the items.
• Oatmeal was hot held at a temperature less than 135 degrees. A restaurant operator reheated the food.
• One or more cutting boards on the cook line were stained/soiled.
• There was an encrusted material on a can opener blade.
• Multiple food items in a walk-in cooler were not date-marked, according to an inspector.
• Cases of food were stored on the floor of a walk-in freezer. A restaurant operator shelved them.
• A fan in the kitchen was soiled with an accumulation of debris.
• There was standing water on the floor of a reach-in cooler.
• The ceiling and multiple ceiling vents were soiled with an accumulation of debris.
• An employee without a hair restraint was preparing food.
• Cardboard was used to line shelves throughout the kitchen.
• The restaurant met inspection standards.

Bangkok Tokyo, 7337 52nd Place E., Bradenton

• A restaurant operator was unable to provide documentation that aquacultured fish had been raised in a controlled environment and fed formulated feed.

• Fresh garlic in oil was left out at ambient temperature on the cook line. An inspector advised a restaurant operator on proper cold holding and the item was moved to a reach-in cooler.

• There was an accumulation of black/green mold-like substance inside of an ice bin at a wait station.

• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.

• In-use knives were stored in cracks between pieces of equipment. Corrective action was taken.

• There was grease accumulated on the kitchen floor and/or under cooking equipment.

• A cutting board on the cook line had cut marks and was no longer cleanable.

• The restaurant met inspection standards.

Ramo’s Deli at Ellenton Premium Outlets, 5487 Factory Shops Blvd., Ellenton

• Deli sandwiches were cold held at a temperature greater than 41 degrees. A restaurant operator discarded the sandwiches.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• One or more cutting boards were stained/soiled.
• A slicer blade was soiled with old food debris.
• Walk-in cooler shelves were pitted with rust.
• There was exposed insulation on the interior door of an ice machine.
• There was an accumulation of debris on a walk-in cooler fan cover.
• 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 30, 2020 at 5:00 AM.