Dirty dining: Moldy substances, unsafe meat storage and more issues 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 unsafe food temperatures, moldy equipment and incorrect storage of meat that could lead to cross-contamination.

Here is what inspectors found.

Jersey Mike’s Subs, 4020 14th St. W., Bradenton

• Tuna salad, cheese, deli meat at the front deli case were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse.
• Ham, turkey and cheese were cold held at temperatures greater than 41 degrees in a walk-in cooler. A restaurant operator stated that the products had been received within two hours and placed them on ice for rapid cooling.
• An ice chute on a self-service drink machine was soiled with mold-like substance/slime.
• There was an encrusted material on a can opener blade.
• The walk-in cooler was leaking, according to an inspector.
• A cutting board had cut marks and was no longer cleanable.
• A follow-up inspection was required.
• During a follow-up visit the next day, an inspector observed that repairs were being made to the deli case and walk-in cooler. However, ham and salami were being cold held at temperatures greater than 41 degrees in the deli case. The items had been held overnight. A stop sale was issued due to temperature abuse.
• Another follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Longbeach Cafe, 6836 Gulf of Mexico Drive, Longboat Key

• An inspector observed butter sitting on tables throughout the customer seating area. The butter had been out for two hours. It was returned to refrigeration.
• American cheese and eggs were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• A pan was stored in one employee handwash sink, and a knife and sponge were stored in another. An employee removed the pan.
• No soap was provided at an employee handwash sink.
• An in-use knife was stored in cracks between pieces of equipment. An employee removed it.
• A hood and vents were soiled.
• An inspector observed a soiled vent and drooping ceiling tiles in a women’s restroom.
• A follow-up inspection was required.

China Gourmet, 4278 53rd Ave. E., Bradenton

• Cooked chicken that was being held for future use had not been cooled from 135 degrees to 70 degrees within two hours. An inspector provided information about proper food cooling procedure. The food was discarded.
• Raw chicken was stored above raw beef in a walk-in cooler. Corrective action was taken.
• An inspector observed two cracked eggs in a reach-in cooler and three cracked eggs in a walk-in cooler. A restaurant operator discarded the eggs.
• An inspector observed an employee filling a sanitizer bucket at a handwash sink.
• An inspector observed a restaurant operator wash hands for less than 10-15 seconds in a non-handwash sink. Corrective action was taken.
• Buckets were blocking access to an employee handwash sink. Corrective action was taken.
• Wiping cloth sanitizing solution was not at the proper minimum strength. Corrective action was taken.
• A bucket of salt and containers of cooking oil were stored on the floor. Corrective action was taken.
• An inspector observed a buildup of dust on the ceiling above the cook line.
• The restaurant met inspection standards.

Burger King, 5214 15th St. E., Bradenton

• There was an accumulation of black/green mold-kike substance on soda dispensing nozzles in the dining area and a drive-thru window. An employee cleaned the nozzles.
• The ambient air thermometer in a walk-in cooler was off by 10 degrees, according to an inspector’s measurement.
• An inspector observed two small holes in the establishment’s ceiling.
• The ceiling was soiled throughout the kitchen area and above a walk-in cooler.
• The restaurant met inspection standards.

Robin’s Downtown Cafe, 428 12th St. W., Bradenton

• Raw bacon was stored over ready-to-eat melon. Corrective action was taken.
• Eggs that were supposed to be monitored using time as a public health control had no time marking. An inspector educated a restaurant operator on proper procedure. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• A bucket was blocking access to an employee handwash sink. Corrective action was taken.
• Proof of required training was not available for some employees.
• A wall behind metal shelves on the cook line was soiled.
• An inspector observed a hole in the wall under a dishwasher.
• Multiple cutting boards were grooved and no longer cleanable.
• The restaurant met inspection standards.

Nam Fong, 653 Cortez Road W. Unit A, Bradenton

• Raw chicken was stored over cooked chicken, raw beef and raw pork.
• Fresh garlic in oil was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• Walk-in cooler shelves were pitted with rust.
• A large spoon was stored in standing water that measured at less than 135 degrees. Corrective action was taken.
• An in-use knife was stored between cracks in pieces of equipment. Corrective action was taken.
• Hot water at an employee handwash sink the women’s restroom did not reach 100 degrees.
• An inspector observed a small hole in the ceiling above the cook line.
• Employees without hair restraints were preparing food.
• The ceiling was soiled.
• The restaurant met inspection standards.

Sabor Latino Restaurant, 6820 14th St. W., Bradenton

• Sanitizer was not at the proper minimum strength for manual warewashing. Corrective action was taken.
• An open container of raw chicken was stored over an open container of plantains. Corrective action was taken.
• Rice was hot held at a temperature less than 135 degrees. A restaurant operator reheated the rice.
• A container of shredded mozzarella was not date-marked. Corrective action was taken.
• There was grease accumulated underneath a fryer on the cook line.
• The ceiling was soiled over the cook line.
• 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 October 7, 2020 at 6:41 AM.