Dirty dining: Flies, dead roaches and rodent droppings found at popular Bradenton Beach cafe

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 no proof of food handler training for employees.

A popular beach cafe on Anna Maria Island was cited for multiple pest problems after an inspector observed flies, roaches and rodent droppings on site.

Here is what inspectors found.

Coquina Beach Cafe, 2650 Gulf Drive S., Bradenton Beach

• An inspector observed two rodent droppings by an AC unit near a warewashing area, and one dropping in a dry storage area between racks. A restaurant operator discarded the droppings.
• An inspector observed three flying insects in a warewashing area, one flying insect on an inverted plate at the cook line and another flying insect at the entrance to a dry storage area.
• An inspector observed two dead roaches at an AC unit near a warewashing area. A restaurant operator discarded the bugs.

• An employee handled soiled dishes or utensils and then handled clean dishes or utensils without first washing hands.

• Unwashed produce was stored over cooked chicken and ham in a walk-in cooler. Corrective action was taken.
• There was an encrusted material on a can opener blade. A restaurant operator cleaned it.
• A soda gun and soda nozzle were soiled. Both were cleaned an sanitized.
• Wiping cloth sanitizing solution was not at the proper minimum strength. Corrective action was taken.
• No handwashing sign was posted at an employee handwash sink. Corrective action was taken.
• The floor was covered with standing water near a mop sink.
• An employee drink was stored on a prep table. Corrective action was taken.
• Reusable food baskets were stored unprotected from contamination. Corrective action was taken.
• There was a significant buildup of dust on the ceiling over the cook line, an inspector noted.
• A follow-up inspection was required.

Gecko’s Grill & Pub, 4310 S.R. 64 E, Bradenton

• An inspector observed an employee who was working with food put on new gloves without first washing hands. The inspector advised on proper handwashing procedure. Corrective action was taken.
• Blue cheese dressing was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• A cheese product was hot held at a temperature less than 135 degrees in a steam well. A restaurant operator reheated the food.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed, according to an inspector, and a wiping cloth was stored in an area that could have caused cross-contamination with food. Corrective action was taken.
• An open container of milk was not date-marked. Corrective action was taken.
• The restaurant was conducting non-continuous cooking of chicken wings without the proper written procedures. An inspector provided a non-continuous cooking handout.
• Access to an employee handwash sink was blocked by brooms and items inside of the sink. Corrective action was taken.
• There was no proof of required training for three employees.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• Walk-in cooler shelves were pitted with rust.
• Coffee filters were stored unprotected from contamination.
• The ceiling was soiled in multiple areas.
• The restaurant met inspection standards.

Migi Sushi, 4420 E. S.R. 64, Bradenton

• An inspector observed an employee wash hands with no soap. Corrective action was taken.
• Potentially hazardous food that was supposed to be monitored using time as a public health control had no time-marking. A restaurant operator recorded a time stamp for the sushi rice.
• An employee washed hands in a non-handwash sink. Corrective action was taken.
• Hot water was not provided at an employee handwash sink.
• Not all of the raw animal food ingredients used at the restaurant were identified as such on the menu. An inspector advised a restaurant operator to update the menu.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• An-in use knife was stored between cracks between pieces of equipment. Corrective action was taken.
• A metal bowl with no handle was in use to scoop ice.
• There was accumulated grease under a fry station and at the cook line.
• Containers of ginger, salt, sugar and cooking oil were stored on the floor in a dry storage area.
• An employee was preparing food without a hair restraint. Corrective action was taken.
• The restaurant met inspection standards.

Basil’s Chicken & Ribs, 5210 S.R. 64, Bradenton

• Shredded feta cheese in a walk-in cooler was not date-marked.
• A garbage can was blocking access to an employee handwash sink. Corrective action was taken.
• There was no proof of required training for an employee hired more than 60 days prior.
• Walk-in cooler shelves were pitted with rust.
• There was grease accumulated on the kitchen floor and under cooking equipment.
• Packaged food was stored on the floor. An inspector advised adding shelving so that the chicken could be stored at least six inches off of the floor.
• A follow-up inspection was required.

Pool Room Forty One, 5106 14th St. W., Bradenton

• There was no proof of required training for an employee hired more than 60 days prior.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• A soda gun holster at the bar was soiled with slime/debris.
• A follow-up inspection was required.

Bowled Life, 207 55th Ave. Place W., Bradenton (food truck)

• There was no proof of required training for two employees hired more than 60 days prior.
• An open package of feta cheese crumbles was not date-marked. Corrective action was taken.
• An employee with long hair was preparing food without a hair restraint. An inspector advised the operator to wear a hair restraint.
• 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.

This story was originally published October 28, 2020 at 5:00 AM.