Dirty dining: Two Bradenton Beach restaurants required follow-up visits after inspections

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, dirty equipment and employee training issues.

Here is what inspectors found.

Gulf Drive Cafe, 900 Gulf Drive N., Bradenton Beach

• Multiple quantities of pancake mix, waffle mix and french toast mix, butter roux, multiple quantities of cut tomatoes, cooked rice, creamy pesto, marinara, chowder soup, cut leafy greens with tomatoes, mahi dip, crab dip, cooked noodles, feta cheese, cut cantaloupe, cut watermelon and cut honeydew melon were cold held at temperatures greater than 41 degrees. A restaurant operator stated that a walk-in cooler was not maintaining cold enough temperatures. A stop sale was issued for all of the items and they were discarded.
• A wiping cloth sanitizer bucket was stored on a cutting board in a food preparation area where it could have caused cross-contamination. Corrective action was taken.
• An inspector observed three eggs stored with cracks in the shells. A restaurant operator discarded them.
  
  
• There was an accumulation of black/green mold-like substance in the interiors of two ice machines.
• An inspector observed multiple utensils with melted handles that were not smooth. The inspector advised discarding them.
• A tiki bar area could not be properly sealed when not in use.
• There was standing water on the floor of a walk-in cooler.
• An employee was preparing food without a hair restraint. Corrective action was taken.
• Clean equipment and pans were stored outside of the restaurant.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Beach House Restaurant, 200 Gulf Drive N., Bradenton Beach

• An inspector observed butter held at an ambient air temperature greater than 41 degrees. The butter had been out overnight. A stop sale was issued and the butter was discarded.
• An inspector observed multiple dented cans on a rack, including pineapple juice, tomato paste, evaporated milk and bean cans. A restaurant operator discarded the cans.
• Calamari, shrimp and cut tomatoes were cold held at temperatures greater than 41 degrees. An inspector advised a restaurant operator to rapidly cool the items. Corrective action was taken.
• There was an accumulation of black/green mold-like substance in the interior of two ice machines, including in the doors of the units, according to an inspector.
• Previously prepared soup that had been frozen for future use was not date-marked.
• An inspector observed three soda gun holsters at a bar that were soiled with slime/debris.
• Coffee filters were stored unprotected from contamination. Corrective action was taken.
• An inspector observed multiple employee personal items stored throughout preparation areas.
• Employee drinks were stored in a dry storage area. Corrective action was taken.
• A ceiling vent across from the cook line was soiled.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.
  
  

D. Americo’s Pizzeria, 812 62nd St. Circle E. #102, Bradenton

• Shredded mozzarella, diced ham and ground sausage were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Pizza sauce that was being cold held for future use had not been cooled to 41 degrees within four hours. An inspector provided information on proper cooling procedure, and a restaurant operator discarded the food.
• There was a buildup of food debris on racks in a reach-in cooler and in a walk-in cooler.
• There was no probe thermometer at hand to measure the temperature of food products.
• There was standing water at a floor drain near a three-compartment sink.
• There was no conspicuously located ambient air temperature thermometer in a reach-in cooler.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Giovanni’s Brooklyn Pizzeria, 5203 Cortez Rd. W., Bradenton

• After a previous citation for lack of proof of employee training, there was still no proof of required training for an employee hired more than 60 days prior.
• Another 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 November 2, 2020 at 10:13 AM.