Dirty dining: Bradenton area restaurants cited for unsafe food temperatures, mismanaged meat

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 included unclean kitchens and equipment, unsafe food temperatures and improper storage of raw meat.

Here is what inspectors found.

Ghost Street Kitchen, 4816 14th St. W., Bradenton

• A gyro cone with raw pork, chicken, beef and lamb was cold held at a temperature greater than 41 degrees. The meat was on a spit that was turned off, according to an inspector. A restaurant operator turned the heat element back on and heated the meat to a temperature over 165 degrees.
• There was no proof of required training for an employee hired more than 60 days prior.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• Previously frozen cheese sauce was not properly date-marked. Corrective action was taken.
• A follow-up inspection was required.

The Saucy Crawfish, 3142 53rd Ave. E., Bradenton

• An inspector observed raw shrimp stored over ready-to-eat kielbasa and hard boiled eggs in a reach-in cooler and raw shrimp stored over kielbasa in a walk-in cooler. Corrective action was taken.
• There was no proof of required training for two employees hired more than 60 days prior.
• A restaurant operator’s digital thermometer was not accurate and could not be properly calibrated.
• A follow-up inspection was required.

Tacos el Guero, 835 301 Blvd. E., Bradenton (food truck)

• Meats with different minimum cooking temperatures were not separated. An open package of raw chicken was stored over portioned bags of raw beef.
• Access to an employee handwash sink was blocked. Corrective action was taken.
• There was no proof of required training for an employee hired more than 60 days prior.
• The business’ license number was not properly displayed on the vehicle.
• Cooking oil was stored on the floor. Corrective action was taken.
• An employee with no hair restraint was preparing food.
• A follow-up inspection was required.

Pirate City’s Kitchen, 1701 27th St. E., Bradenton

• Butter, cooked pork ribs and beans were cold held at temperatures greater than 41 degrees in a walk-in cooler. Nothing had been recorded in a temperature log for the cooler for at least three days, according to an inspector. Other items, including sausage patties, tzatziki and Polish sausage,had been held in the cooler overnight. A stop sale was issued and a restaurant operator discarded all of the items.
• Sanitizing solution in use for warewashing exceeded the maximum concentration allowed. Corrective action was taken.
• Shelves in multiple reach-in coolers were pitted with rust.
• A follow-up inspection was required. The establishment met inspection standards during a follow-up visit.

Hungry Howie’s Pizza & Salad Bar, 5726 Ranch Lake Blvd., Lakewood Ranch

• An inspector took a sanitizer reading of zero at a dishmachine.
• 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/around a mixer head.
• Cutting boards throughout the kitchen were stained/soiled.
• Multiple can openers were soiled.
• A food manager’s certification was expired.
• A pan rack was blocking access to an employee handwash sink.
• There was no proof of required training for any employees.
• A slicer was soiled with accumulated food debris.
• Walk-in cooler shelves were soiled.
• To-go containers were stored on the floor.
• An impinger was soiled with an accumulation of debris.
• Floor drains/drain covers throughout the kitchen were heavily soiled.
• There was excessive soiling and debris on the ceiling throughout the kitchen area, according to an inspector.
• A follow-up inspection was required.

Nora Restaurant, 5673 15th St. E., Bradenton

• An open container of raw chicken was stored over cooked rice in a refrigerator. Corrective action was taken.
• Raw chicken and raw beef (meats with different minimum cooking temperatures) were stored in the same container in a reach-in freezer. Corrective action was taken.
• Shell eggs were held at an ambient air temperature greater than 45 degrees. Corrective action was taken.
• Hot water was not provided at a handwash sink in an employee restroom.
• In-use tongs were stored on an oven door handle between uses. Corrective action was taken.
• 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 November 4, 2020 at 8:57 AM.