Dirty dining: Inspectors find issues at Bradenton area fast food 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 lack of sanitization, old food and no proof of employee training.

Here is what inspectors found.

Dunkin’, 11015 E. S.R. 64, Bradenton

• Sanitizer was not at the proper minimum strength for manual warewashing. An inspector took a reading of zero.
• An inspector observed an employee handwash sink used as a dump sink.
• An inspector observed an employee handwash sink used to wash utensils.
• There was no hot water at an employee handwash sink.
• A soap dispenser at an employee handwash sink was not working.

• There was no currently certified food service manager on duty while four or more employees were engaged in food preparation/handling.

• There was no proof of required training for an employee hired more than 60 days prior.

• Doughnuts were stored unprotected from contamination on a rack in a food preparation area.

• Takeout containers were stored on the floor in a storage area.

• Coffee filters were stored unprotected from contamination.

• Milk was not stored at least six inches off of the floor in a walk-in cooler.

• The floor of a walk-in cooler was soiled.

• An employee with an ineffective hair restraint was preparing food.

• An employee beverage was stored on a food preparation counter.

• A follow-up inspection was required.

Subway, 5810 Ranch Lake Blvd., Bradenton (inside Walmart)

• During a follow-up inspection, there was still no proof of food manager certification for an employee.
• Another follow-up inspection was required.

Dairy Queen Grill & Chill, 8307 S.R. 64 E., Bradenton

• Raw beef was stored over french fries in a reach-in freezer. A restaurant operator relocated the beef.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• An in-use utensil was stored in standing water at less than 135 degrees. Corrective action was taken.
• An employee drink was stored on a food preparation table.
• Hood filters were soiled.
• The restaurant met inspection standards.

El Tio Carlos, 1649 First St., Bradenton

• Shell eggs were held at an ambient air temperature greater than 45 degrees. Corrective action was taken.
• Sliced cheddar cheese and sliced provolone cheese were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• There was an encrusted material on a can opener blade. Corrective action was taken.
• Items were blocking access to an employee handwash sink. Corrective action was taken.
• To-go boxes were not stored inverted. Corrective action was taken.
• Employees without hair restraints were engaged in food preparation.
• An employee drink was stored on a food preparation table. Corrective action was taken.
• The restaurant met inspection standards.

Zeko’s Mediterranean Grill, 820 First St. W., Bradenton

• An inspector found a container of hummus that was date-marked more than a week old inside of a reach-in cooler. A stop sale was issued and a restaurant operator discarded it.
• An ice scoop was stored on top of a dirty ice machine between uses. Corrective action was taken.
• An inspector observed a golf ball-sized hole in the ceiling above a manager’s office and other gaps in the ceiling in a dry storage area due to electrical wiring.
• 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 10, 2020 at 12:00 AM.