Dirty dining: Inspectors find unclean kitchens, employee training 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 unclean kitchens and equipment and unsafe food temperatures.

Multiple Bradenton-area restaurants lacked proof of required training for employees.

Here is what inspectors found.

PDQ Restaurant, 5484 Lena Road, Bradenton

• Pesticide that was labeled for household use only was present in the establishment.
• The interior of an ice machine was soiled with mold-like substance.
• There was an accumulation of encrusted food debris on/around a mixer head.
• Multiple cutting boards were soiled, according to an inspector.
• Required employee training was expired for some employees.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• An inspector observed turkey thawing in standing water. A restaurant operator moved the turkey to a walk-in cooler.
• Reach-in cooler shelves were rusted.
• Multiple reach-in coolers in a food preparation area did not have air temperature thermometers.
• Floor drains/drain covers throughout the kitchen were heavily soiled.
• Employee phones and keys were stored on food preparation tables.
• Employee drinks were stored on food preparation tables throughout the kitchen.
• There was an accumulation of debris on the exterior of a warewashing machine.
• The restaurant met inspection standards.

Silver Star East, 36251 S.R. 70, Myakka City

• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• Cutting boards in a food preparation area were soiled.
• Proof of required training was not available for some employees.
• Walk-in cooler shelves were pitted with rust.
• A reach-in cooler did not have an ambient air temperature thermometer.
• A table fan in a dry storage area was soiled with an accumulation of debris.
• A follow-up inspection was required.

Pho House, 7240 55th Ave. E., Bradenton

• Cooking supplies were blocking access to an employee handwash sink. Corrective action was taken.
• There was no chart available to check sanitizer concentration.
• There was no proof of required training for any employees.
• A paper towel dispenser at an employee handwash sink was not usable. Corrective action was taken.
• In use tongs were stored on an oven door handle between uses.
• An employee with no hair restraint was preparing food.
• A follow-up inspection was required.

Speaks Clam Bar, 8764 E S.R. 70, Lakewood Ranch

• Mashed potatoes and meatballs were hot held at a temperature less than 135 degrees. Corrective action was taken.
• The interior of an ice machine was soiled with mold-like substance.
• Proof of required training was not available for some employees.
• A slicer blade guard was soiled with old food debris.
• A wall under a dishwasher was soiled.
• Walk-in cooler shelves were soiled with encrusted food debris.
• Cold-holding units in the kitchen and bar area did not have ambient air temperature thermometers.
• Multiple knives were stored between pieces of equipment. Corrective action was taken.
• There was an accumulation of debris on the exterior of a warewashing machine.
• The restaurant met inspection standards.

Louis Pappas Fresh Greek, 8512 Cooper Creek Blvd. #100, Bradenton

• During a follow-up visit, there was still no proof of required training available for some employees.
• Another follow-up inspection was required.

Sushi & Pho, 3118 53rd Ave. E., Bradenton

• An inspector observed multiple instances of raw animal food stored with ready-to-eat food in reach-in coolers. An open package of raw chicken was stored above raw beef and ready-to-eat foods; raw beef in a bowl was sitting inside a container of cooked chicken in a reach-in cooler; and raw eggs were stored over ready-to-eat green onions in a reach in cooler.
• An inspector observed an open container of milk that was date-marked as more than a week old.
• An item that contained raw/undercooked animal food was not designated as such on the restaurant’s menu.
• There were no written procedures available for use as time as a public health control to monitor sushi rice, a potentially hazardous food. Corrective action was taken.
• Equipment was not being sanitized properly at a three-compartment sink. Corrective action was taken.
• The restaurant met inspection standards.

D’s Breakfast and Burgers, 423 10th Ave. W., Palmetto

• A dishmachine was not sanitizing properly. An inspector advised setting up manual warewashing until the dishmachine could be repaired.
• An inspector observed an employee remove a hair net, put it back on and proceed to touch equipment without first washing hands. The inspector educated the employee on proper handwashing procedure.
• Raw animal foods (raw ground beef and raw seafood) were not separated from one another in a reach-in cooler. Corrective action was taken.
• Eggs and butter were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• The interior of an ice machine was soiled.
• A spray bottle containing a toxic substance was not labeled. Corrective action was taken.
• A wall behind a dishmachine was soiled.
• There was an accumulation of debris on the bottom of a reach-in cooler.
• The interior of a microwave was soiled with encrusted food debris.
• An employee was preparing food without a hair restraint. Corrective action was taken.
• An inspector observed an employee drop a pot on the floor and then place it on a shelf for clean pots without first sanitizing it. Corrective action was taken.
• The restaurant met inspection standards.

Beef ‘O’ Brady’s, 1795 Lakewood Ranch Blvd., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. The inspector advised setting up manual warewashing until the machine could be repaired.
• Cooked chicken wings were cold held at a temperature greater than 41 degrees. Corrective action was taken.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• Hot water was not provided at an employee handwash sink at the bar.
• There were no written monitoring procedures for non-continuous cooking of chicken wings.
• Walk-in cooler shelves were soiled.
• Sanitizing solution for wiping cloths was dirty. Corrective action was taken.
• Multiple coolers in the kitchen did not have ambient air temperature thermometers.
• Multiple cases of food were stored on the floor in a walk-in cooler, walk-in freezer and dry storage area.
• The floor was soiled under fryers on the cook line.
• Floor drains/drain covers on the cook line were heavily soiled.
• There was an accumulation of debris on walk-in cooler fans.
• An employee drink was stored on a food preparation table.
• There was an accumulation of debris on the exterior of a warewashing machine.
• 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 December 4, 2020 at 5:00 AM.