Dirty dining: Mold, unsafe meat storage and more problems at Bradenton-area restaurants

Florida’s Division of Hotels and Restaurants routinely inspects restaurants for public health and cleanliness issues.

During the most recent inspections in Manatee County, Bradenton-area restaurants were cited for issues that include unsafe food temperatures, moldy equipment and improper storage of raw meat.

Here is what inspectors found.

Lucky Pelican Bistro, 6239 Lake Osprey Dr., Sarasota

• Raw fish and raw bacon were stored over cooked rice in a walk-in cooler, and raw shrimp and scallops were stored over butter in a reach-in cooler. Corrective action was taken.
• Garlic butter, cooked shrimp, lobster mayonnaise, tomato soup and stone crab mustard were cold held at temperatures greater than 41 degrees. The items had been held overnight. A stop sale was issued and a restaurant operator discarded the items.
• Shredded white cheese, cooked shrimp and lobster meat were cold held at temperatures greater than 41 degrees. The items had been in a reach-in cooler for less than two hours and were relocated to a walk-in cooler.
• An inspector observed several cutting boards soiled with a black substance in the kitchen area.
• A can opener blade was soiled.
• Proof of required training was not available for some employees.
• There was standing water at the bottom of a reach-in cooler. Corrective action was taken.
• The exterior of multiple pots and pans had a buildup of black substance.
• There was an accumulation of grease behind equipment on the cook line.
• Shelves in a storage area were rusted.
• Shelves in a dishwashing area were soiled.
  
  
• A rear door had a gap at the threshold that opened to the outside.
• An employee was preparing food without a hair restraint. Corrective action was taken.
• There was a buildup of food inside of a dishmachine.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Grand Buffet, 4848 14th St W., Bradenton

• Raw chicken was stored over raw beef and shrimp in a reach-in cooler. Corrective action was taken.
• Cooked rice, cooked noodles and raw shrimp were being held at room temperature. Corrective action was taken.
• There were no written procedures available for use of time as a public health control to monitor potentially hazardous foods. An inspector provided the necessary documentation.
• Reach-in cooler shelves were pitted were rust.
• Walk-in cooler/freezer shelves were pitted with rust.
• An ice scoop was stored on top of a dirty ice machine in between uses. Corrective action was taken.
• An employee was preparing food without a hair restraint.
• An employee cell phone was stored above reach-in cooler shelving. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Waffle House, 603 67th St. Circle E., Bradenton

• Water temperature in a dishmachine was not at the proper minimum level for sanitizing. Corrective action was taken.
• Raw shell eggs did not have a time marking to indicate how long they had been removed from temperature control. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• Walk-in cooler gaskets were soiled with slime/mold-like buildup.
• Shelves in multiple reach-in coolers were pitted with rust.
• An in-use knife was stored in between cracks in pieces of equipment. Corrective action was taken.
• The restaurant met inspection standards.

Duffy’s Sports Grill, 3005 University Parkway, Sarasota

• The interior of an ice machine was soiled with mold-like substance.
• Walk-in cooler gaskets were soiled with mold-like substance. Corrective action was taken.
• Utensils were stored unprotected from contamination. Corrective action was taken.
• The interior of a convection oven was soiled with debris.
• A walk-in cooler fan cover was soiled.
• Ventilation hood filters were soiled.
• There was an accumulation of debris on the outside of a warewashing machine. Corrective action was taken.
• The restaurant met inspection standards.

Sara Bay Country Club, 7011 Willow St., Sarasota

• An inspector observed a dented can of garbanzo beans and a dented can of onions.
• Dishmachine sanitizer was not at the proper minimum strength.
• A slicer blade was soiled with old food debris.
• A window sill was soiled with an accumulation of debris.
• There was exposed insulation on the door of a walk-in cooler/freezer door.
• Hot water at a mop sink did not reach 100 degrees.
• An inspector observed a four-by-eight foot hole in the kitchen ceiling.
• A wall-mounted fan was soiled with debris.
• Employee food was stored in a reach-in cooler with food to be served to the public. 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.