Dirty dining: Garbage can hands and more cleanliness issues found at Bradenton-area restaurants

The Florida Department of Business and Professional Regulation’s Division of Hotels and Restaurants routinely inspects restaurants for public health and cleanliness issues.

During the most recent inspections in Manatee County, several restaurants were cited for employee handwashing issues.

Other problems at Bradenton-area restaurants included dirty equipment and unsafe food temperatures.

Here is what inspectors found.

Mulligans Bar & Grill, 5526 15th St. E., Bradenton

• An inspector observed an employee wash hands without soap at a non-handwashing sink. The inspector advised on proper handwashing procedure. Corrective action was taken.
• An employee rubbed hands together for less than the required 10-15 seconds during handwashing before starting to prepare food.
• Butter was cold held at a temperature greater than 41 degrees. A stop sale was issued due to temperature abuse, and a restaurant operator discarded the butter.
  
  
• Sliced roast beef in a reach-in cooler was not date-marked. Corrective action was taken.
• There was standing water at the bottom of a reach-in cooler.
• An employee was preparing food without a hair restraint.
• A follow-up inspection was required.
• During a follow-up visit, an inspector again observed butter cold held at a temperature greater than 41 degrees. A restaurant operator moved the butter to a reach-in cooler.
• Another follow-up inspection was required.

Poblanos Mexican Grill & Bar, 5779 53rd Ave. E. #9724, Bradenton

• An employee rubbed hands together for less than the required 10-15 seconds while handwashing. The employee then plated chips. Corrective action was taken. An inspector advised on proper handwashing and the employee washed hands correctly.
• Cooked red peppers and cooked squash were cooling at room temperature on the cook line, and the items had not been cooled from 135 degrees to at least 70 degrees within two hours. Corrective action was taken. An inspector advised on proper cooling of food, and a restaurant operator discarded the items.
• Pico de gallo, sour cream and chile relleno with beef were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Multiple items were blocking access to two employee handwash sinks. Corrective action was taken.
• Employee training documents were not complete.
• Raw shrimp was thawing in standing water. Corrective action was taken.
• Raw chicken was thawing at room temperature. Corrective action was taken.
• Cooked chicken and pork were stored uncovered in a walk-in cooler.
• No handwashing sign was posted at an employee handwash sink.
• In-use tongs were stored on an equipment door handle between uses.
• A follow-up inspection was required.

Polo Crab House & Seafood, 3020 15th St. E., Bradenton

• During a follow-up inspection, the restaurant was again cited for employee training an issues. There was still no proof of food manger certification for a manager or person in charge.
• There was still no certified food manager for the establishment.
• Another follow-up inspection was required.

Dim Sum King, 8194 Tourist Center Drive, Bradenton

• An inspector observed an employee touch a garbage can and then fail to wash hands before touching clean utensils. The inspector advised on proper handwashing procedure. Corrective action was taken.
• Multiple items were blocking access to an employee handwash sink. Corrective action was taken.
• A paper towel dispenser at an employee handwash sink was not working properly. Corrective action was taken.
• Multiple food items in a walk-in cooler were not date-marked.
• An inspector observed dirty wiping cloths in a kitchen area.
• Wet wiping cloths throughout the kitchen were not stored in sanitizing solution between uses.
• Walk-in cooler shelves were pitted with rust.
• Reach-in cooler and reach-in freezer gaskets throughout the kitchen were soiled.
• Cases of food were stored on the floor of a walk-in cooler, walk-in freezer and dry storage area.
• 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 30, 2020 at 5:00 AM.