Dirty dining: Food truck shut down after inspector found major plumbing issue, raw meat on floor

Florida’s Division of Hotels and Restaurants routinely inspects restaurants, food trucks and other food service establishments for public health and cleanliness issues.

During the most recent inspections in Manatee County, a food truck in Palmetto was temporarily shut down after an inspector found that there was no running water for handwashing and other issues on site.

Here is what inspectors found.

Pollos Asados La Frontera (food truck), 1100 Eighth Ave. W., Palmetto

• Pollos Asados La Frontera was temporarily closed on Jan. 7 after an inspector observed that no water was available for handwashing on site.

• The only handwashing sink in the food truck was not functioning. A restaurant operator stated that it had not been working for approximately two weeks due to plumbing issues.

• The business was operating with an expired Division of Hotels and Restaurants license.

• There was no easily visible air thermometer in a refrigerator.

• A fire suppression/exhaust system at the cook line was missing a hood filter.

• An inspector observed a container of raw chicken stored on the floor. Corrective action was taken. A restaurant moved the chicken off of the floor and placed it on ice.

• A cutting board had cut marks and was no longer cleanable.

• A follow-up inspection was required before the business could resume operation.

Hibachi Grill & Supreme Buffet, 3616 First St., Bradenton

• Raw chicken and raw beef, meats with different minimum cooking temperatures, were stored together in a walk-in freezer. Corrective action was taken.
• Fresh garlic in oil was held at room temperature. A stop sale issued and the item was discarded.
• Rice and cut cantaloupe that were supposed to monitored using time as a public health control had not been time-marked and had not been discarded at the end of the designated 4 or 6 hour time period. A stop sale was issued.
• A large container of cream cheese in a walk-in cooler was not properly date-marked. Corrective action was taken.
• There was an encrusted material on a can opener blade. Corrective action was taken.
• No currently certified food manager was on duty while four or more employees were preparing/handling food.
• No paper towels were provided at multiple employee handwash sinks. Corrective action was taken.
• There was no probe thermometer at hand to measure the temperature of food products.
• A non-food grade brush was in use in food. A restaurant operator discarded it.
• Walk-in cooler/freezer shelves were pitted with rust.
• Noodles, blue crabs and chicken were stored uncovered in a walk-in cooler.
• 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 January 11, 2021 at 5:46 AM.