Dirty dining: Cat in the kitchen, mold and no handwashing among issues at area restaurants

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, restaurants were cited for problems that included employee handwashing errors and moldy equipment. One restaurant was cited when a cat was spotted in the kitchen.

Here is what inspectors found.

Popi’s Place, 10508 U.S. 41, Palmetto

• An inspector observed an employee fail to wash hands during a glove change before working with food. Corrective action was taken.
• An inspector observed an employee touch a dirty apron and then handle clean dishes.

• Tomatoes, turkey, butter, coleslaw, sausage patties and milk were cold held at temperatures greater than 41 degrees. Corrective action was taken.

• Sanitizer was stored with uncooked potatoes in a three-compartment sink. Corrective action was taken.

• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.

• An inspector observed a black and pink mold-like substance in an ice bin.

• An inspector observed a black mold-like substance around soda nozzles on a self-serve dispenser.

• Open food items in a cooler were not date-marked.

• An inspector observed an employee touching cheese with bare hands. The inspector advised the employee and a restaurant operator on proper procedure.

• There was food debris on a can opener blade. Corrective action was taken.

• An inspector observed a cat in the establishment’s kitchen. Corrective action was taken. A restaurant operator removed the animal, washed hands and explained that he had never seen the cat before.

• Multiple wet wiping cloths were not stored in sanitizing solution between uses.

• A wall behind a three-compartment sink was soiled with a black substance.

• Reach-in cooler gaskets at a salad-making station were soiled with a slime-like buildup.

• There was no designated area for storage of employee personal items.

• No handwashing sign was posted at an employee handwash sink. Corrective action was taken.

• The interior of an oven was heavily soiled with debris.

• An oil bucket and a bread box were stored on the floor. Corrective action was taken.

• An exterior door at the rear of the kitchen had a gap at the threshold that opened to the outside.

• An inspector observed employee cell phones, a purse and a sweatshirt stored with food and single-service items.

• Coffee filters were not stored covered to prevent contamination. Corrective action was taken.

• Clean dishes were not stored inverted to prevent contamination. Corrective action was taken.

• There was an excessive buildup of food debris on a walk-in in cooler door handle.

• Hood filters on the cook line were soiled.

• An inspector observed food-like debris on top of a dishmachine.

• The restaurant met inspection standards.

Oak & Stone, 1201 First Ave. W. Bradenton

• An inspector observed an employee fail to wash hands before putting on gloves to work with food. The inspector educated the employee and a restaurant operator on proper procedure. Corrective action was taken.

• An inspector observed an employee touch a soiled apron and then handle clean dishes. The inspector advised on proper procedure.

• A sanitizer bucket was stored with ready-to-eat chips. Corrective action was taken. The sanitizer bucket was relocated.

• A lubricant spray was stored on a shelf above a food prep area. Corrective action was taken.

• There was a pink mold-like substance inside of an ice bin.

• There was a black mold-like substance around soda-dispensing nozzles.

• A box was blocking access to an employee handwash sink. Corrective action was taken.

• A wet wiping cloth was not stored in sanitizing solution between uses. Corrective action was taken.

• There was no holster or waste line for a soda gun at the bar.

• Reach-in cooler gaskets in the kitchen and at the bar had a slime-like buildup.

• An employee purse was stored with single-serve items. Corrective action was taken.

• An employee drink was stored in a food prep area. Corrective action was taken.

• The top of a dishmachine was soiled.

• The restaurant met inspection standards.

The Waterfront Restaurant, 111 S. Bay Blvd., Anna Maria

• An employee handled soiled dishes or utensils and then handled clean dishes or utensils without first washing hands. An inspector educated the employee and a manager on proper handwashing procedure.

• Raw calamari was served over ready-to-eat turkey in a reach-in cooler on the cook line. Corrective action was taken.

• A canister of butane was stored next to food on a shelf on the cook line. Corrective action was taken.

• Cutting boards were stained/soiled.

• The restaurant met inspection standards.

The Banana Factory, 6916 14th St. W., Bradenton

• An inspector observed pesticide that was not labeled for use in a food establishment. Corrective action was taken.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• Tomato sauce that had been prepared two days prior was not date-marked. Corrective action was taken.
• A slicer blade was soiled with old food debris.
• A drain cover was missing under a three-compartment sink.
• 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.

The Bradenton Herald’s weekly dirty dining reports list restaurants where inspectors found issues that might concern the average diner — such as unsafe food temperatures, employee handwashing issues or moldy drink machines — regardless of whether or not the businesses passed inspection.

This story was originally published March 1, 2021 at 5:00 AM.