Dirty dining: Rodent droppings, major handwashing issues found at Bradenton 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, several restaurants were cited for major employee handwashing issues, and one restaurant had rodent droppings on site.

Here is what inspectors found.

Hi-Way Bar & Grille, 420 301 Blvd. E., Bradenton

• An inspector observed approximately 15 rodent droppings on a wall frame in a dry storage area. The area was separated from the kitchen by a closing door, according to the inspector. An employee cleaned and sanitized the area.
• Cut tomatoes and American cheese in a reach-in cooler were not date-marked. An inspector advised on proper procedure.
• Single-use souffle cups and lids were stored with chemicals. Corrective action was taken.
• Raw sausage patties were stored over fries and onion rings in a reach-in freezer. Corrective action was taken.
• The bottom of a refrigerator was soiled. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit two days later.

Butterfield’s Family Restaurant, 8205 U.S. 301, Parrish

• An inspector observed an employee handle raw shell eggs and then handle bread without first washing hands. The inspector advised a restaurant operator on proper handwashing procedure.
• Raw bacon was stored over ready-to-eat items in a walk-in cooler. Corrective action was taken.
• Sausage, multiple quantities of butter, cream dessert, multiple quantities of cheese, milk, yogurt sauce, cut lettuce, sausage gravy, pasta, spinach pie, ranch dressing, deli meat, clam chowder, cream cheese, yogurt, grape leaves, rice, stew, meatloaf and ham were cold held at temperatures greater than 41 degrees. A stop sale was issued for all of the items due to temperature abuse.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• Multiple cutting boards were stained/soiled.
• Food items in a walk-in cooler were not date-marked. Corrective action was taken.
• Wiping cloth sanitizing solution was not at the proper strength. Corrective action was taken.
• Walk-in cooler shelves were pitted with rust.
• A storage area had an unsealed concrete floor.
• An inspector observed raw chicken thawing at room temperature. Corrective action was taken.
• There was an absence of ambient air temperature thermometers throughout the kitchen.
• Cases of food were stored on the floor in the kitchen, in a walk-in cooler and in a storage shed.
• An employee drink was stored on a food preparation table. Corrective action was taken.
• Coffee filters were stored unprotected from contamination. Corrective action was taken.
• Hood filters were soiled.
• The exterior of a warewashing machine was soiled.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Peach’s Restaurant, 2207 60th Ave. E., Ellenton

• Tuna, cooked chicken, chicken salad, turkey, ham, deli meat, pooled eggs, egg whites, cream cheese, cheese, cut tomatoes and cut melon were cold held at temperatures greater than 41 degrees in a reach-in cooler. A stop sale was issued due to temperature abuse.
• The interior of an ice machine was soiled.
• A slicer blade guard was soiled with old food debris. Corrective action was taken.
• Walk-in cooler shelves were pitted with rust.
• An inspector observed standing water in the bottom of a reach-in cooler.
• Silverware and plastic ware were not stored inverted to prevent contamination.
• A reach-in cooler did not have an ambient air temperature thermometer.
• The ceiling area above the cook line was soiled.
• An inspector observed water damage on ceiling tiles above a server/bar area.
• There was an accumulation of debris on a warewashing machine.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Anna Maria Oyster Bar Landside, 6906 14th St. W., Bradenton

• An inspector observed an employee handle raw fish and then fail to change gloves and wash hands before going to retrieve an item from a walk-in cooler. An inspector advised the employee and a manager on proper handwashing procedure.
• An employee rubbed hands together for less than the required 10-15 seconds while washing hands. An inspector advised the employee and a manager on proper handwashing procedure.
• Grouper and salmon were cold held at temperatures greater than 41 degrees in a reach-in cooler on the cook line. Corrective action was taken. A manager placed the fish on ice and moved it deeper into the cooler.
• Hot water was not provided at an employee handwash sink in a to-go area.
• A wall in a dishwashing area was soiled with accumulated black debris.
• The restaurant met inspection standards.

Peach’s Restaurant, 3201 Manatee Ave. W., Bradenton

• An inspector observed a kitchen employee change gloves without washing hands. The inspector educated the employee and a restaurant operator on proper handwashing procedure.
• An inspector observed an employee wipe hands on an apron and then fail to change gloves and wash hands.
• Different raw animal foods (raw chicken and raw burgers) were stored on the same shelf. Corrective action was taken.
• There was no working mop sink, and mop water was instead being dumped on the ground.
• There was an encrusted material on a can opener blade.
• A rolling cart was blocking access to an employee handwash sink. Corrective action was taken.

• There were no written procedures available for use of time as a public health control to hold potentially hazardous foods. An inspector provided the necessary documentation.

• An inspector observed three employee handwash sinks with no posted handwashing sign.

• An employee cell phone was stored on a prep shelf and an employee sweatshirt was stored with clean aprons.

• Employee drinks were stored over single-serve food items. Corrective action was taken.

• Coffee filters were stored uncovered. Corrective action was taken.

• Clean plates at the front counter were not stored inverted to prevent contamination.

• The restaurant met inspection standards.

Don Beto Jaimes Restaurant, 6320 15th St. E., Sarasota

• Raw animal foods with different minimum cooking temperatures (raw chicken and raw beef) were not properly separated from one another. Corrective action was taken.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• Multiple cutting boards were stained/soiled.
• Food in a reach-in cooler was not date-marked. Corrective action was taken.
• A reach-in cooler did not have an ambient air temperature thermometer, according to an inspector.
• Cases of cooking oil were stored on the floor. Corrective action was taken.
• Ceiling vents above the cook line were soiled.
• A ceiling fan in the dining area was soiled.
• A follow-up inspection was required.

Eleni’s Pizza Works, 6711 15th St. E., Sarasota

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
• Cream and pasta were cold held at temperatures greater than 41 degrees. A restaurant operator discarded the items.
• Cutting boards throughout the kitchen were stained and/or soiled.
• There was an encrusted material on a can opener blade.

• No written procedures were available for use of time as a public health control to monitor potentially hazardous foods. An inspector provided the necessary documentation.

• A slicer blade guard was soiled with old food debris.

• Spray paint cans were stored in a food preparation area. Corrective action was taken.

• Walk-in cooler shelves were rusted.

• Sponges were used to clean food-contact areas. Corrective action was taken.

• Soda syrup and oil were stored on the floor in a storage area.

• A walk-in cooler fan cover was soiled.

• An inspector observed multiple food employees without proper hair restraints. Corrective action was taken.

• The restaurant met inspection standards.

Chili’s Grill & Bar, 6010 U.S. 301 N., Ellenton

• There was an accumulation of black/green mold-like substance inside an ice bin.
• A wiping cloth was stored in an employee handwash sink. Corrective action was taken.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• Walk-in cooler shelves were soiled.
• Reach-in cooler shelves were pitted with rust.
• There was food residue stuck to clean containers on a drying rack. Corrective action was taken.
• There was an accumulation of debris inside an oven.
• Walk-in cooler fans were soiled.
• Hood filters throughout the kitchen were soiled.
• A warewashing machine was soiled. Corrective action was taken.
• The restaurant met inspection standards.

Ruby Tuesday, 5802 20th Court E., Ellenton

• Ham and potato salad were cold held at temperatures greater than 41 degrees at a salad bar. A restaurant operator removed the items for quick chilling in a freezer.
• Hot water was not provided at an employee handwash sink in a server area.
• A walk-in cooler gasket was soiled.
• Multiple reach-in coolers did not have air temperature thermometers.
• Floor drains/drain covers throughout the kitchen were heavily soiled.
• The restaurant met inspection standards.

Mellie’s New York Deli & Eatery, 10508 S.R. 64, Bradenton

• An inspector observed an employee change gloves without washing hands. Corrective action was taken.
• An inspector observed an employee touching ready-to-eat food (a toasted bagel) with bare hands. Corrective action was taken.
• Meatballs were hot held at a temperature less than 135 degrees. A restaurant operator discarded the food.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• There was no probe thermometer at hand to measure the temperature of food products.
• An employee was preparing food without a hair restraint.
• Hood filters were soiled.
• The restaurant met inspection standards.

C&K Smokehouse BBQ, 12119 U.S. 301, Parrish

• Pesticide that was not labeled for restaurant use was present in the establishment. Corrective action was taken.
• A food manager’s certification was expired.
• No handwashing sign was placed at an employee handwash sink. Corrective action was taken.
• A follow-up inspection was required.

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 12, 2021 at 5:00 AM.