Dirty dining: Hundreds of rodent droppings prompt shut down of Palmetto restaurant

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 Palmetto restaurant was temporarily shut down after hundreds of rodent droppings were found there.

Several other Bradenton-area restaurants were cited for moldy equipment and unsafe food temperatures.

Here is what inspectors found.

El Sombrero, 1330 U.S. 301, Palmetto

• An inspector ordered that El Sombrero be temporarily closed on March 10 after signs of rodent activity were observed on site.
• An inspector observed approximately 300 rodent droppings on the floor of a dry storage area and approximately 100 rodent droppings under a dishmachine.
• Raw meat (chicken and beef) was stored over ready-to-eat peppers in a reach-in cooler. Corrective action was taken.
• Pesticide that was not labeled for use in a food establishment was present. Corrective action was taken.
• A non-food-grade bag was used to store rice on the cook line. Corrective action was taken.
• There was an encrusted material on a can opener blade.
• Ice scoops were stored in an employee handwash sink. Corrective action was taken.
• Hot water was not provided at employee handwash sinks in the men’s and women’s restrooms.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.

• No paper towels were provided at an employee handwash sink. Corrective action was taken.

• Required training was expired for some employees.

• Propane tanks larger than the allowable size were located inside of the building. Corrective action was taken.

• An inspector observed frozen food thawing at room temperature. Corrective action was taken.

• There was a buildup for residue around the nozzles of a soda machine.

• Plastic curtains in a walk-in cooler were soiled.

• Shelving under preparation tables throughout the kitchen was soiled.

• Cases of fries were stored on the floor of a walk-in freezer. Corrective action was taken.

• Floor areas next to a mop sink and ice machine were covered with standing water.

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

• Ceiling vents in a dish room were soiled.

• The restaurant met inspection standards during a follow-up visit on March 11 and was allowed to reopen.

AJ’s Kitchen, 3633 Cortez Road W., Bradenton

• Raw pork was stored over ready-to-eat veggie mix and leafy greens in a walk-in freezer.
• Cooked potatoes and multiple quantities of cooked sausage were hot held at temperatures less than 135 degrees.
• Butter was cold held at a temperature greater than 41 degrees.

• An inspector observed a restaurant operator crack raw shell eggs and then touch a container without first washing hands. The inspector advised on proper handwashing procedure. Corrective action was taken.

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

• A prep cook lacked general knowledge about safely reheating food, according to an inspector. The inspector advised on proper procedure.

• There was an encrusted material on a can opener blade.

• A scratch pad was stored in an employee handwash sink. Corrective action was taken.

• A hood and vents on the cook line were soiled.

• Barbecue sauce was stored on the floor.

• Many employee personal items were stored on the cook line. An inspector advised on proper procedure.

• Multiple reach-in coolers, a reach-in freezer and a stove were soiled.

• A follow-up inspection was required.

Joey D’s Chicago Style Eatery & Pizzeria, 945 10th St. E., Palmetto

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

• A server handled soiled dishes or utensils and then prepared a beverage without washing hands. An inspector advised on proper handwashing procedure.

• Cooked eggs and feta cheese were cold held at temperatures greater than 41 degrees. Corrective action was taken.

• There was an accumulation of black/green mold-like substance in the interior of an ice machine.

• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.

• Proof of required training was not available for some employees.

• To-go boxes were stored on the floor of a dry storage area. Corrective action was taken.

• A walk-in cooler fan cover was soiled.

• An employee drink was stored on a food preparation surface. Corrective action was taken.

• The restaurant met inspection standards.

Bowlero Bradenton, 4208 Cortez Road W., Bradenton

• There was an accumulation of black/green mold-like substance inside an ice bin.
• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.

• A cutting board was stained/soiled.

• There was an encrusted material on a can opener blade.

• To-go containers were stored on the floor in a storage area.

• Hood filters were soiled.

• The business 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.