Dirty dining: Unsafe food temperatures, 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 unsafe food temperatures, employee handwashing errors and moldy equipment.

Here is what inspectors found.

Grove Restaurant, 10670 Boardwalk Loop, Lakewood Ranch

• Cooked chicken, crab meat, fish, shrimp, sausage, egg wash and pasta were cold held at temperatures greater than 41 degrees in a reach-in cooler. A stop sale was issued for the items due to temperature abuse.
• There was an accumulation of black/green substance in the interior of an ice machine at a bar. Corrective action was taken.
• A cutting board was stained/soiled. Corrective action was taken.
• A slicer blade guard was soiled with old food debris. Corrective action was taken.
• The interior of a convection oven was soiled. Corrective action was taken.
• Walk-in cooler fan covers were soiled.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Hampton Inn & Suites, 8565 Cooper Creek Blvd., Sarasota

• Milk, yogurt and sour cream were cold held at temperatures greater than 41 degrees in a reach-in cooler. A stop sale was issued for the times due to temperature abuse.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• A food manager’s certification was expired.
• Required training was expired for all employees.
• Two reach-in coolers did not have ambient air temperature thermometers.
• Multiple cases of food were stored on the kitchen floor.
• Employee food was stored with food to be served to the public. Corrective action was taken.
• A follow-up inspection was required. The business met inspection standards during a follow-up visit the next day.

Thai Spice & Sushi, 8209 Natures Way #111, Lakewood Ranch

• A dishmachine was not sanitizing properly. An inspector took a sanitizer reading of zero.
• Salmon, shrimp, duck, dumpling, cream cheese, tofu, cut cabbage and rice were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse.
• A food cart was blocking access to an employee handwash sink. Corrective action was taken.
• An oil can was stored in an employee handwash sink. Corrective action was taken.
• Multiple food items that were being held for future use were not date-marked. Corrective action was taken.
• A ventilation unit in the kitchen had an accumulation of grease, according to an inspector.
• A walk-in cooler had an unsealed concrete floor.
• Multiple reach-in coolers did not have ambient air temperature thermometers.
• A hood was soiled.
• A walk-in cooler fan cover was soiled.
• There was an accumulation of limescale inside of a dishmachine.
• A follow-up inspection was required.

Woody’s River Roo Pub & Grill, 5717 18th St. E., Ellenton

• Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken.
• An inspector observed an employee handle raw fish and then fail to wash hands before putting on new gloves. The inspector advised on proper handwashing procedure.
• Shrimp was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• Spray bottles containing cleaning substances were not labeled. Corrective action was taken.
• The floor throughout the kitchen area was unsealed concrete.
• There was grease accumulated under all equipment on the cook line, according to an inspector.
• Cases of fries and tuna were stored on the floor of a walk-in cooler.
• A floor area next to a dishwasher had standing water.
• A cutting board had cut marks and was no longer cleanable.
• There were gaps at the threshold of two back kitchen exits that opened to the outside.
• A ceiling vent above the cook line was soiled with grease and dust.
• There was a buildup of debris on hood filters.
• The restaurant met inspection standards.

El Molcajetes, 901 10th St. E., Palmetto

• An inspector observed cooked beef that had not been cooled from 135 degrees to 41 degrees for cold holding within six hours. A stop sale was issued. A manager discarded the food.
• Raw beef was stored over cheese sticks in a reach-in freezer.
• A server handled soiled dishes or utensils and then proceeded to another task without first washing hands. An inspector advised on proper handwashing procedure.
• Beef steak was cold held at a temperature 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.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• Bags of rice were stored on the kitchen floor. Corrective action was taken.
• A back kitchen exit had a gap that opened to the outside.
• Employee beverages were stored throughout the kitchen. Corrective action was taken.
• The restaurant met inspection standards.

Thai Palace, 4756 Cortez Road, W., Bradenton

• Cut tomatoes and sprouts were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• An inspector observed an employee handwash sink used as a dump sink.
• Multiple food items were not date-marked.
• A spray bottle was unlabeled. Corrective action was taken.
• Utensils were not stored inverted to prevent contamination.
• Outer openings of the restaurant were not protected with self-closing doors.
• Multiple reach-in coolers did not have ambient air temperature thermometers.

• The restaurant’s hood ventilation system was inadequate as evidenced by grease accumulation on the walls and/or ceiling, according to an inspector.

• There was an accumulation of debris on a warewashing machine.

• The restaurant met inspection standards.

Euphemia Haye Restaurant, 5540 Gulf of Mexico Drive, Longboat Key

• Raw ground beef was stored over read-to-eat pepperoni in a freezer.

• There was a buildup of residue in the interior of an ice machine.

• Items were blocking access to an employee handwash sink. Corrective action was taken.

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

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

• Wiping cloth sanitizing solution was not at the proper minimum strength. Corrective action was taken.

• An employee drink was stored on a prep table. Corrective action was taken.

• 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 17, 2021 at 5:00 AM.