Dirty dining: Mold, old food and more issues 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 moldy equipment. Old food and unsafe food temperatures were also a problem at Bradenton and Palmetto-area restaurants.

Here is what inspectors found.

Wendy’s, 606 10th St. W., Palmetto

• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• There was an accumulation of black/green mold-like substance around soda-dispensing nozzles on a machine at the drive-thru window.

• There were no written procedures available for use of time as a public health control to monitor potentially hazardous foods. A restaurant operator confirmed that there was no written plan in place.

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

• Ice and a cup were stored in an employee handwash sink.
• Gaskets on walk-in and reach-in coolers were soiled.
• There was no handwashing sign posted at an employee handwash sink.
• An inspector observed an employee handling an preparing food without a hair restraint.
• An employee drink was stored in a food preparation area.
• The restaurant’s current license was not displayed.
• Coffee filters were stored unprotected from contamination.
• The restaurant met inspection standards.

Hyatt Place, 6021 Exchange Way, Bradenton

• Multiple food items in a reach-in cooler were date-marked as more than a week old. An operator removed the items.
• Raw eggs were stored over ready-to-eat food items in a reach-in cooler. Corrective action was taken.
• Proof of required training was not available for some employees.
• A cutting board was stained/soiled.
• There was no handwashing sign placed at an employee handwash sink. Corrective action was taken.
• The business met inspection standards.

Tequila’s Mexican Restaurant, 639 10th St. E., Palmetto

• Refried beans that were being held for future use had not been cooled from 135 degrees to 41 degrees within six hours. A stop sale was issued due to temperature abuse and a restaurant operator discarded the food.
• Pesticide that was not labeled for use in a food establishment was present. Corrective action was taken.
• Raw beef was stored over chicken, and raw shrimp was stored over milk.
• Chemicals were stored next to to-go containers, according to an inspector.
• There was an accumulation of mold-like substance in the interior of an ice machine.
• Sliced cheese in a reach-in cooler was not date-marked.
• A cutting board was stained/soiled.
• A trash can was blocking access to an employee handwash sink. Corrective action was taken.
• There was ice stored in an employee handwash sink. Corrective action was taken.
• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.
• Walk-in cooler shelves were rusted.
• Dry beans and taco shells were stored uncovered.
• Tongs were stored on an oven door handle. Corrective action was taken.
• The floor of a walk-in cooler was soiled with food debris.
• There was a hole in the ceiling near a kitchen entrance.
• Employees throughout the kitchen were not wearing hair restraints, according to an inspector.
• Employee items were stored in food preparation areas throughout the kitchen. Corrective action was taken.
• Employee drinks were stored in a reach-in cooler and ice machine.
• The business’s current license was not displayed.
• Coffee filters were stored unprotected from contamination. Corrective action was taken.
• To-go containers were not stored inverted.
• Hood filters on the cook line were soiled.
• There was a buildup of food debris on a dishwashing machine.
• The restaurant met inspection standards.

China Gourmet, 4278 53rd Ave. E., Bradenton

• Raw shell eggs were stored over ready-to-eat sauce, according to an inspector. Corrective action was taken.
• Raw animal foods (chicken and beef) were not properly separated from one another based upon minimum required cooking temperature. Corrective action was taken.
• Cooked chicken was held at room temperature on the cook line. Corrective action was taken. A restaurant operator moved the chicken to a walk-in cooler.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• A food cart was blocking access to an employee handwash sink. Corrective action was taken.
• Cans and utensils were stored in an employee handwash sink. Corrective action was taken.
• Raw chicken was stored in standing water. Corrective action was taken. A restaurant operator placed the chicken under running water.
• There was food debris under preparation tables in the kitchen.
• A back kitchen exit was not protected with self-closing doors.
• An in-use knife was stored between cracks in pieces of equipment. Corrective action was taken.
• Shrimp and carrots were stored on the floor in a walk-in cooler, and orange juice was stored on the floor in a dry storage area. Corrective action was taken.
• The restaurant met inspection standards.

Apollonia Grill, 8235 Cooper Creek Blvd., Bradenton

• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• Multiple cutting boards were soiled.
• An inspector observed an employee wash hands in a food preparation sink.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.

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

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

• There was unsealed concrete flooring throughout the kitchen.

• Employee drinks were stored in a reach-in cooler with food to be served to customers. 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 29, 2021 at 4:23 AM.