Dirty dining: Flies, seafood issues and other problems 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 seafood and cleanliness-related issues.

Problems at other Bradenton-area restaurants included unsafe food temperatures and

Here is what inspectors found.

Papa John’s, 3428 U.S. 301 N., Ellenton

• An inspector observed approximately 10 flying insects in a mop sink area.
• A sanitizer bucket was stored next to to-go boxes. Corrective action was taken.
• Utensil handles were making contact with sausage and cheese. Corrective action was taken.
• A walk-in cooler fan cover was soiled.
• An employee phone was stored on a food preparation table. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Hana Sushi Lounge, 8126 Lakewood Main St. #102, Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. An inspector advised setting up manual sanitization until the dishmachine could be repaired.
• A spray hose at a three-compartment sink was lower than the rim of the sink.
• Raw seafood items were not identified as such on the restaurant’s menu.
• The restaurant’s menu did not have a written consumer advisory regarding raw/undercooked animal food. Corrective action was taken. An inspector provided a written consumer advisory and a restaurant operator posted it in the restaurant.

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

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

• A cutting board in a sushi-making area was stained/soiled.

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

• Walk-in cooler shelves were pitted with rust.

• An employee drink was stored in a reach-in cooler with food to be served to customers. Corrective action was taken.

• Employee personal items were kept in a food storage area. Corrective action was taken.

• A walk-in cooler had wood flooring, a surface that is not easily cleanable.

• The ceiling and vents were soiled throughout the kitchen, according to an inspector.

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

• A follow-up inspection was required.

McDonald’s, 6103 U.S. 301 N., Ellenton

• After cracking raw shell eggs, an employee did not wash hands during a glove change. An inspector advised on proper handwashing procedure.
• Fryer cleanser was stored above fryers and a food preparation area. Corrective action was taken.
• Hot water was not provided at an employee handwash sink.
• Wiping cloth sanitizing solution in buckets throughout the kitchen had a sanitizer reading of zero, according to an inspector. Corrective action was taken.
• A box containing soda lids was stored on the floor. Corrective action was taken.
• The floor of a walk-in freezer was soiled with a buildup of debris.
• A floor area in front of an ice machine was covered with standing water.
• An employee phone was stored in a food preparation area. Corrective action was taken.
• An employee beverage was stored in a food preparation area or near clean equipment/utensils. Corrective action was taken.
• The restaurant met inspection standards.

U-Yee Sushi & Grill, 7349 University Parkway, Bradenton

• Fish was cold held at a temperature greater than 41 degrees. Corrective action was taken. A restaurant operator discarded the fish.
• Raw shell eggs were stored over unwashed produce in a walk-in cooler. Corrective action was taken.
• Sushi rice that was supposed to be monitored using time as a public health control had no time marking, and the time removed from temperature control could not be determined. A stop sale was issued.
• The restaurant’s menu advertised crab meat, but imitation crab was being served.
• Items were blocking access to an employee handwash sink. Corrective action was taken.
• There was no proof of required training for any employees.
• Walk-in cooler gaskets were soiled with slimy/mold-like buildup.
• Drapes at an entryway to the kitchen were soiled.
• Food was stored on the floor in a walk-in cooler, a walk-in freezer and throughout the kitchen, according to an inspector.
• Knives were stored between pieces of equipment on the cook line. Corrective action was taken.
• Hood filters were soiled.
• A follow-up inspection was required.

Waterlefe Golf & River Club, 1022 Fish Hook Cove, Bradenton

• During a follow-up visit, an inspector again observed potentially hazardous foods held at unsafe temperatures. Egg salad, tuna salad, chicken salad, eggs, cheese, coleslaw and deli meat were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse.
• Walk-in cooler gaskets were soiled with slimy/mold-like buildup.
• Shelves on a prep table were pitted with rust.
• Hood filters were soiled.
• Another follow-up inspection was required.
• During an additional follow-up visit, an inspector again observed foods held at unsafe temperatures. Hard-cooked eggs, chicken salad and cheese were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items, and a restaurant operator discarded them.
• Another 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 April 12, 2021 at 5:53 AM.