Dirty dining: Mold, unsafe food temperatures and handwashing issues at 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, restaurants were cited for problems that included unsafe food temperatures, employee handwashing errors and moldy surfaces and equipment.

Here is what inspectors found.

Metro Diner, 4726 Cortez Rd. W., Bradenton

• During a follow-up visit, an inspector again observed food held at unsafe temperatures. Sausage gravy was hot held at a temperature less than 135 degrees. A stop sale was issued due to temperature abuse. A cook discarded the gravy.
• A manager or person in charge again lacked proof of food manager certification.

• No currently certified food service manager was on duty with four or more employees engaged in food preparation/handling.

• Another follow-up inspection was required.

• During another follow-up visit, an inspector again observed sausage gravy hot held at a temperature less than 135 degrees.

• A manager or person in charge again lacked proof of food manager certification.

• Another follow-up inspection was required.

Hooters, 4908 14th St. W., Bradenton

• A chemical substance was stored on a shelf next to food product. Corrective action was taken.
• Unwashed romaine lettuce was stored over ready-to-eat food in a walk-in cooler. Corrective action was taken.
• Shellfish tags were not stored in order according to the last date that the seafood was served in the establishment.
• A wall in a wait station area had a mold-like substance on it, according to an inspector.
• There was standing water in a walk-in cooler.
• A walk-in cooler/freezer fan cover was soiled.
• The restaurant met inspection standards.

Yaki Sushi Grill BBQ, 5231 University Parkway #113, Bradenton

• There was an accumulation of mold-like substance in the interior of an ice machine.
• The restaurant’s lunch menu did not contain a consumer advisory regarding raw/undercooked animal foods. Corrective action was taken.

• No written procedures were available for use of time as a public health control monitor potentially hazardous foods. An inspector provided a restaurant operator with relevant information.

• A soda gun at the bar was soiled. Corrective action was taken.

• A cutting board was stained/soiled.

• Walk-in cooler shelves were rusted.

• Walk-in cooler and walk-in freezer gaskets were soiled with slimy/mold-like buildup.

• A curtain at a kitchen entryway was soiled.

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

• Ceiling areas and vents in the kitchen were soiled.

• Hood filters were soiled.

• The restaurant met inspection standards.

Tarpon Bay Grill & Tiki Bar, 7150 N. Tamiami Trail, Sarasota

• A spray hose at a dish sink was lower than the flood rim of the sink.
• A cutting board on the cook line was soiled.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• Renovations had been made or were in progress without a plan review submitted to and approved by the Division of Hotels and Restaurants.
• A spray bottle containing a toxic substance was not labeled. Corrective action was taken.
• There was standing water in a reach-in cooler.
• No handwashing sign was posted at an employee handwash sink. Corrective action was taken.
• Floor drains and/or drain covers were heavily soiled.
• Multiple cutting boards had grooves and were no longer cleanable.
• Hood filters were soiled.
• A follow-up inspection was required.

Shake Station, 4219 U.S. 301 N., Ellenton

• An inspector observed an employee handle raw ground beef and then change gloves without washing hands before touching clean utensils. The inspector advised the employee on proper handwashing procedure.
• Raw fish wash stored over celery in a reach-in cooler. Corrective action was taken.
• Chemicals were stored next to single-serve items in a dry storage area.
• Hot water was not provided at an employee handwash sink in the kitchen.
• There was standing water in a reach-in cooler.
• There was residue buildup around the nozzle of a soda machine.
• Single-service items were stored outside. Corrective action was taken.
• Knives were stored in between pieces of equipment in the kitchen. Corrective action was taken.
• A box of bananas was stored on the floor. 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 April 14, 2021 at 7:18 AM.