Dirty dining: Rodent activity prompts shut down of Cortez seafood 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, Cortez Kitchen was temporarily shut down after signs of rodent activity were found in the restaurant. It was the second time in a little over a year that the restaurant was shut down because of rodent activity, the last time being in February 2020.

Other Bradenton-area restaurants were cited for problems including employee handwashing and training issues and moldy equipment.

Here is what inspectors found.

Cortez Kitchen, 4528 119th St. W., Cortez

• Cortez Kitchen was temporarily shut down on April 14 after an inspector found signs of rodent activity on site.
• An inspector observed approximately 20 rodent droppings around a water heater and approximately eight rodent droppings around a dishwasher.
• Required training was expired for some employees.
• There was an encrusted material on a can opener blade.
• Floors throughout the kitchen, storage and bar areas were soiled and covered with a heavy accumulation of debris, according to an inspector.
• A soda gun holster was soiled with accumulated slime and/or debris.
• A walk-in cooler fan cover was soiled.
• A back kitchen door had a gap at the threshold that opened to the outside.
• A ceiling area above the cook line was soiled.
• The restaurant met inspection standards during a follow-up visit the same day and was allowed to reopen.

Boiler Room Bar & Grill, 5600 Manatee Ave. W., Bradenton

• The establishment was operating with an expired Division of Hotels and Restaurants license.
• There was no proof of required training for any employees.
• Hood filters were soiled with grease.
• A follow-up inspection was required.

Ellenton Cafe, 7044 U.S. 301 N, Ellenton

• An inspector observed an employee crack raw shell eggs and then fail to change gloves or wash hands before handling clean equipment. The inspector advised on proper handwashing procedure.
• An inspector observed a server handle dirty dishes and then fail to wash hands. The inspector advised on proper handwashing procedure.
• There was no proof of required training for any employees.
• A can opener blade had rust on it.
• An inspector observed ground meat being thawed at room temperature in a three-compartment sink. Corrective action was taken. A restaurant operator moved the meat to a walk-in cooler to thaw when prompted.
• A sanitizer bucket was stored next to a meat slicer and condiments. Corrective action was taken.
• The handle of a sugar scoop was in contact with sugar. Corrective action was taken.
• None of the employees in the kitchen were wearing hair restraints, according to an inspector. Corrective action was taken.
• A follow-up inspection was required.

Jersey Mike’s Subs, 8210 Tourist Center Dr., University Park

• Tuna salad and cheese were cold held at temperatures greater than 41 degrees in a reach-in cooler. Corrective action was taken. A restaurant operator discarded the food.
• A spray hose at a dish sink was lower than the flood rim of the sink.
• Soda-dispensing nozzles were soiled on a soda machine in the dining area.
• A manager or person in charge lacked proof of food manager certification.
• There was no proof of required training for any employees.

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

• There was a buildup of mold-like substance on the celing and fan of a walk-in cooler.

• There was a buildup of food residue in the tracks on a reach-in cooler door.

• Cases of soda were stored on the floor.

• Ceiling vents in a food preparation area had peeling paint.

• An employee drink was stored near a food preparation area or clean utensils/equipment.

• A 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 19, 2021 at 5:36 AM.