Dirty dining: Mold, bugs and employee 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, restaurants were cited for problems that included moldy equipment and employee handwashing issues.

One restaurant had flying insects on site.

Here is what inspectors found.

Buffalo Wild Wings, 4120 14th St. W., Bradenton

• An inspector observed approximately 12 flying insects around a handwash sink in a wait staff area and approximately four flying insects around a mop sink.
• Raw burger meat was stored over ready-to-eat chili in a walk-in cooler. Corrective action was taken.
• Sliced cheese was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• There was an accumulation of black/green mold-like buildup around a soda nozzle.
• A trash bin was blocking access to an employee handwash sink. Corrective action was taken.
• Paper towels were not provided at an employee handwash sink. Corrective action was taken.
• Proof of required training was not available for some employees.
• Food storage containers were soiled.
• A spray bottle was unlabeled. Corrective action was taken.
• No handwashing sign was placed at an employee handwash sink. Corrective action was taken.
• Food was stored on the floor of walk-in freezer. Corrective action was taken.
• There was an accumulation of food debris on the inside of a warewashing machine.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Salt & Pepper Cafe, 608 14th St. W., Bradenton

• An inspector observed an employee handle dirty dishes and then fail to wash hands before handling clean dishes. The inspector advised on proper handwashing procedure. Corrective action was taken.
• An inspector observed an employee wash hands without soap. The inspector advised on the importance of proper handwashing.
• Cooked rice and cooked shrimp were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse, and the items were discarded.
• No soap was provided at two employee handwashing sinks in the kitchen. Corrective action was taken.
• An employee drink was stored in a reach-in cooler with food to be served to customers. Corrective action was taken.
• None of the kitchen staff were wearing hair restraints, according to an inspector. The inspector advised a restaurant operator about the importance of hair restraints.
• The restaurant met inspection standards.

Chili’s Grill & Bar, 6010 U.S. 301 N., Ellenton

• An inspector observed a server handle soiled dishes and then handle plated food without first washing hands. The inspector advised on proper handwashing procedure. Corrective action was taken.
• Handwash soap was stored next to containers of tortilla chips. Corrective action was taken.
• There was a buildup of black mold-like substance inside of an ice bin.
• Cutting boards in the kitchen were soiled.
• A handwash sink was being used as a dump sink. Corrective action was taken.
• Previously prepared corn stored in a walk-in cooler was not date-marked. Corrective action was taken.
• Reach-in cooler gaskets had a slimy/mold-like buildup.
• Dishes that had been cleaned still had food debris stuck to them, according to an inspector. Corrective action was taken.
• The interior of a convection oven was soiled with a heavy accumulation of black substance.
• A chip scoop was stored on an unclean surface between uses. Corrective action was taken.
• Walk-in cooler fans were soiled with dust.
• Hood filters were soiled with grease.
• The restaurant met inspection standards.
  
  

Dim Sum King, 8194 Tourist Center Drive, Bradenton

• An inspector observed an employee fail to wash hands after using the restroom and then proceed to prepare food. The inspector advised on proper handwashing procedure.
• Raw shell eggs were stored over calamari in a reach-in cooler. Corrective action was taken.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• Cutting boards throughout the kitchen were stained/soiled.
• A paper towel dispenser at an employee handwash sink was not working properly. Corrective action was taken.
• Proof of required training was not available for some employees.
• Multiple food items in a walk-in cooler were not date-marked.
• Wet wiping cloths throughout the kitchen were not stored in sanitizing solution between uses.
• Walk-in cooler shelves were pitted with rust.
• Walk-in cooler and freezer gaskets were soiled with slimy/mold-like buildup.
• Plastic to-go containers were not stored inverted to prevent contamination. Corrective action was taken.
• No handwashing sign was placed at an employee handwash sink. Corrective action was taken.
• Cases of food were stored on the floor of a walk-in cooler and the kitchen.
• A floor fan in the kitchen was soiled with debris.
• An employee beverage was stored in a food preparation area or near clean items. Corrective action was taken.
• Hood filters were soiled.
• The restaurant met inspection standards.

King Buffet, 1429 Eighth Ave. W., Palmetto

• An inspector observed an employee handling a dishwashing machine and then switch to cutting beef without first washing hands. Corrective action was taken.
• Potentially hazardous foods (sushi and melon) that were supposed to monitored using time as a public health control had no time stamps. Corrective action was taken.
• There was an accumulation of black mold-like substance in an ice machine.
• Shellfish tags were not marked with the last date that the food was served. Corrective action was taken.
• Shellfish tags were not stored in order according to the last date that the seafood was served in the establishment. Corrective action was taken.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• Food in a reach-in cooler was not properly date-marked.

• Wet wiping cloths throughout the kitchen were not stored in sanitizing solution between uses. Corrective action was taken.

• The interior of an oven was soiled with food debris.

• An exterior door had a gap at the threshold that opened to the outside.

• Ceiling vents near the cook line were soiled with dust.

• Hood filters above the cook line were soiled with grease.

• 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.