Dirty dining: Roaches and flies trigger multiple inspections at Bradenton 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, a Beef ‘O’ Brady’s in Bradenton required three follow-up visits because of roach and fly activity on site.

Other area restaurants were cited for problems including improper storage of raw meat as well as vitamins and chemicals stored in food areas.

Here is what inspectors found.

Beef ‘O’ Brady’s, 4286 53rd Ave. E., Bradenton

• Roach and insect activity was first observed at the restaurant on April 20.
• An inspector observed one live roach in front of a salad bar unit and two dead roaches near a walk-in cooler on the cook line.
• An inspector observed approximately 30 flying insects throughout several areas of the restaurant.
• An inspector observed an employee touch their nose and then touch food. No handwash was performed. The inspector advised a restaurant operator on proper handwash procedure.
• An inspector observed cooks changing gloves without washing hands. The inspector advised a restaurant operator on proper handwash procedure.
• Dishmachine sanitizer was not at the proper minimum strength, and a dishmachine was not sanitizing properly. An inspector took a sanitizer reading of zero. The inspector advised the use of manual warewashing until the machine could be repaired.
• Pesticides were stored in a dry storage area with single-service items.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• Cutting boards throughout the kitchen were soiled.
• Reach-in refrigerators on the cook line were soiled with food residue.
• A hose nozzle was stored in an employee handwash sink.
• 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 food. An inspector provided reference material.
• A slicer blade guard was soiled with old food debris.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• There was no drain line for a soda gun at the bar.
• All of the walls in the kitchen were heavily soiled with grease and debris, according to an inspector.
• Multiple reach-in coolers had rusty shelves.
• There was limescale buildup inside of an ice machine.
• An ice scoop was stored on a soiled surface between uses.
• A hood unit was soiled.

• Hood filters were soiled.

• All reach-in cooler gaskets throughout the kitchen had slimy/mold-like buildup, according to an inspector.
• Food was stored on the floor in a walk-in cooler and in a dry storage area.
• Floor areas in the kitchen, the cook line area, a warewashing area, a bar area and in a walk-in cooler and a freezer had a heavy accumulation of debris, soiling and grease.
• Floor drains and/or drain covers were heavily soiled.
• A fan cover in a walk-in cooler and/or walk-in freezer was soiled.
• A cook was not wearing a hair restraint.
• A food employee was not wearing a beard restraint.
• An employee umbrella was stored by a slicer on a preparation table.
• A drain cover was missing in a dishwashing area.
• There was a build-up of mold-like substance on all reach-in coolers and a mop sink.
• A follow-up inspection was required.
• During a follow-up visit on April 21, an inspector again observed roach and other insect activity on site.
• An inspector observed two live roaches on the cook line under a griddle and an oven and approximately four dead roaches under a reach-in cooler.
• An inspector observe approximately 20 flying insects throughout several areas.
• A dishmachine was still not working properly.
• Floor areas under equipment remained heavily soiled.
• Another follow-up visit was required. During a follow-up visit on April 22, an inspector again observed roach activity on site.
• An inspector observed four live roaches behind an oven.
• Walls and floors were again heavily soiled.
• Another follow-up visit was required. During a follow-up inspection on April 23, the restaurant met inspection standards.

Home2 Suites by Hilton, 8260 N. Tamiami Trail, Sarasota

• Butter, cream cheese, hard-cooked eggs, yogurt, cheese egg biscuit and waffle batter were cold held at temperatures greater than 41 degrees in a reach-in cooler. A stop sale was issued for the items due to temperature abuse.
• Butter stored in a service area did not have a time stamp to indicate when it had been removed from temperature control.
• Food cases were blocking access to an employee handwash sink.
• No paper towels or hand drying device was provided at an employee handwash sink.
• There was no proof of required training for any employees.
• A follow-up inspection was required. The establishment met inspection standards during a follow-up visit.

The B’Towne Coffee Company, 440 12th St. W., Bradenton

• Apples and tomatoes on display were not properly protected from contamination. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• There was an accumulation of black particles in an ice machine, according to an inspector. Corrective action was taken.
• A cutting board was soiled.
• A food manager’s certification was expired.
• There was no proof of required training for an employee.
• To-go containers were not stored inverted to prevent contamination. Corrective action was taken.
• Reach-in cooler shelves were pitted with rust.
• Multiple cutting boards had cut marks and were no longer cleanable.
• Coffee filters were stored unprotected from contamination. Corrective action was taken.
• A follow-up inspection was required.

Woody’s River Roo Pub & Grill, 5717 18th St. E., Ellenton

• An inspector reported hearing a large “boom” sound and feeling pressure emitted by a gas-powered fryer at the center of a frying station. An employee stated that it happened often when the fryer tried to self-start.
• There was an accumulation of black/green mold-like substance inside of three ice bins in the restaurant.
• A soda gun at a bar was soiled.
• Reach-in cooler gaskets were soiled.
• A hood unit, vents, a wall and an outside piping vent were soiled.
• Hood filters were soiled.
• An exterior door had a gap at the threshold that opened to the outside.
• A follow-up inspection was required.

The Banana Factory, 6916 14th St. W., Bradenton

• During a follow-up visit, the business again lacked proof of a license from the Division of Hotels and Restaurants.
• The business again lacked proof of required employee training.
• Another follow-up visit was required.

Gecko’s Grill & Pub, 4310 S.R. 64 E., Bradenton

• An inspector observed a dishwasher change gloves without washing hands. The inspector advised on proper handwashing procedure.
• There was an accumulation of black/green mold-like substance inside an ice bin at a bar.
• A soda gun was soiled with debris.
• Cutting boards throughout the kitchen were soiled.
• A can opener blade was soiled.
• The restaurant was conducting non-continuous cooking of raw animal foods without written procedures approved by the Division of Hotels and Restaurants. An inspector advised on proper procedure and provided reference material.
• A scrub pad was stored in an employee handwash sink. Corrective action was taken.
• A slicer blade guard was soiled with old food debris.
• Wet wiping cloths were not stored in sanitizing solution between uses. Corrective action was taken.
• Multiple soda guns at a bar did not have drain lines.
• A soda gun holster in a bar area was soiled.
• Single-use items were stored on a closet floor. Corrective action was taken.
• Reach-in cooler shelves were rusted.
• Two employee handwash sinks did not have handwashing signs. Corrective action was taken.
• A ceiling tile was missing near a kitchen exit.
• Employee drinks were stored on the cook line. Corrective action was taken.
• Hood filters were soiled.
• The restaurant met inspection standards.

Nora Restaurant, 5673 15th St. E., Bradenton

• A bottle of vitamin C was stored in a food preparation area. Corrective action was taken.
• A certified food manager or person in charge lacked knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils and single-service items. An inspector provided reference material.
• Hot water was not provided at an employee handwash sink in a restroom.
• The restaurant offered raw and/or undercooked animal foods without a written consumer health advisory. Corrective action was taken.
• There were beer caps in an employee handwash sink. Corrective action was taken.
• Black beans in a walk-in cooler were not date-marked.
• There was no copy of the restaurant’s latest inspection report available.

• In-use tongs were stored on an equipment door handle between uses.

• Produce was stored on the floor of a walk-in cooler.

• Hood filters were soiled.

• The restaurant met inspection standards.

Riviera Dunes Dockside, 102 Riviera Dunes Way, Palmetto

• Raw fish was stored over ready-to-eat pickles in a walk-in cooler. Corrective action was taken.
• Burn spray was stored next to ketchup and salt. Corrective action was taken.
• A mixer head was soiled with food debris.
• A cutting board was stained.
• A spray bottle containing a toxic substance was unlabeled. Corrective action was taken.
• Walk-in cooler shelves were rusted.
• There was standing water at the bottom of a reach-in cooler.
• Reach-in cooler gaskets were soiled with food debris.
• A box of single-serve items was stored on the floor. Corrective action was taken.
• Tongs were stored on reach-in cooler handles. Corrective action was taken.
• A box of fries was stored on the floor of a walk-in freezer.
• The floor of a walk-in cooler was soiled with food debris.
• There was a buildup of limescale inside of a dishwashing machine.
• The restaurant met inspection standards.

Hungry Howie’s Pizza & Salad Bar, 1705 Eighth Ave. W., Palmetto

• An inspector observed an employee make hand contact with a face mask and then fail to wash hands before proceeding with work. Corrective action was taken.
• Cut lettuce was cold held at a temperature greater than 41 degrees. A stop sale was issued due to temperature abuse and the lettuce was discarded.
• There was an accumulation of green mold-like substance around soda-dispensing nozzles. Corrective action was taken.
• Multiple cutting boards were stained.
• No paper towels were provided at multiple employee handwash sinks. Corrective action was taken.
• No test kit was at hand to measure the strength of sanitizer in use for wiping cloths. Corrective action was taken.
• A wall in a dishwashing area was soiled with accumulated debris.
• Buffet dishes were not properly protected from contamination.
• A walk-in cooler fan cover was soiled.
• Reach-in cooler gaskets were soiled.
• The ceiling, ceiling tiles and/or vents throughout the kitchen were soiled.
• 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 28, 2021 at 5:00 AM.