Dirty dining: Roaches, toxic items near food 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 including unsafe food temperatures and toxic items kept in food storage or preparation areas, and one Bradenton eatery had roach activity on site.

Here is what inspectors found.

Chipotle Mexican Grill, 1608 Cortez Rd. W., Bradenton

• On May 3, an inspector observed one live cockroach crawling on a table in the restaurant’s lobby. Corrective action was taken. A restaurant operator killed the roach and cleaned and sanitized the table.
• A fan in a walk-in cooler was blowing condensation onto a pan of pinto beans that was not properly sealed. A stop sale was issued due to the food not being in a wholesome, sound condition. Corrective action was taken. A manager discarded the beans.
• There was standing water on the floor of a walk-in cooler due to condensation.
• No handwashing sign was placed at an employee handwash sink in the men’s restroom. Corrective action was taken.
• A scoop handle was in contact with rice. Corrective action was taken.
• An ice scoop handle was touching ice. Corrective action was taken.
• A follow-up inspection was required.
• The restaurant met inspection standards during a follow-up visit on May 5.

Whitney’s, 6990 Gulf of Mexico Dr., Longboat Key

• Fuel was stored on the same shelf as food. Corrective action was taken.

• Steak, beef patties, cooked potatoes, lettuce, tomatoes and noodles were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse.

• Bottles were stored in an employee handwash sink.

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

• There was no proof of required training for any employees.

• An ice scoop handle was in contact with ice.

• An employee was wearing an ineffective hair restraint while preparing food.

• A follow-up inspection was required. During a follow-up inspection the next day, there was still no proof of food manager certification or training for employees. Another follow-up visit was required.

Solorzanos Pizzeria, 5610 Gulf of Mexico Dr. #4, Longboat Key

• Ham and tomatoes were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse. Corrective action was taken.

• Potentially hazardous food 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. Corrective action was taken.

• Glass cleaner was stored on a preparation table.

• A cutting board was stained and/or soiled.

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

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

• A fryer was producing grease-laden vapors/smoke and no hood suppression system was installed.

• The restaurant met inspection standards.

Main Street Trattoria, 8131 Lakewood Main St. #M101, Lakewood Ranch

• Multiple quantities of pasta, lasagna, fresh mozzarella, cut tomatoes, mussels, shrimp, sausage, butter, cheese and heavy cream were cold held at temperatures greater than 41 degrees. A stop sale was issued for all of the items due to temperature abuse.
• There was an accumulation of black/green mold-like substance on soda dispensing nozzles in a bar area.
• There was an accumulation of encrusted food debris on/around a mixer head.
• Proof of required training was not available for some employees.
• A soda gun was soiled.
• The floor throughout a food preparation area was unsealed concrete.
• There was standing water at the bottom of a reach-in cooler.
• A soda gun holster was soiled with slime and/or debris.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

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.