Dirty dining: Inspectors find flies, wastewater 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 including wastewater backup in the kitchen and live flies on site.

Other Bradenton, Anna Maria Island and Longboat Key area restaurants had employee handwashing issues and unsafe food temperatures.

Here is what inspectors found.

Harry’s Continental Kitchens, 525 St Judes Dr., Longboat Key

• Coleslaw, potato salad, tuna salad and ham were cold-held at temperatures greater than 41 degrees. The foods had been held for over 24 hours, according to date markings. A stop sale was issued for the items due to temperature abuse.
• Wild rice stored in a reach-in cooler was not date-marked.
• Raw shell eggs were stored over cranberries.
• A wall in a dishwashing area was soiled with accumulated black debris.
• Food was stored on the floor of a walk-in freezer.
• Hood filters were soiled.
• A follow-up inspection was required.
• During a follow-up visit, an inspector again observed foods held at unsafe temperatures.
• Pasta salad, macaroni salad and chicken soup were cold-held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse.
• Another follow-up inspection was required.

The Lazy Lobster of Longboat Key, 5350 Gulf of Mexico Dr., Longboat Key

• An inspector observed graywater from a dishmachine drain pouring out under the cook line as the dishmachine ran. Employees were cleaning the area but it was not sufficient to contain the wastewater. The inspector advised turning the machine off and setting up manual dishwashing until a plumber could fix the drain issue.

• There was water on floor throughout the kitchen area, including the cook line and dish area, as well as by handwash sinks in the kitchen and at a wait station.

• A knife was stored in an employee handwash sink. Corrective action was taken.
• A scoop was stored in standing water at less than 135 degrees. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Gulf Drive Cafe, 900 Gulf Dr. N., Bradenton Beach

• Cut tomatoes, ham, sausage, scallops, shrimp, eggs and mozzarella cheese 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. Corrective action was taken. A manager discarded all of the items and discontinued use of the reach-in cooler.
• An inspector observed an employee fail to wash hands during a glove change after working with food with raw eggs. The inspector advised on proper handwash procedure.
• A slicer blade was soiled with old food debris.
• Walk-in cooler and/or freezer shelves were pitted with rust.
• An exterior door had a gap at the threshold that opened to the outside.
• There was an accumulation of debris inside of a warewashing machine.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Terra Ceia Bay Country Club, 2802 Terra Ceia Bay Blvd., Palmetto

• Raw fish and raw shell eggs were stored over beer in a walk-in cooler, according to an inspector. Corrective action was taken.
• Bleach was stored by potatoes in a back kitchen area. Corrective action was taken.
• An inspector observed an employee touch a dirty walk-in cooler door handle and then continue to work with food without changing gloves or washing hands. Corrective action was taken.
• There was an accumulation of black mold-like substance in the interior of an ice machine.
• A food manager’s certification had expired more than two years prior.
• The interiors of two reach-in coolers on the cook line were soiled.

• Mashed potatoes, corn beef hash, beef, vegetables, milk and heavy cream that were being held for future use were not date-marked. Corrective action was taken.

• All cutting boards in the cook line area were stained, according to an inspector.

• Walk-in cooler shelves were pitted with rust.

• In-use tongs were stored on an oven door handle.

• There was grease under all cooking equipment in the cook line area.

• A walk-in cooler fan cover was soiled.

• An employee was preparing food without a hair restraint.

• All of the equipment in the cook line area was in need of cleaning, according to an inspector.

• Handwash and preparation sinks were soiled with food debris/soil residue.

• The restaurant met inspection standards.

Clancy’s Irish Sports Pub and Grill, 6218 Cortez Rd. W., Bradenton

• An inspector observed four flying insects in the kitchen area. Corrective action was taken. All of the bugs were killed.
• Raw chicken was stored over jugs of sauce in a reach-in cooler. Corrective action was taken.

• Cologne was stored over canned and bottled goods. Corrective action was taken.

• A food manager’s certification was expired.

• A shaker cup was stored in a handwash sink. Corrective action was taken.

• In-use tongs were stored on an equipment door handle. Corrective action was taken.

• Cases of chicken wings were stored on a walk-in cooler floor. Corrective action was taken.

• A fan cover was soiled.

• The restaurant met inspection standards.

Demi’s Noodle House, 1318 10th St. W., Palmetto

• An inspector observed a food employee touch raw shrimp and then touch clean equipment without first washing hands. Corrective action was taken.
• A broom and dust pan were blocking access to an employee handwash sink. Corrective action was taken.
• Required training was expired for all employees.
• In-use tongs were stored on an oven door handle. Corrective action was taken.
• Hood filters were soiled.
• A follow-up inspection was required.

Burger King, 8907 U.S. 301 N., Parrish

• An inspector observed an employee working the drive-thru touch clothing and then handle unwrapped soda cups and lids without first washing hands. The inspector advised on proper handwash procedure.
• Liquid eggs and cut lettuce were cold-held at temperatures greater than 41 degrees.
• The interior of a reach-in freezer used for storing raw burger patties was soiled with an accumulation of food residue.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• Proof of required training was not available for some employees.
• There was no easily visible ambient air temperature thermometer in a small cooler used for holding creamer and whipped cream.
• There was grease accumulated under deep fryers.
• The floor of a walk-in freezer was soiled.
• The restaurant’s current license was not displayed.
• The restaurant met inspection standards.

Tintos Colombian Coffee Shop, 119 Bridge St. #130, Bradenton Beach

• Butter had been out on a counter top for more than four hours, according to an inspector. A stop sale was issued due to temperature abuse and a manager discarded the butter.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• A manager or person in charge lacked proof of food manager certification.
• A follow-up inspection was required.

Alvarez Mexican Restaurant, 1431 Eighth Ave. W., Palmetto

• Butter was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• An inspector observed a cook touch dirty towels and then fail to change gloves and wash hands before touching lettuce. Corrective action was taken.
• Raw ground pork was stored over cut peppers in a reach-in cooler. Corrective action was taken.
• Sanitizer was not at the minimum proper strength for manual warewashing. Corrective action was taken.
• There was an accumulation of black mold-like substance inside of an ice machine.
• A box was blocking access to an employee handwash sink. Corrective action was taken.
• Cutting boards were stained and/or soiled.
• Drink items and ice were stored on the floor.
• 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.