Dirty dining: Flies found at several Bradenton, Anna Maria Island 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, several restaurants around Bradenton and Anna Maria Island were cited for having live flying insects on site.

Issues at other area restaurants included improper storage of raw meat and dish machines that were not sanitizing properly.

Here is what inspectors found.

Minnie’s Beach Cafe, 5360 Gulf Drive, Holmes Beach

• An inspector observed three live flying insects in a warewashing area and two in a dry storage area.
• Waffle batter 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.
• An inspector observed an employee touch an outside door and then fail to change gloves before handling clean utensils.
• Wiping cloth sanitizer exceeded the maximum strength allowed. Corrective action was taken.
• A large cutting board was stained and/or soiled.
• No paper towels were provided at an employee handwash sink.
• There was no probe thermometer at hand to measure the temperature of food products.
• There were no written procedures available for use of time as a public health control to monitor potentially hazardous food. Corrective action was taken.
• Required training was expired for some employees.
• In-use tongs were stored on an equipment door handle. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

The River Road Stop, 131 Upper Manatee River Rd., Bradenton (food truck)

• An inspector observed approximately five flying insects throughout the kitchen, including on single-use items.
• The food truck was using non-food-grade hoses to transport potable water, according to an inspector.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• One or more cutting boards were stained/soiled.
• Multiple items were stored in an employee handwash sink. Corrective action was taken.

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

• Proof of required training was not available for some employees.

• A slicer blade guard was soiled with old food debris.

• A spray bottle containing a toxic substance was not labeled.

• Takeout containers were not stored inverted to prevent contamination. Corrective action was taken.

• Outer openings were not protected with self-closing doors.

• There was a hole in the ceiling in the area of a smoker.

• Onions were stored on the floor. Corrective action was taken.

• The floor was soiled throughout the kitchen, according to an inspector.

• The restaurant’s current license was not displayed.

• The ceiling and ceiling vents were soiled.

• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Star Fish Company, 12306 46th Ave. W., Cortez

• An inspector observed two live flying insects in the main kitchen. Corrective action was taken. The flies were killed.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• An in-use spatula was stored in water at a temperature less than 135 degrees. Corrective action was taken.
• Hood filters were soiled. A restaurant operator said they were scheduled to be cleaned that day.
• The restaurant met inspection standards.

Beach House Restaurant, 200 Gulf Drive N., Bradenton Beach

• An inspector observed three live flies in a salad prep area.
• Raw shell eggs were stored above pastry dough. Corrective action was taken.
• Raw animal foods (beef and fish) were not properly separated from one another.
• Items were stored in employee handwash sinks. Corrective action was taken.

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

• Previously prepared food that was being held for future use was not date-marked. Corrective action was taken.

• A bottle of sanitizer was unlabeled. Corrective action was taken.

• A wet wiping cloth was not stored in sanitizing solution between uses. Corrective action was taken.

• Drink mix was stored on the floor. Corrective action was taken.

• An employee drink was stored on a make table. Corrective action was taken.

• The ceiling was soiled throughout the kitchen, according to an inspector.

• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Restaurant Edelweiss, 611 Manatee Ave. E., Bradenton

• An inspector observed a few small flies in a mop sink area.
• Sliced ham, cut tomato and cut lettuce were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• There was a heavy grease trap smell and soiling around a dishmachine, according to an inspector.
• Two cutting boards had cut marks and were no longer cleanable.
• Hood filters were soiled.
• There was a grease and soil buildup on kitchen walls and floors.
• The floor in a bar area was soiled.
• The restaurant met inspection standards.

Ellas Greek Food, 8004 Cortez Road W., Bradenton

• An inspector observed one live fly in a dishwashing area.
• Food in a walk-in freezer was not properly date-marked.
• One or more cutting boards were stained/soiled.

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

• There were objectionable odors in the establishment, according to an inspector.

• Walk-in cooler/freezer shelves were pitted with rust,

• The restaurant met inspection standards.

Lamantini Trattoria, 1830 59th St. W., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. The inspector advised setting up manual warewashing until the dishmachine was working properly.
• Raw pooled eggs were stored over raw calamari and bacon in a cooler. Corrective action was taken.
• There was an accumulation of black/green mold-like substance inside of an ice machine at the bar.
• Shellfish tags were not marked with the last date that the food was served.
• Multiple cutting boards were heavily soiled.
• There was an encrusted material on a can opener blade.
• Proof of required training was not available for some employees.
• A spray bottle containing a toxic substance was not labeled.
• In-use tongs were stored on an equipment door handle.
• Single-service items were not stored in a manner to prevent contamination.
• An ice scoop was stored on a soiled surface in between uses.
• Grease and food debris were accumulated on the kitchen floor and/or under food equipment.
• Employees were preparing food without wearing hair restraints.
• An employee drink was stored on a cutting board.
• A drain cover was missing in a dish area.
• Hood filters were soiled.
• There was an accumulation of debris inside of a warewashing machine.
• The restaurant met inspection standards.

River Strand Golf and Country Club, 7155 Grand Estuary Trail, Bradenton

• Raw pork was stored over ready-to-eat pork and garlic sauce, according to an inspector. Corrective action was taken.
• An inspector observed an employee touch dirty cooler door handles and then continue to work with food without first washing hands and changing gloves. Corrective action was taken.
  
  
• There was an accumulation of black mold-like substance in the interior of an ice machine in the kitchen. Corrective action was taken.
• There was an encrusted material on a slicer blade and around a mixer splash guard. Corrective action was taken.
• A cutting board was stained/soiled.
• Unwashed pineapple was stored over ready-to-eat pies in a walk-in cooler. Corrective action was taken.
• An employee beverage was stored on a food preparation table. Corrective action was taken.
• Hood filters were soiled.
• The business met inspection standards.

The Ugly Grouper, 5704 Marina Drive, Holmes Beach

• An inspector observed an employee handle soiled dishes and then fail to wash hands before handling clean dishes. Corrective action was taken.
• Macaroni and cheese was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• There was no probe thermometer in the kitchen to measure the temperature of food products. Corrective action was taken. A restaurant operator retrieved a probe thermometer.
• A pet dog was permitted in an outdoor dining area without a local ordinance that allowed it.
• Sausage that was being held for future use was not properly date-marked. Corrective action was taken.
• Mushrooms were not washed prior to preparation, according to an inspector. Corrective action was taken.
• Alligator meat was being thawed in standing water. Corrective action was taken.
• Reach-in cooler gaskets throughout the kitchen were soiled.
• No handwashing sign was posted at an employee handwash sink.
• A case of french fries was stored on the floor. Corrective action was taken.
• An inspector observed chicken cooling on a rack below heavily soiled vents in a walk-in cooler, exposing it to potential contamination. Corrective action was taken.
• A floor area in front of the cook line had standing water.
• A back kitchen door had a gap at the threshold that opened to the outside.
• An employee backpack was stored on top of deli paper. Corrective action was taken.
• An inspector observed employee beverage stored at a dishwash machine and a handwash sink.
• Hood filters were soiled.
• There was a buildup of debris and rust-like substance inside of a warewashing machine, according to an inspector.
• The restaurant met inspection standards.

Chung Shing, 8955 U.S. 301, Parrish

• Raw chicken was stored over raw beef and raw shell eggs were stored over cooked pork in a walk-in cooler. Corrective action was taken.
• Cooked chicken and rice were hot held at temperatures less than 135 degrees. Corrective action was taken.
• An inspector observed an employee wash hands in a non-handwash sink. Corrective action was taken.
• A chair was blocking access to an employee handwash sink. Corrective action was taken.
• Quantities of cooked beef, chicken and krab that were being held for future use in a walk-in cooler were not date-marked. Corrective action was taken.
• One or more cutting boards were stained/soiled.
• Wet wiping cloths were not stored in sanitizing solution between uses.
• A container of raw beef and containers of soy sauce were stored on the floor. Corrective action was taken.
• An employee drink was stored on a food preparation table. Corrective action was taken.
• The restaurant met inspection standards.

The Waffle Press, 425 Pine Ave., Anna Maria

• Raw shell eggs were stored over raw bacon in a walk-in cooler. Corrective action was taken.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.
• A follow-up inspection was required.

Símple Mexican Grill, 11245 U.S. 301, Parrish

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. The inspector advised setting up manual warewashing until the dishmachine was working properly.

• An inspector observed an employee come in from outside and begin working with food without first washing hands. Corrective action was taken.

• Raw pork was stored on a sheet pan that was also used to stored raw ground beef. Corrective action was taken.

• Required training was expired for one employee.

• A cutting board was stained/soiled.

• A cutting board had cut marks and was no longer cleanable.

• Salsa was stored uncovered. Corrective action was taken.

• The floor of a storage room was soiled.

• A kitchen exit door had a gap at the threshold that opened to the outside.

• An employee was preparing food without a hair restraint, according to an inspector.

• 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 May 24, 2021 at 5:00 AM.