Dirty dining: Flies prompt restaurant closure. Others had roaches, raw eggs in food

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 catering company was temporarily shut down after fly activity was observed in the kitchen.

Other Bradenton area restaurants were cited for problems including roaches on site and the use of raw unpasteurized eggs in food.

Here is what inspectors found.

Apple Spice Catering Company, 1447 Tallevast Rd. #2, Sarasota

• An inspector ordered that Apple Spice Catering Company be temporarily closed on May 21 after insect activity was observed on site.
• An inspector observed 14 live flies in the kitchen, including nine that were on food preparation tables.
  
  
• Raw beef was stored over ready-to-eat muffins in a walk-in freezer.
• Raw shell eggs were stored over ready-to-eat deli meat. Corrective action was taken.
• Cut lettuce was cold held at a temperature greater than 41 degrees. A stop sale was issued to to temperature abuse. The lettuce was discarded.
• Large cans of kidney beans and tomato sauce were dented. A stop sale was issued.
• A convection oven was soiled.
• Hot water was not provided at handwash sinks in employee bathrooms.
• Wet wiping cloths were stored in detergent and sanitizer mixed together.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• The kitchen floor was composed of unsealed concrete.
• Oil, bagged potatoes and multiple food boxes were stored on the floor.
• A walk-in cooler fan cover was soiled.
• An employee was preparing food without a hair restraint.
• Employee items were stored with single-service food boxes.
• There was a buildup of mold-like substance on a walk-in freezer gasket and door seal.
• A follow-up inspection was required before the restaurant could resume operations.

Thai Cafe, 4511 Manatee Ave. W., Bradenton

• On May 12, an inspector observed three live roaches on site, including two that were in an employee restroom. Corrective action was taken. A manager killed the bugs and sanitized the areas.
• An inspector observed two dead roaches under a stove. Corrective action was taken. A manager cleaned and sanitized the area.
• Yogurt, cut cabbage, cooked veggies, bamboo shoots, bean sprouts and cooked mushrooms were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse.
• A cooler was not maintaining a cold enough temperature to store potentially hazardous foods. An inspector advised not using the cooler until it was working properly.
• Crab rangoon offered by the restaurant was misrepresented, according to an inspector. Corrective action was taken.
• A probe thermometer used to measure the temperature of food products was not functioning.
• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.
• A spray bottle containing bleach was not labeled properly.
• There was dust accumulated on a wall area behind a cooler on the cook line.
• The interior of a microwave was soiled with encrusted food debris.
• Bulk bags of rice and carrots were stored on the floor.
• In-use rice spoons were stored in standing water at less than 135 degrees.
• The restaurant’s current license was not displayed.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on May 14.

Whiskey Joe’s Bar & Grill, 5313 19th St. E., Ellenton

• An inspector observed approximately 31 live flying insects inside of the restaurant and about 24 in an outside bar area.
• Coleslaw, pico de gallo, cut romaine lettuce, cut cabbage, garlic butter, shredded cheese and pollack were cold held at temperatures greater than 41 degrees in a cooler. Corrective action was taken. A restaurant operator relocated the items to a refrigerator for rapid cooling.
• Food was hot held at a temperature less than 135 degrees.
• A can of diced tomatoes was dented. A stop sale was issued.
• Shellfish tags were not maintained in chronological order according to the last date the food was served in the establishment.
• A handwash sink was used as a dump sink.
• A food manager’s certification was expired.
• Items were stored in an employee handwash sink. Corrective action was taken.
• No handwashing sign was posted at an employee handwash sink.
• A walk-in cooler and/or freezer fan cover was soiled.
• An employee was drinking in a food prep or other restricted area. Corrective action was taken.
• The restaurant’s current license was not displayed.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Tide Tables Restaurant and Marina, 12507 Cortez Rd. W., Bradenton

• The restaurant was using raw shell eggs in Caesar salad dressing without a written consumer advisory about potential foodborne illness.
• A knife block in use to store knives was not cleanable, according to an inspector.
• Jugs of oil were not stored at least six feet off of the floor.
• A cutting board had had cut marks and was no longer cleanable.
• A follow-up inspection was required.

Cipriano Cucina and Bar, 3561 53rd Ave. W., Bradenton

• An inspector observed five small flies in a bar area. Corrective action was taken.
• Eggs were stored over raw shrimp and parmesan cheese. Corrective action was taken.

• There was an accumulation of black/green mold-like substance in the interior of an ice machine. Corrective action was taken.

• A slicer blade was soiled with old food debris.

• A spray bottle containing a toxic substance was unlabeled. Corrective action was taken.

• Food was stored uncovered at a breading station. Corrective action was taken.

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

• Employee cigarettes were stored on a food preparation table. Corrective action was taken.

• The restaurant met inspection standards.

China 1, 613 10th St. E., Palmetto

• An employee touched a hat and then failed to wash hands before continuing work, according to an inspector. Corrective action was taken.
• An inspector observed an employee touch ready-to-eat food (cooked egg rolls) with bare hands.
• Raw beef was stored over cooked noodles and orange peels; raw chicken was stored over shell eggs; and raw chicken was stored over cooked pork.
• Liquid sanitizer was stored above a reach-in cooler. Corrective action was taken.
• A restaurant operator was not following proper dishwashing procedure. An inspector advised on correct sanitization practice.
• The interiors of two reach-in coolers were soiled.
  
  
• No probe thermometer was at hand to measure the temperature of food products.
• Diced pork and cooked chicken that were being held for future use were not properly date-marked.
• A wet wiping cloth was not stored in sanitizing solution between uses. Corrective action was taken.
• Egg rolls were stored in a reused cardboard box. Corrective action was taken.
• The interior of an oven was soiled.
• In-use knives were stored in cracks between pieces of equipment. Corrective action was taken.
• Employee cell phones were stored in a food preparation area and/or near clean equipment or utensils. Corrective action was taken.
• Employee food was stored with food to be served to the public.
• There was no restroom available for customers. An inspector advised that a restroom must be available if customers are allowed access into restaurant.
• The restaurant met inspection standards.

Mean Deans Local Kitchen, 6059 26th St. W., Bradenton

• Butter was cold held at a temperature greater than 41 degrees. Corrective action was taken.

• The restaurant was using raw shell eggs in Caesar salad dressing without a written consumer advisory about potential foodborne illness.

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

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

• Walk-in cooler gaskets were soiled with mold-like buildup, according to an inspector.

• A walk-in cooler was pitted with rust.

• There was standing water at the bottom of a reach-in cooler.

• The interior of a microwave was soiled with encrusted food debris.

• An in-use butter scoop was stored in water at less than 135 degrees. Corrective action was taken.

• A walk-in cooler fan cover was soiled.

• A follow-up inspection was required.

El Molcajetes, 901 10th St. E,. Palmetto

• An inspector observed two live flies in a kitchen area.
• Pesticide that was not labeled for restaurant use was present in the establishment. Corrective action was taken.
• Raw chicken was stored over flour tortillas in a walk-in cooler.
• Bug spray was stored over clean dishes. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• An employee used a handwash sink to fill a water container. An inspector advised on proper procedure.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• Required training was expired for all employees.
• A spray bottle containing bleach was unlabeled. Corrective action was taken.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• A utensil handle was in contact with flour.

• One or more in-use knives were stored in cracks between pieces of equipment. Corrective action was taken.

• Fly sticky tape was hanging over a food preparation area. Corrective action was taken.

• Employee food was not properly separated from food to be served to the public. Corrective action was taken.

• 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 27, 2021 at 5:00 AM.