Dirty dining: No handwashing, unsafe food temperatures and other 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, several restaurants were cited when employees did not wash hands after touching raw meat or dirty surfaces.

Issues at other Bradenton-area restaurants included unsafe food temperatures and live flies on site.

Here is what inspectors found.

Zeko’s Mediterranean Grill, 820 First St. W., Bradenton

• Shrimp, fish, cooked chicken and yogurt sauce were cold held at temperatures greater than 41 degrees in reach-in coolers. A stop sale was issued for the items due to temperature abuse.
• A bucket was blocking access to 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 one employee.
• Walk-in cooler shelves were soiled with encrusted food debris.
• A walk-in cooler fan cover was soiled.
• Employee food was not properly separated from food to be served to the public. Corrective action was taken.
• Employee drinks and food were stored on a preparation table. Corrective action was taken.
• Hood filters were soiled.
• A follow-up inspection was required.
• During a follow-up visit, an inspector found multiple outstanding issues.
• Another follow-up inspection was required.

Sushi Hana, 4274 53rd Ave. E., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. An inspector advised setting up manual warewashing until the machine was functioning properly.
• An inspector observed an employee touch soiled clothing and then continue preparing food without a handwash. The inspector advised on proper procedure.
• Rice was cold held at a temperature greater than 41 degrees on the sushi-making line. Corrective action was taken. A restaurant operator discarded the rice.
• Grill cleaner was stored on a grill handle on the cook line. Corrective action was taken.
• The establishment was operating with an expired Division of Hotels and Restaurants license.

• One or more cutting boards on the cook line were stained/soiled.

• A garbage can was blocking access to an employee handwash sink at the sushi bar. Corrective action was taken.

• Multiple items were stored in an employee handwash sink near a reach-in cooler. Corrective action was taken.

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

• The restaurant’s menu did not identify which items contain raw or undercooked animal foods covered by the consumer health advisory.

• No currently certified food manager was on duty while four or more employees were preparing and/or handling food.

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

• Multiple food items in a walk-in cooler were not date-marked.

• A walk-in cooler was pitted with rust.

• Walk-in cooler shelves were soiled with encrusted food debris.

• Walk-in cooler gaskets were soiled with a slimy/mold-like buildup.

• Drapes at a kitchen entrance and sushi bar area were soiled.

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

• Food was stored on the floor throughout the kitchen, a walk-in cooler and a walk-in freezer.

• A wall fan in a dish area was soiled.

• There was grease forming in drops on a ventilation hood.

• An employee was preparing food without a hair restraint,

• An employee cell phone and keys were stored in food preparation areas.

• A follow-up inspection was required.

Sage Biscuit Cafe, 1401 Manatee Ave. W., Bradenton

• An inspector observed an employee fail to wash hands before putting on gloves and working with food.
• Ham, sausage, cut potatoes, tomatoes, and mushrooms were cold held at temperatures greater than 41 degrees. The items had been in cold holding for less than four hours. An inspector advised rapidly chilling or icing down the items.
• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. The inspector advised setting up manual dishwashing until the machine was working properly.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine. Corrective action was taken.
• A ladle was stored in an employee handwash sink.
• Required training was expired for some employees.
• A slicer blade guard was soiled with old food debris.
• A sanitizer bucket was stored on a prep table.
• There was standing water at the entrance of a walk-in cooler, according to an inspector.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit, and no violations were observed.

Tequila’s Mexican Restaurant, 639 10th St. E., Palmetto

• An inspector observed two live flying insects in a dishwashing area.
• Refried beans, cooked chicken, taco meat, mole sauce, beef brisket and vegetable soup had not been cooled from 135 degrees to 41 degrees for cold holding within six hours. A stop sale was issued for the items.
• An inspector observed an employee wash hands without using soap. Corrective action was taken.
• Cheese was in direct contact with a non-food-grade bag.
• Raw animal foods were not properly separated from one another in a holding unit.
• Raw animal foods with different minimum cooking temperatures (chicken and beef) were stored together in a walk-in freezer.
• Guacamole, sour cream and beef were cold held at temperatures greater than 41 degrees. Corrective action was taken. The items were relocated to a freezer for rapid cooling.
• Flour used to bread raw fish the day prior was cold held at a temperature greater than 41 degrees and had clumps in it, according to an inspector. A stop sale was issued.
• Queso that was being reheated for hot holding had not reached 135 degrees within two hours. A stop sale was issued.
• A toxic substance was stored by or with clean and/or in-use utensils. Corrective action was taken.
• An employee handwash sink had been used as a dump sink, according to an inspector.
• An employee handwash sink was inaccessible. Corrective action was taken.
• No paper towels or soap were provided at an employee handwash sink.
• Hot water was not provided at an employee handwash sink. Corrective action was taken.
• A manager or person in charge lacked proof of food manager certification.
• A spray bottle containing sanitizer was unlabeled. Corrective action was taken.
• There was old food stuck to clean dishware and/or utensils.
• In-use tongs were stored on an oven handle.
• An employee was preparing food without a hair restraint.
• The restaurant’s current license was not on display.
• A follow-up inspection was required.

• During a follow-up visit, an inspector found multiple outstanding issues, including food held at unsafe temperatures.

• Guacamole, shredded lettuce, pico de gallo, shredded cheese and sour cream were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse.

• Another follow-up inspection was required. During a follow-up visit, an inspector again found outstanding violations. Another follow-up inspection was required.

Bradenton Yacht Club, 4307 13th St. W., Palmetto

• Flour in use with raw chicken had not been sifted properly every four hours and was not held at the proper temperature, according to an inspector. A stop sale was issued.
• Spring mix, cooked cauliflower, cooked chicken and flour in use with raw chicken were cold held at temperatures greater than 41 degrees.
• A pray bottle of cleaner was stored above clean dishes. Corrective action was taken.
• The ambient air thermometer in a cold-holding unit was not accurate, according to an inspector.
• Liquid eggs and cream that were being held for future use were not properly date-marked. Corrective action was taken.

• One or more cutting boards were stained/soiled.

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

• A spray bottle containing sanitizer was unlabeled. Corrective action was taken.

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

• Unwashed produce was stored over ready-to-eat cut lettuce in a walk-in cooler.

• Plastic plates were stored unprotected from contamination.

• A utensil handle was in contact with flour.

• An ice bucket was stored on the floor at the bar. Corrective action was taken.

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

La Familia Mexican Food, 602 10th St. W., Palmetto

• Raw beef was stored over vegetables in a cooler. Corrective action was taken.
• Raw eggs were stored over cooked rice. Corrective action was taken.
• Sour cream and salsa were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Rice was hot held at a temperature less than 135 degrees. Corrective action was taken.
• One or more cutting boards were stained/soiled.
• There was no proof of required training for an employee hired more than 60 days prior.
• Cooked beef that we being held for future use was not properly date-marked.
• One or more in-use knives were stored in cracks between pieces of equipment.
  
  
• Cases of soda were stored on the floor.
• The restaurant met inspection standards.

Kostas Family Restaurant, 1631 Eighth Ave. W., Palmetto

• An inspector observed a cook handle a raw burger patty and then fail to wash hands before touching ready-to-eat food items. Corrective action was taken.
• Crab cakes were cold held at a temperature greater than 41 degrees. The food had been held overnight. A stop sale was issued due to temperature abuse.
• There was an encrusted material on a can opener blade.
• Items were stored in an employee handwash sink.
• A water treatment device at an ice machine had not been properly serviced.
• A cutting board was stained and/or soiled.
• Walk-in cooler shelves were pitted with rust.
• Frozen fish and shrimp were thawing in standing water.
• The interior of a microwave was soiled with encrusted food debris.
• Hamburger buns were stored on the kitchen floor. Corrective action was taken.
• A walk-in cooler or freezer fan cover was soiled.
• Two employees were not wearing hair restraints while preparing food.
• The ceiling was soiled in the kitchen area.
• The restaurant met inspection standards.

Taqueria Morales, 5645 15 St. E., Bradenton (food truck)

• An inspector observed to flies in the food truck. The inspector noted that the back door was open, and there was no screen.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• A certified food manager or person in charge lacked knowledge of foodborne illnesses and/or symptoms of illness that would prevent an employee from working with food.

• A person in charge was unable to answer basic questions about allergens.

• Required employee training documents were expired.

• Plastic utensils were stored unprotected from contamination. Corrective action was taken.

• A ventilation hood was soiled.

• The business 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 31, 2021 at 5:00 AM.