Dirty dining: Fly on sandwich meat, unwashed hands among problems 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 failed to wash hands as necessary and equipment was dirty.

One restaurant was cited when a live fly was seen landing on food.

Here is what inspectors found.

Subway, 11513 Palmbrush Trail, Bradenton

• An inspector observed a flying insect land on turkey in a food preparation area.
• Sanitizer was not at the proper minimum strength for manual warewashing. An inspector took a sanitizer reading of zero. Corrective action was taken.
• Knives were not sanitized for at least one minute before use.
• An employee washed hands without hot water, according to an inspector.
• An inspector observed an employee wash hands for less than the required 10-15 seconds. Th inspector advised on proper handwash procedure.
• Proof of required training was not available for some employees.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Oh! Greek, 5475 Factory Shops Blvd., Ellenton

• The establishment was operating with an expired Division of Hotels and Restaurants license.
• Cleaning buckets were blocking access to an employee handwash sink. Corrective action was taken.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• There was no proof of required training for an employee hired more than 60 days prior.
• Walk-in cooler gaskets were soiled with slimy/mold-like buildup.
• Two cases of gyro meat were stored on the floor of a walk-in freezer. Corrective action was taken.
• A kitchen employee was not wearing a hair restraint. Corrective action was taken.
• An employee sweatshirt was hanging on a rack with food on it. Corrective action was taken.
• An employee drink was stored on a food preparation table. Corrective action was taken.
• A follow-up inspection was required.

Michelangelo Pizza, 11517 Palmbrush Trail, Lakewood Ranch

• During a follow-up visit for previous violations, an inspector observed several outstanding problems that included no proof of training for employees.
• Another follow-up inspection was required.

The Island Spice, 3608 E. Bay Drive, Holmes Beach

• An inspector observed an employee fail to wash hands before beginning work after returning to the employee area from the restroom.
• There were no shellfish tags available for mussels to identify the source of the food. A stop sale was issued, and a manager discarded the mussels.
• Pesticide that was not labeled for restaurant use was present in the establishment. Corrective action was taken.
• Raw chicken was stored over raw fish in a walk-in cooler. Corrective action was taken.
• Tomato sauce that was being held for future use had not been cooled from 135 degrees to 41 degrees within six hours. Corrective action was taken. A manager discarded the sauce.

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

• Shellfish tags were not marked with the last date the food was served.

• There was an encrusted material on a can opener blade.

• No soap was provided at employee handwash sinks in the kitchen and the men’s restroom. Corrective action was taken.

• Chickpeas and lamb that were being held for future use were not date-marked. Corrective action was taken.

• Required training was expired for two employees.

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

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

• All of the food carts in the establishment were soiled, according to an inspector.

• Cauliflower was not washed before preparation began. Corrective action was taken.

• In-use utensils were stored in water at less than 135 degrees. Corrective action was taken.

• An ice scoop was stored in a dirty container between uses. Corrective action was taken.

• Hood filters were soiled.

• The restaurant met inspection standards.

Polo Crab House, 3020 15th St. E., Bradenton

• A manager or person in charge lacked proof of food manager certification.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• Oil and bagged potatoes were stored on the floor. Corrective action was taken.
• A follow-up inspection was required.

La Jaula Night Club, 5645 15th St. E., Bradenton

• A food manager’s certification was expired.
• Items were blocking access to an employee handwash sink.

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

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

• A follow-up inspection was required.

TownePlace Suites, 5451 Cortez Road W., Bradenton

• An inspector observed an employee touch their face and then fail to wash hands before touching a ready-to-eat apple. Corrective action was taken.
• A spray bottle containing cleaning fluid was stored with single-serve cereal. Corrective action was taken.

• Employees were unable to answer basic questions about safe food holding temperatures, according to an inspector.

• No paper towels were provided at an employee handwash sink. Corrective action was taken.

• No probe thermometer was at hand to measure the temperature of food products.

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

• Whole apples available for self-service were stored unwrapped. Corrective action was taken.

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

• Single-service gloves were stored on the kitchen floor. Corrective action was taken.

• Bottled water was stored on the kitchen floor.

• A follow-up inspection was required.

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 June 9, 2021 at 5:00 AM.