Dirty dining: Inspectors find moldy equipment, grimy kitchens 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 for unclean equipment and kitchen surfaces.

Other problems at area restaurants included employee handwashing issues and unsafe food temperatures.

Here is what inspectors found.

Pizza Hut, 1190 Eighth Ave. W., Palmetto

• Dishmachine sanitizer was not at the proper minimum strength.
• An inspector observed an employee fail to wash hands during a glove change. The inspector advised on proper handwashing procedure.
• An employee handled a cash register and then failed to wash hands before proceeding to work with food, according to an inspector.
• There was standing water on the floor near a mop sink.
• Open employee drinks were stored with food to be served to customers. Corrective action was taken.
• Ceiling tiles and vents throughout the kitchen were soiled.
• There was a buildup of mold-like substance above a dishwasher, according to an inspector.
• Hood filters were soiled.
• There was an accumulation of debris inside of a warewashing machine.

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

• An inspector observed a black mold-like substance accumulated around soda dispensing nozzles on a machine at the drive-thru window.
• There was an accumulation of food residue at the bottom of a reach-in freezer.
• A floor drain was heavily soiled.
• A walk-in freezer fan cover was soiled with an accumulation of dust.
• A hood above a hamburger oven was soiled with a buildup of grease.
• The restaurant met inspection standards.

Hungry Howie’s Pizza & Salad Bar, 1705 Eighth Ave. W., Palmetto

• An inspector observed a food employee put on gloves to start making pizza without first washing hands. Corrective action was taken.
• Potentially hazardous food items (butter and lettuce) that were supposed to be held using time as a public heath control had no time markings. Corrective action was taken.
• An inspector observed a green mold-like substance around a soda nozzle.
• A utensil and plate were stored in an employee handwash sink. Corrective action was taken.

• There were no written procedures available for use of time as a public health control to monitor potentially hazardous food. An inspector provided the necessary paperwork.

• Cooked pork that was being held for future use was not properly date-marked. Corrective action was taken.

• Required training was expired for some employees.

• Walls in a dishwashing area were soiled with black debris.

• The back door of the restaurant was unable to be fully closed, according to an inspector.

• There was no handwash sign posted at an employee handwash sink.

• An ice scoop was stored unprotected on top of an ice machine in between uses.

• Drain covers were soiled in a bar area and a dishmachine area.

• A walk-in cooler fan was soiled with dust.

• The ceiling throughout the kitchen was soiled with food debris.

• The restaurant met inspection standards.

Cortez Kitchen, 4528 119th St. W., Cortez

• Mahi, alligator, tuna and potato salad were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse.
• A cutting board was soiled.
• There was an encrusted material on a can opener blade.
• A wet wiping cloth was not stored in sanitizing solution between uses. Corrective action was taken.
• A soda gun holster was soiled with slime and/or debris.
• A floor fan in the kitchen was soiled with debris. Corrective action was taken.
• Floor drains and/or drain covers were heavily soiled.
• A walk-in cooler fan cover was soiled.
• An employee drink was stored on a food preparation table. Corrective action was taken.
• The ceiling above the cook line was soiled.
• Fishing nets above the cook line were soiled with dust and debris.
• A follow-up visit was required. The restaurant met inspection standards during a follow-up visit.

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 21, 2021 at 6:07 AM.