Dirty dining: Employee handwashing a problem at several beach 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 employee handwashing issues.

Other problems included dish machines that were not sanitizing properly and raw meat stored with food.

Here is what inspectors found.

Shore Longboat Key, 800 Broadway St., Longboat Key

• An inspector observed an employee report to work and fail to wash hands before touching clean equipment.
• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken. A restaurant operator set up manual warewashing at a three-compartment sink and called a technician for the dishmachine.
• The restaurant had fresh mussels on site with no tag identifying the source of the shellfish. A stop sale was issued. A chef discarded the mussels.
• Veggie burger, cheese, coleslaw and cooked lobster were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Butter was held at ambient temperature on the cook line. Corrective action was taken.
• Cutting boards throughout the kitchen were stained and/or soiled.
• Single-service items were stored in a basement garage area that was not fully enclosed.
• An employee failed to wash cabbage before beginning to prepare it, according to an inspector. Corrective action was taken.
• Utensils were stored in standing water at less than 135 degrees. Corrective action was taken.
• An employee was eating in the dishwashing area. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Bridge Street Bistro, 111 Gulf Drive S., Bradenton Beach

• An employee handled raw chicken and then changed gloves without a hand wash, according to an inspector. The inspector advised on proper handwashing procedure.
• An employee placed his bare finger in ready-to-eat vegetable sauce on the cook line, according to an inspector. Corrective action was taken. A manager discarded the sauce.
• Medicine was stored with food in a reach-in cooler. Corrective action was taken.
• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
• Raw shrimp was stored over cooked rice in a walk-in cooler. Corrective action was taken.
• Raw animal foods (ground beef and fish) were not properly separated from one another in a reach-in cooler. Corrective action was taken.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.

• There was an accumulation of black/green mold-like substance on and/or around soda dispensing nozzles.

• A table fan was blocking access to an employee handwash sink on the cook line. Corrective action was taken.

• Wet wiping cloths were not stored in sanitizing solution between uses. Corrective action was taken.

• A wall in a dishwashing area was soiled with black debris.

• The interior of a convection oven on the cook line was soiled.

• There was grease accumulated under all of the equipment on the cook line.

• Flour was stored on the floor in the kitchen, and produce was stored on the floor in a walk-in cooler.

• A walk-in cooler fan cover was soiled.

• Cutting boards throughout the kitchen had cut marks and were no longer cleanable.

• Vents and ceiling tiles in the kitchen were soiled.

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

Anna Maria Oyster Bar, 200 Bridge St., Bradenton Beach

• An inspector observed a food employee handle raw chicken and then change gloves without a hand wash. The inspector educated the employee and a manager on proper handwashing procedure.

• An inspector observed a server handle soiled dishes or utensils and then pick up plated food, serve food or prepare a beverage without first washing hands. The inspector educated the employee and a manager on proper handwashing procedure.

• Raw oysters were stored over ready-to-eat cream sauce. Corrective action was taken.
• Raw ground beef was stored over raw shrimp in a reach-in cooler. Corrective action was taken.

• The ice chute on a self-service drink machine was soiled with a buildup of mold-like substance/slime.

• The interior of reach-in cooler was soiled with an accumulation of food residue.

• An in-use knife was stored between a preparation shelf and a wall. Corrective action was taken.

• A container of chicken base was stored on the floor in a dry storage area. Corrective action was taken.

• There was standing water on the floor below a beverage station.

• The restaurant met inspection standards.

Fruteria Santa Fe, 1201 19th Ave. W., Bradenton

• Hot water at a warewashing sink did not reach 100 degrees.
• A manager or person in charge lacked food manager certification.
• Outer openings of the food truck were not protected with self-closing doors.
• A follow-up inspection was required.

Chung Shing, 8955 U.S. 301, Parrish

• An inspector observed an employee put on gloves and begin working with food without first washing hands. Corrective action was taken.
• Non-food-grade bins were used to store rice.
• A chemical substance was stored above bags of rice in a dry storage area.
• Raw chicken was stored over produce in a walk-in cooler.
• A cutting board was stained.
• Chicken and rice that were being held for future use in a walk-in cooler were not date-marked.
• An inspector observed an employee use tongs to handle raw chicken. The tongs were then used to handle ready-to-eat vegetables without first sanitizing them.
• An employee beverage was stored on a food preparation table.
• 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 June 23, 2021 at 5:00 AM.