Dirty dining: Live roaches and flies prompt follow-up visits for Bradenton 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, two restaurants required follow-up visits after live insects were observed on site.

Problems at other area restaurants included unsafe meat temperatures and employee handwashing errors.

Here is what inspectors found.

The Breakfast Company, 7246 55th Ave. E., Bradenton

• On July 14, an inspector observed six live cockroaches behind a convection oven in the kitchen.
• An employee failed to wash hands during a glove change in between tasks, according to an inspector.
• An inspector observed an employee handle dirty dishes and then handle clean dishes without first washing hands.
• An inspector observed an employee make bodily contact and then fail to wash hands.
• Lamb, diced ham, sliced cheese, egg mix and cut tomatoes were cold held at temperatures greater than 41 degrees. Corrective action was taken.

• Sausage was hot held at a temperature less than 135 degrees. Corrective action was taken.

• No time stamp was recorded for 20 pastries with cream cheese that were supposed to be monitored using time as a public health control.

• A person in charge had no knowledge of the “temperature danger zone” for food safety, according to an inspector.

• A can opener, a slicer blade guard and a mixer head were soiled.

• A handwash sink was used as a dump sink.

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

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

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

• Proof of required employee food safety training was not sufficient.

• Wiping cloth sanitizing solution was not at the proper minimum strength. Corrective action was taken.

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

• Standing water was not draining in an outdoor area.

• There was a buildup of grease on hood filters.

• A butter scoop was stored in standing water at less than 135 degrees. Corrective action was taken.

• Raw shell eggs were stored on the floor in a walk-in cooler, and cases of food were stored on the floor in a walk-in freezer.

• An employee was preparing food without a hair restraint.

• Employee drinks were stored throughout the kitchen and server areas, according to an inspector.

• A ceiling vent was soiled and in disrepair.

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

• A follow-up inspection was required.

• During a follow-up visit on July 15, an inspector observed multiple unresolved issues. Another follow-up inspection was required.

Bonefish Grill, 7456 Cortez Road, W., Bradenton

• On July 14, an inspector observed approximately 30 live flying insects near a back exit door in the kitchen. The inspector noted that the insects were not landing on food or food contact surfaces at the time.
• Raw tuna was stored over cooked crab in a walk-in cooler. Corrective action was taken.
• One can of hearts of palm and one can of oyster sauce were dented at the seems, according to an inspector. A manager voluntarily discarded the items.
• An air curtain over a back kitchen exit was soiled with an accumulation of grease and dust.
• The interiors of a reach-in cooler on the cook line and a bottle cooler in the bar area were soiled.
• In-use tongs were stored on an equipment door handle. Corrective action was taken.
• A case of frozen peas was stored on the floor in a walk-in freezer. Corrective action was taken.
• Four ceiling vents in a bar area were soiled with mold-like substance, and eight ceiling tiles in a bar area showed signs of water damage.
• There was an accumulation of black/green mold-like substance on a soda machine. A follow-up inspection was required.

Urban Taco, 11161 S.R. 70 E. #103, Lakewood Ranch

• Fish, cooked chicken and beef were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse.

• A certified food manager or person in charge lacked knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food.

• Proof of required food safety training was not available for some employees.

• A spray bottle containing a toxic substance was not labeled. Corrective action was taken.

• One or more wet wiping cloths were not stored in sanitizing solution between uses.

• Walk-in cooler fan covers were soiled.

• Single-use food containers were not stored inverted to prevent contamination. Corrective action was taken.

• Reach-in cooler shelves were pitted with rust.

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

• A follow-up inspection was required. During a follow-up visit, an inspector observed multiple unresolved issues. Another follow-up inspection was required.

Bob Evans, 7393 S.R. 70, Bradenton

• A cook handled raw sausage and then changed gloves without a hand wash, according to an inspector. Corrective action was taken.
• A chemical substance was stored near food on the cook line. Corrective action was taken.
• Cut tomatoes were cold held at a temperature greater than 41 degrees. Corrective action was taken.
• A menu did not identify burgers as a food covered by the consumer health advisory for raw or undercooked animal foods.
• A reach-in freezer shelf was soiled with food buildup.
• There was a mold-like substance near soda machine nozzles.
• There was a mold-like buildup on the lip of an ice machine.
• An employee drink was stored on a preparation table. Corrective action was taken.
• Bathroom vents were soiled with dust.
• A walk-in cooler fan cover was soiled with dust.
• A dishwashing machine hood was missing a vent, according to an inspector.
• 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.