Dirty dining: Inspectors find mold and grime at Bradenton area restaurants and grills

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 moldy buildup on drink and ice equipment.

Other problems included grubby kitchens and food left uncovered.

Here is what inspectors found:

Beef ‘O’ Brady’s, 4925 Cortez Rd. W., Bradenton

• Cutting boards at a pizza-making station were soiled.
• A reach-in cooler and reach-in cooler shelves were soiled.
• Walk-in cooler shelves and walls were soiled.
• A baker’s rack in a walk-in cooler was soiled.
• An ice bucket and ice scoop were soiled.
• An open pickle bucket was stored next to unwashed produce in a walk-in cooler.
• Outer openings were no protected with self-closing doors.
• An inspector observed soiling of surfaces on the cook line, in a preparation area, at two walk-in coolers and at a walk-in freezer.
• An inspector observed grease-laden ceiling tiles above a fryer.
• Walls and ceiling vents were soiled.
• Hood filters were soiled.
• There was an accumulation of debris inside of a warewashing machine.
• A follow-up inspection was required.

Habaneros Mexican Grill and Bar, 5120 Manatee Ave. W., Bradenton

• Raw animal foods with different minimum cooking temperatures (raw chicken and raw beef) were not properly separated from one another in a walk-in cooler. Corrective action was taken.
• Cutting boards were soiled.
• There was a buildup of mold-like substance around soda dispensing nozzles.
• A spray bottle was not labeled. Corrective action was taken.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• Tortillas were stored uncovered on a shelf. Corrective action was taken.
• Coffee filters were stored unprotected from contamination.
• Reach-in cooler shelves were rusted.
• Hood filters were soiled with grease.
• A spoon handle was in contact with cooked rice. Corrective action was taken.
• High grass and weeds that could attract vermin were present around the restaurant’s dumpster area, according to an inspector.
  
  
• Cooking oil was stored on the floor. Corrective action was taken.
• An exterior screen door had a gap at the threshold that opened to the outside.
• There was an accumulation of mold-like substance in an ice bin in the main kitchen.
• The restaurant met inspection standards.

Crager’s Restaurant, 7218 N. Tamiami Trail, Sarasota

• Chemicals were stored over an employee handwash sink.

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

• Meatloaf that was more than 24 hours old was not date-marked.

• No soap was provided at an employee handwash sink. Corrective action was taken.
• Required food safety training was expired for some employees.
• A cart was blocking access to an employee handwash sink.
• A can opener and a mixer were soiled with old food debris.
• Fish, pork, soup and potato salad were stored uncovered.
• Reach-in cooler shelves were pitted with rust.
• Kitchen vents were soiled with dust and grease-like buildup.
• There was an accumulation of black and pink mold-like substance in an ice bin.
• The restaurant met inspection standards.

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

• During a follow-up visit, an inspector noted several unresolved issues.
• There was still no proof of food manager certification for a manager or person in charge.
  
  
• No paper towels were provided at an employee handwash sink.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• There was a hole in the wall above a three-compartment sink and a hole above the entrance to the kitchen.
• Another follow-up visit 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 the businesses passed inspection.