Dirty dining: Bradenton area restaurants cited for handwashing, food safety violations

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 lack of employee handwashing.

Other problems included improper storage of raw meat and unclean equipment.

Here is what inspectors found.

First Watch, 7118 Cortez Rd. W., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken. A manager placed a service call for the dishmachine and set up a three-compartment sink for manual warewashing.
• An inspector observed an employee handle dirty dishes and then fail to wash hands or change gloves before handling clean utensils. Corrective action was taken.
• An inspector observed a dented can of water chestnuts and a dented can of blackberry preserve. Corrective action was taken. A manager removed the items from service.
• Frozen cooked chicken was thawing in a sink without running water. Corrective action was taken. A manager moved the chicken to a walk-in cooler.
• Outer openings of the establishment were not protected with self-closing doors.
• Cutting boards had cut marks and were no longer cleanable.
• The restaurant met inspection standards.

Mountain Comforts Coffee Cafe, 3550 53rd Ave. W., Bradenton

• An inspector observed an employee touch ready-to-eat food items (pieces of toast and a croissant) with bare hands. The inspector issued a stop sale for the items and advised the employee on proper food handling procedure. Corrective action was taken. The employee discarded the items, washed hands and put on gloves.
• Cooked sliced potatoes were being held at room temperature. Corrective action was taken.
• A food manager’s certification was expired.

• No currently certified food service manager was on duty while four or more employees were engaged in food preparation/handling.

• There was a no easily visible air temperature thermometer in a reach-in cooler.

• An employee cell phone was stored on a food preparation table. Corrective action was taken.

• An employee beverage was stored on a food preparation table. Corrective action was taken.

• Ceiling tiles, a light shield and vents in a grill area were soiled with grease and dust.

• There was a hole in a ceiling tile in the main kitchen.

• The restaurant met inspection standards.

Dunkin’, 4415 34th St. W., Bradenton

• An inspector observed an employee pick up an item off of the floor and then fail to wash hands before refilling cups. The inspector advised an employee and a manager on proper handwashing procedures.
• Sanitizer buckets were stored on food preparation tables.
• Chemical containers were blocking access to an employee handwash sink. Corrective action was taken.
• The kitchen floor was soiled in multiple areas.
• Floor drains throughout the kitchen were soiled.
• There were unsealed concrete floors in kitchen areas and in a warewashing area.
• Coffee filters were stored unprotected from contamination.
• Containers of food were stored on the floor. Corrective action was taken.
• There was standing water on the floor by a handwashing sink and under a food prep table, according to an inspector.
• An employee was preparing food without wearing a hair restraint. Corrective action was taken.
• An employee cell phone was stored near a food prep area.
• Employee beverages were stored on a food preparation table.
• The restaurant met inspection standards.

Top China, 3558 53rd Ave. W., Bradenton

• Raw animal foods (chicken and scallops) were not properly separated from one another based upon proper minimum cooking temperature in a reach-in freezer. Corrective action was taken.
• Wiping cloth sanitizer exceeded the maximum concentration allowed.
• An inspector observed six cans of oyster sauce, three cans of bean sauce and one can of pineapple juice that were dented at the seems. Corrective action was taken. A manager removed the items from service.
  
  
• Outer openings of the establishment were not protected with self-closing doors.
• Hood filters were soiled with grease.
• The restaurant met inspection standards.

Rod and Reel Pier, 875 N. Shore Dr., Anna Maria

• Raw scrambled eggs were stored over uncovered mango. Corrective action was taken.
• Sanitizer was stored on a counter next to food. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• Nozzles on a soda machine were soiled with food debris, mold-like substance or slime.
• Cutting boards throughout the establishment were soiled.
• A handwash sink was not accessible for employee use at all times.
• Required food safety training was expired for some employees.
• Wet wiping cloths were not stored in sanitizing solution in between uses. Corrective action was taken.
• Reach-in cooler shelves were pitted with rust.
• The gaskets on all of the establishment’s coolers and freezers were soiled.
• Floor fans were soiled with grease and dust.
• Two air conditioning units were soiled with grease and dust.
• Floors were soiled in multiple areas.
• There was standing water near a dishmachine.
• Employee beverages were stored on prep tables. Corrective action was taken.
• Two ice machines and an ice bin were soiled inside.
• The restaurant met inspection standards.

Wendy’s, 4201 53rd Ave. E., Bradenton

• A soap dispenser at an employee handwash sink was not operating properly, and no soap was coming out. Corrective action was taken. A manager removed the soap from the soap machine so that employees could access it.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• An employee handwash sink did not have enough water pressure to properly wash hands, according to an inspector.
• The business’s current license was not displayed.
• 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 August 16, 2021 at 11:39 AM.