Dirty dining | Moldy and dirty drink and ice machines found 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. The reports are public information.

During the most recent inspections in Manatee County, restaurants were cited for issues including dirty and moldy ice and drink machines.

Other problems included lack of employee handwashing and improper storage of raw meat.

Here is what inspectors found:

Metro Diner, 4726 Cortez Road W., Bradenton

• An inspector observed an employee touch their face and then fail to wash hands before touching clean utensils. The inspector advised the employee and a restaurant operator on proper handwash procedure.
• Raw ground beef was stored over beef roast in a walk-in cooler. Corrective action was taken.
• Sliced turkey was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• Single-service cups were stored on the floor. Corrective action was taken.
• An employee shelf was stored on a shelf with food. Corrective action was taken.
• A drain cover was missing.
• The restaurant met inspection standards.

Sushi Hana Japanese Restaurant, 4274 53rd Ave. E., Bradenton

• A dishwashing machine was not sanitizing properly. An inspector took a sanitizer reading of zero. The inspector advised setting up manual warewashing until the dishmachine could be repaired.
• Bread crumbs on the sushi line were not properly protected from contamination. Corrective action was taken.
• Non-food-grade containers were in direct contact with food. Corrective action was taken.

• Raw animal foods (chicken and beef) in a holding unit were not properly separated from one another in based upon minimum required cooking temperature. Corrective action was taken.

• A shelf at the bar was soiled.

• Items were stored in an employee handwash sink. Corrective action was taken.

• Chicken and beef that were being stored in a walk-in freezer for future use were not properly date-marked.

• Previously prepared salad that was being held for future use was not properly date-marked.

• Required food safety training was expired for some employees.

• Food was stored on the floor of a walk-in freezer.

• One or more floor areas were soiled.

• A cutting board had cut marks and was no longer cleanable.

• There was an accumulation of debris inside a silverware washing machine.

• A pest control device was placed over a food preparation area.

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

• The restaurant met inspection standards.

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

• Three large cans of minestrone soup and one large can of chicken broth were dented at the seams. Corrective action was taken. A restaurant operator discarded the items.
• Cleaning wipes were stored next to single service containers. Corrective action was taken.
• An ice chute on a soda machine in the dining room was soiled with food debris, mold-like substance or slime, according to an inspector.

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

• An exterior door had a gap at the threshold that opened to the outside.

• Ceiling tiles throughout the kitchen were soiled.

• There was an accumulation of black/green mold-like substance in the interior of an ice machine located in the bar area.

• The restaurant met inspection standards.

Burger King, 551 10th St. E., Palmetto

• A dining room soda machine chute was soiled with a brown substance. Corrective action was taken.
• An employee drink was stored in a reach-in cooler with food to be served to customers. Corrective action was taken.
• A walk-in freezer floor was soiled. Corrective action was taken.
• The interior of an oven used for breakfast items was soiled with old food debris.
• A rear kitchen door had a gap at the threshold that opened to the outside.
• 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.