Inspectors find food safety issues at these 7 Bradenton-area restaurants, report says

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 no employee handwashing or hair restraints and unsafe food temperatures.

Here’s what inspectors found:

Basil’s Chicken & Ribs, 5210 S.R. 64, Bradenton — Inspected Jan. 9

• High priority: Potato salad, chicken salad and sour cream were cold-held at temperatures greater than 41 degrees. Corrective action was taken.
• High priority: The business was operating with an expired license from the Division of Hotels and Restaurants.
• Basic: Hood filters were soiled with grease and cooler gaskets were soiled with mold-like substance.
• Basic: Grease was dripping from the hood system on the cook line.
• A follow-up inspection was required. During a follow-up visit on Jan. 10, an inspector found unresolved issues. Another follow-up inspection was required.

Chili’s Grill & Bar, 3715 First St., Bradenton — Inspected Jan. 4

• High priority: Dismachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
• High priority: Raw seafood was stored over cooked bacon in a walk-in cooler. Corrective action was taken.
• High priority: Raw animal foods (ground beef and bacon) were not properly separated from each other in a walk-in cooler based upon minimum required cooking temperature. Corrective action was taken.
• Basic: A food employee with facial hair was not wearing a beard guard/restraint. Corrective action was taken.
• The restaurant met inspection standards.

Daily’s Diner, 3633 Cortez Road W., Bradenton — Inspected Jan. 4

• High priority: An employee handled their phone and then failed to wash hands before handling clean utensils. Corrective action was taken.
• High priority: Raw sausage was stored over butter in a reach-in cooler. Corrective action was taken.
• High priority: Raw shell eggs were held at an ambient temperature greater than 45 degrees. Corrective action was taken.
• Intermediate: A floor mixer head was soiled.
• Basic: Four violations, including ground beef thawing at room temperature.
• The restaurant met inspection standards.

Dunkin’, 812 62nd St. Circle E. #101, Bradenton — Inspected Jan. 9

• High priority: Cream cheese, cheese and egg burrito were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Intermediate: A manager or person in charge lacked proof of food manager certification.
• Intermediate: There was no proof of required food safety training for any employees.
• Intermediate: No proof was provided that food employees were informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  
  
• Basic: Five violations, including an accumulation of black/green mold-like substance in an ice machine and a soiled urinal in a men’s restroom.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on Jan. 10.
  
  

Gianni’s Pizza & More, 4925 S.R. 64, Bradenton — Inspected Jan. 10

• High priority: Meatballs were cold held at a temperature greater than 41 degrees. A stop sale was issued due to temperature abuse and the meatballs were discarded.
• High priority: Butter that was supposed to be monitored using time as a public health control had no time stamp. A stop sale was issued due to temperature abuse and the butter was discarded.
• Intermediate: An employee handwash sink had utensils and a chemical bottle inside. Corrective action was taken.
• Basic: Three violations, including an employee preparing pizza without a hair restraint and food stored on the floor of a walk-in freezer.
• The restaurant met inspection standards.

Mitaka Japanese Ramen House, 6749 Manatee Ave. W., Bradenton — Inspected Jan. 10

• High priority: Duck, shrimp, chicken broth, egg noodles, broccoli, pork dumpling, octopus, sprouts, shrimp dumplings, mixed miso, garlic oil, cooked mushroom oil, milk, butter, seaweed salad and cooked mushrooms were cold held at temperatures greater than 41 degrees. A stop sale was issued for all of the items due to temperature abuse.
• Intermediate: No proof was provided that food employees were informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective action was taken.
• Basic: Six violations, including shrimp thawing in a sink without running water, an ice scoop handle in contact with ice and employee items stored with clean dishes.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on Jan. 11.

El Tizon Grill, 6703 14th St. W. #111, Bradenton — Inspected Jan. 5

• High priority: Raw beef was stored over cooked chicken in a reach-in cooler. Corrective action was taken.
• High priority: An inspector observed cooked pork, cooked beef, cooked black beans and cooked rice that were date-marked as more than a week old in a reach-in cooler. A stop sale was issued for all of the items due to the food not being in a wholesome, sound condition, and they were discarded.
• Intermediate: No test kit was at hand to measure the strength of sanitizer in use for dishwashing or wiping cloths.
• Basic: Three violations, including that the restaurant’s current license was not on display.
• 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 at www.myfloridalicense.com.

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 hand-washing issues or moldy drink machines — regardless of whether or not the businesses passed inspection.

This story was originally published January 16, 2024 at 12:00 AM.