Moldy food, bugs among issues at Bradenton-area restaurants, inspection 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 flies in the kitchen and landing on food and moldy food and equipment.

Here’s what inspectors found:

Blue Dolphin Cafe, 5370 Gulf of Mexico Dr. #101, Longboat Key — Inspected Jan. 19

• High priority: A container of medicine was stored on a shelf next to food. Corrective action was taken.
• High priority: French toast batter containing raw eggs was stored over ready-to-eat food in a reach-in cooler. Corrective action was taken.
• High priority: Guacamole with tomatoes, sour cream, cheddar cheese, Monterey Jack cheese, cut tomatoes, milk, half and half and whipped cream were cold-held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse for several items that were held overnight, and they were discarded.
• Basic: Four violations, including a soiled wall behind a dishmachine and unwashed lettuce stored over cooked beef.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on Jan. 26.

China 1, 5627 14th St. W. #1, Bradenton — Inspected Jan. 22

• High priority: Cooked noodles that were being held for future use had not been cooled from 135 degrees to 41 degrees within six hours. A stop sale was issued due to temperature abuse and the noodles were discarded.
• High priority: Raw shell eggs were stored over soy sauce in a walk-in cooler. Corrective action was taken.
• High priority: Raw animal foods (chicken, steak and eggs) were not properly separated from each other in a walk-in cooler based upon minimum required cooking temperature. Corrective action was taken.
• High priority: Garlic in oil, cooked noodles and cooked chicken were cold-held at temperatures greater than 41 degrees. Corrective action was taken.

• 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.

• Intermediate: Cooked pork that was being held for future use was not date-marked. Corrective action was taken.

• Basic: Five violations, including food employees with no hair restraints and hood filters and fryers soiled with grease.

• A follow-up inspection was required. During a follow-up visit on Jan. 24, an inspector found unresolved issues. Another follow-up visit was required.

China Taste, 8421 Tuttle Ave., Sarasota — Inspected Jan. 16

• High priority: Employees were preparing food without gloves.
• High priority: Non-food grade bags were being used to store food.
• High priority: Raw meat was stored over ready-to-eat food in a reach-in freezer.
• Intermediate: No paper towels were provided at multiple employee handwash sinks. Corrective action was taken.
• Intermediate: No soap was provided at multiple employee handwash sinks. Corrective action was taken.
• 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.
  
  
• Intermediate: Food that was prepared on site and held for future use was not date-marked.
• Basic: Four violations, including hood filters soiled with grease and a soiled and dusty ceiling vent over a reach-in freezer.
• The restaurant met inspection standards.

Cortez Cafe, 12108 Cortez Road W., Cortez — Inspected Jan. 17

• High priority: Warewashing sanitizing solution exceeded the maximum concentration allowed.
• High priority: The business was operating with an expired license from the Division of Hotels and Restaurants.
• Intermediate: A slicer was soiled with old food particles.

• 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.

• Intermediate: Required food safety training was expired for all employees.

• Basic: There was a dead roach in a cabinet in the waitstaff area. Corrective action was taken.

• Basic: Four other basic violations, including an employee back scratcher stored between loaves of bread.

• A follow-up inspection was required.

Ellenton Cafe, 7044 U.S. 301 N., Ellenton — Inspected Jan. 16

• High priority: A dishmachine was not sanitizing properly. An inspector advised setting up manual warewashing until the machine could be repaired.
• High priority: Pancake batter that contained egg and milk was being held at room temperature. Corrective action was taken.
  
  
• Intermediate: A can opener had a black buildup on the blade.
• Intermediate: No written procedures were available for use of time as a public health control to monitor potentially hazardous food items.
• Intermediate: Proof of required food safety training was not available for some employees.
• Intermediate: Spray bottles containing toxic substances were unlabeled.
• Basic: Four violations, including food stored uncovered in a freezer.
• A follow-up inspection was required.

Habanero’s Mexican Grill and Bar, 5120 Manatee Ave. W., Bradenton — Inspected Jan. 18

• High priority: An inspector observed two whole zucchinis with mold-like growth in a reach-in cooler. A manager discarded them.
• High priority: Raw sausage was stored over cut and washed vegetables in a reach-in cooler. Corrective action was taken.
• High priority: Raw animal foods (eggs and sausage) were not properly separated from each other in a walk-in cooler based upon minimum required cooking temperature. Corrective action was taken.
  
  
• Intermediate: Cooked green tomatoes that were being held for future use were not date-marked. Corrective action was taken.
• The restaurant met inspection standards.

Hibachi Express Bradenton, 4533 14th St. W., Bradenton — Inspected Jan. 24

• High priority: A dishmachine was not sanitizing properly. Corrective action was taken. A three-compartment sink was set up for manual warewashing until the dishmachine could be repaired.
• High priority: Raw animal foods (chicken and beef) were not properly separated from each other in a walk-in cooler based upon minimum required cooking temperature. Corrective action was taken.
• Intermediate: The restaurant advertised crab on menu/menu board but served imitation crab.
• Intermediate: A meat cutter was soiled with old food debris.
• Intermediate: Access to an employee handwash sink was blocked. Corrective action was taken.
• Intermediate: No test kit was at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.
• Intermediate: A spray bottle containing a toxic substance was unlabeled. Corrective action was taken.
• Basic: Eight violations, including single-service items not stored to prevent contamination and an accumulation of mold-like a substance in an ice bin.
  
  
• A follow-up inspection was required.

Peach’s Restaurant, 3240 E. Bay Dr., Holmes Beach — Inspected Jan. 18

• High priority: Raw shell eggs were stored over deli ham in a reach-in cooler. Corrective action was taken.
• High priority: A server handled soiled dishes and then failed to wash hands before picking up plated food. Corrective action was taken.
• High priority: Butter and rehydrated hash browns that were supposed to be monitored using time as a public health control had no time marking. Corrective action was taken.
• Intermediate: 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, clean equipment and utensils and/or single-service items.
• Basic: Four violations, including water pitchers exposed to splash from a handwash sink and an employee drink stored on a reach-in cooler.
• A follow-up inspection was required.

Pizzano’s Pizza & Grinderz, 5627 14th St. W., Bradenton — Inspected Jan. 22

• High priority: An inspector observed three small flying insects in a food prep area.
• High priority: An inspector observed a flying insect on pizza sauce in the kitchen. A stop sale was issued for the sauce due to food not being in a wholesome, sound condition, and it was discarded.
• Intermediate: A can opener was soiled with a mold-like substance. Corrective action was taken.
  
  
• Intermediate: There was no proof of required food safety training for any employees.
• Basic: Three violations, including food stored on the floor of a walk-in cooler.
• A follow-up inspection was required. During a follow-up visit on Jan. 23, an inspector found unresolved issues. Another follow-up inspection was required.

Salem’s Fresh Eats, 5635 14th St. W., Bradenton — Inspected Jan. 22

• High priority: An employee put on a hair net and then failed to wash hands before putting on gloves to handle food. Corrective action was taken.
• High priority: A butter blend was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• Intermediate: There was no proof of required food safety training for any employees.
• Basic: Four violations, including hood filters soiled with grease and equipment gaskets soiled with mold-like substance.
• A follow-up inspection was required.

Sonny’s BBQ, 631 67th St. Circle E., Bradenton — Inspected Jan. 16

• High priority: Raw chicken was stored over sliced onions in a reach-in cooler. Corrective action was taken.
• High priority: Coleslaw, milk, hard-boiled eggs, cheddar cheese and cut lettuce were cold-held at temperatures greater than 41 degrees in a reach-in cooler. A stop sale was issued due to temperature abuse and the items were discarded.
• Basic: Four violations, including hood filters soiled with grease and standing water on the floor in a dish machine area.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on Jan. 18.

Subway, 6507 S.R. 64 E., Bradenton — Inspected Jan. 23

• High priority: An inspector observed an employee touch a cell phone and then fail to wash hands before putting on gloves and handling a sandwich. Corrective action was taken. A stop sale was issued and the sandwich was discarded.
• High priority: Grilled chicken, cheese, tuna salad, sliced roast beef and cooked beef steak were cold-held at temperatures greater than 41 degrees in a reach-in cooler. The items had been held overnight. A stop sale was issued due to temperature abuse and they were discarded.
• Basic: Four violations, including a soiled walk-in freezer gasket.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on Jan. 24.

Taste of China, 1783 Lakewood Ranch Blvd., Bradenton — Inspected Jan. 17

• High priority: Non-food grade bags were in use for food storage.
• High priority: Raw chicken and beef were stored over ready-to-eat food in a walk-in cooler and walk-in freezer.
• High priority: Employees handled soiled dishes and then failed to wash hands and put on gloves before preparing food.
• Intermediate: Access to an employee handwash sink was blocked.
• Intermediate: A manager or person in charge lacked proof of food manager certification.
• Intermediate: No paper towels or soap were provided at an employee handwash sink.
• 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.
• Intermediate: Food items that were being held for future use were not date-marked.
• Intermediate: Required food safety training was expired for all employees.
• Basic: 12 violations, including food stored uncovered, hood filters dripping with grease, grease accumulated on the ceiling and walls and no handwashing sign posted at an employee sink.
• A follow-up inspection was required.

Waffle House, 603 67th St. Circle E., Bradenton — Inspected Jan. 16

• High priority: A dishmachine was not sanitizing properly. An inspector advised setting up manual warewashing until the machine could be repaired.
• High priority: An inspector observed an employee crack a raw shell egg and then fail to wash hands/change gloves before touching plates. Corrective action was taken.
• Basic: Three violations, including soiled gaskets on coolers and freezers and hood filters soiled with grease.
  
  
• A follow-up inspection was required. During a follow-up inspection on Jan. 23, the dishmachine was still not functioning properly. 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 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.