Inspectors find rodent activity, food safety issues at Bradenton-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 unsafe food temperatures and foods not marked with the date they were prepared.

One Bradenton restaurant had signs of rodent activity.

Here’s what inspectors found:

Armando’s Brasserie & More, 5108 15th St. E., Bradenton (inside Oneco Farmer’s Market) — Inspected Jan. 31

• High priority: Raw shell eggs were stored over cheese in a reach-in cooler. Corrective action was taken.
• High priority: Raw animal foods (beef and pork) were not properly separated from each other in a reach-in cooler based upon minimum required cooking temperature. Corrective action was taken.
• High priority: Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• High priority: The establishment was operating with an expired license from the Division of Hotels and Restaurants.
• Intermediate: There was no proof of required food safety training for any employees.
• Basic: Ovens were soiled with dried food particles.
• A follow-up inspection was required.

Cracker Barrel Old Country Store, 2203 Cortez Road W., Bradenton — Inspected Feb. 1

• High priority: A dishmachine was not sanitizing properly. Corrective action was taken. A person in charge placed a service call for the machine and set up manual warewashing at a three-compartment sink.
• Intermediate: No currently certified food service manager was on duty while four or more employees were preparing and/or handling food.
• Basic: Ceiling vents were soiled with mold-like substance throughout the kitchen and in a dry storage area.
• Basic: Three other basic violations, including hood filters soiled with grease.
• A follow-up inspection was required.

Grand Buffet, 4848 14th St. W., Bradenton — Inspected Jan. 30

• High priority: Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken. A person in charge placed a service call for the machine and set up manual warewashing at a three-compartment sink.
• High priority: Raw seafood was stored over soy sauce and cooked rice in a walk-in cooler. Corrective action was taken.
• Intermediate: A raw meat mixer was soiled with dried food particles. Corrective action was taken.
• Basic: Four violations, including hood filters soiled with grease and areas of standing water throughout the kitchen.
• A follow-up inspection was required.

Juicys Famous Fair Food, 2319 Cortez Road W., Bradenton — Inspected Jan. 31

• High priority: Raw animal foods (beef and bacon) were not properly separated from each other on a grill line based upon minimum required cooking temperature. Corrective action was taken.
• High priority: Funnel cake mix was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• High priority: The establishment was operating with an expired license from the Division of Restaurants and Hotels.
  
  
• Intermediate: A box of gloves and a beverage cup were stored in an employee handwash sink. Corrective action was taken.
• Intermediate: No currently certified food service manager was on duty while four or more employees were preparing and/or handling food.
  
  
• Intermediate: There was no proof of required food safety training for an employee hired more than 60 days prior.
• Basic: Four violations, including hood filters soiled with grease and single-service items stored unprotected from contamination.
• A follow-up inspection was required.

R Burger N Wings, 4266 53rd Ave. E., Bradenton — Inspected Feb. 1

• High priority: An inspector observed an employee wash their hands without soap.
• High priority: Raw chicken was stored over cut vegetables and sauces in a walk-in cooler. Corrective action was taken.
• High priority: An employee handled raw shrimp with gloved hands and then failed to change gloves/wash hands before handling a single-service food container.
• High priority: Cooked chicken was cold held at a temperature greater than 41 degrees in a walk-in cooler. Corrective action was taken.
• High priority: The business was operating with an expired license from the Division of Hotels and Restaurants. Corrective action was taken.
• Intermediate: Employee training documents did not contain all required info.
• Basic: Three violations, including hood filters soiled with grease and raw chicken stored on the floor in a walk-in cooler.
• A follow-up inspection was required.
  
  

Scuderia Italian Cuisine, 4805 Cortez Road W., Bradenton — Inspected Feb. 2

• High priority: Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken. A person in charge placed a service call for the machine and set up manual warewashing.
• High priority: Raw chicken was stored over cream and cheese in a reach-in cooler. Corrective action was taken.

• High priority: Raw animal foods (chicken and shrimp) were not properly separated from one another in a reach-in cooler based upon minimum required cooking temperature. Corrective action was taken.

• Basic: Three violations, including hood filters soiled with grease.

• A follow-up inspection was required.

Subway, 3517 53rd Ave. W., Bradenton — Inspected Jan. 25

• High priority: Sanitizer used to clean knives was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
• Intermediate: A food manager’s certification was expired.
• Intermediate: There was no proof of required food safety training for an employee hired more than 60 days prior.
• Intermediate: No paper towels were provided at an employee handwash sink.
• Basic: Six violations, including an accumulation of pink slime in an ice chute and employee drinks stored on a food prep table.
• A follow-up inspection was required.

Subway, 5016 Manatee Ave. W., Bradenton — Inspected Jan. 26

• High priority: Tuna salad, roast beef, ham, chicken, bologna, sliced cheese and fresh mozzarella were cold-held at temperatures greater than 41 degrees in the front counter. A stop sale was issued for all of the items due to temperature abuse.
• Basic: Five violations, including black substance around a bathroom faucet and old food stuck to pans.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on Jan. 29.

Sweet Krunch, 5605 Manatee Ave. W., Bradenton — Inspected Jan. 29

• High priority: An inspector observed signs of rodent activity on site. The inspector observed five rodent droppings in a dry storage area and two droppings under a shelf by an office in a prep area. Corrective action was taken. A restaurant operator cleaned and sanitized the areas.
• High priority: Pork, chicken and egg rolls 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 and the items were discarded.
• High priority: A sanitizer dispenser at a three-compartment sink was not working properly. Corrective action was taken.
• Intermediate: There were remnants of food in 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. Corrective action was taken.
• Intermediate: Prepared foods in reach-in and walk-in coolers had no date markings.
• Basic: Eight violations, including a soiled hood filter and no ambient air temperature thermometer in a reach-in cooler.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on Feb. 1.

Taqueria Zafritas, 5108 15th St. E., Bradenton (inside Oneco Farmer’s Market) — Inspected Jan. 25

• High priority: Raw chicken was stored over cheese in an upright cooler. Corrective action was taken.
• High priority: Beef, chicken and pork 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.
• Intermediate: No soap was provided at an employee handwash sink. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

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.