Inspectors find food safety issues at these 6 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 unsafe food temperatures and unclean kitchen equipment.

Here’s what inspectors found:

China City Express, 810 First St. W., Bradenton — Inspected Feb. 8

• High priority: An employee returned from the bathroom and failed to wash hands before touching a food container and cutting board. Corrective action was taken.
• High priority: Raw pork was stored over unwashed broccoli in a reach-in cooler. Corrective action was taken.
• High priority: Raw shell eggs were stored over cooked pork in a reach-in cooler. Corrective action was taken.
• Basic: Six violations, including black mold-like substance in an ice machine bin, food employees not wearing hair restraints and soiled food storage shelves.
• The restaurant met inspection standards.
  
  

Morrone’s of Arthur Ave, 5913 53rd Ave. E., Bradenton — Inspected Feb. 7

• High priority: Marinara sauce that was 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 sauce was discarded.
• High priority: Raw animal foods (chicken and pork sausage) were not properly separated from each other in a walk-in cooler based upon minimum required cooking temperature. Corrective action was taken.
• Intermediate: There was no proof of required food safety training for any employees.
• Intermediate: There was no proof provided that food employees are 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: Two violations, including hood filters soiled with grease.
• A follow-up inspection was required.

Perkins Restaurant & Bakery, 6023 14th St. W., Bradenton — Inspected Feb. 6

• Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken.
• High priority: Cracked shell eggs and butter pats were cold held at temperatures higher than 41 degrees on the cook line. Corrective action was taken.
• High priority: The business was operating with an expired license from the Division of Hotels and Restaurants.
• Basic: Two violations, including hood filters soiled with grease.
• A follow-up inspection was required.

The Preserve Golf Club at Tara, 7310 Tara Preserve Lane, Bradenton — Inspected Feb. 7

• High priority: Sanitizer was not at the proper minimum strength for manual warewashing. Corrective action was taken.

• High priority: Tuna salad in a reach-in cooler was date-marked more than a week old. A stop sale was issued and the food was discarded.

• High priority: The business was operating with an expired license from the Division of Hotels and Restaurants.

• Basic: Hood filters were soiled with grease.

• A follow-up inspection was required.

Sage Biscuit Cafe, 6656 Cortez Road W., Bradenton — Inspected Feb. 6

• High priority: An employee wiped glove hands on their clothing and then failed to change gloves/wash hands before continuing with food preparation.
• High priority: Butter and egg were cold held at temperatures greater than 41 degrees.
• A soda dispenser was soiled with buildup of food debris, mold-like substance or slime.
• Basic: Four violations, including a food employee with facial hair not wearing a beard guard and pickles stored on the floor.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on Feb. 7.
  
  

Stone River Retirement Community, 7360 55th Ave. E., Bradenton — Inspected Feb. 7

• High priority: Raw chicken was stored over cooked beef in a walk-in cooler. Corrective action was taken.
• High priority: Raw animal foods (beef and seafood) were not properly separated from each other in a walk-in cooler based upon minimum required cooking temperature. Corrective action was taken.
• High priority: Waffle batter was cold-held at a temperature greater than 41 degrees. Corrective action was taken.
• Basic: There was an accumulation of limescale inside of a dishmachine.
• The business 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.