7 restaurants around Bradenton, Lakewood Ranch, Palmetto get poor health inspections

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 problems including malfunctioning dish machines and unsafe food temperatures.

A Bradenton pizza restaurant had live roaches on site.

Here is what inspectors found:

Bella Mia Pizza & Italian Restaurant, 5917 Manatee Ave. W. #STE 401, Bradenton

• During an inspection on September 12, an inspector observed eight live roaches throughout the restaurant, including in food prep and warewashing areas.
• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero.
• Alfredo sauce and bruschetta 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. A restaurant operator discarded the items.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing/wiping cloths.
• There was no hot running water at a three-compartment sink.
• A reach-in cooler had a rusted shelf with peeling paint.
• Hot water of at least 100 degrees was not provided at an employee handwash sink.
• Unwashed onions were stored over cheese in a walk-in cooler. Corrective action was taken.
• There was soiling around soda machine nozzles.
• Floors were soiled in several areas.
• A follow-up inspection was required.
• During a follow-up visit the next day, there were still roaches present at the restaurant.
• An inspector observed three live roaches under a handwash sink in the kitchen area.
• Another follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on September 14.

Hibachi Grill Supreme Buffet, 3616 First St., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken. A restaurant operator set up manual warewashing and placed a service call for the machine.

• An inspector observed an employee touch face and nose with gloved hands and then fail to change gloves/wash hands. The inspector advised on proper handwashing. Corrective action was taken.

• Raw chicken was stored over ready-to-eat imitation crab salad. Corrective action was taken.

• Chicken, imitation crab salad, pork egg rolls, pork ribs and macaroni and cheese 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 the items were discarded.

• There was a black, mold-like substance on a can opener.

• No paper towels were provided at an employee handwash sink. Corrective action was taken.

• Noodles, chicken, shrimp and pork that were being held for future use were not date-marked. Corrective action was taken.

• A hood vent was soiled with grease.

• Cooler gaskets were soiled with mold-like substance.

• Food racks were soiled with dried food particles.

• Food items were stored on the floor. Corrective action was taken.

• There was standing water on the floor throughout the kitchen and a walk-in cooler.

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

• An employee was preparing food without a hair restraint. Corrective action was taken.

• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Pappa Johns Pizza, 4224 Cortez Road W., Bradenton

• Sanitizer was not at the minimum proper strength for manual warewashing. Corrective action was taken.
• Meatballs, Italian sausage, beef and bacon 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 the items were discarded.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• Proof of required food safety training was not available for some employees.
• Required food safety training was expired for some employees.
• An employee drink was stored on a food prep table. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Mami Carmen’s Restaurante, 5604 15th St. E., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken. A restaurant operator set up manual warewashing and placed a service call for the machine.
• Cooked rice, salsa, coleslaw, butter, sausage, beef steak and pork were cold held at temperatures greater than 41 degrees. A stop sale was issued and the items were discarded.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• Hood vents were soiled with grease.
• Gaskets throughout the kitchen were soiled with mold-like substance.
  
  
• Multiple food items were stored on the floor. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit five days later.

Atria Cafe, 4120 Lakewood Ranch Blvd., Lakewood Ranch

• Cut tomatoes, roasted tomatoes, cooked mushrooms, housemade mayo and fresh mozzarella cheese were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken. Corrective action was taken. A restaurant operator set up manual warewashing and placed a service call for the machine.
• A cutting board had cut marks and was no longer cleanable.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit five days later.

Hungry Howie’s Pizza & Salad Bar, 5726 Ranch Lake Blvd., Lakewood Ranch

• A dishmachine was not sanitizing properly. Corrective action was taken. A restaurant operator set up manual warewashing and placed a service call for the machine.

• Multiple spray bottles containing toxic chemicals were stored above or next to food items throughout the kitchen. Corrective action was taken.

• A rolling cart was blocking access to an employee handwash sink. Corrective action was taken.

• No soap was provided at three employee handwash sinks. Corrective action was taken.

• No paper towels were provided at three employee handwash sinks.

• There was standing water on the floor in a warewashing area.

• Employee items were stored on a prep shelf. Corrective action was taken.

• The restaurant met inspection standards.

Pollos Asados La Frontera, 1304 Eighth Ave. W., Palmetto

• Sliced tomatoes, shredded cheese and cut lettuce were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Chemicals were stored above produce in a dry storage area. Corrective action was taken.
• Multiple food items were not labeled as specified by law.
• Employee cell phones were stored on a food prep table. Corrective action was taken.
• There was a heavy buildup of a black substance on ceiling tiles.
• There was an accumulation of black, mold-like substance in the interior of an ice machine.
• The restuarant 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.