Five restaurants around Bradenton, Palmetto, Cortez 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 lack of employee handwashing, unclean kitchens and unsafe food temperatures.

Here is what inspectors found:

Kiku Sushi & Grill, 7338 Cortez Road W., Bradenton

• Steak and breaded shrimp were cold held at temperatures greater than 41 degrees in a reach-in cooler. Corrective action was taken.

• Raw animal foods (chicken and scallops) were not properly separated from one another based upon minimum required cooking temperature in a freezer. Corrective action was taken.

• Raw chicken was stored over ready-to-eat vegetables in a reach-in cooler. Corrective action was taken.

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

• A can of tomato ketchup was dented. Corrective action was taken. A restaurant operator discarded it.

• A container of food was thawing in an employee handwash sink. Corrective action was taken.

• No currently certified food service manager was on duty while four or more employees were engaged in food preparation/handling.

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

• Containers of ginger were stored on the floor. Corrective action was taken.

• There was an accumulation of black/green mold-like substance in the interior of an ice machine.

• A follow-up inspection was required.

Keke’s Breakfast Cafe, 1121 Cortez Road W., Bradenton

• An employee failed to wash hands during a glove change after cracking raw shell eggs. An inspector advised on proper handwashing procedure. Corrective action was taken.
• Chicken, ham, tuna salad and cheese were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse. The items were discarded.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• A wet wiping cloth was not stored in sanitizing solution between uses.

• Reach-in cooler and reach-in freezer gaskets throughout the kitchen were soiled with mold-like substance.

• The interior of an ice machine was soiled with mold-like substance.

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

My Thai Restaurant, 3633 Cortez Road W., Bradenton

• Shrimp, pork, chicken and bean sprouts were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• An employee handwash sink was being used to store containers. Corrective action was taken.
• There was standing water in the bottom of a reach-in cooler. Corrective action was taken.
• There was grease on the wall at the cook line underneath a ventilation hood.
• One or more cutting boards had cut marks and was no longer cleanable.
• A follow-up inspection was required.

Dunkin’/Baskin-Robbins, 612 10th St. E., Palmetto

• A manager or person in charge lacked proof of food manager certification.

• There was no proof of required food safety training for any employees.

• Reach-in cooler shelves were pitted with rust.

• Muffins and ice cream were stored on a freezer floor.

• An employee drink was on a food prep table. Corrective action was taken.

• There was an accumulation of black mold-like substance in the interior of the ice machine.

• A follow-up inspection was required.

Taqueria Mi Reina, 1880 63rd Ave. E., Bradenton (food truck)

• An inspector observed two flying insects in the kitchen area.
• An employee moved a garbage bin with gloved hands and then failed to change gloves/wash hands. An inspector advised on proper handwashing procedure. Corrective action was taken.
• An inspector observed used water being dumped out of the window of the food truck into a parking lot area. The inspector advised on the proper disposal of wastewater.
• There was no test kit at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.
• No soap was provided at an employee handwash sink. Corrective action was taken.

• A wet wiping cloth was not stored in sanitizing solution between uses. Corrective action was taken.

• There were objectionable odors in the area of a three-compartment sink.

• Gaskets on a reach-in cooler and reach-in freezer were soiled with mold-like substance.

• There was food debris buildup under a flat top grill.

• No copy of the business’ latest inspection report was available.

• An opening on the truck was not kept closed except during food service.

• The interior of a microwave was soiled.

• Floors were soiled throughout the kitchen.

• The business’ current license was not displayed.

• There were soiled dishes from the day before in all three bays of a three-compartment sink.

• 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.