Poor health inspections at seven restaurants around Bradenton, Lakewood Ranch, Sarasota

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 unsafe food temperatures and lack of employee handwashing; one restaurant had dead bugs on site.

Here is what inspectors found:

Crager’s Restaurant, 7218 N Tamiami Trail, Sarasota

• An inspector observed a total of five dead bed bugs between three booths in the restaurant.
• A mixer head, a slicer blade guard and a can opener were soiled with food debris.
• The interior of a microwave was soiled.
• An employee drink was stored on a 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.

Hummus Bay, 7307 52nd Place E., Bradenton

• Puréed chick peas that had been cooked and were being held for future use were not cooled from 135 degrees to 70 degrees within two hours. A stop sale was issued due to temperature abuse, and the food was discarded.

• The restaurant was operating with an expired Division of Hotels and Restaurants license.

• Proof of required food safety training was not available for two employees.

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

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

Subway, 5810 Ranch Lake Blvd., Bradenton (inside Walmart)

• During a follow up visit for an inspection in September, an inspector found unresolved issues.
  
  
• The restaurant was still operating without without a license from the Division of Hotels and Restaurants.
• There was still no proof of required food safety training for employees.
• Another follow-up visit was required.

Hideko Sushi & Thai, 737 Eighth Ave. W., Palmetto

• An employee touched their face and then failed to wash hands before touching clean equipment. An inspector advised on proper handwashing procedure. Corrective action was taken.
• An employee handled their phone and then failed to wash hands before touching clean equipment. An inspector advised on proper handwashing procedure. Corrective action was taken.
• Rice on a sushi-making line that was supposed to be monitored using time as a public health control had no time stamp; the amount of time it had been removed from temperature control could not be determined. Corrective action was taken.
• An ice chute on a beverage machine was soiled with food debris, mold-like substance or slime.
• Cases of food were stored on the floor in a dry storage area. Corrective action was taken.
• Clean utensils were exposed to splash from a handwash sink. Corrective action was taken.
• There was an accumulation of mold-like substance in the interior of an ice machine.
• The restaurant met inspection standards.

PDQ Bradenton, 5484 Lena Road, Lakewood Ranch

• Vanilla ice cream mix was cold held at a temperature greater than 41 degrees in an ice cream hopper near a drive-thru window. A restaurant operator stated that the mix had been in the machine overnight. A stop sale was issued for the ice cream mix due to temperature abuse.
• Ice chutes and soda-dispensing nozzles at self-serve stations in the dining area were soiled with mold-like substance.
• Walk-in cooler floors were soiled.
• Equipment handles were soiled.
• The restaurant met inspection standards.

Pei Wei Asian Kitchen, 8511 Cooper Creek Blvd., Bradenton

• Brown rice was hot held at a temperature less than 135 degrees. Corrective action was taken. A restaurant operator stated that a new batch of rice was being made and instructed an employee to discard the old rice.
• Dishmachine sanitizer was not at the proper minimum strength, and there was no sanitizer attached to the machine, an inspector noted. There was no additional sanitizer for the machine on site. A restaurant operator ordered more sanitizer and set up manual warewashing in a three-compartment sink.

• Two ice chutes in a self-dispensing soda machine area were soiled with mold-like substance.

• There was standing water in the bottom of a reach-in cooler.

• Pipes and equipment behind the cook line were soiled with an accumulation of grease and food debris.

• A drain cover was missing on the cook line.

• The restaurant met inspection standards.

Shanghai Chinese Restaurant, 7226 Manatee Ave. W., Bradenton

• A non-food grade material (cardboard) was used to store pork. Corrective action was taken. The pork was moved to a plastic container.
• Raw beef was stored over ready-to-eat vegetables in a freezer. Corrective action was taken.
• Chicken was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• An employee washed hands in a food prep sink. An inspector advised the employee and a manager on proper handwashing procedure.
• A food container was soiled. Corrective action was taken.
• A strainer was stored on an employee handwash sink. Corrective action was taken.
• No soap was provided at a handwash sink in a restroom. Corrective action was taken.
• A container of bleach was not labeled. Corrective action was taken.
• Beef was thawing on a prep table at room temperature. Corrective action was taken.
• Reach-in cooler gaskets were soiled.
• Shelving underneath prep tables was soiled.

• Palettes underneath a reach-in freezer were soiled.

• Two containers of frying oil were stored on the floor. Corrective action was taken.

• A cutting board had cut marks and was no longer cleanable.

• The restaurant 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.