Domino’s temporarily closed; 8 Bradenton restaurants 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 issues including lack of food safety knowledge and employee food safety training. A Bradenton Domino’s was temporarily closed for plumbing problems.

Here is what inspectors found:

Domino’s Pizza, 4507 Manatee Ave. W., Bradenton

• An inspector ordered that Domino’s be temporarily closed on Jan. 17 when both of the restaurant’s restrooms were found in disrepair and unavailable for public or employee use.
• During an initial inspection on Jan. 13, an inspector observed that both restrooms were out of order. A person in charge stated that one restroom had been out of service for a week and the other for two days. A plumber was working to fix the restrooms, and employees were using the facilities of a neighboring establishment.
• No paper towels were provided at an employee handwash sink.
• There was no proof of required food safety training for one employee.
• The restaurant was allowed to remain open, but a follow-up inspection was required.
• During a follow-up visit on Jan. 17, an inspector found that that restrooms were still out of order, and a minimum of one restroom was not available for public use. Both restrooms had clogged toilets and handwash sinks were not working, and employees were still using the restroom at a business next door. The inspector ordered that the restaurant be temporarily closed.
• The restaurant met inspection standards during a follow-up visit on Jan. 18 and was allowed to reopen.
  
  

Honey Tree Cafe, 8315 Lockwood Ridge Road, Sarasota

• A certified food manager or person in charge did not require employees to report illnesses and symptoms as required.

• An employee cracked raw shell eggs and then failed to wash hands before handling clean equipment. Corrective action was taken.

• Shell eggs were stored at room temperature on the cook line. Corrective action was taken.

• Beef hash and cooked potatoes were held at room temperature on the cook line. Corrective action was taken.

• A spray bottle containing cleaning fluid was stored next to food in a preparation area. Corrective action was taken.

• A certified food manager or person in charge lacked knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils or single-service items.

• Cabbage stew stored in a walk-in cooler was not date-marked. Corrective action was taken.

• Required food safety training was expired for all employees.

• A follow-up inspection was required. During a follow-up visit the next day, several issues remained unresolved. Another follow-up inspection was required.

Stonewood Grill & Tavern, 5415 University Parkway, University Park

• A dishmachine was not measuring temperature properly. Corrective action was taken. A manager placed a service call and set up manual warewashing.

• Raw ground beef was stored over cooked chicken soup on the cook line, raw beef was stored over cheese in one reach-in cooler and over tortillas in another reach-in cooler. Corrective action was taken.

• Garlic bread with butter and brie cheese were stored at room temperature on the cook line. The brie cheese had been held for more than four hours. A stop sale was issued due to temperature abuse, and these cheese was discarded.

• Housemade sauce and cooked noodles were cold held at temperatures greater than 41 degrees. Corrective action was taken.

• Garlic butter that was supposed to be monitored using time as a public health control had no time marking, and the time removed from temperature control could not be determined. Corrective action was taken.

• A bottle of bleach was stored next to containers of flour in a back kitchen area. Corrective action was taken.

• A certified food manager or person in charge lacked knowledge of employee health policy and health requirements.

• A certified food manager or person in charge lacked knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils and single-service items.

• A mixer head was soiled.

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

• Walls in a dishwashing room were soiled.

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

• A high temperature rinse gauge on a dishmachine was not working.

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

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

Mademoiselle Paris, 8527 Cooper Creek Blvd., University Park

• An employee dried their hands on a soiled towel after washing. An inspector advised the employee and a manager on proper handwashing procedures. Corrective action was taken.

• An employee handled their phone and then failed to wash hands before handling clean utensils. Corrective action was taken.

• Tuna salad in a walk-in cooler was date-marked as more than a week old. A stop sale was issued due to food not being in a wholesome, sound condition. Corrective action was taken.

• Shell eggs were stored at room temperature next to the cook line. Corrective action was taken.

• Cheddar cheese was stored at room temperature. Corrective action was taken.

• A certified food manager or person in charge lacked knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils or single-service items. An inspector provided information.

• Several cases of food were stored on the floor. Corrective action was taken.

• The restaurant met inspection standards.

Los Chiludos Fresh Mexican Grill, 3232 E Bay Dr., Holmes Beach

• An employee touched a dirty dish and then failed to wash hands before touching clean cooking utensils. An inspector advised the employee and a manager on proper handwashing procedure. Corrective action was taken.

• Sour cream was cold held at a temperature greater than 41 degrees. Corrective action was taken.

• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.

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

• The restaurant met inspection standards.

Sonic Drive-In, 8803 U.S. 301, Parrish

• There was no proof of required food safety training for any employees.
• There was an accumulation of black, mold-like substance in the interior of an ice machine.
• There was a large amount of grease at an entrance to a dumpster area.
• There was heavy grease buildup on the floor in a back kitchen area.
• A follow-up inspection was required.

Bonefish Grill, 7456 Cortez Road W., Bradenton

• Chicken was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• Sanitizer was not at the proper minimum strength for manual warewashing at a sink in the bar area. An inspector took a sanitizer reading of zero. Corrective action was taken.
• Butter that was supposed to be held using time as a public health control had no time marking. Corrective action was taken.
• Shellfish tags were not marked with the last date that the food was served. Corrective action was taken.
• There was standing water in the bottom of two reach-in coolers.
• There was soiling around nozzles on a soda machine.
• A cutting board had cut marks and was no longer cleanable.
• The restaurant met inspection standards.

El Restaurante Guatemala, 5108 15th St. E., Bradenton (inside Oneco Farmers Market)

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

• Raw shell eggs were cold held at a temperature greater than 41 degrees. A person in charge voluntarily discarded the eggs.

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

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

• There was not adequate proof of employee food safety training for one employee.

• Hood vents were soiled with grease.

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

• There was no drop ceiling in a kitchen area or a dining area, and utility lines were unnecessarily exposed.

• 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.