7 restaurants around Bradenton, Sarasota, 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 around Bradenton were cited for not using any sanitizer to wash dishes, lack of employee handwashing and other problems.

Here is what inspectors found:

Anna Maria Oyster Bar Landside, 6906 14th St. W., Bradenton

• Prime rib beef roast 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 due to temperature abuse. The food was discarded.
• An employee failed to wash hands after putting on a beard guard. An inspector advised on proper handwashing procedure. Corrective action was taken.

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

• An employee washing dishes went from soiled dishes to clean dishes without first changing gloves and washing hands. An inspector advised on proper handwashing procedure. Corrective action was taken.

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

• There was no proof provided that food employees were informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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

• Cut lemons were stored uncovered. Corrective action was taken.

• A soda gun and holder were soiled. Corrective action was taken.

• An employee with facial hair was preparing food without a beard guard. Corrective action was taken.

• There was an accumulation of black/green mold-like substance in the interior of an ice machine/bin in a back kitchen area.

• The restaurant met inspection standards.

Captain Brian’s Seafood Market & Restaurant, 8421 N Tamiami Trail, Sarasota

• An employee used the bathroom and then handled clean equipment without washing hands upon returning to an employee area. An inspector advised on proper handwashing procedure. Corrective action was taken.

• An employee picked up an item from the floor and then failed to wash hands before handling clean utensils. An inspector advised the employee and a manager on proper handwashing procedure. Corrective action was taken.

• Scallops were cold held at a temperature greater than 41 degrees. Corrective action was taken.

• Raw fish was stored over cut and washed vegetables in a reach-in cooler.

• Shellfish tags were not marked with the last date the food was served.

• There was no proof provided that food employees were informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

• Interior and exterior walk-in cooler walls were soiled.

• Calamari was thawing at room temperature. Corrective action was taken.

• The restaurant met inspection standards.

Dunkin’, 4415 34th St. W., Bradenton

• A sanitizer dispenser at a three-compartment sink was not working.
• Eggs were cold held at a temperature greater than 41 degrees. Corrective action was taken.
• A manager or person in charge lacked proof of food manager certification.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing. Corrective action was taken.

• There was no proof provided that food employees were informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

• Required employee food safety training records were not complete.

• There was standing liquid underneath a milk and cream machine. Corrective action was taken.

• A box of croissants was stored on the floor of a walk-in freezer. Corrective action was taken.

• Floors were soiled between shelves throughout the establishment.

• The restaurant’s current license was not displayed. Corrective action was taken.

• The ceiling was soiled above a toaster.

• A follow-up inspection was required.

Don Beto Jaimes Restaurant, 6320 15th St. E., Sarasota

• Sanitizer was not at the proper minimum strength for manual warewashing. An inspector took a sanitizer reading of zero. Corrective action was taken.

• Raw pork was stored over salsa in a reach-in cooler.

• A toxic chemical was stored next to to-go boxes in a front counter area. Corrective action was taken.

• A certified food manager or person in charge lacks 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.

• There was no proof provided that food employees were informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

• Salsa that was being held for future use was not properly date-marked.

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

• Multiple cutting boards had cut marks and were no longer cleanable.

• The restaurant met inspection standards.

Mitaka Japanese Ramen House, 6749 Manatee Ave. W., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
• Non-food-grade bags were in direct contact with food.
• No soap was dispensing from a dispenser at an employee handwash sink.
• Chicken and tofu balls that were being held for future use were not date-marked. Corrective action was taken.
• There was an accumulation of mold-like substance in the interior of an ice machine.
• The restaurant met inspection standards.

Jet’s Pizza, 9556 Buffalo Road, Palmetto

• There was no proof of required food safety training for any employees.
• There was no probe thermometer at hand to measure the temperature of food products.

• There was no proof provided that food employees were informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

• A follow-up inspection was required.

Waffle House, 2400 Cortez Road W., Bradenton

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

• There was no proof provided that food employees were informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

• Gaskets on cooling units throughout the establishment were soiled with mold-like substance.

• Hood filters were soiled with grease.

• A follow-up inspection was required.

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.