Live rodent, flies in the kitchen prompt temporary closure of Bradenton taco spot 

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, a Bradenton taco vendor was temporarily shut down after an inspector saw a live rodent and flies in the restaurant’s kitchen.

Here is what inspectors found:

Tortilleria La Rancherita, 3010 14th St. W., Bradenton

• An inspector ordered that Tortilleria La Rancherita be temporarily shut down on March 8 after rodent and bug activity was observed on site.
• An inspector observed a live rodent run along a kitchen wall and go underneath a hot food serving cabinet.

• An inspector observed approximately 30 rodent droppings underneath a hot food serving cabinet and approximately 20 droppings in a back kitchen corner by a tortilla press. Corrective action was taken. A restaurant operator cleaned up the droppings.

• An inspector observed approximately 15 flies in a tortilla-making area of the kitchen and approximately 10 flies at food prep cart area.

• Raw shell eggs were stored on the same shelf as ready-to-eat beans. Corrective action was taken.

• 80 pounds of pork carnitas meat was cold held at a temperature greater than 41 degrees in a walk-in cooler. A restaurant operator stated that the meat had come in the day prior. A stop sale was issued to due to temperature abuse. The meat was discarded.

• There was no water pressure at a restroom handwash sink.

• There was no hot water at an employee handwash sink.

• There was a lack of hot water reaching 100 degrees throughout the establishment.

• A prep table and sandwich cart were blocking access to an employee handwash sink in a food prep area.

• No soap was provided at an employee handwash sink.

• 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 spray bottle containing a toxic substance was not labeled. Corrective action was taken.

• A wall adjacent to a fryer was heavily soiled and had a buildup of grease.

• The drain of an employee handwash sink was clogged.

• A handwash sink in a tortilla-making area was not working.

• A garage-like door was not closed during the restaurant’s operation and vermin and/or environmental cross contamination present. Corrective action was taken. A restaurant operator closed the door.

• Open employee drinks were stored in a reach-in cooler with food to be served to customers. Corrective action was taken.

• There were two holes in a wall behind a flat top grill that went directly outside.

• Pots of food were stored on a walk-in cooler floor.

• The floor was soiled with grease under a fryer.

• Pans and containers were stacked wet in a dishroom area.

• A cutting board was grooved and no longer cleanable.

• The restaurant’s current license was not displayed.

• A follow-up inspection was required before the restaurant could reopen. The restaurant met inspection standards during a return visit on March 9 and was allowed to reopen.

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.