Inspectors temporarily close two Bradenton restaurants with food safety issues

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 recent inspections, a Bradenton restaurant and a Bradenton food truck were both temporarily shut down after inspectors found issues that could prevent employees from washing their hands and other food safety issues.

Sabor Maracucho, 6820 14th St. W., Bradenton — Inspected and temporarily shut down Oct. 30

• High priority: An inspector observed an employee come back from a break and fail to wash hands before putting on gloves to work with food. The inspector observed that the only handwash sink in the kitchen area had standing water inside and was not draining, and a person in charge stated that the sink was not working. The only other handwash sink in the restaurant was located approximately 75 feet away in a dishwashing room, the inspector noted.
• High priority: Raw beef was stored over cut lettuce and cheese in a reach-in cooler. Corrective action was taken.
• High priority: Cut lettuce, potato salad, raw shell eggs, cut plantains and garlic in oil were cold held at temperatures greater than 41 degrees in a reach-in cooler. A stop sale was issued, and a person in charge voluntarily discarded all of the items.
• Intermediate: Cutting boards were soiled with a black mold-like substance.
• Intermediate: A handwash sink in the main kitchen area was being used to thaw raw beef.
• Intermediate: No proof was provided that employees were informed of their responsibility to report to the person in charge about their health and activities related to foodborne illnesses. Corrective action was taken.
• Intermediate: No soap was provided at an employee handwash sink.
• Basic: An inspector noted six basic violations, including raw meat thawing without running water and plumbing issues with the kitchen handwash sink.
• During a follow-up inspection on Oct. 31, an inspector found unresolved issues. The restaurant was allowed to reopen, but another follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on Nov. 3.

Taqueria Morales, 5645 15th St. E., Bradenton — Inspected and temporarily shut down Nov. 3

• High priority: The food truck was operating without any potable running water, an inspector said.
• High priority: Raw sausage was stored over bread rolls in a reach-in cooler. Corrective action was taken.
• High priority: Cheese, hot dogs, sausage, ham, cut lettuce, cooked onions and cooked beans were cold held at temperatures greater than 41 degrees in a reach-in cooler. A stop sale was issued and corrective action was taken. A restaurant operator voluntarily discarded all of the items.
• Intermediate: The business had no written procedures for employees to follow in response to a vomiting or diarrheal event where vomit or diarrhea is discharged onto surfaces in the establishment.
• Intermediate: The food truck had an inadequate number of cooling units to store food safely. The business had only one cooler and it was not working properly, an inspector said.
• Intermediate: No proof was provided that employees were informed of their responsibility to report information about their health and activities related to foodborne illnesses to the person in charge. Corrective action was taken.
• Intermediate: Required food safety training was expired for all employees.
• Basic: An inspector noted seven basic violations, including a soiled wall and microwave and a reach-in cooler that was not cooling food properly.
• The business met inspection standards during a follow-up visit on Nov. 4 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 MyFloridaLicense.com.