These 10 Bradenton-area restaurants earned poor scores from Florida health inspectors
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.
Here are restaurants that failed to meet requirements during recent inspections:
Baja Fresh Mix, 5475 Factory Shops Blvd., Ellenton (inside Ellenton Premium Outlets) — Inspected Aug. 15
Intermediate: No chemical test kits were at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.
Intermediate: There was no proof of required food safety training for any employees.
Basic: The restaurant’s current license was not displayed.
Breakfast At Victoria’s AMI, 5315 Gulf Dr., Holmes Beach
High priority: A container of sour cream in a walk-in cooler had a mold-like growth. Corrective action was taken.
Intermediate: A handwash sink was used for purposes other than handwashing. Corrective action was taken.
Intermediate: The establishment had no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Intermediate: 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.
The restaurant’s menu did not identify mayonnaise with raw shell eggs and cold smoked salmon as raw animal food items.
Basic: Five basic violations, including mold-like substance in an ice machine and a food prep employee not wearing a beard guard.
Cortez Cafe, 12108 Cortez Road W., Cortez — Inspected Aug. 4
High priority: An employee handled dirty dishes and then failed to wash hands before handling clean dishes.
High priority: Raw ground beef was stored on top of a feta cheese container. Corrective action was taken.
High priority: Shredded cheddar, diced ham and french toast were cold held at a temperature greater than 41 degrees. Corrective action was taken.
High priority: Cleaning wipes were stored on a shelf above a prep area next to bread.
Intermediate: The establishment had no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Intermediate: 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.
During a follow-up inspection on Aug. 9, an inspector found unresolved issues. The restaurant met inspection standards during a follow-up visit on Aug. 10.
La Crêperie, 3216 E Bay Dr., Holmes Beach — Inspected Aug. 16
High priority: An employee filled a sanitizer bucket and then failed to wash hands before putting on gloves to work on the cook line. Corrective action was taken.
High priority: Sliced ham was cold held at a temperate greater than 41 degrees.
High priority: Melted butter was hot held at temperature less than 135 degrees.
High priority: Stainless steel cleaner was stored on a dry storage shelf next to food.
High priority: Wiping cloth sanitizer solution exceeded the maximum concentration allowed. Corrective action was taken.
Intermediate: A manager or person in charge lacked proof of food manager certification.
Basic: Three basic violations, including a food prep employee who was not wearing a hair restraint.
Danny’s Pizzeria, 7220 Manatee Ave. W., Bradenton — Inspected Aug. 9
High priority: Cheesecake, ham, chicken, meatballs and sausage were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse and the items were discarded.
High priority: Cooked onions were hot held at a temperature less than 135 degrees.
High priority: An inspector observed multiple cooks put on gloves without first washing hands.
High priority: A fly strip was installed near a drink machine.
High priority: Raw sausage was stored over deli meats in a walk-in cooler.
High priority: Sliced cheese was date-marked as more than a week old.
High priority: Bottles of spray cleaner were stored near a salad prep area, a pizza dough area and a pan storage area.
High priority: Two cans of peeled tomatoes were dented around the seams. Corrective action was taken.
High priority: Wiping cloth sanitizer solution exceeded the maximum concentration allowed. Corrective action was taken.
Intermediate: A mixer head, a slicer blade guard and a can opener were soiled.
Intermediate: No written procedures were available for use of time as a public health control to monitor potentially hazardous food items.
Basic: 16 basic violations, including soiled microwaves, no employee handwashing sign at a sink, soiled floors on the cook line and a prep cook without a hair restraint.
The restaurant met inspection standards during a follow-up visit on Aug. 10.
Little Caesars Pizza, 573 10th St E, Palmetto — Inspected Aug. 8
High priority: A chemical substance was stored on a shelf next to food. Corrective action was taken.
Intermediate: A manager or person in charge lacked proof of food manager certification.
Intermediate: No paper towels or mechanical hand drying device were provided at a handwash sink. Corrective action was taken.
Intermediate: There was no proof of required food safety training for any employees.
Intermediate: 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.
Los Chiludos Fresh Mexican Grill, 3232 E. Bay Dr., Holmes Beach — Inspected Aug. 18
High priority: Tortillas were stored in a non-food grade container.
Intermediate: A can opener blade was soiled.
Intermediate: A cart was blocking access to an employee handwash sink. Corrective action was taken.
Intermediate: 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.
Basic: Four basic violations, including a soiled wiping cloth in use on the cook line.
Minnie’s Beach Cafe, 5360 Gulf Dr., Holmes Beach — Inspected Aug. 17
High priority: An inspector observed approximately four small flying insects by a doorway to the kitchen.
High priority: Medication was stored on a shelf over a food prep area.
High priority: An employee failed to wash hands before putting on gloves to work with food. Corrective action was taken.
High priority: A package of cream cheese was stored directly on top of raw shell eggs in a refrigerator. Corrective action was taken.
High priority: A vacuum breaker was missing at a mop sink faucet or on fitting/splitter added to a mop sink faucet.
Basic: Nine basic violations, including mold-like substance in an ice machine, two dead roaches on site and soiled walls in the kitchen.
The restaurant met inspection standards during a follow-up visit on Aug. 22.
Peach’s Restaurant, 3240 E Bay Dr, Holmes Beach — Inspected Aug. 9
High priority: A dishmachine was not sanitizing properly. Corrective action was taken.
High priority: An employee rinsed out a dirty bus tub and then handled clean dishes without first washing hands.
High priority: Sugar was stored in a non-food-grade container.
High priority: Hashbrowns, pancake batter, diced ham and diced sausage were cold held at temperatures greater than 41 degrees. Corrective action was taken.
Electronic screen wipes were stored next to condiment packets.
Intermediate: 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.
Basic: Three basic violations, including soiled AC vents.
During a follow-up inspection on Aug. 10, an inspector found unresolved issues. The restaurant met inspection standards during a follow-up visit on Aug. 17.
Ugly Grouper, 5704 Marina Dr., Holmes Beach — Inspected Aug. 14
High priority: An inspector observed three small flying insects in the main kitchen. Corrective action was taken.
High priority: A dishmachine was not sanitizing properly. Corrective action was taken.
Sticky fly traps were in place in a dry storage area. Corrective action was taken.
A spray bottle of cleaner was stored next to bags of sugar in a dry storage room. Corrective action was taken.
Intermediate: 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/or single-service items. Corrective action was taken.
Intermediate: The establishment had no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Intermediate: 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.
Basic: 13 violations, including an accumulation of dead flies in a sticky trap near food, damaged cutting boards and food stored on the floor and uncovered.
The restaurant met inspection standards during a follow-up visit on Aug. 15.
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.
