These 6 Bradenton-area restaurants earned poor scores from Florida health inspectors

Ryan Ballogg
·4 min read

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:

Fifty Three Fifty, The Pour House, 5350 Gulf Dr., Holmes Beach — Inspected Sept. 22

  • High priority: Quiche, cream cheese, sausage, cut greens, cut tomato, cooked onion and mushrooms and marinara were cold held at temperatures greater than 41 degrees in a reach-in cooler. Corrective action was taken.

  • Basic: Duct tape had been used to repair a reach-in cooler.

Fusión Sushi & Pho, 3118 53rd Ave. E., Bradenton — Inspected Sept. 18

  • High priority: An inspector observed two live roaches in a back kitchen area.

  • High priority: Cream cheese, tofu, krab and raw shell egg were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse. The items were discarded.

  • Basic: An inspector observed dead roaches in various areas of the restaurant.

  • Basic: Four other basic violations, including soda and juice stored on the floor.

  • During a follow-up visit on Sept. 19, an inspector again observed food items held at unsafe temperatures. A stop sale was issued. Another follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on Sept. 20.

Gangi Cuisine, 14 St. W., Bradenton — Inspected Sept. 20

  • High priority: Raw pork was stored over condiment containers and washed produce in a reach-in cooler. Corrective action was taken.

  • High priority: An employee failed to change gloves/wash hands after eating and then handled a clean plate. Corrective action was taken.

  • Intermediate: A slicer was soiled with dried food particles. Corrective action was taken.

  • Intermediate: There was no proof of required food safety training for any employees.

  • Intermediate: No soap was provided at an employee handwash sink. Corrective action was taken.

  • Basic: An employee was eating while preparing food.

  • Basic: Hood filters were soiled with grease, and reach-in cooler and freezer gaskets were soiled with mold-like substance.

Hibachi Express Bradenton, 4533 14th St. W., Bradenton — Inspected Sept. 21

  • High priority: An employee touched their hair and hat and then failed to wash hands/change gloves before handling a single-service food lid. Corrective action was taken.

  • High priority: An employee washed hands with no soap. Corrective action was taken.

  • High priority: Raw beef steak was stored over a pot of miso soup. Corrective action was taken.

  • Intermediate: An employee washed hands in a non-handwash sink. Corrective action was taken.

  • Intermediate: The establishment advertised crab on its menu and/or menu board but served imitation crab.

  • Intermediate: A meat cutter was soiled with dried food debris.

  • Intermediate: A food cart was blocking access to an employee handwash sink. Corrective action was taken.

  • Intermediate: Items were stored in an employee handwash sink. Corrective action was taken.

  • Intermediate: Required food safety training was expired for some employees.

  • Intermediate: A Spray bottle containing toxic substance (bleach and water) was not labeled. Corrective action was taken.

  • Basic: Seven violations, including hood filters soiled with grease, a soiled microwave and a container of pickled ginger stored on the floor.

Super 8, 5218 17th St. E., Ellenton — Inspected Sept. 19

  • Intermediate: Required food safety training was expired for two employees.

  • Intermediate: No proof was 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.

  • Intermediate: No probe thermometer was at hand to measure the temperature of food products.

  • Basic: A case of single-use plates was stored on the floor. Corrective action was taken.

WingHouse Bar & Grill, 5105 14th St. W., Bradenton — Inspected Sept. 21

  • High priority: An employee was cleaning the floor and then failed to wash hands/change gloves before handling a to-go container. Corrective action was taken.

  • High priority: Cooked chicken wings were hot held at a temperature less than 135 degrees. Corrective action was taken.

  • Intermediate: A can opener was soiled with mold-like substance. Corrective action was taken.

  • Intermediate: Cleaning utensils and a sanitizer bucket were stored in an employee handwash sink. Corrective action was taken.

  • Intermediate: A manager or person in charge lacked food manager certification.

  • Intermediate: No paper towels were provided at an employee handwash sink. Corrective action was taken.

  • Intermediate: There was no proof of required food safety training for any employees.

  • Basic: Six violations, including hood filters soiled with grease and an accumulation of mold-like substance in an ice machine/bin.

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.