7 restaurants around Bradenton, Lakewood Ranch get poor health inspections

Ryan Ballogg
·5 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.

During the most recent inspections in Manatee County, local restaurants were cited for issues including unsafe food temperatures, old food and lack of employee handwashing.

Here is what inspectors found:

WingHouse Bar & Grill, 5105 14th St. W., Bradenton

  • Dishmachine chlorine sanitizer was not at proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken. A person in charge set up a sink for manual warewashing until the machine could be repaired.

  • An employee put a garbage bag on a garbage can and then failed to change gloves/wash hands before returning to food prep. An inspector educated the employee on proper handwashing procedure. Corrective action was taken.

  • Raw ground beef was stored over cooked chicken in a walk-in cooler. Corrective action was taken.

  • Chicken, cheese, potato salad, macaroni and cheese, mashed potatoes, cut tomatoes and cut lettuce were cold held at temperatures greater than 41 degrees in a reach-in cooler. A stop sale was issued and the items were discarded.

  • Cooked chicken was hot held at a temperature less than 135 degrees. Corrective action was taken.

  • No test kit was at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.

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

  • Cooked chicken wings that were being held for future use in a walk-in cooler were not date-marked. 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.

  • Hood filters were soiled with grease.

  • There was an accumulation of debris inside of a warewashing machine.

  • A follow-up inspection was required. During a follow-up visit the next day, an inspector found unresolved issues. Another follow-up inspection was required.

Golden Wok, 3545 First St., Bradenton

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

  • An inspector observed an employee handling a cell phone with gloved hands and then failing to change gloves/wash hands before returning to work. The 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.

  • Single-use items were stored unprotected from contamination. Corrective action was taken.

  • Raw shrimp was stored on the floor of a walk-in cooler. Corrective action was taken.

  • Hood filters were heavily soiled with grease.

  • An employee was preparing food without a hair restraint. Corrective action was taken.

  • A follow-up inspection was required.

Mademoiselle Paris French Restaurant & Bakery, 9906 Gulf Dr., Anna Maria

  • An employee on the cook line cracked raw shell eggs and then failed to change gloves/wash hands before grabbing a clean plate. An inspector educated a person in charge on proper glove use and handwashing. Corrective action was taken.

  • Raw shell eggs were stored over ham and produce in a reach-in cooler. Corrective action was taken.

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

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

  • A bread rack was blocking access to an employee handwash sink in the kitchen. 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.

  • Hood filters were soiled with grease.

  • The restaurant met inspection standards.

Truman’s Tap & Grill, 11161 S.R. 70 E. #100, Lakewood Ranch

  • An inspector observed foods that were date-marked as 10 days or more old in a walk-in cooler (pork ribs, bacon jam, pasta, salsa and alfredo sauce.) A stop sale was issued for all of the items due to food being in an unsound condition. A manager discarded all of the items.

  • An employee used a handwash sink to fill a dog bowl. An inspector explained to employees and management that handwashing sinks are to be used for washing hands only.

  • Spray bottles of cleaning fluid were stored next to open liquor bottles in in the bar. Corrective action was taken.

  • The restaurant met inspection standards.

Ruby Tuesday, 5802 20th St. E., Ellenton

  • During a follow-up inspection for previous violations, an inspector found unresolved issues.

  • There was no proof of state-required food safety training for any employees.

  • There was no measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  • Another follow-up inspection was required.

The Club at River Wilderness, 2250 Wilderness Blvd. W., Parrish

  • During a follow-up inspection for previous violations, an inspector found unresolved issues.

  • There was no proof of state-required food safety training for any employees.

  • No test kits were at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.

  • No employee handwashing signs were posted in restrooms.

  • Another follow-up inspection was required.

Gogo Subs, 6850 15th St. E., Sarasota

  • 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-use items.

  • An open container of corn beef was not date-marked.

  • A manager or person in charge lacked proof of food manager certification, and there was no other certified food service manager employed at the location.

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

  • 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.

  • No paper towels were supplied at an employee handwash sink. Corrective action was taken.

  • Access to an employee handwash sink was blocked. Corrective action was taken.

  • The hood system was soiled.

  • 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.