These 9 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.
The latest inspection reports show that one restaurant had live roaches. Other issues at Bradenton-area restaurants included a lack of employee handwashing and unsafe food temperatures.
Here are restaurants that failed to meet requirements during recent inspections:
China 1, 3236 E. Bay Dr., Holmes Beach — Inspected Oct. 4
High priority: Two bottles of medicine were stored on a shelf over a prep line. Corrective action was taken.
High priority: Ready-to-eat food was stored directly on top of raw beef in a reach-in freezer.
High priority: Raw shrimp was stored directly on top of a soy sauce bucket and raw chicken was stored directly over ready-to-eat produce.
High priority: Beef, chicken, shrimp and pork sticks were cold held at temperatures greater than 41 degrees. 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: 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.
Basic: Four violations, including a soiled hood vent and soiled equipment door handles throughout the kitchen.
The restaurant met inspection standards during a follow-up visit on Oct. 5.
DIY Boba Tea, 3541 53rd Ave. W., Bradenton — Inspected Oct. 5
High priority: Raw shell eggs were stored on a shelf located over packaged cream cheese.
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. Corrective action was taken.
Intermediate: There was no proof of required food safety training for an employee.
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 violations, including single-service straws and cups and mango syrup stored on the floor.
Dunkin’ / Baskin-Robbins, 612 10th St. E., Palmetto — Inspected Oct. 5
High priority: There was no vacuum breaker on a splitter on a mop sink faucet.
Intermediate: A manager or person in charge lacked proof of food manager certification.
Intermediate: An air dryer was broken in a women’s restroom and no paper towels were available.
Intermediate: There was no proof of required food safety 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.
Basic: Four violations, including buckets of cake frosting stored on the floor.
Gecko’s Grill & Pub, 4310 S.R. 64 E., Bradenton — Inspected Oct. 3
High priority: Raw fish was stored over cooked pork and cut pickles in a reach-in cooler.
High priority: An employee handled raw bacon and then failed to change gloves/wash hands before handling other food and a clean plate. Corrective actions were taken.
High priority: A stop sale was issued for cut lettuce that had been handled directly after raw meat. The lettuce was discarded.
Intermediate: A can opener was soiled with mold-like substance.
Basic: Three violations, including a soda gun holster soiled with mold.
Graze Street AMI, 3218 E. Bay Dr., Holmes Beach — Inspected Oct. 6
Intermediate: A food manager’s certification was expired.
Basic: Foods labeled with store information and food description for sale as “grab and go” were missing the date that the food was packed.
Mean Deans Local Kitchen, 6059 26th St. W., Bradenton — Inspected Oct. 6
High priority: An employee grabbed ready-to-eat, cooked tortilla shells with bare hands.
High priority: Raw fish was stored over whipped cream and cooked crab in a reach-in cooler.
High priority: Basil cream sauce in a walk-in cooler was date-marked as more than a week old.
High priority: In a reach-in cooler, pico de gallo, Caesar dressing, sour cream, artichokes, butter, black bean soup, lobster soup, cream of broccoli soup, vodka sauce, clam chowder, Au jus, basil cream sauce, mashed potatoes, cheese sauce, orange cream sauce, lobster cream sauce, grits, vegetable stock, spinach dip, escargot, chicken, ricotta cheese, coleslaw, macaroni and cheese, cooked ribs, butter, filet mignon, seafood, chicken, homemade ranch, homemade Parmesan dressing, homemade horseradish sauce, fresh mozzarella, Gouda cheese, Asiago cheese, cream cheese, blue cheese crumbles, goat cheese, American cheese, ham, cheddar, Swiss, homemade bread pudding, cooked rice, raw bacon and shell eggs were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse.
Intermediate: A spray bottle containing a toxic substance was not labeled. Corrective action was taken.
Basic: Two violations, including food stored uncovered.
Restaurant Edelweiss, 611 Manatee Ave. E., Bradenton — Inspected Oct. 3
High priority: Dishmachine sanitizer was not at the proper minimum strength. 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: Beef roast that was being held for future use in a walk-in cooler was not date-marked. Corrective action was taken.
Basic: Two violations, including mold-like substance in the interior of an ice machine/bin.
Restaurante Guatemala 2, 5604 15th St. E., Bradenton
High priority: An inspector observed two live roaches in a back area of the main kitchen.
High priority: Raw fish, raw beef and raw chicken were stored over ready-to-eat tomato salsa in a reach-in cooler. Corrective action was taken.
High priority: Raw animal foods (chicken, beef and pork) were not properly separated from each other in a holding unit based upon minimum required cooking temperatures.
High priority: An unused raw shell egg had a crack in the shell. Corrective action was taken. The egg was discarded.
High priority: Raw chicken, raw beef, raw pork, cheese, raw fish, cooked tomato salsa and raw shell eggs 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: A chemical was improperly stored over a reach-in freezer. Corrective action was taken.
Intermediate: Soiled dishes were stored in an employee handwash sink. Corrective action was taken.
Intermediate: No paper towels were provided at an employee handwash sink. Corrective action was taken.
Basic: Eight violations, including greasy hood filters and an employee eating in a food prep area.
El Warike Peruvian Cuisine, 4226 26th St. W., Bradenton — Inspected Oct. 5
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 probe thermometer at hand to measure the temperature of food products.
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 greasy equipment and surfaces.
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.
