Flies, no handwashing among food issues at Bradenton-area restaurants, inspectors say
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, restaurants were cited for issues including live flies on site and no handwashing.
Here’s what inspectors found:
Bonefish Grill, 7456 Cortez Road W., Bradenton — Inspected Feb. 12
High priority: An employee handled raw ground beef and then failed to wash hands during a glove change. Corrective action was taken.
High priority: Raw tuna was stored over washed and cut greens in a reach-in cooler. Corrective action was taken.
High priority: Coleslaw and diced mango were cold held at temperatures greater than 41 degrees. Corrective action was taken.
Basic: Four violations, including shrimps and scallops thawing in standing water and cutting boards that were no longer cleanable.
A follow-up inspection was required.
Five Nine Grill & Tavern, 5718 Cortez Road W., Bradenton — Inspected Feb. 16
High priority: An inspector observed three live flies on site, including one on a mixing handle. A restaurant operator said they would contact pest management.
High priority: A server handled soiled dishes or utensils and then failed to wash hands before handling food or beverages.
High priority: Raw fish, raw chicken and raw burgers were cold held at temperatures greater than 41 degrees. Corrective action was taken. The items were discarded.
Intermediate: No probe thermometer was at hand to measure the temperature of food products.
Intermediate: There was no proof of required food safety training for an employee hired more than 60 days prior.
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. Corrective action was taken.
Basic: Two violations, including dishes exposed to splash from a handwashing sink.
A follow-up inspection was required.
Harry’s Gourmet Deli And Bakery, Deli, 548 St Judes Dr., Longboat Key — Inspected Feb. 14
High priority: Pooled eggs were stored over ready-to-eat blueberry pie filling in a reach-in cooler. Corrective action was taken.
High priority: Gallon containers of degreaser were stored next to chocolate icing in a bake shop area. Corrective action was taken.
High priority: Three cans of pizza sauce were dented at the seam. Corrective action was taken. The cans were removed from service.
Basic: A light in the bake shop area was missing a light shield cover.
The restaurant met inspection standards.
Harry’s Gourmet Deli And Bakery, 548 St Judes Dr., Longboat Key — Inspected Feb. 14
High priority: An employee handled a phone and then failed to wash hands before touching clean utensils. Corrective action was taken.
High priority: Raw shrimp was stored over ready-to-eat dressings in a reach-in cooler.
Intermediate: An employee washed hands in a food prep sink. Corrective action was taken.
Intermediate: The restaurant’s menu offered hollandaise sauce made with undercooked eggs and raw/undercooked salmon without identifying raw food ingredients.
Basic: Two violations, including soiled fans on the cook line and in a dish room.
The restaurant met inspection standards.
Restaurante Guatemala 2, 5604 15th St. E., Bradenton — Inspected Feb. 16
High priority: Chlorine sanitizer was not at the proper minimum strength for manual warewashing. Corrective action was taken.
High priority: An employee washed hands with no soap. Corrective action was taken.
High priority: Raw chicken was stored over unwashed produce in a reach-in cooler. Corrective action was taken.
High priority: Raw chicken was stored over cucumber salad and milk in a reach-in cooler. Corrective action was taken.
High priority: Raw animal foods (chicken, beef and fish) were not properly separated from each other in a holding unit based upon minimum required cooking temperature. Corrective action was taken.
High priority: A faucet at a three-compartment sink did not reach all the compartments.
Intermediate: Fruit and dishes were stored in an employee handwash sink. Corrective action was taken.
Intermediate: No test kit was at hand to measure the strength of sanitizer in use for warewashing and/or wiping cloths.
Intermediate: No paper towels were provided at two employee handwash sinks. Corrective action was taken.
Intermediate: No soap was provided at two employee handwash sinks. Corrective action was taken.
Basic: Seven violations, including hood filters soiled with grease and a rice container stored on the floor.
A follow-up inspection was required.
Slim Chickens, 14675 S.R. 70 E., Bradenton — Inspected Feb. 14
High priority: An employee changed garbage bags and took garbage outside and then failed to wash hands before handling single service items and preparing food. Corrective action was taken.
High priority: Fried onions were hot held at a temperature less than 135 degrees. Corrective action was taken. The food was discarded.
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. Corrective action was taken.
Basic: Two violations, including a gap at the bottom of the restaurant’s back doors that opened to the outside.
The restaurant met inspection standards.
Thai Wasabi, 5250 E. State Road 64, Bradenton — Inspected Feb. 15
High priority: An employee picked up tongs off of the floor and then failed to change gloves/wash hands before handling an egg roll. Corrective action was taken. A stop sale was issued for the egg roll and it was discarded. The employee changed gloves and washed hands.
High priority: Garlic in oil was stored at ambient temperature. Corrective action was taken.
High priority: Cooked rice and eggs that were supposed to be monitored using time as a public health control had no time marking indicating when the food was removed from temperature control. Corrective action was taken.
Intermediate: Soiled dishes were stored in an employee handwash sink. Corrective action was taken.
Intermediate: Required food safety training was expired for all employees.
Basic: Two violations, including soiled hood vents.
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.
