Inspectors find food safety issues at these 8 Bradenton, Lakewood Ranch restaurants
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 unsafe food temperatures and lack of employee handwashing.
Here’s what inspectors found:
Bealls Bistro by The Breakfast Company, 700 13th Ave. E., Bradenton — Inspected Oct. 24
High priority: Raw shell eggs were stored over canned beverages and salad dressing in a walk-in cooler. Corrective action was taken.
High priority: An inspector observed an employee use a soiled cloth to wipe gloves and then continue to make a chicken sandwich. Corrective action was taken. A stop sale was issued for the sandwich. The employee voluntarily discarded the sandwich, removed soiled gloves, washed hands and put on clean gloves.
High priority: Raw shell eggs and scrambled eggs mix were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse, and the items were discarded.
A follow-up inspection was required.
Dunkin’, 8425 Lorraine Road, Lakewood Ranch — Oct. 30
High priority: Three pounds of cooked sausage and two pounds of cream cheese-stuffed bagels were held at room temperature on a rack. A stop sale was issued due to temperature abuse, and the items were discarded.
High priority: Bleach was stored in a food preparation area. 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 single-service items stored on the floor and muffins stored on the floor of a walk-in freezer.
The restaurant met inspection standards.
Florence’s Brooklyn Pizzeria, 3306 Manatee Ave. W., Bradenton — Inspected Oct. 26
High priority: Meatballs, sausage, cheese, ham and garlic in oil were cold held at temperatures greater than 41 degrees. A stop sale was issued and the items were discarded.
High priority: Pizza was hot held at a temperature less than 135 degrees.
High priority: Three bottles of cleaner were stored on a reach-in cooler. Corrective action was taken.
Intermediate: A stand mixer was soiled with flour buildup.
Intermediate: A manager or person in charge lacked proof of food manager certification.
Intermediate: No probe thermometer was at hand to measure the temperature of food products.
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: A pan of lasagna that was being held for future use was not date-marked. Corrective action was taken.
Basic: Seven violations, including cutlery and pizza boxes stored on the floor and employee items stored in food prep areas.
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.
Nonna’s Pizza, 7604 Cortez Road W. #10, Bradenton — Inspected Oct. 25
High priority: Heavy cream, garlic in oil and chicken were cold held at temperatures greater than 41 degrees. Corrective action was taken.
High priority: A bottle of bleach was stored on top of a reach-in cooler. Corrective action was taken.
Intermediate: A handwash sink was used for purposes other than handwashing. 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.
Intermediate: A non-food-grade paint brush was used to spread oil into dough pans. Corrective action was taken.
Basic: 11 violations, including a wet wiping cloth not stored in sanitizing solution, soiled hood vents and cooler gaskets and food items stored on the floor.
The restaurant met inspection standards the next day.
Peach’s Restaurant, 7315 52nd Place E., Bradenton
High priority: Raw sausage was stored over cooked sausage in a walk-in cooler. Corrective action was taken.
High priority: An employee touched their face and then failed to change gloves/wash hands before handling clean plates and utensils. Corrective action was taken.
High priority: Butter, raw shell eggs and scrambled egg mix had exceeded the four-hour time limit removed from temperature control. A stop sale was issued and the items were discarded.
High priority: Raw shell eggs and butter pats that were supposed to be monitored using time as public health control had no time marking. Corrective action was taken.
Basic: Grout was missing throughout the kitchen.
A follow-up inspection was required.
Pho House, 7240 55th Ave. E., Bradenton — Inspected Oct. 26
High priority: Dishmachine chlorine sanitizer was not at the proper minimum strength. Corrective action was taken.
High priority: Raw shell egg was stored over coconut milk in a walk-in cooler.
Basic: Four violations, including utensils stored unprotected from contamination.
Skillets, 9722 S.R. 64 #120, Bradenton — Inspected Oct. 25
High priority: An employee handled dirty dishes and then failed to change gloves/wash hands before handling clean dishes. Corrective action was taken.
High priority: Hollandaise sauce and butter packets that were supposed to be monitored using time as a public health control had no time marking. Corrective action was taken.
Basic: Seven violations, including mold-like substance in an ice machine and clean bowls stored on the floor.
The restaurant met inspection standards.
Stone River Retirement Community, 7360 55th Ave. E., Bradenton — Inspected Oct. 26
High priority: An employee handled soiled dishes and then failed to wash hands/change gloves before handling clean dishes. Corrective action was taken.
High priority: Beef gravy had not been cooled from 135 degrees to 41 degrees within six hours. A stop sale was issued due to temperature abuse, and the gravy was discarded.
High priority: Two cans of artichoke hearts were dented at the seams. Corrective action was taken. The cans were removed from service.
High priority: Roast beef, cheese, ham and sliced turkey were cold held at temperatures greater than 41 degrees. 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 measuring device was available for measuring utensil surface temperature when using hot water as a sanitizer in a dish machine.
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.
A follow-up inspection was required. An inspector found unresolved issues during a follow-up visit the next day. Another 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.
