State health inspectors find food safety issues at these 12 Bradenton 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 lack of employee handwashing, live flies and raw meat stored improperly.
Here’s what inspectors found:
Bowlero Bradenton, 4208 Cortez Road W., Bradenton — Inspected Nov. 8
High priority: An employee touched a bare body part and then failed to wash hands before putting on gloves to work with food. Corrective action was taken. A stop sale was issued and the food was discarded. The employee washed hands.
High priority: Taco meat was date-marked more than a week old. A stop sale was issued and the food was discarded.
Basic: Four violations, including gaskets soiled with mold-like substance and single-service items unprotected from contamination.
The restaurant met inspection standards.
Cracker Barrel, 636 67th St. Circle E., Bradenton — Inspected Nov. 1
High priority: Raw chicken was stored over milk in a walk-in cooler. Corrective action was taken.
High priority: Multiple cans of apples were dented at the seams. Corrective action was taken. The cans were removed from service.
High priority: Unused raw shell eggs had cracked shells. A stop sale was issued due to food being in unsound condition, and the eggs were discarded.
High priority: An inspector observed an employee touch a bare body part and then fail to change gloves/wash hands before handling bacon. Corrective action was taken. A stop sale was issued for the bacon and the employee changed gloves and washed hands.
High priority: An inspector observed an employee put butter that had been out on a table back into a butter container on a waitstaff line. The butter was supposed to be monitored using time as a public health control. A stop sale was issued and the butter was discarded.
Basic: Two violations: Hood filters were soiled with grease and there was standing water in a back kitchen area.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on Nov. 3.
Fresca Pizza and Pasta, 5348 34th St. W., Bradenton — Inspected Nov. 7
High priority: Non-food-grade bags were in direct contact with chicken and beef in reach-in freezers.
High priority: A spray can of insecticide that was not approved for use in a food establishment was present. Corrective action was taken.
High priority: Raw beef was stored over ready-to-eat carrots in a make table. Corrective action was taken.
High priority: Raw chicken was stored over unwashed carrots in a walk-in cooler. Corrective action was taken.
High priority: Raw chicken eggs were stored over ready-to-eat croutons. Corrective action was taken.
High priority: Pizza that was supposed to be monitored using time as a public health control had no time marking. Corrective action was taken.
Intermediate: An employee washed hands in a prep sink.
Intermediate: A handwash sink was being used as a dump sink.
Intermediate: A manager or person in charge lacked proof of food manager certification.
Intermediate: There was no proof of required food safety training for an employee hired more than 60 days ago.
Intermediate: No written procedures were available for use of time as public health control to monitor potentially hazardous food. Corrective action was taken.
Intermediate: A spray bottle containing a toxic substance was not labeled.
Basic: 10 violations, including meat thawing at room temperature, cases of food stored on the floor and an employee not wearing a hair restraint.
A follow-up inspection was required.
The Granary, 2547 Lakewood Ranch Blvd., Lakewood Ranch — Inspected Nov. 8
High priority: An employee handled dirty dishes and then failed to change glove/wash hands before handling clean dishes.
High priority: Potatoes were hot held at temperatures less than 135 degrees.
High priority: Raw ground beef was stored over fish, and raw eggs were stored over ready-to-eat food. Corrective action was taken.
Intermediate: A can opener holding plate was soiled and rusty.
Basic: Two violations: A food employee was not wearing a hair restraint and the ceiling was soiled in a dishwashing area.
The restaurant met inspection standards.
Hong BBQ & Hot Pot Bradenton, 445 Cortez Road W., Bradenton — Inspected Oct. 30
High priority: Raw chicken was stored over unwashed produce in a walk-in freezer. Corrective action was taken.
High priority: Raw chicken was stored over ready-to-eat food items in a reach-in cooler and a walk-in cooler. Corrective action was taken.
High priority: Raw animal foods (chicken, beef and seafood) were not properly separated from each other in holding units based upon minimum required cooking temperature. Corrective action was taken.
High priority: Pork was date-marked as more than a week old. A stop sale was issued and the food was discarded.
High priority: An employee went from working with soiled dishes to clean dishes without first washing hands/changing gloves. Corrective action was taken.
Intermediate: A food slicer was soiled with dried food particles. Corrective action was taken.
Intermediate: The restaurant had an incorrect chemical test kit for measuring the concentration of the sanitizer solution used in a three-compartment sink and/or dishmachine.
Basic: Two violations, including wet nesting of food containers.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.
Hugo II, 645 Cedars Ct., Longboat Key — Inspected Nov. 8
High priority: An employee touched their face around the mouth area and then handled clean utensils without first washing hands. Corrective action was taken.
High priority: Raw salmon was stored over unwashed squash in a reach-in cooler on the cook line. Corrective action was taken.
High priority: Cut tomatoes and milk were cold-held at temperatures greater than 41 degrees. Corrective action was taken.
Intermediate: No measuring device was available for measuring utensil surface temperature when hot water was being used as sanitizer in a dishmachine.
Intermediate: There was no proof of required food safety training for any employees.
Basic: Two violations, including an accumulation of mold-like substance in the interior of an ice machine.
A follow-up inspection was required.
Hurricane Hanks, 5346 Gulf Dr., Holmes Beach — Inspected Nov. 9
High priority: Dishmachine sanitizer was not at proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
High priority: Partially cooked bacon was hot held at a temperature less than 135 degrees. Corrective action was taken.
High priority: Wiping cloth sanitizing solution exceeded the maximum concentration allowed.
Intermediate: A spray bottle containing a toxic substance was unlabeled. Corrective action was taken.
Basic: Chicken was thawing at room temperature. Corrective action was taken.
A follow-up inspection was required.
Libby’s, 8445 Lorraine Road, Sarasota — Inspected Nov. 8
High priority: An inspector observed three live flies: one on the cook line, one in a prep kitchen and one in a dining area.
High priority: Raw ground beef burgers were stored over cooked cauliflower. Corrective action was taken.
High priority: A line cook failed to wash hands/change gloves as needed while handling food. Corrective action was taken.
High priority: A server touched their hair numerous times and then failed to wash hands before handling plated food.
High priority: A bartender was cutting and peeling fruit with bare hands. Corrective action was taken.
High priority: Stainless steel cleaner was stored on a food preparation table and another cleaner was stored next to food.
Intermediate: A slicer blade and blade guard were soiled.
Intermediate: The establishment advertised a brisket burger on the menu but the product packaging was labeled ground beef Angus chuck.
Intermediate: No paper towels were provided at a handwash sink.
Basic: Eight violations, including soiled hood filters, greasy equipment and dust buildup in the dining room rafters.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.
The Seafood Shack, 4110 127th St. W., Cortez — Inspected Nov. 9
High priority: Grouper, fish, shrimp and heavy cream were cold held at temperatures greater than 41 degrees. Corrective action was taken.
Intermediate: The establishment was conducting non-continuous cooking of raw animal foods (chicken) without written procedures approved by the Division of Hotels and Restaurants.
Intermediate: A handwash sink was used to store dirty dishes. Corrective action was taken.
Intermediate: Required food safety training was expired for three employees.
Intermediate: A spray bottle containing a toxic substance was unlabeled.
Basic: 11 violations, including wiping cloth sanitizer not at minimum required strength, soiled floor areas and an employee bag stored above clean dishes.
A follow-up inspection was required.
Shore Longboat Key, 800 Broadway St., Longboat Key — Inspected Nov. 7
High priority: An employee coughed into their hand and then touched clean equipment without first washing their hands. Corrective action was taken.
High priority: An employee returned from the bathroom and then handed clean equipment without first washing hands in the kitchen. Corrective action was taken.
High priority: Raw animal foods (salmon and beef) were not properly separated from each other in a holding unit based upon minimum required cooking temperature. Corrective action was taken.
Intermediate: There was no measuring device available for measuring utensil surface temperature when hot water was being used as sanitizer in a dishmachine.
Basic: Three violations, including an accumulation of mold-like substance in the interior of an ice machine.
The restaurant met inspection standards.
South Philly Cheesesteaks, 5942 34th St. W. #115, Bradenton — Inspected Nov. 9
High priority: Cheddar cheese and Swiss cheese were cold-held at temperatures greater than 41 degrees. Corrective action was taken.
High priority: Partially cooked french fries were stored at room temperature without a time marking. Corrective action was taken.
High priority: A fly swatter was stored next to food items. Corrective action was taken.
Intermediate: A fry cutter was soiled.
Basic: Dry storage shelves were soiled.
The restaurant met inspection standards.
Waffle House, 603 67th St. Circle E., Bradenton — Inspected Nov. 3
High priority: Raw animal foods (beef and bacon) were not properly separated from each other in a reach-in cooler based upon minimum required cooking temperature. Corrective action was taken.
High priority: Seven unused shell eggs had cracks in their shells. A stop sale was issued and the eggs were discarded.
High priority: An inspector observed an employee handle a raw beef steak and then fail to change gloves/wash hands before buttering toast. Corrective action was taken. A stop sale was issued for the toast, and it was discarded. The employee changed gloves/washed hands.
Basic: Three violations, including wiping cloth sanitizing solution that was too strong and soiled gaskets on coolers and freezers.
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.
