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10 restaurants around Bradenton, AMI, Lakewood Ranch get poor health inspections

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, lack of employee handwashing and moldy equipment.

Here is what inspectors found:

Uncle Nick’s N.Y. Style Bagels, Subs & Deli, 5917 Manatee Ave. W. #301, Bradenton

  • Marinara sauce was date-marked as more than a week old. A stop sale was issued due to food not being in wholesome, sound condition. The sauce was discarded.

  • Two eggs stored in a reach-in cooler were cracked. A restaurant operator discarded them.

  • An ice chute on soda machine was soiled.

  • A bagel cutter was blocking access to an employee handwash sink. Corrective action was taken.

  • No currently certified food service manager was on duty while four or more employees were engaged in food preparation/handling. 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.

  • There were no written procedures available for use of time as a public health control to monitor potentially hazardous food.

  • Hood filters were soiled.

  • Floors were soiled under equipment on the cook line.

  • A walk-in freezer floor was soiled.

  • The restaurant’s current license was not displayed. Corrective action was taken.

  • A follow-up inspection was required.

Polo Crab House, 3020 15th St. E., Bradenton

  • Crab, shell eggs, cheese and mayonnaise were cold held at temperatures greater than 41 degrees.

  • Crab, potatoes and corn on the cob were hot held at temperatures less than 135 degrees. Corrective action was taken.

  • A cutting board was soiled and stained.

  • The interior and exterior of a microwave were soiled with dried food and mold-like substance.

  • Fryer oil was stored on the floor. Corrective action was taken.

  • Floors were soiled throughout the kitchen.

  • A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Burger King, 5417 Lockwood Ridge Road, Bradenton

  • A manager or person in charge lacked proof of food manager certification.

  • There was no proof of required food safety training provided 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.

  • An oil container was stored on the floor.

  • An employee purse was stored on a food prep table. Corrective action was taken.

  • An employee drink was stored on a food prep table. Corrective action was taken.

  • A follow-up inspection was required.

Paris Bistrot, 8131 Lakewood Main St. #103, Lakewood Ranch

  • Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken.

  • An employee handled bread with bare hands while cutting it. A stop sale was issued due to food not being in a wholesome, sound condition. The bread was discarded.

  • A server handled soiled dishes or utensils and then picked up plated food without washing hands. Corrective action was taken.

  • Swiss cheese and provolone cheese were cold held at temperatures greater than 41 degrees. 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.

  • The restaurant met inspection standards.

The Waffle Press, 425 Pine Ave., Anna Maria

  • An employee cracked raw shell eggs and then failed to change gloves/wash hands before touching clean equipment. An inspector advised the employee and a manager on proper handwashing procedure.

  • Shell eggs were stored with cracks or broken shells.

  • Butter, eggs and sliced cheese were cold held at temperatures greater than 41 degrees. Corrective action was taken.

  • The restaurant was operating with an expired license from the Division of Hotels and Restaurants.

  • Wiping cloth sanitizing solution was stored on the floor.

  • A plastic container of brewed coffee was stored on the floor. Corrective action was taken.

  • The floor was soiled in between pieces of equipment.

  • A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit two days later.

Metro Diner, 4726 Cortez Road W., Bradenton

  • An employee cracked a raw shell egg and then failed to change gloves/wash hands before touching a clean dry cloth. An inspector advised the employee and a manager on proper handwashing procedure. Corrective action was taken.

  • Water pressure in multiple restrooms was not strong enough to properly wash hands.

  • 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.

  • There was soiling around soda nozzles at a wait station.

  • Reach-in cooler gaskets were soiled.

  • The restaurant’s current license was not displayed.

  • There was an accumulation of black, mold-like substance in the interior of an ice machine.

  • A follow-up inspection was required.

The Feast Restaurant, 5406 Marina Dr., Holmes Beach

  • Chicken and fish were cold held at temperatures greater than 41 degrees. Corrective action was taken.

  • Raw steak and chicken were stored over ready-to-eat dressings in a reach-in cooler. Corrective action was taken.

  • A can opener blade was soiled. 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.

  • Water that reached at least 100 degrees was not provided at an employee handwash sink.

  • There was standing water in the bottom of a reach-in cooler.

  • The floor was soiled underneath a dishwasher.

  • The restaurant’s current license was not displayed. Corrective action was taken.

  • The ceiling was soiled at a pizza station.

  • There was an accumulation of mold-like substance in the interior of an ice machine.

  • The restaurant met inspection standards.

Rainbow Island Chinese Restaurant, 5209 33rd St E., Bradenton

  • Raw pork was stored over unwashed produce. Corrective action was taken.

  • Beef, chicken, pork, shrimp and shell eggs were cold held at temperatures greater than 41 degrees in a reach-in cooler. A stop sale was issued due to temperature abuse. The items were discarded.

  • 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.

  • Equipment gaskets were soiled throughout the kitchen and food storage areas.

  • A hood vent was soiled with grease.

  • A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Pigout BBQ And Southern Soul Food, 5718 Manatee Ave. W., Bradenton

  • A quantity of beans being held for future use in a walk-in cooler had not been cooled from 135 degrees to 41 degrees within 6 hours. A stop sale was issued due to food not being in sound condition. The beans were discarded.

  • Raw animal foods (chicken and ribs) were not properly separated from one another in a freezer based upon minimum required cooking temperature.

  • The restaurant was operating with an expired license. Corrective action was taken.

  • A can opener blade was soiled.

  • 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.

  • Walls were soiled by a three-compartment sink and throughout the kitchen.

  • Frying oil containers were stored on the floor. Corrective action was taken.

  • An employee was drinking in a food prep or other restricted area.

  • An employee drink was stored above a food prep table.

  • There was an accumulation of mold-like substance in the interior of an ice machine.

  • The restaurant met inspection standards.

Fiona’s Restaurant, 5207 33rd St. E., Bradenton

  • An employee cracked raw shell eggs and then failed to change gloves/wash hands before handling sliced tomato. An inspector advised on proper handwashing procedure. Corrective action was taken.

  • Raw shell eggs were stored over fresh salsa and cheese in a reach-in cooler. Corrective action was taken.

  • An employee put on a hair restraint and then failed to change gloves/wash hands before preparing food. An inspector advised on proper handwashing procedure. 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.

  • Gaskets on multiple cooling units were soiled with mold-like substance.

  • There was a gap at the threshold of a rear entrance door.

  • A cook was preparing food without a hair restraint.

  • The restaurant met inspection standards.

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.