No soap, unwashed hands among food safety violations at 9 Bradenton-area 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 old food and lack of employee handwashing.
Here’s what inspectors found:
Compass Hotel Anna Maria Sound, 12324 Manatee Ave. W., Bradenton — Inspected Nov. 30
High priority: Raw beef and chicken were stored over cheese in a reach-in cooler.
High priority: Sliced cheese, sliced turkey, cut fruit, sliced ham, cream cheese and butter were cold held at temperatures greater than 41 degrees. Corrective action was taken.
Intermediate: No paper towels were provided at an employee hand-wash sink.
Basic: Two violations, including a food employee not wearing a hair restraint.
A follow-up inspection was required.
IMG Academy Golf Club, 4350 El Conquistador Parkway, Bradenton — Inspected Nov. 28
High priority: Cooked scrambled eggs and cooked potatoes that were being held for future use had not been cooled from 135 degrees to 70 degrees within two hours. A stop sale was issued due to temperature abuse. The items were discarded.
High priority: Raw animal foods (ground beef and raw sausage) were not properly separated from each other in a reach-in cooler based on minimum required cooking temperature.
High priority: Beer cheese, blue cheese and ranch dressing, marinara, beef chili and alfredo sauce were date-marked as more than a week old. A stop sale was issued due to food being in unsound condition, and the items were discarded.
High priority: Cheese was stored on a counter at a temperature greater than 41 degrees. 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: Five violations, including air vents soiled with mold and debris, hood filters soiled with grease and a food employee not wearing a hair restraint.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.
KFC, 6440 S.R. 64, Bradenton — Inspected Nov. 27
High priority: An inspector observed raw sewage on the ground near a lift station. The inspector noted that it was not in an area accessible to the public.
Basic: Five violations, including a soiled toilet and sink in a men’s restroom and kitchen floors soiled with grease and food particles.
A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.
Lucky Pelican Bistro, 6239 Lake Osprey Dr., Sarasota — Inspected Nov. 29
High priority: Dish machine sanitizer was not at the proper minimum strength.
High priority: A bucket of chemical sanitizer was stored on the floor at the front counter area. Corrective action was taken.
High priority: Ware washing sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
Intermediate: No test kit was at hand to measure the strength of sanitizer in use at a triple sink.
Basic: Nine violations, including soiled ceiling tiles, vents and equipment.
A follow-up inspection was required.
My Thai Restaurant, 3633 Cortez Road W. #B2, Bradenton — Inspected Nov. 30
High priority: An employee put on a hair restraint and then failed to wash hands before putting on gloves. Corrective action was taken.
High priority: Raw shell eggs were stored over cooked vegetables and cooked chicken in a reach-in cooler. Corrective action was taken.
High priority: Two raw shell eggs were soiled. A person in charge discarded them.
High priority: Chopped garlic in oil was stored at room temperature. Corrective action was taken.
Intermediate: The restaurant was conducting non-continuous cooking of raw animal foods without written procedures approved by the Division of Hotels and Restaurants.
Intermediate: No soap was provided at an employee hand-wash sink. Corrective action was taken.
Basic: Five violations, including a kitchen wall soiled with grease and a food employee with no hair restraint.
The restaurant met inspection standards.
Peridia Golf & Country Club Dining Room, 4950 Peridia Blvd. E., Bradenton — Inspected Dec. 2
High priority: Beef chili that was being held for future use had not been cooled from 135 degrees to 70 degrees within two hours. A stop sale was issued due to temperature abuse and the chili was discarded.
Intermediate: A can opener was soiled with mold-like substance and a slicer was soiled with food particles. Corrective action was taken.
Intermediate: A soiled dish was stored in an employee hand-wash sink. 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. Corrective action was taken.
Intermediate: A spray bottle containing a toxic substance was not labeled.
Basic: Five violations, including no hand-wash sign at an employee hand-wash sink and an accumulation of mold-like substance in an ice machine/bin.
The restaurant met inspection standards.
Stone Bowl Pan Asian, 5516 Manatee Ave. W., Bradenton
High priority: Raw chicken was stored over soy sauce and pickled ginger. Corrective action was taken.
High priority: Unused raw shell eggs had cracks in their shells. Corrective action was taken. The eggs were discarded.
High priority: An employee handled a waste receptacle and then failed to change gloves/wash hands before handling sushi rolls. Corrective action was taken. A stop sale was issued and the sushi rolls were discarded. The employee changed gloves and washed hands.
Intermediate: A can opener was soiled. Corrective action was taken.
Intermediate: No paper towels were provided at an employee hand-wash sink.
Intermediate: No soap was provided at an employee hand-wash sink.
Intermediate: Cooked chicken and rice that were being held for future use were not date-marked. Corrective action was taken.
Eight violations, including hood filters soiled with grease and food items stored on the floor.
A follow-up inspection was required.
Takos Cantina, 5770 Ranch Lake Blvd. #116, Bradenton — Inspected Nov. 29
High priority: An employee handled soiled towels, dishware and utensils and then failed to change gloves/wash hands before handling ready-to-eat food. Corrective action was taken.
High priority: There was no vacuum breaker at a mop sink.
Intermediate: No paper towels were provided at an employee hand-wash sink on the cook line.
Intermediate: There was no proof of required food safety training for any employees.
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: Nine violations, including food items stored on the floor, an employee drinks in food prep areas and a soiled ceiling vent over an ice machine.
A follow-up inspection was required.
Thai Spice and Sushi, 8209 Natures Way #111, Lakewood Ranch — Inspected Nov. 28
High priority: Raw animal foods (pork, chicken and beef) were not properly separated from one another based on the minimum required cooking temperature when stored in a freezer.
High priority: An inspector observed that line cooks were not changing gloves or washing hands while changing tasks.
High priority: Rice, bean sprouts and cut tomatoes were cold-held at temperatures greater than 41 degrees. Corrective action was taken.
Intermediate: Access to both employee hand-wash sinks in the kitchen was blocked.
Intermediate: No paper towels were provided at two employee hand-wash sinks in the kitchen.
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: 12 violations, including soiled walls, floors and equipment and food stored on the floor.
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.
