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Inspectors find food safety issues at 9 Bradenton-area restaurants, report says

Bradenton Herald - 3/5/2024

Mar. 5—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 no employee handwashing and chemicals stored near food.

Here's what inspectors found:

Caddy's Bradenton, 801 Riverside Dr. E., Bradenton — Inspected Feb. 29

— High priority: An employee handled soiled dishes and then failed to wash hands before handling clean dishes. Corrective action was taken.

— High priority: Raw seafood was stored over coleslaw and ready-to-eat sauces in a reach-in cooler, and raw beef steak was stored over cooked chicken in a walk-in cooler. Corrective action was taken.

— Intermediate: A soiled cup was stored in an employee handwash sink. Corrective action was taken.

— Intermediate: No soap was provided at an employee handwash sink in the bar area. Corrective action was taken.

— Basic: Six violations, including hood filters soiled with grease and a food employee with facial hair not wearing a beard guard.

— A follow-up inspection was required.

Cortez Kitchen, 4528 119th St. W., Cortez — Inspected Feb. 28

— High priority: Cleaning fluid was stored next to food. Corrective action was taken.

— Intermediate: The establishment was packaging potentially hazardous food (homemade guacamole containing sour cream) using a reduced oxygen method that did not control the potential growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes.

— Intermediate: The restaurant operator was conducting reduced oxygen packaging with raw meats, chicken and homemade guacamole containing sour cream without an approved food safety plan.

— Basic: Four violations, including single-service items not stored in a way to prevent contamination.

— A follow-up inspection was required.

Golden Wok, 3545 First St., Bradenton — Inspected Feb. 28

— High priority: Raw chicken was stored over cut vegetables and sauces in a reach-in cooler. Corrective action was taken.

— High priority: An employee put on a hat and then failed to change gloves/wash hands before handling a single service container. Corrective action was taken.

— High priority: Garlic in oil and cooked chicken were cold held at temperatures greater than 41 degrees. Corrective action was taken.

— High priority: Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.

— Basic: Five violations, including food stored uncovered and a food employee with no hair restraint.

— The restaurant met inspection standards.

Kiku Sushi & Grill, 7338 Cortez Road W., Bradenton — Inspected March 1

— High priority: An employee dried their hands on their clothes after washing them. Corrective action was taken. The employee rewashed hands and used hand towels.

— High priority: Raw tuna was stored over unwashed and uncut avocados in a reach-in cooler. Corrective action was taken.

— High priority: Raw tuna was cold held at a temperature greater than 41 degrees. Corrective action was taken.

— High priority: Glass cleaner was stored next to soy sauce on the sushi line. Corrective action was taken.

— Intermediate: An employee washed hands in a non-handwashing sink. Corrective action was taken.

— Basic: Two violations, including wiping cloths not stored in sanitizing solution between uses.

— The restaurant met inspection standards.

Manatee County Golf Course, 6415 53rd Ave. W., Bradenton — Inspected Feb. 28

— High priority: A certified food manager or person in charge failed to verify employee health, exclusions or restrictions.

— High priority: Sausage was hot held at a temperature less than 135 degrees.

— High priority: Sauerkraut was cold held at a temperature greater than 41 degrees. A stop sale was issued due to temperature abuse and it was discarded.

— Intermediate: Chili, deli meats and cheeses in a cooler were not date-marked. Corrective action was taken. A restaurant operator discarded the items.

— Intermediate: An employee handwash sink was used to dump drinks.

— Intermediate: No probe thermometer was at hand to measure the temperature of food products.

— Intermediate: No soap was provided at an employee handwash sink. Corrective action was taken.

— Basic: Four violations, including meats thawing at room temperature and an ice machine with a soiled interior.

— A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit on March 1.

Mean Deans Local Kitchen, 6059 26th St. W., Bradenton — Inspected Feb. 28

— High priority: An inspector observed an employee touch facial hair with bare hands and then use bare hands to fill a salad plate. Corrective action was taken. A stop sale was issued for the salad and it was discarded. The employee washed hands and put on gloves.

— High priority: Raw seafood was stored over cooked pork in a walk-in cooler. Corrective action was taken.

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High priority: Raw animal foods (ground beef and pork) were not properly separated from each other in a walk-in cooler based upon minimum required cooking temperature.

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Basic: Two violations, including an employee with facial hair not wearing a beard guard during food preparation.

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The restaurant met inspection standards.

El Primo Taqueria, 1111 Manatee Ave. E., Bradenton — Inspected Feb. 29

— High priority: Raw chicken was stored over and on top of bagged ice used for beverages. A stop sale was issued and the ice was discarded.

— High priority: Beef stored in a reach-in cooler was date-marked as more than a week old. A stop sale was issued and the food was discarded.

— Intermediate: Food containers were blocking access to an employee handwash sink. Corrective action was taken.

— Basic: Five violations, including hood vents soiled with grease.

— A follow-up inspection was required.

Shore Longboat Key, 800 Broadway St., Longboat Key — Inspected March 1

— High priority: Raw fish was stored over unwashed green beans in a walk-in cooler. Corrective action was taken.

— High priority: Raw animal foods (beef and salmon) were not properly separated from each other in a holding unit based upon minimum required cooking temperature. Corrective action was taken.

— High priority: Chopped tomatoes, shredded cheese, rice cakes and olives with cheese were cold-held at temperatures greater than 41 degrees. Corrective action was taken.

— High priority: The business was operating with an expired license from the Division of Hotels and Restaurants. Corrective action was taken.

— Basic: Five violations, including accumulation of a black, mold-like substance in an ice bin and wet wiping cloths not cleaned between uses.

— A follow-up inspection was required.

Taqueria Morales, 15th St. E., Bradenton (Food truck) — Inspected March 1

— High priority: Cooked pork and cooked beans in a reach-in cooler were date-marked as more than a week old. A stop sale was issued and the items were discarded.

— High priority: Pork, beef, chicken and cooked beans were cold-held at temperatures greater than 41 degrees. Corrective action was taken.

— Intermediate: Unwashed produce was stored in an employee handwash sink. Corrective action was taken.

— Basic: Five violations, including hood filters soiled with grease.

— A follow-up inspection was required. During a follow-up visit on March 4, foods were again observed at unsafe temperatures. Another follow-up visit 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.

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