Bradenton, FL area restaurant 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, several restaurants were cited for meat and seafood held at unsafe temperatures, sometimes overnight.

Other issues at restaurants around Bradenton and Lakewood Ranch included lack of employee handwashing and grimy equipment.

Here is what inspectors found:

Bourbon and Bones Chophouse, 8205 Natures Way #119, Lakewood Ranch

• An inspector observed a strand of hair in housemade blue cheese dressing container in a reach-in cooler at a salad station. A stop sale was issued due to food being in unsound condition.

• A large can of pumpkin was dented at the seam. The can was removed from service.

• Raw shell eggs were stored over ready-to-eat pickles in a reach-in cooler.

• Brie cheese, blue cheese, shredded cheese, cut lettuce, cut tomatoes, housemade dressing and bourbon housemade dressing were cold held at temperatures greater than 41 degrees in a reach-in cooler. A stop sale was issued due to temperature abuse and the items were discarded.
• Cooked pork, cooked onions, cooked mushrooms and butter were cold held at temperatures greater than 41 degrees in another reach-in cooler. The items had been stored for a shorter period of time than the items in the other cooler. They were relocated to a walk-in cooler for rapid cooling.
• Butane fuel was stored on a prep shelf next to clean plates. Corrective action was taken.
• Soda gun nozzles in a bar area were soiled with mold-like substance.
• There was ice cream in an employee handwash sink in the bar area.
• The restaurant’s drink menu did not identify that a whiskey sour made with raw shell egg whites contained raw animal food.
• There was standing water in the bottom of a reach-in cooler.
• Two reach-in coolers were not maintaining cool enough temperatures to store potentially hazardous food items. An inspector advised not using the units until they could be repaired.
• A follow-up inspection was required.

Mizu Sushi & Hibachi Express, 1859 Lakewood Ranch Blvd., Bradenton

• Raw salmon, smoked salmon, smoked salmon skin, raw tuna, raw yellowtail, raw fish escolar, raw tilapia, steamed shrimp, cooked eel, roe, lobster salad, spicy tuna mix, spicy salmon mix, krab, cooked king crab, cooked squid salad, raw scallops, egg custard, cream cheese, shredded cheese, steamed asparagus, seaweed salad, cut lettuce and tofu were cold held at temperatures greater than 41 degrees in a reach-in cooler at a sushi station. The items had been held overnight. A stop sale was issued due to temperature abuse, and the items were discarded.
• Rice was cold held at a temperature greater than 41 degrees in a walk-in cooler. A stop sale was issued due to temperature abuse, and the rice was set aside to be discarded.
• The business was failing to maintain freezing records for nonexempt raw fish for 90 days.
• Foods that had been refrigerated and then were frozen for future use were not properly date-marked.
• Multiple food items in a walk-in cooler were not properly date-marked.
• Hood filters were soiled with grease and food-like debris.

• A reach-in cooler was not maintaining cool enough temperatures to store potentially hazardous foods. An inspector advised not using the unit until it had been repaired.

• There was an accumulation of debris inside of a warewashing machine.

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

Subway, 8408 N. Lockwood Ridge Rd. #35, Sarasota

• Provolone cheese, American Cheese, pepper jack cheese, Swiss cheese, steak, sliced ham, sliced turkey, tuna salad, sliced roast beef, rotisserie chicken, teriyaki chicken, chicken strips, cold cut sandwich meat with ham, cut tomatoes, shredded lettuce and veggie patties were cold held at temperatures greater than 41 degrees in a reach-in cooler behind the sandwich making line. The items had been stored in the cooler overnight. A stop sale was issued due to temperature abuse, and an employee discarded the products.

• A reach-in cooler was not maintaining cool enough temperatures to store potentially hazardous foods. An inspector advised not using the unit until it had been repaired.

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

Gecko’s Grill & Pub, 4310 S.R. 64 E., Bradenton

• An inspector observed a dishwasher go from working with soiled dishes to clean dishes without first changing gloves/washing hands. The inspector advised on proper handwashing procedure. Corrective action was taken.
• A soda gun nozzle at the bar was soiled with mold-like substance.
• The inside of an ice machine was soiled with mold-like substance.
• There was a buildup of grease on hood filters.
• A cart and cleaning supplies were blocking access to an employee handwash sink. Corrective action was taken.
• Multiple food items in a walk-in cooler were not date-marked. Corrective action was taken.
• Food was stored on the floor in the kitchen, in a walk-in cooler and in a walk-in freezer. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

The Sage Biscuit Café, 1401 Manatee Ave. W., Bradenton

• Raw animal foods (chicken and fish) were not properly separated from each other in a walk-in cooler based upon minimum required cooking temperature. Corrective action was taken.

• The establishment was operating with an expired Division of Hotels and Restaurants license. Corrective action was taken.

• A walk-in cooler floor was soiled.

• There was an accumulation of mold-like substance in the interior of an ice bin. Corrective action was taken.

• A follow-up inspection was required.

Bob Evans, 7393 S.R. 70, Bradenton

• An inspector observer a manager start to put on gloves without first washing hands. The inspector advised on proper handwashing procedure. Corrective action was taken.

• An inspector observed wait staff buttering toast with no gloves on. The inspector advised on proper use of gloves for handling ready-to-eat food. Corrective action was taken.

• Boxes were blocking access to an employee handwash sink in the kitchen. Corrective action was taken.

• Multiple reach-in coolers had soiled shelves.

• A box of raw shell eggs was stored on the floor at the cook line. Corrective action was taken.

• There was standing water underneath an ice machine in the main kitchen.

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

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

U-Yee Sushi & Grill, 7349 University Parkway, Bradenton

• Raw tuna was stored over cooked octopus in a reach-in cooler on the sushi line. Corrective action was taken.

• Packaged raw tuna was stored in the same container as packaged krab in a walk-in cooler. Corrective action was taken.

• A can of ketchup was dented at the seam. Corrective action was taken. A restaurant operator removed the can from service.

• A wet wiping cloth on the sushi line was not stored in sanitizing solution between uses.

• There was an accumulation of grease on hoods in the kitchen.

• Knives were stored in between pieces of equipment on the cook line. Corrective action was taken.

• An ice chute was soiled with an accumulation of mold-like substance.

• An ice machine was soiled with mold-like substance.

• The restaurant met inspection standards.

Sky Bar at Harbour Isle, 220 Martinique Dr., Bradenton

• An inspector observed three rodent droppings by a mop sink in a dry storage area.

• The establishment offered undercooked mahi mahi and salmon, and the fish products had not undergone proper parasite destruction.

• The establishment was operating without a license from the Division of Hotels and Restaurants.

• A reach-in freezer was soiled.

• A walk-in cooler fan cover was soiled.

• A follow-up inspection was required. During a follow-up visit, an inspector found unresolved issues. The restaurant remained unlicensed, and there was still no proof of parasite destruction for fish offered raw or undercooked. A chef stated that fish would be fully cooked until parasite destruction documentation was received by a food vendor.

• Another follow-up visit was required.

Myakka City Grill, 36810 Manatee Ave., Myakka City

• Raw chicken wings, hard-boiled eggs and butter were cold held at temperatures greater than 41 degrees. The items had been held overnight. A stop sale was issued and the items were set aside to be discarded.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

University Park Recreation District, 7661 The Park Blvd., University Park

• An employee handled raw beef and then changed gloves without washing hands.

• An inspector observed an employee assembling salads with bare hands. A stop sale was issued due to food not being in a wholesome, sound condition.

• Spray bottles containing cleaning fluid were stored next to food on the cook line. Corrective action was taken.

• A slicer blade was soiled.

• Employee drinks were stored on a food prep table. Corrective action was taken.

• The business met inspection standards.

Atria Cafe, 4120 Lakewood Ranch Blvd., Lakewood Ranch

• An inspector observed a cook come inside from outside and fail to wash hands before putting on gloves. The inspector educated the cook and a restaurant operator on proper handwashing procedure.

• There was no proof of parasite destruction or aquaculture documentation for cured salmon served raw or undercooked. Corrective action was taken.

• Cooked mushrooms were date-marked as more than a week old. Corrective action was taken. A restaurant operator discarded the mushrooms.

• Butter and chicken were cold held at temperatures greater than 41 degrees.

• The restaurant’s menu did not identify uncooked cured salmon as a raw or undercooked food item.

• No paper towels were provided at an employee handwash sink on the cook line. Corrective action was taken.

• Cured salmon was not date-marked. Corrective action was taken.

• Bacon was thawing in standing water. Corrective action was taken.

• In-use tongs were stored on an oven door handle.

• An employee cellphone was stored on the cook line.

• A cutting board had cut marks and was no longer cleanable.

• The restaurant met inspection standards.

Hibachi Grill Supreme Buffet, 3616 First St., Bradenton

• An inspector observed an employee filling a container on the floor with chicken. Some of the chicken fell on the floor and the employee picked it up and put it in the container. The inspector issued a stop sale for the food and advised the employee to discard the entire container of chicken. Corrective action was taken.

• Raw shrimp was stored over cooked noodles. Corrective action was taken.
• Warewashing sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• Multiple cutting boards were soiled.
• A metal scrub was stored in an employee handwash sink. Corrective action was taken.
• Raw ground pork and shrimp that were being held for future use were not date-marked. Corrective action was taken.
• Multiple food items were stored on the floor throughout the kitchen, a walk-in cooler and a walk-in freezer. Corrective action was taken.
• There was standing water throughout the main kitchen area and in a walk-in cooler.
• An exterior screen door had a gap at the threshold that opened to the outside.
• A food employee was not wearing a hair restraint. Corrective action was taken.
• An employee drink was stored on a food prep area. Corrective action was taken.
• The restaurant met inspection standards.

Cypress Springs Gracious Retirement Living, 9085 Town Center Parkway, Bradenton

• An employee handled soiled dishes and then handled cleaned dishes without first washing hands. An inspector advised on proper handwashing procedure. Corrective action was taken.
• Butter packets were left on a table at room temperature. An employee stated that the packets were mistakenly left out after lunch service. A stop sale was issued due to temperature abuse and the items were discarded.
• Two large cans of diced tomatoes were dented at the seams. Corrective action was taken. The cans were removed from service.
• A dishmachine rinse was not reaching proper minimum temperatures. Corrective action was taken.
• A box of unwashed potatoes and sweet potatoes was stored above ready-to-eat graham crackers. Corrective action was taken.
• A box of foam cups and lids was stored on the floor.
• A bag of onions was stored on the floor.
• Clean plates were not stored inverted to prevent contamination.
• There was an accumulation of mold-like substance in the interior of an ice machine.
• The business 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 here.

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.