7 Bradenton FL restaurants 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 problems including a lack of employee handwashing and unsafe food temperatures.

Here is what inspectors found:

Panda Buffet, 3901 Manatee Ave. W., Bradenton

  • An employee dried hands on a soiled towel after washing. An inspector advised the employee and a manager on proper hand washing practices.
  • Four fly strips with flies stuck to them were hanging above a food preparation area in the kitchen. Corrective action was taken. An employee removed the strips.

  • Raw shell eggs were stored over cut and washed cabbage in a walk-in cooler. Corrective action was taken.

  • The restaurant was using a small cement mixer with a rusted food contact surface to bread shrimp. A stop sale was issued due to food being in unsound condition. Corrective action was taken. A restaurant operator discarded the shrimp and removed the mixer from the establishment.

  • A spray bottle containing cleaning fluid was stored next to food in a front counter area. Corrective action was taken.

  • Wiping cloth sanitizer solution exceeded the maximum concentration allowed. Corrective action was taken.

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

  • A wall in the dishwashing area was soiled with a black mold-like substance.

  • Walk-in cooler shelves were pitted with rust.

  • Shelves under all preparation tables in the kitchen were soiled.

  • All floor drains in the kitchen were soiled.

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

  • The restaurant sets inspection standards.

Jaxx Sportsbar and Grill, 1035 Hasko Road, Palmetto

  • An employee took boxes to a dumpster and then failed to wash hands before putting on gloves and returning to food prep.

  • Cheese sauce was hot held at a temperature less than 135 degrees.

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

  • Chicken wings that were being held for future use were not date-marked.

  • Chicken wings were stored uncovered in a walk-in cooler.

  • A food employee was not wearing a hair restraint.

  • A cutting board was grooved and no longer cleanable.

  • There was a pink slimy mold-like substance in the interior of an ice machine.

  • A follow-up inspection was required.

Sonny’s BBQ, 631 67th St. Circle E., Bradenton

  • An employee handled soiled dishes and then failed to change gloves/wash hands before beginning to work with clean dishes. An inspector advised the employee and a manager on proper hand washing practices. Corrective action was taken.

  • Pulled pork, pulled chicken, macaroni and cheese and baked beans that had been reheated for hot holding had not reached 165 degrees for 15 seconds within 2 hours. A stop sale was issued for the items due to temperature abuse. An inspector advised on proper reheating practices. A person in charge discarded the food items.

  • A can opener was soiled. Corrective action was taken.

  • Butter and a pickle bucket were stored on the floor in a walk-in cooler. Corrective action was taken.

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

Post Kitchen and Bar, 8433 Cooper Creek Blvd., Bradenton

  • Raw shell eggs were stored over ready-to-eat produce in a walk-in cooler. Corrective action was taken.

  • Raw beef, raw shrimp, oysters, shredded cheese and pork belly were cold held at temperatures greater than 41 degrees in reach-in coolers. Corrective action was taken. The items were moved to a walk-in cooler.

  • Cooked mushrooms and onions were hot held at temperatures less than 135 degrees on the cook line. Corrective action was taken. The items were moved to a walk-in cooler.

  • The restaurant offered raw or undercooked oysters without a written consumer health advisory. Corrective action was taken.

  • There was standing or very slow draining water in an employee handwash sink.

  • A follow-up inspection was required.

Lupita’s Tacos, 5718 15th St., Bradenton (food truck)

  • Beef that was being held for future use had not been cooled from 135 degrees to 41 degrees within six hours. A stop sale was issued due to temperature abuse. The beef was discarded.
  • Raw ground beef was stored above unwashed produce in a reach-in cooler. Corrective action was taken.

  • A handwash sink was not accessible for employee use at all times.

  • Chicken, pork and beef that were being held for future use in a reach-in cooler were not date-marked. Corrective action was taken.

  • The interiors of multiple reach-in coolers were soiled.

  • No copy of the restaurant’s latest inspection report was available.

  • The restaurant’s current license was not displayed.

  • The business sets inspection standards.

The Park Grille and Cafe, 7661 The Park Blvd., University Park

  • Quiche was cold held at a temperature greater than 41 degrees in a reach-in cooler. The food had been held overnight. A stop sale was issued due to temperature abuse and the food was discarded.
  • Spray bottles containing toxic chemicals were stored next to food in a reach-in cooler on the cook line. Corrective action was taken.

  • The interior of a microwave had an accumulation of food debris.

  • There was an accumulation of mold-like substance in the interior of an ice machine and an ice bin at a wait station area.

  • The restaurant sets inspection standards.

China Wok II, 4945 SR 64, Bradenton

  • Raw chicken was stored over unwashed produce in a walk-in cooler. Corrective action was taken.

  • Raw chicken was stored over soy sauce in a walk-in cooler. Corrective action was taken.

  • Food that was being held for future use was not date-marked. Corrective action was taken.

  • Hood filters in the main kitchen area were soiled and dripping with grease.

  • Multiple cooling units were soiled with mold-like substance.

  • Food was stored on the floor throughout the kitchen. Corrective action was taken.

  • An employee was preparing food without a hair restraint. Corrective action was taken.

  • The restaurant sets 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.

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Ryan Ballogg is a news reporter and features writer at the Bradenton Herald. Since joining the paper in 2018, he has received awards for features, art and environmental writing in the Florida Press Club’s Excellence in Journalism Competition. Ryan is a Florida native and graduated from University of South Florida St. Petersburg.
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