Inspectors temporarily close 5 Bradenton area restaurants with pests, other problems

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 recent inspections, four Bradenton area restaurants and one food truck were temporarily shut down for high-priority issues that included bug and rodent activity and overflowing sewage:

Cipriano Cucina and Bar , 3561 53rd Ave. W., Bradenton — Inspected and temporarily shut down April 10

• High priority: An inspector observed approximately 25 rodent droppings on the floor in a storage closet, approximately 40 droppings on the floor and shelving in a dry storage and alcohol closet and approximately 30 droppings in the area of a water heater and soda setup.
• High priority: Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• Intermediate: Required food safety training was expired for three employees.
• Basic: Two violations, including an employee drink stored in the kitchen ice machine.
• The restaurant met inspection standards during a follow-up inspection later that day and was allowed to reopen.
  
  

Daneli Tacos , 2800 Fourth St. E., Bradenton — Inspected and temporarily shut down April 5

• High priority: The food truck was operating without any potable running water.
• Intermediate: 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. Corrective action was taken.
• The business met inspection standards during a follow-up visit on April 6 and was allowed to reopen.

Dunkin’/Baskin-Robbins , 612 10th St. E., Palmetto — Inspected and shut down April 4

• High priority: An inspector observed raw sewage on the ground outside of the restaurant at the front and east sides of the building.
• High priority: Sewage was backing up in a mop sink at the rear of the business.
• Intermediate: No soap was provided at an employee handwash sink.
• Intermediate: No paper towels were provided at an employee handwash sink.
• Basic: Five violations, including clogged and unusable toilets in the men’s and women’s restrooms and an accumulation of mold-like substance inside of an ice machine.
• The restaurant met inspection standards during a follow-up visit on April 5 and was allowed to reopen.

Ventura’s Italian Kitchen & Wine Bar , 6814 Gulf of Mexico Dr., Longboat Key — Inspected and temporarily shut down April 2

• High priority: An inspector observed approximately 20 rodent droppings on the floor in a dry storage/mop sink area about 10 feet away from the food prep area. Corrective action was taken. A restaurant operator contacted pest control and began to clean the area.
• High priority: Raw animal foods (venison and fish) were not properly separated from each other in a cooler based upon minimum required cooking temperature. Corrective action was taken.
• Intermediate: An electrical appliance was stored inside of a handwash sink and blocking access.
• 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.
• Basic: Six violations, including open employee drinks stored on a food prep table and a buildup of debris inside a warewashing machine.
• The restaurant met inspection standards during a follow-up visit on April 3 and was allowed to reopen.
  
  

WingHouse Bar & Grill , 5105 14th St. W., Bradenton — Inspected and temporarily shut down April 2

• High priority: An inspector observed approximately 10 rodent droppings in a mechanical room near a restroom.
• High priority: An inspector observed one live roach in a back kitchen area.
• High priority: An inspector observed approximately 50 dead flying insects in a mechanical room.
• High priority: Raw seafood was stored over cooked ham and pepperoni in a walk-in cooler. Corrective action was taken.
• Intermediate: The restaurant had no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  
  
• 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.
• Intermediate: Previously prepared pork was not date-marked. Corrective action was taken.
• Basic: Nine violations, including hood filters soiled with grease, soiled kitchen floors, a food employee not wearing a beard guard and mold-like substance in an ice machine bin.
• The restaurant met inspection standards during a follow-up inspection later that day and was allowed to reopen.

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.