BRADENTON, Fla. - State inspectors shut down Nicki's West 59th Restaurant located at 1830 59th St. West after finding over 40 live and dead roaches in the kitchen.
According to the inspection report dated February 29, 2012, state inspectors observed live roaches crawling across counters, on shelves, near the cook line and dish wash area. They also documented rodent activity after spotting ten dry rodent droppings inside a non-working reach-in cooler across from the walk-in cooler.
According to the report, the Bradenton restaurant closed from 12:53 pm on February 29, 2012 and was not allowed to reopen until March 1, 2012 at 9:55 am.
But I spoke with the owner of the restaurant, Jennifer O'Brien over the phone. She explained that the restaurant building is 25 years old and the roaches came from construction going on next door. O'Brien said they immediately fixed the issue.
But it wasn't the first time roaches and rodents were found inside the Bradenton restaurant.
on June 28, 2011, inspectors discovered live and dead roaches at the wait station, on the sanitizer bucket, and near the dish machine. And rodent activity was documented on October 13, 2010 after finding rodent droppings by the microwave and sauce bucket lids in the walk-in cooler.
The popular restaurant tallied up 67 critical violations from October of 2010 to March of 2012 and many of the issues pertained to food temperatures and the handling of the food. Some of those included raw chicken stored over ready-to-eat foods, a cross-contamination issue. Inspectors also found food thawed at room temperature, food not date marked, and during one inspection, the state found Nicki's re-using an old detergent container, it was filled with cracker meal.
Over the last 17 months, the state issued two stop-sales on food that was not at the correct temperature because coolers were not working properly. On June 28, 2011 the restaurant had to throw out pasta, rice and potatoes because they were too warm in the cooler. Other temperature violations during that visit included refried beans at 59 degrees, sauce, ham cheese and watermelon at 50 degrees, and creamer at 61 degrees. All cold food should be held at 41 degrees or below.
And on October 13, 2010, a stop sale was issued on a large pan of cooked rice because it was at a hazardously warm temperature in the cooler. But other food temperature violations included pork chops, eggs, orange juice, gravy and sauce.
When I went to the restaurant, the bar manager, Linda, also told me all violations have been corrected and the restaurant is now up to code.
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