Ever wonder what goes on in the kitchen of your favorite restaurants?
We’ve gathered details about the 30 Tampa Bay restaurants that received the most violations during inspections conducted from June 9 to 13, 2014.
Each restaurant is shown in the slideshow above. The total number of violations the restaurant received is shown in the plate on the left side of the slide. Some details from the inspection report are listed below the slide. If you click on the graphic in the slideshow, it will take you to the original state inspection report.
The 8 restaurants with the highest number of violations for the week are listed below.
State inspectors visited on June 11 and issued a stop sale on ice because it was not in a wholesome or sound condition. The restaurant food manager certification had also expired. State inspectors said it needed to be corrected by August 11, 2014.
Inspectors found an accumulation of black or green mold-like substance in the interior of the ice machine. They also said an accumulation of encrusted food debris was on or around the milk shake mixer head. Encrusted material was on can opener blade.
During the previous inspection on February 17, 2014, inspectors found 27 violations.
State inspectors visited on June 10 and say the interior of a microwave was soiled with encrusted food debris. Deli meats were held at temperatures greater than 41 degrees. Cooked meat was held at temperatures greater than 41 degrees: turkey was at 41°f and sausage was at 42°f. There was a bowl or other container being used to dispense food, but it did not have a handle. There was no soap provided at a handwash sink.
During the previous inspection on March 5, 2014, inspectors found 38 violations.
State inspectors visited on June 12 and temporarily closed the restaurant. They say there was a problem with live roaches. They observed 8 live roaches under the cook’s line reach-in cooler. They saw 10 live roaches under a prep sink, and found 9 live roaches under a dish machine. There were 60 live roaches under a dishwashing area. Inspectors also say they saw seven live roaches under a 2-door reach in cooler. There were also five live roaches under a large prep table.
Inspectors say there was fly sticky tape hanging over the food preparation area or food-contact equipment. There were also multiple fly tapes hanging from the ceiling above a prep area.
Inspectors say pesticide or insecticide was stored improperly. A can of Raid spray was next to food under a prep counter
Inspectors reopened the restaurant on June 13, 2014 with 17 violations.
During the previous inspection on November 1, 2013, inspectors found 13 violations.
State inspectors visited on June 10 and found beef and pork held at greater than 41 degrees in the cook’s line reach-in cooler.
Inspectors say they found live roaches. Two were on the cook’s line behind fire suppression tanks. One live roach was on a shelf above a salad make table. Two dead roaches were on a shelf.
During the previous inspection on April 10, 2014, inspectors found 6 violations.
State inspectors visited on June 9 and issued a stop sale on potentially hazardous food due to temperature abuse. They also say a box of fried chicken was not properly protected from contamination. Stored food was not covered in the walk-in cooler. Potentially hazardous food was also held at temperatures greater than 41 degrees.
During the previous inspection on April 22, 2014, inspectors found 17 violations.
State inspectors visited on June 9 and found small fruit flies throughout the facility. They also found rodent droppings on top of a water heater and on the ground. Inspectors also say they found a live roach in a floor drain by a back prep table and handwash sink.
Inspectors say potentially hazardous food was held at temperatures greater than 41 degrees: ground beef was at 55°F, cheese sauce was at 54°F, chili sauce was at 74°F , chopped onions were at 54°F, shredded chicken was at 49°F, burrito sauce was at 47°F, milk was at 50°F, chili was at 47°F, cheese slices were at 48°F and sour cream was at 48°F.
During the previous inspection on January 29, 2014, inspectors found one violation.
State inspectors visited on June 11 and found small flying insects in bar area. They issued a stop sale on potentially hazardous food due to temperature abuse. Inspectors also say potentially hazardous food was held at greater than 41 degrees. They noted that a cutting board had cut marks and was no longer cleanable.
During the previous inspection on April 23, 2014, inspectors found 24 violations.
State inspectors visited on June 12 and found an accumulation of mold-like substance on milk dispensing equipment. An employee was preparing food without wearing a hair restrained. Tacos were stored in a location that is exposed to splash or dust. The reach-in freezer shelves on the cook’s line were soiled with food debris.
During the previous inspection on February 13, 2014, inspectors found 15 violations.
Inspectors from Florida’s Department of Business and Professional Regulation conducted the inspections. The department cited violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code.
While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary, according to the Florida DBPR website.
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