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 July 21 to 26, 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 July 25 and found live roaches. They saw five small roaches by the back kitchen door on a shelf where bulk foods are stored. Inspectors issued a stop sale order on potentially hazardous food due to temperature abuse.
A food server handled soiled dishes or utensils, then handled clean dishes or utensils without washing their hands. Inspectors say there was encrusted, soiled material on a slicer. Encrusted material was on a can opener blade. The meat grinder was soiled with old food debris.
State inspectors visited on July 22 and said a reach-in cooler was not maintaining potentially hazardous food at proper temperatures. Inspectors told the manager to not store potentially hazardous food in the cooler until the unit is capable of maintaining foods at 41 degrees or colder.
Inspectors issued a stop sale order on cans of bamboo shoots and hoisin sauce because they were not in a wholesome, sound condition. Inspectors said sugar was placed in a soiled container. Unpackaged food was not protected from environmental sources of contamination during preparation. Inspectors say chips were stored in a gray tub next to the to-go window.
Inspectors visited on July 22 and found one live roach under the dish sink.
Inspectors say an employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing their hands.
Deviled crab, raw chicken and beef, milk, cheese and cooked sausage were held at temperatures greater than 41 degrees.
An employee was eating in a food preparation or other restricted area. Nonfood-grade containers were being used for food storage.
State inspectors visited on July 22 and say they found roaches at the restaurant. One live roach was found on a sticky trap under a dry goods storage shelf. Inspectors also found dead roaches and say there were live flies in the kitchen.
A stop sale order was issued on potentially hazardous foods due to temperature abuse.
Cooked sausage and beef, pasta, spinach, deli meats ricotta and feta cheese, were held at unsafe temperatures.
Inspectors also say a non-food grade basting brush was used on food.
State inspectors visited on July 22 and found three dead roaches in a bait trap by the back door.
Inspectors say food was stored on the floor. There was a buildup of food debris, dust or dirt on a nonfood-contact surface and grease had accumulated under some cooking equipment. A shelf under a preparation table was soiled with food debris.
Inspectors say there was soil residue in food storage containers.
State inspectors visited on July 21 and temporarily closed the restaurant.
Inspectors say they found 30 live roaches. Seven live roaches were under a grill on the front make table. One live roach was crawling on a front make table where pizza is prepared. Two live roaches were under a 3-compartment sink. One live roach was by the back door. 10 live roaches were under a pizza make table. Two live roaches were behind a pizza oven. Four live roaches were under a hot holding unit. Four live roaches were on the floor in between the front reach-in cooler and hot holding units.
Two dead roaches were found in the back kitchen area.
Inspectors say there was evidence of an employee smoking in a food preparation, food storage or warewashing area. Inspectors found three cigarette butts under a flat top grill.
Inspectors also say there was a lack of toilet tissue or paper towels at each toilet at the restaurant.
State inspectors visited on July 25 and found evidence of rodent activity. They counted 70 rodent droppings in a dry storage room near the dish machine.
Inspectors say they also found dead roaches. One dead roach was on the floor of the dry storage supply/linen room. Two dead roaches were observed in the dry storage area near the dish machine.
Inspectors say an employee touched their face or hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing their hands.
Old food was stuck to clean dishware or utensils. Encrusted, soiled material was on a slicer hanging over a 3-bay sink.
Inspectors issued a stop sale order due to the adulteration of a food product. They say a cook picked up a grilled hamburger bun with their bare hands. A stop sale order was issued on lettuce and pasta because of temperature abuse.
Inspectors say a Certified Food Manager or person in charge lacked knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
State inspectors visited on July 23 and found food debris accumulated on the kitchen floor under prep tables.
Inspectors issued a stop sale order on ground beef that was held at the unsafe temperature of 49 degrees. Straws provided for customer self-service were not individually wrapped or in an approved dispenser. There was an accumulation of a black-green mold-like substance inside the ice bin.
The interior of a reach in freezer was soiled with an accumulation of food residue. The interior of a microwave was soiled with encrusted food debris. Inspectors say the certified food manager or person in charge lacks knowledge of employee health policy and health requirements.
State inspectors visited on July 22 and said oil was being stored on the floor.
An employee’s open bottle of water was stored in a cold holding unit near food that was to be served to customers. Food was stored on the kitchen floor. A shelf under a preparation table was soiled with food debris. Inspectors say various foods stored in a holding unit were not covered. Stored food was not covered in a walk-in cooler. Nonfood-grade bags were used in direct contact with food.
The certified food manager or person in charge lacked knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Inspectors say they found toys on the premises.
There is no record of a previous inspection.
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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