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 28 to Aug. 2, 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 31 and found evidence of rodents. Several dozen dry rodent droppings were found on a shelf in the dry storage room. Several dozen dry rodent droppings were in some box containers stored on a shelf. Rodent droppings were found on a shelf by the dish machine with clean utensils. Several dry rodent droppings were under a 3-compartment sink. Inspectors said there were too many dry droppings throughout the kitchen to count.
Inspectors also found live roaches. One live roach was in the dish room. Two live roaches were inside a door hinge on an unused cooler.
Inspectors say they found a moldy container of spinach and cucumbers in a walk-in cooler.
Mushrooms were not washed prior to cutting.
During the previous inspection on May 2, 2014 inspectors found 2 violations.
State inspectors visited on July 28 and say the following potentially hazardous cold foods were held at temperatures greater than 41 degrees: cut tomatoes 56°F, cut lettuce 52°F, coleslaw 51°F and shredded cheese 47°F.
Displayed lemons were not properly protected from contamination. An employee with no hair restraint was preparing food. An employee failed to wash their hands before putting on gloves to work with food.
During the previous inspection on April 21, 2014, inspectors found 15 violations.
State inspectors visited on August 1 and found a live roach. Flies were also found in the kitchen. A dead roach was found behind the ice machine.
The shelves of a reach-in cooler were soiled with encrusted food debris. An employee switched from working with raw hamburger to ready-to-eat food without washing their hands. A stop sale order was issued on the following potentially hazardous foods due to temperature abuse: cut greens, sliced cheese, mushrooms, cut tomatoes and diced tomatoes.
During the previous inspection on November 7, 2013, inspectors found 5 violations.
State inspectors visited on July 29 and found food debris accumulated on the kitchen floor. Grease was accumulated under cooking equipment. A wall was soiled with accumulated black debris in dishwashing area. Inspectors found encrusted material on a can opener blade.
No Heimlich maneuver/choking sign was posted. An ice scoop was stored on top of a dirty ice machine between uses.
During the previous inspection on March 19, 2013, inspectors found 26 violations.
State inspectors visited on August 1 and found an employee with no hair restraint preparing food. Equipment and utensils were not rinsed in between washing and sanitizing. Some cookies stored in the dry storage area were not covered. The interior of the microwave was soiled with encrusted food debris.
Inspectors found an accumulation of a black/green mold-like substance in the interior of the ice machine. There was an accumulation of food debris or grease on the kitchen scales near the walk-in cooler.
During the previous inspection on March 13, 2014, inspectors found one violation.
State inspectors visited on July 28 and found cold egg rolls, fried chicken and pork held at temperatures greater than 41 degrees.
Nonfood-grade containers were being used for food storage. Stored food was not covered in the walk-in cooler, chest freezer and reach in freezer. Raw animal food was stored over ready-to-eat food in the walk-in cooler.
The interior of a reach-in cooler was soiled with an accumulation of food residue. A paper menu was used as a liner for food container.
During the previous inspection on April 2, 2014, inspectors found 25 violations.
State inspectors visited on July 30 and found food debris accumulated on the kitchen floor. Inspectors found food debris, dust or soil residue on the dry storage shelves. Grease was accumulated under cooking equipment. The Interior of microwaves was soiled with encrusted food debris. A shelf under a preparation table was soiled with food debris.
The wall by the cook’s line was soiled with accumulated food debris.
During the previous inspection on April 11, 2014, inspectors found 15 violations.
State inspectors visited on July 28 and found ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours, but was not properly date marked. This included prepped items in the walk-in cooler: chicken, chicken wings, shrimp, noodles and wonton filling.
Food debris was accumulated on the kitchen floor. Food stored in a holding unit was not covered: bulk storage containers, sugar, salt, rice and corn starch. Panko bread crumbs were stored on the floor. Raw chicken was stored over cooked food.
During the previous inspection on June 6, inspectors found 22 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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