Restaurant Ratings Most Violations: April 29 to May 4

Restaurant Ratings
restaurant-ratings_271907

The following Tampa Bay area restaurants received the most violations during inspections conducted April 29 to May 4.

O’Brien’s Irish Pub & Grill at 5429 Village Market in Wesley Chapel, 28 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: chicken 51°F, cheese 51°F, pork 51°F, sauerkraut 44°, slaw 44°F, sausage 45°F, raw beef 45°F and batter dip 67°F.
  • Roach activity was present as evidenced by live roaches found. One crawled out of the damaged cove molding.
  • The interior of the oven has a heavy accumulation of black substance, grease and food debris.

Po Folks Restaurant at 2001 34 St N. in St. Petersburg, 30 violations

  • A server bussed soiled dishes from a table then served clean plated food without washing their hands.
  • Food was found with mold-like growth. A Stop Sale was issued.
  • Raw animal foods were not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken was stored over raw pork in the walk in cooler.

The 19th Hole Tavern & Grill at 11022 Tee Time Circle in New Port Richey, 29 violations

  • An insect sticky trap was hanging over the cutting board in the kitchen.
  • Commercially processed ready-to-eat, potentially hazardous food was opened and held more than 24 hours without being properly date marked after opening.
  • Raw, undercooked animal food was offered and the establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Minerva Indian Restaurant at 19050 Bruce B Downs Blvd. in Tampa, 47 violations

  • Raw eggs were stored over ready-to-eat uncovered cooked food in the walk-in cooler.
  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included butter 44°F, noodles 46°F, sauce 46°F and potato triangles 45°F.
  • Ready-to-eat, potentially hazardous food was prepared onsite and held more than 24 hours without properly being date marked. This included potato triangles and sauced chicken.

Rick’s On the River at 2305 N. Willow St. in Tampa, 36 violations

  • Rodent activity was present as evidenced by rodent droppings found. Approximately 2 fresh rodent droppings and 20 old droppings were found in the kitchen behind the reach in cooler.
  • A Stop Sale was issued due to food not being in a wholesome, sound condition. This included 3 to 5 pounds of shucked oysters and Swai date marked 4/24.
  • Clams, mussels and oysters cold were held at a temperature greater than 41 degrees Fahrenheit. A Stop Sale was issued. Other observances were sliced tomatoes 50°F,  cut fruit medley 57°F, coleslaw 47°F, shredded cheese 47°F, sliced cheese 45°F, remoulade 60°F, milk 59°F and sour cream 47°F.

Halong Bay 2 at 10500 Ulmerton Rd. Ste. 288 in Largo, 30 violations

  • Cooked shrimp was stored under raw beef in the freezer. Tuna for sushi was stored under raw shrimp and next to raw beef in walk in cooler.
  • Roach activity was present as evidenced by live roaches found. One live roach was found on the cook line.
  • Cutting boards were stained and soiled. The ninja blender was soiled as well as the oil bottle lid, rice cooker, exterior of the stock pots and the tea urn stained and soiled.

La Teresita at 3248 W. Columbus Dr. in Tampa, 29 violations

  • Potentially hazardous cold foods in the reach-in cooler were held at greater than 41 degrees Fahrenheit. This included: beef 51°F, raw chicken 51°F, sausage 47°F, cut tomatoes 47°F, cut lettuce 48°F and cheese 48°F.
  • An accumulation of black/green mold-like substance was found in the interior of the ice machine.
  • Ready-to-eat, potentially hazardous food was prepared onsite and held for more than 24 hours without being properly date marked.

Breeze 19 at 6818 US HWY 19 in New Port Richey, 48 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: poultry 48°F, raw bacon 52°F, corned beef 49°F, hot dogs 49°F, salmon 49°F, cooked sausage 50°F, shrimp 52°F, whole mozzarella 49°F, cut lettuce 52°F, bleu cheese 52°F and corned beef 49°F.
  • Commercially processed ready-to-eat, potentially hazardous food was opened and held for more than 24 hours without being properly date marked. This included hot dogs, turkey and ham.
  • A Stop Sale was issued due to the adulteration of the food product. Mold was found on Swiss cheese in the walk in cooler and a mold like substance was also found in the ice machine.

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