The following Tampa Bay area restaurants received the most violations during inspections conducted from August 27 to August 31.
- Potentially hazardous cold food was held at temperatures greater than 41 degrees Fahrenheit. This included: cooked chicken 44°F, ham/pork mix 44°F, cheese 52°F, cut lettuce 50°, cut tomato 46°F and cooked chicken 59°F.
- Displayed food was not properly protected from contamination.
- The plumbing system was in disrepair. The prep sink was covered in tarp, there were disconnected pipes and there was dried up fluid left over from a leak.
- There was rodent activity present as evidenced by rodent droppings found. Approximately 6 hard and dry droppings were found in the bar, 10 droppings were found some hard and dry and some unreachable under the pizza oven, 50+ found in the oven along with small hairs and approximately 5 droppings were found in office.
- A toxic substance/chemical was stored with food. Drano was stored over a soda bag in a box.
- Food was stored on floor in the walk-in cooler. This included fryer oil, potatoes in bag and sauces.
Raw bacon was stored over ready-to-eat sour cream, capers and beef base in the walk-in cooler.
Roach activity was present as evidenced by live roaches found. One live roach was found on the slicer.
Potentially hazardous cold food was held at temperatures greater than 41 degrees Fahrenheit. This included: raw chicken 47°F, fish spread 50°F, potato salad 47°F and shredded cheese 47°F.
- Raw animal foods were not properly separated from one another based upon minimum required cooking temperature in the walk-in cooler. This included raw chicken over raw fish and raw chicken over raw beef.
A Stop Sale Order was issued for potentially hazardous food due to temperature abuse. Fried chicken at 50°F was held in the cooler for more than 12 hours.
Potentially hazardous cold food was held at temperatures greater than 41 degrees Fahrenheit. This included: raw salmon 46°F, raw tuna 47°F, tomago 47°F, cream cheese 47°F, raw chicken 56°F, raw shrimp 56°F, noodles 65°F, bean sprouts 69°F, shell eggs 68°F, cut cantaloupe 51°F and cut honey dew 51°F.
- Roach activity was present as evidenced by live roaches found. 3 were observed on the cove molding in the water heater room, 2 were found in the adjacent dry storage room and 1 live roach was observed under the reach-in cooler in the kitchen.
Ready-to-eat, potentially hazardous food was marked with a date that exceeds seven days after opening or preparation, this included Crab.
Potentially hazardous cold food was held at temperatures greater than 41 degrees Fahrenheit. This included: shrimp 47°F, chicken 47°F and beef 46°F.
- Potentially hazardous food was re-served to customers. There was a re-service of butter pats inbetween customers with bowls of butter on tables.
Raw animal food was not properly separated from ready-to-eat food. Raw burger was stored above butter which also placed next to raw chicken.
The wall near the can opener was soiled with an accumulation of grease, food debris, and dust.
- Potentially hazardous cold food was held at temperatures greater than 41 degrees Fahrenheit. This included: cut lettuce 68°F and rice dessert 68°F
Raw animal food was stored over ready-to-eat food. Raw meat stored in the freezer above shoestring fries, raw eggs were stored over produce.
Ready-to-eat, potentially hazardous food was prepared onsite and held for more than 24 hours and was not properly date marked. This included: chicken biryani, milk and tandoori chicken.
- A employee cleared up dirty dishes from the table, then served guest fresh cooked meals without washing their hands.
Raw animal food was stored over ready-to-eat food in the walk-in cooler. Raw marinated beef steak strips, raw marinated chicken legs and raw marinated chicken wings, were stored over bulk prepped mushrooms and bulk prepped peppers and onions.
Five small buckets of sauce were stored on the floor in the walk-in cooler.