Restaurant Ratings

Restaurant Ratings Most Violations: January 28 to February 2

TAMPA, Fla. (WFLA) - The following Tampa Bay area restaurants received the most violations during inspections conducted January 28 to February 2.

Lexington Oaks Golf Course at 26133 Lexington Oaks Blvd. in Wesley Chapel, 31 violations

  • Raw fish was stored over ready-to-eat pasta.
  • An employee was touching ready-to-eat food with their bare hands.
  • An accumulation of black mold-like substance was found in the interior of the ice machine.

Eastern China Pearl LLC at 3313 Central Avenue in St. Petersburg, 28 violations

  • Raw chicken was stored over ready-to-eat cooked noodles in the walk in cooler.
  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included cut crab 58F°, cooked broccoli 63F°, bean sprouts 45 F° and garlic in oil 50F°.
  • Food was stored in the holding unit and not covered. This included egg rolls, noodles, raw chicken and cut vegetables.

La Hacienda Mexicana at 5537 Sheldon Road Ste. O in Tampa, 29 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included queso, cheese and beef at 44°F and salsa at 56°F.
  • Roach excrement and droppings were found in the soap dispenser at the hand wash sink near dish machine.
  • Single-use gloves were not changed. Employee washed their hands with gloves on.

China Wok at 8813 Mitchell Blvd. in New Port Richey, 31 violations

  • Raw animal foods were not properly separated from one another based upon minimum required cooking temperature in the walk-in cooler. Raw chicken was stored over shell eggs and bulk soy in walk in cooler.
  • Food was stored on floor in the walk in cooler. This included bulk buckets of port and chicken, bulk rice, soy and vegetables.
  • Stored food was not covered in the walk in cooler. This included cut vegetables, pork and chicken.

West 82 at 9301 W. Fort Island Trl. in Crystal River, 29 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: ground meat 55°F, fish 52°F, beef 52°F, chicken 48°F, coleslaw 44°F and heavy cream 44°F.
  • The employee rest rooms facility was not clean.
  • Dead roaches were found on premises. One was found in a trap in the bathroom and one in a bucket with cups by the sink.

Kawa Japanese Steak House & Sushi at 8631 Little Rd. in New Port Richey, 29 violations

  • Nonexempt fish was offered raw or undercooked and has not undergone proper parasite destruction. The fish must be fully cooked or discarded.
  • Raw chicken was stored over ready-to-eat cut pork chop, cut broccoli, cut lettuce and baby corn on the cook line reach in cooler. Also raw ducks were stored over a bulk bin of washed cut lettuce.
  • The cutting boards were stained and soiled.

Toast at 7121 SR 54 in New Port Richey, 30 violations

  • Potentially hazardous hot food was held at less than 135 degrees Fahrenheit or above. This included link sausages 105°F and soup 99°F.
  • An employee cracked eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. A cook on the cook line cracked raw shell eggs without their washing hands afterwards then touched vanilla extract.
  • An employee’s sweater and hat were found in a container with cookies and sugar.

Thai Samurai at 3150 Little Road in New Port Richey, 29 violations

  • Shell eggs were stored over ready-to-eat bulk sauces.
  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included cut tomatoes 45°F, raw salmon 45°F and cut lettuce 44°F.
  • The wall in the dish wash room was soiled with accumulated grease, food debris, and dust.

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