Restaurant Ratings Most Violations: May 13 to May 18

Restaurant Ratings
restaurant-ratings_271907

The following Tampa Bay area restaurants received the most violations during inspections conducted May 13 to May 18.

Pal Joey’s at 1791 S. Highland Ave. in Largo, 23 violations

  • Raw bacon was stored over ready-to-eat garlic in the kitchen refrigerator.
  • A Stop Sale was issued on potentially hazardous food due to temperature abuse. This included spaghetti sauce at 47°F.
  • Clam, mussel and oyster tags were not marked with last date served.

Biff Burger at 3939 49 St. N. in St. Petersburg, 27 violations

  • Live, small flying insects were found in the kitchen, food preparation area and food storage area. This included: 2 large flies on the cook top, 2 on the ice cream machine, 3 in the dish area on the dirty dishes and 1 in the dining room.
  • Raw meat products were stacked on top of covered buckets of ready-to-eat sauces in the walk in cooler.
  • Roach activity was present as evidenced by live roaches found. One live roach on floor was killed during inspection.

3 Coins Diner LLC at 7410 Nebraska Ave. in Tampa, 25 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: ham 60°F, beef 53°F and milk 63°F.
  • Raw animal food was stored over ready-to-eat food. This included: raw shell eggs stored over cooked food in the walk-in cooler, raw shell eggs over ready-to-eat onions and raw beef was stored over cooked food in the walk-in cooler.
  • Raw and undercooked animal food was offered but the establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Golden Bear Restaurant at 12540 Starkey Rd. in Largo, 34 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: sausages 47°F, cut tomatoes 44°F, sausage patty 47°F, tomatoes 45°F, watermelon 44°F, cheese 50°F, ham 51°F, cantaloupe 50°F, potatoes 49°F, cheese 56°F and ham 49°F.
  • Raw animal foods were not properly separated from each other in the holding unit. Ground beef and whole pork were stored together in the walk-in cooler.
  • A Stop Sale was issued due to an adulteration of food product. Ice was stored in an uncovered bin located outside and twi turkey sandwiches were discarded after bare hand contact.

The Groves Golf & Country Club Master Association Inc. at 7924 Melogold Cir. in Land O’ Lakes, 24 violations

  • Ready-to-eat, potentially hazardous food was prepared onsite and held more than 24 hours without properly being date marked. This included cut mellon and brown gravy.
  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included single service butter at 67°F.
  • A build-up of soil and debris was found on the floor under and behind ice machine.

Imperial Buffet at 21627 Village Lake Shopping Center in Land O’ Lakes, 31 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: raw chicken 49°F, raw shrimp 57°F, raw chicken wrapped in bacon 44°F and raw beef 57°F.
  • Ready-to-eat, potentially hazardous food was prepared onsite and held more than 24 hours without being properly date marked. This included cooked salmon.
  • Raw animal food not properly separated from ready-to-eat food. Raw salmon was found in the same container with cooked shrimp.

Pizza Villa at 21501 Village Lakes SH CTR in Land O Lakes, 28 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: tzatziki sauce 47°F, cut tomatoes 44°F, potato salad 44°F, ham 46°F, cut lettuce 44°F, cooked pasta 49°F, pizza sauce 47°F, feta cheese 49°F, spaghetti sauce 51°F, pizza sauce 47°F, cooked spaghetti 59°F, lasagna 44°F, soup 45°F and cooked pasta 44°F.
  • An employee came inside from smoking and did not wash their hands before handling clean dishes.
  • Raw ground beef was not properly separated from unwashed onions in the walk-in cooler.

Rocky’s Philly Cheesesteak & Hoagies at 7286 SR 54 in New Port Richey, 29 violations

  • Raw chicken was not properly separated from raw shrimp based upon minimum required cooking temperature in walk-in cooler.
  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: partially cooked bacon 81°F, cooked onions 84°F, cooked onions 67°F and
  •  French fries 98°F.
  • An employee was observed preparing and cutting a hoagie sandwich with their bare hands.

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