Restaurant Ratings Most Violations: May 19 to May 24

Restaurant Ratings
restaurant-ratings_271907

TAMPA, Fla. (WFLA) – The following Tampa Bay area restaurants received the most violations during inspections conducted May 19 to May 24.


La Margaritas Restaurant at 4031 W. Hillsborough Ave. in Tampa, 31 violations

  • A server handled soiled dishes and then picked up plated food, served food, and prepared a beverage without washing their hands.
  • Potentially hazardous foods in the walk-in cooler were held at greater than 41 degrees Fahrenheit. This included Oxtail 48°F, shrimp 50°F, beef 47°F, chicken 48°F, sauce 48°F.
  • Raw shrimp was stored over ready-to-eat food in the walk-in cooler.


China City at 603 S. Fort Harrison Ave. in Clearwater, 27 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: tofu 51°F, noodles 52°F, cabbage 51°F, cooked pork 51°F, potsticker 52°F, raw beef 47°F, raw chicken 47°F, beef 61°F, vegetables cooked 52°F and cooked beef 52°F.
  • Raw beef was stored over ready-to-eat potstickers in the reach-in freezer.  
  • The hot water takes too long to reach the hand-wash sink resulting in employees using cold water to wash their hands.


Los Magueyes Mexican Restaurant of Crystal River Inc. at 6875 W. Gulf to Lake HWY. in Crystal River, 30 violations

  • The establishment was operating with no potable running water. None on the sinks had running water. Operator had the water turned back on and stated it was only shut off temporarily because of a pipe leak.
  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: cheese 46°F, cut lettuce 46°F, sour cream 46°F and steak 44°F.
  • Raw animal foods were not properly separated from one another based upon minimum required cooking temperature in the reach-in freezer. This includes raw chicken over raw beef.


Yummy House China Bistro Inc. at 2620 East Hillsborough Ave. Ste. 101 in Tampa, 28 violations

  • A Stop Sale was issued on potentially hazardous food due to temperature abuse. This includes cooked pasta and duck.
  • A sticky trap over the cook line was full of trapped and dead flies.
  • Raw chicken was stored over ready-to-eat vegetables.


El Cerrito Mexican Restaurant and Grill at 6911 Congress St. in New Port Richey, 48 violations

  • Food was stored and not covered in the walk-in cooler. This included: fish, beans, cut onions, shredded cheeses, salsa, cut pineapple and cut peppers.
  • Potentially hazardous hot food was held at less than 135 degrees Fahrenheit or above. This includes rice 127°F and homemade cheese sauce 85°F.
  • Raw chicken was stored over iceberg lettuce, shell eggs over cilantro and raw beef was stored over cook ground beef.


China Buffet at 901 E. Memorial Blvd. in Lakeland, 31 violations

  • Dead roaches were found on the premises. 8 dead roaches were observed in the dry storage area behind the reach in freezer.
  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included chicken 46°F, stuffed mushroom 46°F, cooked pork 46°F and sauce on the cook line 82°F.
  • Potentially hazardous hot food was held at less than 135 degrees Fahrenheit or above. This included Garlic chicken at 112°F.


New Shanghai Chinese Restaurant I at 6133 SR 54 in New Port Richey, 43 violations

  • Roach activity was present as evidenced by live roaches found. 45 live roaches were found in the handwash sink near the kitchen and 1 live roach on wall of outside of the walk-in cooler.
  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: poultry 75°F, egg rolls 72°F, cut cabbage 58°F, pork 56°F, beef 56°F and bean sprouts 58°F.
  • Ready-to-eat, potentially hazardous food was prepared on site and held for more than 24 hours without properly being date marked. This included egg rolls, wonton, pork, chicken and noodles.


Mamas Soul Food D Inc. at 3701 E. DR MLK JR Blvd.  Ste. B in Tampa, 31 violations

  • An employee with a wound on the hand without two layers of impermeable protection on the wound was handling food, clean equipment and utensils. A young lady with a wound that is in the process of healing by evidenced by scabbing that appears to be stripping and peeling.
  • Raw catfish and raw pork chops were stored over cooked food.
  • Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours without being properly date marked.

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