Restaurant Ratings

Restaurant Ratings Most Violations: May 6 to May 11

TAMPA, Fla. (WFLA) - The following Tampa Bay area restaurants received the most violations during inspections conducted May 6 to May 11.

Grants Crabs, Seafood & Grille at 13030 Starkey Rd. #3 in Largo, 28 violations

  • Raw chicken was stored over ready-to-eat butter in the freezer.
  • Roach excrement was found between the pipes on the wall.
  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included crab at 49F°.

Booming Express at 5012 US 19 N. in New Port Richey, 29 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included cut cabbage at 64°F.
  • Raw shell eggs were stored over ready-to-eat soy sauce.
  • The bathroom facility was not clean.

Thai Bistro at 5414 Main St. in New Port Richey, 29 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included shell eggs at 86°F and chopped chicken and rice in portioned soup bowls at 86°F.
  • Rodent activity was present as evidenced by rodent droppings found. All of the rodent droppings observed were hard and dry. Five were found on the storage room floor, 3 by the hot water heater, 7 on the floor behind the bulk sugar, 1 on a package of rice noodles, 1 on a can of coconut milk, 1 on the ledge of the dry storage shelf, 7 behind the chest freezer, 13 on the ware washer, 48 under the ware washer on floor, 2 on the bulk sanitizer bucket and 18 on the wheel cart.
  • Ready-to-eat, potentially hazardous food was prepared onsite and held more than 24 hours without being properly date marked. This included wontons, cream cheese mixture, soups, sauces and chicken.

Big Apple Buffet II at 1035 62 Ave. N. in St. Petersburg, 24 violations

  • Raw animal food stored over ready-to-eat food. This included tuna stored over Krab in the sushi reach-in cooler and raw bacon over cut vegetables. Also raw animal food was not properly separated from ready-to-eat food. Crawfish bags were stacked near produce in the walk-in cooler.
  • The self-service salad bar/buffet was lacking adequate sneeze-guards or other proper protection from contamination. Cookies and noodles on the buffet were not under sneeze guards.
  • Potentially hazardous hot food was held at less than 135 degrees Fahrenheit or above. This included: cooked plantains 109F°, chicken skewers 117F°, cooked chicken 122F°, chicken wings 127F°, buttered potatoes 102F°, Malaysian chicken 105F° and Crab Rangoon 98F°.

Jerk Hut Jamaican Grille & Rhum Bar at 926 E. Fowler Ave. in Tampa, 26 violations

  • Raw shell eggs were stored over ready-to-eat dressing in the walk-in cooler.
  • A Stop Sale was issued on potentially hazardous food due to temperature abuse.
  • The floors were heavily soiled by the walk-in cooler. Also the floors and walls were soiled throughout the kitchen.

China Wok at Village Market at 5313 Village Market Dr. in Wesley Chapel, 24 violations

  • Raw chicken was stored over cooked chicken and washed sprouts in the walk-in cooler.
  • Ready-to-eat, potentially hazardous food was prepared onsite and held for more than 24 hours without being properly date marked. This included chicken, pork, noodles and cream cheese.
  • There was evidence of employee smoking in the food preparation area.

The Avenue at 330 1 Ave. S. in St. Petersburg, 27 violations

  • Cooked poultry was not reaching a minimum internal temperature of 165°F for 15 seconds. An employee topped chicken with cheese and bacon and was ready to sandwich, the chicken temped at 116°F. The employee scraped off cheese and bacon and returned chicken to grill.
  • An Employee switched from working with raw food to ready-to-eat food without washing their hands. After handling raw chicken, the employee began to change gloves to handle ready to eat foods without washing.
  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: Feta cheese 47°F, pico 46°F, cut tomato 48°F, kale 48°F, blue berry jam made onsite 50°F, raw chicken 47°F, cooked pork 50°F and cooked chicken wings 50°F.

Gulfport Restaurant at 2025 S. 49 St. in Gulfport, 24 violations

  • A severely dented can of whole kernel corn was found in the dry storage area, a Stop Sale was issued.
  • The interior of the microwave was soiled with encrusted food debris.
  • An accumulation of black/green mold-like substance was found inside of the upright 2-door reach-in freezer.

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