Restaurant Ratings

Restaurant Ratings Most Violations: October 15 to October 20

TAMPA, Fla. (WFLA) - The following Tampa Bay area restaurants received the most violations during inspections conducted October 15 to October 20.

Sushi Kabuki at 10801 Starkey Rd. Ste. 18 in Seminole, 25 violations

  • The operator was unable to provide documentation that aqua-cultured salmon had been raised in a controlled environment and fed formulated feed.
  • Raw tuna was stored over ready-to-eat cream cheese.
  • Potentially hazardous food was thawed in an improper manner. Tuna must be taken out of the plastic packaging and thawed in the refrigerator. The operator had the tuna in the plastic packaging sitting in standing water.

Maw's Vittles Inc. at 511 S. Broad Street in Brooksville, 35 violations

  • Raw beef was stored over ready-to-eat cooked ham.
  • Operator did not properly track the number of days ready-to-eat deli meat and meatballs were prepared onsite and held at refrigeration temperatures prior to freezing.
  • The wall by dish machine was soiled with accumulated grease and food debris.

Deccan Spice Tampa Bay at 2325 Ulmerton Rd. Ste. 28 in Clearwater, 40 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: shredded cheese 52°F, cooked lentil paste 52°F, cooked onions 50°F, tomato paste 47°F, veggie samosas 68°F, cooked cauliflower 52°F, cooked chicken 57°F, cooked onion sauces 55°F and ghee 82°F.
  • Raw chicken was stored over ready-to-eat cooked vegetables and cheeses.
  • The cutting boards were stained and soiled as was the reach in cooler, can opener and microwave interior.

Davidson's Dockside at 527 Anclote Rd. in Tarpon Springs, 26 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included pooled scrambled eggs 56°F and shell eggs 61°F.
  • Clam, mussel and oyster tags were not maintained in chronological order according to the last date they were served in the establishment.
  • The plumbing system was in disrepair. The faucets on the hand wash sink in the prep area does not turn off.

Los Mexicanos at 2325 Ulmerton Rd. Ste. 3 in Clearwater, 36 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: shredded cheese 49°F, sliced cheese 48°F, cut tomato 49°F, block queso 48°F, shell eggs raw 52°F, raw chicken 71°F, cut tomato 64°F, cooked beef 51°F, shrimp raw 52°F, cooked peppers and onions 52°F and shredded cheese 77°F.
  • A Stop Sale was issued due to the adulteration of food product. Tomatoes were being cut on the same cutting board with raw chicken.
  • A Stop Sale was issued due to food not being in a wholesome, sound condition. Ready-to-eat food was marked with a date that exceeds 7 days after opening. This included: cooked mushroom, homemade salsa, cooked beef and homemade sauces.

Grand Sushi Hibachi Buffet at 10421 US HWY 19 In Port Richey, 29 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: poultry 46°F, pork 46°F, calamari 46°F, bean sprouts 51°F, noodles 48°F, beef 48°F, shrimp 46°F, krab 56°F, white fish 70°F and cream cheese 68°F.
  • Commercially processed ready-to-eat food was opened and held more than 24 hours without properly being date marked after opening.
  • Potentially hazardous food was thawed at room temperature. This included two cases of shrimp.

Caddies on the Beach at 9000 W. Gulf Blvd. in Treasure Island, 24 violations

  • A Stop Sale was issued on potentially hazardous cold food due to temperature abuse. This included: cooked shrimp 51°F, crab cake 53°F, diced tomato 52°F and pasta salad 50°F.
  • An employee retrieved ingredients from a walk in cooler and began working with food without washing their hands.
  • The interior of the ovens had a heavy accumulation of black substance, grease and food debris.

Kabab House at 27001 US HWY 19 N.  Ste. FC12 in Clearwater, 32 violations

  • Raw beef was stored over ready-to-eat pitas.
  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: heavy cream 47°F, tzatziki sauce 46°F, dairy sauce 48°F and cut lettuce 46°F.
  • A hot chicken dish was held at less than 135 degrees Fahrenheit or above.

More Stories

Don't Miss

Latest News - Local

Video Center