The following Tampa Bay area restaurants received the most violations during inspections conducted October 22 to October 27.

Angelo’s Kitchen at 9837 State Rd. 52 in Hudson, 35 violations

  • Gryo meat was stored in a broiler that was turned off. The meat temperature was 64°F.
  • Commercially processed ready-to-eat food was opened and held for more than 24 hours without being properly date marked. This included lunch meat, cheese and cooked poultry.
  • An employee failed to wash their hands before changing gloves and working with food.

Eves Family Restaurant at 3150 Tampa Rd. in Oldsmar, 42 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included sliced cheese 55°F and corn beef hash 53°F.
  • Raw shrimp was stored over ready-to-eat sausage in the reach-in freezer.
  • The interior of the microwaves were soiled with encrusted food debris.

Hamburger Mary’s Bar and Grille at 1800 East 8TH Ave. Unit E-202 in Tampa, 25 violations

  • Roach activity was present as evidenced by live roaches found: one in the bar area, 4 at the mop sink and one in the fryer area.
  • Rodent activity was present as evidenced by rodent droppings found: approximately more than 250 droppings too numerous to count were found behind the bar beverages, alcohol and storage areas.
  • A server touched their face and then grabbed food out of the reach in cooler without washing their hands and a different server touched their ear and nose and then served food without washing their hands.

China Buffet at 11928 Seminole Blvd in Largo, 31 violations

  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: imitation crab 56°F, slaw 57°F, boiled eggs 56°F and fried chicken 78°F.
  • Raw animal food stored over ready-to-eat food. This included: raw shrimp over mayo container, raw pork over green onions, raw fish thawing over cooked egg rolls and raw chicken over dumplings.
  • In-use knives were stored in cracks between pieces of equipment.

Cosmos Family Restaurant at 1600 US HWY 19 in Holiday, 40 violations

  • Roach activity was present as evidenced by live roaches found: One under the dish machine, 3 on the floor in front of the hot hold well, 2 in the office, 3 on the bottom side of the broiler, approximately 15 on the front wheel of the vertical cooler on the cook line, 4 on the back wheel of same cooler, 3 on the wheel of the stove and 3 live roaches on the bottom side of the flat top grill.
  • Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: sausage patties 45°F, cooked onions 49°F, cut leafy greens 48°F and diced ham 50°F.
  • The cook cracked shell eggs then touched a clean plate without first washing their hands.

CS Kobe & Italian at 13505 Icot Blvd. Ste. 207 in Clearwater, 30 violations

  • An employee placed gloved hands into their pockets and then went to prepare food.
  • Raw animal food stored over ready-to-eat food. This included: raw shell eggs over mayonnaise and green peppers, raw beef over broccoli and raw sausage over pepperoni.
  • A cutting board with deep cut marks was no longer cleanable and a scoop handle was repaired with cardboard and tape.

The Tampa Club at 101 E. Kennedy Blvd. #4200 in Tampa, 23 violations

  • Cooked meats were held at less than 135 degrees Fahrenheit or above. This included: cooked fish 98°F and cooked chicken 101°F.
  • Self-service dessert buffet was lacking adequate sneeze-guards or other proper protection from contamination.
  • A Stop Sale was issued due to food not being in a wholesome, sound condition. Ready-to-eat, potentially hazardous food was marked with a date that exceeds 7 days after opening or preparation. This included: soup, canned peaches, pancake batter with dairy, gumbo and cooked potato.

China Taste Take-Out at 876 E. Tarpon Ave. in Tarpon Springs, 22 violations

  • Raw animal food was stored over ready-to-eat food. This included: shell eggs over bean sprouts, raw chicken over cooked chicken and raw chicken over peas and carrots.
  • Ready-to-eat, potentially hazardous food was prepared onsite and held more than 24 hours without being properly date marked. This included: chicken, pork chopped pork and egg rolls.
  • Stored food was not covered in the walk-in cooler. This included: pork, cut onions and chicken wings.