Restaurant Ratings Most Violations: March 19 to March 24

The following Tampa Bay restaurants received the most violations during inspections conducted from March 19 to March 24, 2018.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included eggs at 55°F.
Raw chicken was stored over ready-to-eat shredded cabbage.
There was rust build-up inside of the ice machine.

Food was being stored outside behind building. This included potatoes, sugar and an ice machine.
Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: Blue cheese 51°F, Cole slaw 45°F, feta 51°F, sliced provolone 53°F, sliced American cheese 52°F, Swiss cheese 53°F, cut tomato 57°F, potato salad 47°F, Taziki 47°F, cooked beets 44°F, shredded cheese 53°F, cut leafy greens 47°F and raw pork 47°F.
There was an accumulation of food debris and grease on food-contact surface. The fry cutter, cutting boards, the interior of reach in coolers, the interior of microwave and the slicer were all soiled.

Lemons with mold-like growth were found. A Stop Sale was issued.
Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: mussels 44-45°F, raw beef 45°F, cooked noodles 44-45°F and dimsum 44-45°F.
Raw chicken was stored over ready-to-eat crab salad and raw beef was stored over cut melon.

A server handled soiled dishes and utensils and then picked up plated food without washing their hands.
Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: Coleslaw 56°F and cut green salad 56°F.
There was improper sewage disposal at the floor drains in kitchen, gray water from the hand sink was pouring on floor in the dish room.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included sausage at 55°F.
Raw beef steak was stored over ready-to-eat pasta in the walk-in cooler.
The hood ventilation system was inadequate as evidenced by the grease accumulation on walls and ceiling.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: hash browns 47°F, cut melon 45°F, chicken salad 46°F, tuna salad 43°F, hollandaise sauce 78°F, shell eggs 66°F and pancake batter 76°F.
Raw scrambled egg bowls were stored over ready-to-eat diced green peppers.
An accumulation of black/green mold-like substance was found in the interior of the ice machine.

Ready-to-eat, potentially hazardous food was prepared on site and held for more than 24 hours without being properly date marked. This included: chicken, egg rolls, pork and noodles.
The shelf under preparation table, the microwaves, dry storage shelves, speed racks, trays, prep tables, exterior of the microwaves and the bulk bins were all soiled with food debris.
The bathroom facility was not clean.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: cut lettuce 46°F, sliced tomato 49°F, sliced cheese 55°F, shredded lettuce 53°F, cubed tomato 52°F, cooked pasta 55°F and pizza sauce 55°F.
Dented cans of ground tomatoes were found. A Stop Sale was issued.
The ice chute on self-service drink machine was soiled with a build-up of mold-like substance and slime.

1580 - WPIX IDs