Restaurant Ratings Most Violations: October 8 to October 13

The following Tampa Bay area restaurants received the most violations during inspections conducted October 8 to October 13.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: shell eggs 61°F, soup 51°F and shredded cheese 47°F.
Raw shrimp was stored over ready-to-eat cooked potatoes in the reach in freezer.
A Stop Sale was issued on potentially hazardous food due to temperature abuse.

An employee used the bathroom and then engaged in food preparation, handled clean equipment and utensils without washing their hands upon returning to the bar area.
Oyster tags were not marked with the last date served.
Raw animal foods were not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.

Ready-to-eat, potentially hazardous food was marked with a date that exceeds 7 days after opening and preparation. This included crab cakes date marked 9/18.
Roach activity was present as evidenced by live roaches found. Three live roaches were found on the prep table in the kitchen.
Eight live flies were found in the kitchen area.

A buildup of food debris and soil residue was found on the reach-in cooler door handles.
The interior of the microwave was soiled with encrusted food debris.
Single-use gloves were not changed as needed after changing tasks, when damaged or soiled.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: butter 70°F, Pico 44°F, coleslaw 44°F, cut lettuce 50°F and cut tomatoes 44°F.
Raw fish was stored over ready-to-eat Pico and coleslaw in the reach-in freezer.
Roach activity was present as evidenced by live roaches found. One on the floor behind the prep table, two on the men’s room floor under the trash can, one crawled into a hole by the toilet in the women’s room, one under the dish rack by office, one under the trash can by the dry storage and one live roach by the chlorine sanitizer in the dish room.

The establishment advertised grouper on the menu and menu board but served another type of fish. The take out menu states grouper, but the invoice from the supplier states Swai fish.
Raw beef was stored over ready-to-eat cooked chicken at the make table.
Several employees were observed changing gloves and task with no hand washing in between.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: duck 73°F, jelly fish 73°F, noodles 83°F, lettuce 83°F, bean sprouts 51°F, chicken 52°F and shrimp 53°F.
Raw eggs were stored over ready-to-eat cooked items in the walk in cooler.
An employee was touching ready-to-eat food with their bare hands. They were observed making dim sum without wearing gloves.

Raw fish was stored over ready-to-eat cabbage in the walk-in cooler.
Ready-to-eat, potentially hazardous food was prepared onsite and held more than 24 hours without being properly date marked. This included raw fish and krab.
The walk-in cooler gaskets were soiled with a slimy, mold-like build-up.

1580 - WPIX IDs