Restaurant Ratings Most Violations: September 5 to September 15

The following Tampa Bay area restaurants received the most violations during inspections conducted September 5 to September 15.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: milk at the espresso station 67°F, butter 76°F, cracked eggs in a bowl in the kitchen 68°F, sausage 55°F and sliced ham 62°F.
Two unidentifiable live insects were found in the kitchen corner by reach in freezer and a small dead frog was found by buffet line.
Rodent activity was present as evidenced by rodent droppings found. One was found by the water heater next to men’s bathroom, approximately 10 dry and hard droppings were under the drink storage shelf in dining area, 1 dry dropping was in the kitchen area by reach in freezer where the wall is in disrepair, 2 dry droppings were found by the ice machine and self-service drink cooler and several were found behind the reach in freezer and reach in cooler.

Several cutting boards had deep cut marks and are no longer cleanable.
Raw pooled eggs were stored over ready to eat onions and cooked beef, also raw ribs were stored over cooked chicken.
Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: cooked onions 46°F, beef 46°F, beans 46°F, chicken 48°F, beef 48°F, sausage 47°F, milk 46°F, pooled eggs 52°F and pancake batter 51°F.

Raw animal food was not separated from ready-to-eat food during preparation. An employee cut raw chicken on a cutting board, then cut and sliced cooked pork on same board without sanitizing the board between tasks. The pork was discarded.
Raw chicken was stored over cooked veggies in the sliding door of the reach-in freezer.
An employee switched from working with raw food to ready-to-eat food without washing their hands. The employee was cutting raw chicken and went straight into working with ready-to-eat garlic without washing their hands in between.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included cooked chicken 85°F.
Raw animal foods were not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw packaged chicken was in the same container as raw beef.
Raw animal food was stored above unwashed produce. Raw beef and chicken were stored over carrots in the walk in cooler.

Raw animal foods were not properly separated from one another based upon minimum required cooking temperature in the walk-in cooler. Raw chicken was stored over raw pork and raw seafood.
An employee was eating in a back kitchen food preparation area.
Potentially hazardous food was thawed in standing water. Raw frozen shrimp was sitting on a prep table in back kitchen area thawing in standing water.

Nonexempt Salmon was offered raw or undercooked and has not undergone proper parasite destruction. The fish must be fully cooked or discarded.
Ready-to-eat, potentially hazardous food was not consumed or sold within 7 days after opening. A Stop Sale was issued.
Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: yellow rice 54°F, raw shrimp 44°F and cooked potatoes 45°F.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: slaw 56°F, sour cream 56°F, potato salad 54°F, salsa 56°F, salad mix 53°F, butter 48°F, cooked onions 48°F, cut ham 50°F, sliced cheese 45°F, cut tomatoes 50°F and blanched French fries 73°F.
An accumulation of food debris and grease was found on food-contact surfaces. This included the hot press, stained cutting boards and encrusted material on the can opener blade.
Five live flies were found in the kitchen, 1 in storage area and 1 in the dining area.

Cheese with mold-like growth was found. A Stop Sale was issued.
Raw eggs were stored over an open tab on a beer keg.
There was an accumulation of black/green mold-like substance inside of the ice bin.

1580 - WPIX IDs