Restaurant Ratings Most Violations: February 26 to March 3, 2018
WFLA 8 On Your Side Staff
7 years ago
The following Tampa Bay restaurants received the most violations during inspections conducted from February 26 to March 3, 2018.
There was an accumulation of black/green mold-like substance in the interior of the ice machine. There was a buildup of food debris and soil residue on equipment door handles. A wet mop was found on the kitchen floor and it could not dry properly. Roach activity was present as evidenced by live roaches found. One was discovered in the storage room. Raw animal foods were not properly separated from one another based upon minimum required cooking temperature in the walk-in cooler. Clams, mussels and oysters were held at a temperature greater than 41 degrees Fahrenheit. Five live, small flying insects were found in the kitchen and the food preparation area. Potentially hazardous hot food was held at less than 135 degrees Fahrenheit. This included: chicken 111-132°F and butter 85°F. The quaternary ammonium sanitizer was not at a proper minimum strength for manual washing. Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: smoked chicken wings 44-60°F and cream 45-48°F. Potentially hazardous hot food was held at less than 135 degrees Fahrenheit. This included: chicken 108°F and cheese sauce 127-164°F. The food-contact surfaces were not sanitized after cleaning or before use. Rodent activity was present as evidenced by rodent droppings found. One dry dropping was present on the dry storage shelf. A toxic substance was improperly stored above the cooking equipment. A stop sale was issued due to dented and rusted cans. Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: bean sprouts 59°F. Raw shrimp and chicken were stored over ready-to-eat sauce in the walk-in cooler. There were nonfood-grade containers being used for food storage that had direct contact with food. There was a vacuum breaker missing at the mop sink faucet. Ready-to-eat, potentially hazardous food was prepared onsite and held for more than 24 hours without being properly date marked. There was an accumulation of black/green mold-like substance around soda dispensing nozzles in the bar area. The restaurant was operating with an expired Division of Hotels and Restaurants license. Ready-to-eat, potentially hazardous food was prepared onsite and held for more than 24 hours without being properly date marked. This included: chicken, cabbage and egg rolls. The walk-in cooler and walk-in freezer shelves were soiled with encrusted food debris.
