The Iowa Department of Inspections, Appeals and Licensing oversees restaurant inspections in Iowa. (Photo via Getty Images; DIAL logo courtesy of Iowa Department of Inspections, Appeals and Licensing)
State, city and county inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations during the past six weeks, including expired food, not-for-sale meat, rodent droppings, bugs floating in liquor bottles and moldy fruit, cheese and sausage.
One eatery was operating without a license, and another was shut down when the inspector saw the grease trap and a drain were backing up into the building.
The findings are reported by the Iowa Department of Inspections, Appeals and Licensing, which handles food-establishment inspections at the state level. Listed below are some of the more serious findings that stem from inspections at Iowa restaurants, stores, schools, hospitals and other businesses.
The state inspections department reminds the public that their reports are a “snapshot” in time, and violations are often corrected on the spot before the inspector leaves the establishment. For a more complete list of all inspections, along with additional details on each of the inspections listed below, visit the Iowa Department of Inspections, Appeals and Licensing’s website.
Taco Depot / La Taqueria, 3801 1st Ave. SE, Cedar Rapids – During a Nov. 20 visit, a Linn County inspector observed the restaurant’s grease trap and “floor sink” were backing up and ordered the establishment shut down. “The facility will remain closed until it is allowed to reopen by the health department,” the inspector reported. On Nov. 22, the restaurant was allowed to reopen.
During the Nov. 20 visit, the inspector also determined the person in charge did not demonstrate knowledge of food safety as evidenced by food not being held at the proper temperature and an overall lack of sanitizing. The restaurant also had no certified food protection manager with management or supervisory responsibilities. The inspector reported finding packages of cheese with “mold growing on the outside” and found that one cooler was holding food above 45 degrees, resulting in all of the temperature-controlled food items inside being discarded.
In addition, food was being stored on the floor, and uncovered food was found stored in the walk-in cooler. “Soil buildup is present on most surfaces including interior/exteriors of equipment, walk-in cooler racks, inside two-door prep cooler, ware-washing area, hot holding unit, flat-top grill, etc.,” the inspector reported. At least three sinks were reported to be leaking.
The visit was in response to a complaint pertaining to the lack of date markings on food, improper storage of raw food items, improper temperature controls, lack of handwashing by the staff, cross-contamination of food, and soiled food-preparation areas. “This complaint will be closed and marked founded,” the inspector reported.
Hong Kong Buffet, 2406 Park Ave., Muscatine – During a Nov. 20 visit, a state inspector cited this restaurant for 16 risk-factor violations – an exceptionally large number. Among the problems: The person in charge was not a certified food protection manager; workers were not washing their hands between working with raw meat and working with ready-to-eat food; tongs used to handle raw shrimp were then used to stir cooked shrimp; most of the food items prepared on site had no date-markings to ensure freshness and safety; the interior of the ice machine was soiled; and there was no food thermometer available in the restaurant.
Also, the knife holder, the sides of cooking equipment, and the shelving in the walk-in cooler were all soiled, the inspector reported. The ceiling was peeling, with patches above the cook line coming loose, and grease had accumulated on the floor, walls, and fixtures around the cooking equipment.
The visit was in response to a non-illness complaint pertaining to pest control, cleanliness, food storage and food temperatures. The complaint was deemed verified. The restaurant’s last routine inspection was in December 2022, according to state records.
Crouse Café, 115 Salem St., Indianola – During a Jan. 7 visit, a state inspector observed sausage patties inside the walk-in cooler that appeared to have mold growing on them. In addition, a cook and a dishwasher were seen washing their hands in the food-prep and dishwashing sinks rather than a designated handwashing sink.
The inspector also made note of raw, ground sausage that was being stored over cooked gyro meat, risking cross contamination. The restaurant was also holding cottage cheese, bleu cheese, cream cheese and sour cream at temperatures above the mandatory maximum of 41 degrees, and all of the products had to be discarded.
The inspector also reported finding several containers of food that were being held beyond the maximum seven days. Those items included hot dogs dated Dec. 26, raw pork tenderloin that was dated Dec. 23, ham slices dated Nov. 19, and corned beef dated Dec. 11. All of the expired items were then discarded.
The visit was in response to an illness complaint that the inspector deemed unverified. The restaurant was last inspected in February 2022, according to state records.
Samurai Sushi & Hibachi Restaurant, 7125 Mills Civic Parkway, West Des Moines — During a Jan. 7 visit, a state inspector observed a worker coming into the kitchen from outside, wearing gloves, and going to the food-preparation station without first discarding their gloves and washing their hands. Also, the inspector reported, the raw sushi at both of the restaurant’s sushi stations was “not separated from sushi that is not raw,” and food held longer than 24 hours in the walk-in cooler was not date-marked to ensure freshness and safety. In addition, the cooked sushi rice was not labeled with the time it was to be discarded.
The visit was in response to a non-illness complaint that the inspector deemed to be verified. The inspector’s report does not state the nature of the complaint. The report indicates the restaurant was in compliance with standards related to insects, rodents and animals, but also indicates the inspector discussed that specific issue with the owner who explained that the hibachi area was recently deep-cleaned, and she had hired a pest control business to provide monthly service.
Hy-Vee Foods, 1300 W. Burlington St., Fairfield – During a Jan. 6 visit, a state inspector observed that raw ground beef was improperly stored above shredded cheese, and raw salmon and raw tuna were improperly stored above ready-to-eat imitation crab. The inspector also reported finding macaroni and cheese, fried chicken and baked potatoes with no date-markings to ensure freshness and safety. The items were discarded. Also, the store’s Market Grill stove was marred by an excessive buildup of food debris, as were the coolers and a freezer, and the shelves and drawers in the bakery area.
McDonald’s, 3402 S. Center St., Marshalltown – During a Jan. 3 visit, a state inspector checked the walk-in cooler and found breakfast burritos that had been prepared at 7:48 a.m. that day. At 1:45 p.m., the burritos had yet to cool sufficiently and were as warm as 55 degrees. The burritos were discarded. Also, the shredded lettuce, sliced tomatoes, cooked bacon and sliced cheese on the food-prep line were not marked with a time indicating when they had been prepared and had to be discarded.
The visit was prompted by an illness complaint that the inspector deemed unverified. The restaurant last underwent a routine inspection in November 2021.
A non-illness complaint related to pests and to adulterated food was investigated in January 2023, with the inspector verifying the pest complaint and concluding the adulterated-food complaint was unverified. An August 2024 complaint related to poor personal hygiene was investigated, the inspector stated, and was deemed to be verified after the person in charge confirmed “the incident described in the complaint had occurred.” The inspector’s report does not describe the incident in question.
The Palms/Fridley Theaters, 200 NE Westgate Drive, Waukee – During a Dec. 30 visit, a state inspector found cooked cabbage and cooked mushrooms that had been held for more than the maximum seven days. The cooked cabbage was dated Dec. 13, and the cooked mushrooms were dated Dec. 22, and both items had to be discarded.
Also, the three-sink dishwashing compartment behind the bar had zero detectable levels of sanitizing solution, and the internal temperature of the dishwasher’s rinse cycle was unable to reach the minimum 160 degrees. Also, one handwashing sink was blocked by garbage cans and racks, and there were no paper towels at two of the handwashing sinks.
Great Wok/Great Teriyaki, 101 Jordan Creek Parkway, West Des Moines – During a Dec. 23 visit, a state inspector reported the restaurant was reusing boxes in which raw chicken had been packaged to store produce and cooked food items, risking cross-contamination. The inspector also reported finding noodles that were not being refrigerated and were measured at 47 degrees. The inspector also found that the restaurant had no sanitizing solution for dishwashing on the premises, which resulted in the owner borrowing some from a neighboring restaurant.
In addition, there were no paper towels or soap available at the kitchen’s designated handwashing sink, and raw frozen shrimp had been left to thaw while stored on the floor underneath a sink. The inspector also reported spotting a “live roach” in front of the kitchen’s walk-in cooler and reported finding a “black substance appearing to be mold” on the walls of the cooler.
The visit was prompted by an illness complaint that was deemed unverified.
Wildwood Smokehouse & Saloon, 4919 Walleye Drive SE, Iowa City – During a Dec. 17 visit, a Johnson County inspector observed food workers handling bread with their bare hands and found diced tomatoes and sliced tomatoes holding at 43 to 44 degrees, resulting in them being discarded. Also, multiple house-made sauces had been held for longer than the maximum seven days and had to be discarded, and the interior of the ice machine was marred by a buildup of debris.
Lakeside Hotel & Casino, 777 Casino Drive, Osceola – During a Dec. 13 visit, a state inspector observed a worker with gloved hands touching his clothing and a towel inside one of his pockets and then handling ready-to-eat foods without first washing his hands or changing gloves. Also, hamburgers holding on the flat-top grill were measured at 131 degrees and had to reheated to at least 165 degrees. The inspector also reported finding undated food items in the pizza-preparation cooler and finding several pans of baked beans that had been prepared a month before, on Nov. 19.
In addition, the soda-dispensing nozzles at the main bar were marred by a heavy buildup of syrup-like debris, as were the nozzles on the soda-dispensing machine. Also, can opener blades that had been stored as “clean” were marred by a buildup of food-like debris and the most recent inspection report had not been posted.
Pint’s River Bar, 36835 Noble Road, Guttenberg — During a Dec. 13 visit, a state inspector discovered packages of custom-processed raw ground beef that was labeled “not for sale” in the basement freezer. The meat was from “an unapproved source,” the inspector reported.
Also, the reach-in coolers had no thermometers for monitoring the temperature inside, and the establishment had no food-temperature measuring devices on the premises. The inspector also reported there was “evidence” of a dog being allowed behind the bar in the food-preparation area.
The visit was in response to a complaint alleging issues with inadequate cooking, improper holding temperatures, adulterated food and general facility sanitation. The sanitation-related complaint was deemed verified, with the inspector citing a photograph that showed a dog behind the bar. The bar was last inspected in August 2023 prior to its opening.
The Tequila Grill, 112 N. Market St., Ottumwa – During a Nov. 26 visit, a state inspector cited this business for 17 risk-factor violations — an exceptionally high number. The inspector reported the person in charge was not a certified food protection manager was not fulfilling their duties by ensuring that employees washed their hands, that the food was properly dated, that food was being cooking and reheated to acceptable temperatures, and that equipment, utensils and food-contact surfaces were properly sanitized.
Several uncovered containers of tortilla chips and tortilla bowls were found in the kitchen, and chili rellenos, churros and chimichangas were stored uncovered and unwrapped in a residential-style freezer. Also a cook was wiping his hands on a towel that hung from his waist after handling raw chicken and before plating cooked foods for customers. Also, raw chicken was cooked to a temperature of only 139 degrees before being plated, and had to be discarded, with the meal remade and the chicken cooked to 178 degrees.
The inspector also reported finding beans holding at 117 degrees, which was not hot enough to ensure safety, and finding 56-degree house-made salsa that had to be discarded. In addition, several prepared or repackaged food items in the freezers were not dated.
The inspector also reported finding knives, an immersion blender and a colander that had been stored as “clean” but were soiled by buildup of food debris. The inspector also found “pest-control bait in an applicator” stored on the ledge of the reach-in cooler. Also, the ceiling and walls throughout the kitchen and food-prep areas were marred by flaking paint, water stains and what appeared to be mold, and the most recent inspection report had not been posted.
The visit was in response to an illness complaint. The complaint investigation is ongoing, the inspector reported.
Bickford Cottage Assisted Living, 5915 Sutton Place, Urbandale – During a Nov. 26 visit, a state inspector noted that the person in charge was unable to explain the symptoms and diseases associated with foodborne illnesses, and did not wash their hands when changing tasks during food preparation. The inspector also found moldy strawberries inside the reach-in cooler and reported a buildup of food and debris under the shelving in the dry-storage area.
Los Portales No. 2, 1012 E. Kimberly Road, Davenport – During a Nov. 27 visit, a Scott County inspector found multiple food products sitting uncovered in the kitchen. In addition, guacamole was being held at 48 degrees and lettuce at 53 degrees, rather than 41 degrees or colder, and had to be discarded. Also, the inspector reported that the chile verde, prepared 20 days prior to the inspection, showed “signs of spoilage,” and that the ice machine and fountain-drink dispenser “each contained debris and gunk.”
The visit was in response to a complaint “regarding an unknown substance in the beverages that were purchased and potentially came from the ice machine and/or the fountain drink machine.” Upon investigation, the ice machine and the fountain-drink machine were found to be soiled and in need of cleaning and sanitizing. The complaint was deemed verified.
Hy-Vee Foods, 1843 Johnson Ave. NW, Cedar Rapids – During a Dec. 2 visit, a Linn County inspector reported that several employees in food-preparation areas were not following handwashing procedures. The inspector also noted ice buildup on packaged grilled kebabs and on a stuffed potato in the retail-sales freezer. Also, raw oysters and stuffed raw oysters in a display cooler were not date-marked to ensure freshness and safety.
In addition, homemade chopped garlic in oil was left at room temperature all day and a worker was not following the Hazard Analysis and Critical Control Points protocol in preparing sushi. Also, the Market Grill kitchen and the sushi department lacked sanitizing solution and hot water at their handwashing sinks. The inspector also reported that sinks in the Market Grill area, the meat department, and the bakery were soiled or clogged.
Monterey Mexican Restaurant, 3138 Singing Hills Blvd., Sioux City – During a Dec. 3 visit, a Siouxland District Health Department inspector observed a cook transitioning from handling raw food products to ready-to-eat foods without washing their hands. The inspector also reported that previously used toothpicks were being placed back into a toothpick stack to be used again. Inside one of the freezers, fluid from the condenser unit was dripping onto, and then freezing onto, food items stored there. Also, the slicer, veggie cutter and various containers were visibly soiled.
A & W Drive-In, 109 E. 2nd Ave., Indianola – During a Dec. 3 visit, an inspector reported finding a vat of root beer that was left uncovered in the basement, along with a container of flour — used for onion rings and chicken breading — that had been left uncovered on a storage shelf. Some form of “ointment” was stored above the open container of flour. In a walk-in cooler, the inspector found a “raw beef tube” that was left uncovered.
On the cook line, the inspector found raw, bone-in chicken holding at 41 to 43 degrees and, at the ice cream station, there was milk that was measured at 43 degrees. The milk and chicken were discarded. The restaurant was last inspected in September 2021, according to state records.
Lotus Asian Bistro, 589 E. 53rd St., Davenport – During a Dec. 5 visit, a Scott County inspector found bottles of tequila with fruit flies in them. Also, multiple sauces in the kitchen were being held at room temperature despite labels that said, “refrigerate after opening.” An employee cooking shrimp was seen touching the shrimp with their bare hands after it had been cooked and there were several issues related to improper food storage that posed a risk of cross-contamination.
In the kitchen, some food items were stored on the floor; the ice machine contained “debris and gunk,” as did the bar cooler and a draft-beer tap; a can of Raid pesticide was being stored in the waitstaff area with the fountain-drink machine; and raw chicken was left to thaw on the floor in the back room.
El Viejo Mexican Restaurant, 90 Twixt Town Road, Marion – During a Dec. 5 visit, a Linn County inspector cited this establishment for eight risk-factor violations, although the precise nature of the violations isn’t always clear from the inspector’s published report. The report indicated the inspector had observed an employee placing chopped raw chicken on a grill and then handling lettuce with the same gloves. The inspector added that she intervened and asked the worker to wash his hands and remake the order. Also, some foods needed to be reheated to bring them up to the minimum temperature.
La Tapatia III, 4007 S.E. 13th St. Des Moines – During a Dec. 5 visit, a state inspector found “cases of pork” that had been delivered the previous day still sitting “in center of store.” The pork was 53 degrees or warmer and had to be discarded. The inspector also reported finding “cut meats, prepared products, marinated meats and cooked meats” that were measured at 57 degrees. All of those products were discarded, as well.
Riverside Family Restaurant No. 2, 1802 A Ave. East, Oskaloosa – During a Dec. 6 visit, a state inspector cited this establishment for 10 risk-factor violations, an unusually high number. Mashed potatoes that were prepared the previous day were in a cooler but still measured 45 degrees — too warm to ensure their safety. Also, the meat sauce on the hot-food line was measured at 79 degrees and had to be reheated to 182 degrees.
The inspector also reported finding turkey, mashed potatoes and gravy from Dec. 1 that had no date-markings on them. In addition, pasta dated Nov. 10 and Nov. 11 had been held well past their seven-day limit, and the inside of the ice machine had a buildup of a “mold-like substance.”
The visit was in response to a non-illness complaint regarding pests, cold food and dirty restrooms. The inspector verified the complaint while noting that the person in charge acknowledged issues with fruit flies in the establishment.
Jimmy John’s, 812 6th Ave., Grinnell – During a Dec. 9 visit, a state inspector noted that a tub of house-made tuna salad had no preparation date or discard date, and two containers of potato salad had expired the day before without being discarded.
Also, the interior of the ice machine had what the inspector described as a “a heavy buildup of a black, mold/mildew-like substance.” In addition, the cutting boards on the sandwich assembly line were not being cleaned and sanitized every four hours as required.
The visit was prompted by a complaint from a customer who alleged they had become ill after eating at the restaurant. The person in charge at the restaurant told the inspector that around the time of the complaint, the establishment’s ice machine was out of service, but that bagged ice had been purchased to keep items cold. The complaint was deemed unverified.
Bickford Cottage, 3500 Lower West Branch Road, Iowa City – During a Dec. 10 visit, a Johnson County inspector noted turkey and meatballs stored in the hot-holding unit were measured at only 119 degrees and 97 degrees, respectively. Both items were discarded. Also, the most recent inspection report was not posted and the license that was posted had expired.
Izumi Japanese Steak House, 4901 Utica Ridge Road, Davenport – During a Dec. 11 visit, a Scott County inspector concluded the person in charge was unable to demonstrate knowledge of food safety principles. The inspector reported finding sauce held at room temperature when the label stated it was to be refrigerated after opening; there was a bottle of liquor in the bar that had “floating fruit flies” inside of it; and a kitchen employee was handling ready-to-eat foods with their bare hands.
Also, one cooler in the kitchen was keeping food at 47 degrees, necessitating the disposal of all the food within it. The cooler was also marred by “excessive debris and gunk,” as were the ice machine and the knives that were stored on knife racks. Fryer cabinets, the floor below the fryers, the fans in the walk-in cooler and the ventilation hoods were all marred by “dust, debris and gunk,” the inspector reported.
Tanganyika Grocery Store, 1217 Forest Ave., Des Moines – During a Dec. 12 visit, a state inspector reported that this establishment was “repackaging beyond ability to support sanitation with hand wash” – an apparent reference to the manner in which the store was repackaging food items without a handwashing sink.
“Multiple frozen packaged foods observed with damaged packaging, visible freeze thaw damage, ice inside packaging, and lack of identifying labeling,” the inspector reported. “Peanuts stated cooked at owners’ private home and packaged into bags then brought back for sale.”
Some food items that had been packaged both by the store and by commercial suppliers had “no labeling” at all, the inspector reported. “Frozen whole fish observed on shelves in cooler with no packaging,” the inspector added. “Designated handwash-only sink is not available.”
Eight days after this inspection, the store was cited for having operated without a license.
Crossroads Bistro, 232 16th Ave. SW, Cedar Rapids – During a Nov. 21 visit, a Linn County inspector noted that the manager was not monitoring or discarding ready-to-eat or time-and-temperature-controlled foods, with some foods held at temperatures above the maximum of 41 degree and for more than the allowable seven days.
A cooler was being used to store food at 47 to 50 degrees and sanitizer was not being used frequently enough in the kitchen, the inspector reported.
“Several moldy containers, jars, and plastic bottles of food have been stored on the shelving in the walk-in cooler,” the inspector stated, adding that the staff was handling food with their bare hands. “None of the ready-to-eat food has been date-marked … Cooked food or ready-to-eat (food) older than seven days has evidence of spoilage.” Coolers, refrigerators and food-contact surfaces were described as “greasy (with) built-up residue.”
Pizza Shack, 6616 Northwest Boulevard, Davenport – During a Nov. 21 visit, a Scott County inspector cited this establishment for 10 risk-factor violations, an unusually high number. Among the issues: The restaurant had no certified food protection manager on staff; the person in charge was not monitoring food temperatures or ensuring that food-contact surfaces were kept clean, and various food items in the walk-in cooler were measured at 45 to 46 degrees, which resulted in some items being discarded.
Also, there was no solution on hand to sanitize food-contact surfaces; the shelving inside the walk-in cooler was marred by an excess buildup of grime, and buckets that were being used to contain food products in the walk-in cooler were “soiled with mold-like spots,” the inspector reported.
The inspector also observed that the restaurant had no thermometer on the premises to measure the internal temperature of food, and there were “mouse-like droppings found throughout the facility.” The walls were marred by several holes and by an “excess buildup of gunk and grime,” the inspector added.
The last routine inspection of the restaurant was conducted in July 2022.
El Toreado Mexican Bar & Grill, 3751 E.P. True Parkway, West Des Moines – During a Nov. 20 visit, a state inspector cited this restaurant for 14 risk-factor violations – an unusually high number. Workers were seen handling raw meat and then moving to work with ready-to-eat tortillas, and handling a trash bin before returning to food preparation, all without washing their hands.
Inside a walk-in cooler, fresh tomatoes were being stored in the same container as raw beef, and multiple food items were stored there uncovered. Also, two pans of queso were holding at 91 to 111 degrees and had to be reheated to 165 degrees. The inspector also reported finding multiple prepared food items in the walk-in cooler that had no production dates to ensure freshness and safety. The inspector also made note of a floor drain that was not able to drain and was in need of repair.