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 moldy bread, long-expired food, rodent droppings and filthy kitchens.
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.
QC Sushi, 1417 W. Locust St., Davenport – During a Feb. 18 visit, a Scott County inspector reported finding a dead cockroach inside a container of garlic within the walk-in cooler, adding that dead cockroaches were also found in the basement of the establishment.
The inspector noted that employees were not washing their hands after switching tasks in the kitchen; employees in the food-prep area were touching food with their bare hands; multiple food products were left uncovered and some food products were stored on the floor; bowls of salad were stacked on top of each other so the bottom of the bowls were in contact with the food product in the bowl below; and sauces in the kitchen and the walk-in cooler had no preparation-date markings to ensure freshness and safety.
Also, a handwashing sink was being used to store utensils, and glass cleaner and butane were stored alongside food inside the kitchen. The inspector also reported that multiple food items – such as pork, beef and chicken – were being stored inside grocery bags that were not made of food-grade materials, and chopsticks were being stored on the floor.
Acapulco Bakery, 2007 Grandview Ave., Muscatine – During a Feb. 19 visit, state inspectors cited this establishment for 14 risk-factor violations, an exceptionally high number.
Among the problems: Moldy produce was found inside the walk-in cooler and on display on the produce shelves; cut melons and cooked meats were not marked with dates to ensure freshness and safety; multiple pieces of cookware were stored as “clean,” despite being soiled with food debris; a tenderizing device last used on Feb. 17 was soiled with bits of dried meat on it; dishware was not being sanitized after washing; access to a handwashing sink was blocked by a saw, a cooler unit and buckets; and there was no hand soap or paper towels at the handwashing sink.
In addition, glass cleaner was stored over tortillas; salsas and pico de gallo that were offered for retail sale after being packaged in the establishment were not labeled; cases and bags of food were stored on the floor in the kitchen and in the walk-in cooler; ice cream scoops were stored in soiled, room-temperature water; and there was a large accumulation of deep, dark cuts on the food-cutting board, making it difficult to sanitize.
Although the state inspector reported the restaurant was in compliance with the regulation requiring a certified food protection manager, she also reported that the person in charge at the bakery had agreed have such a manager employed no later than May 14, 2025.
China Buffet, 500 S. Taft Ave., Mason City – During a Feb. 20 visit, a Cerro Gordo County inspector cited the establishment for maintaining food on two of the buffet lines at 120 to 130 degrees rather than 135 degrees or hotter.
Also, food on the sushi bar was measured at 43 to 44 degrees rather than 41 degrees or colder, and a kitchen worker was seen slicing cooked chicken with his bare hands. In addition, some of the prepared foods in the coolers were not marked with dates to ensure freshness and safety.
BiBimBap Asian Bistro, 5279 Competition Drive, Bettendorf – During a Feb. 19 visit, a Scott County inspector observed an employee changing out of soiled gloves without washing their hands before switching tasks. Also, raw chicken was stored above containers of broth, risking cross-contamination, and raw beef was stored above a package of cooked chicken.
Inside another cooler, raw salmon, raw pork sausage and raw beef were found stored within the same container. In addition, a container of sliced lettuce was stored on top of an open garbage can that was placed next to a handwashing sink, risking contamination, and several products – including cooked steak and heat-treated vegetables – were being held at 115 to 122 degrees rather than 135 degrees or hotter.
Also, chopped lettuce was left sitting out for several hours and had to be discarded. The inspector noted that a bottle of oven cleaner was being stored on top of a container of sweet-and-sour sauce in the kitchen, and bags of frozen mussels were being thawed in a cooler rather than being cooked while frozen as advised. The inspector also reported that two “containers holding raw proteins” were stored on the floor of a walk-in cooler.
D’Lua On The River, 1201 E. River Drive, Davenport — During a Feb. 19 visit, a Scott County inspector noted that there were “a few food items in the walk-in cooler and prep cooler” that were not date-marked to ensure freshness and safety, and some food items – such as pork dated Feb. 9, beef dated Feb. 11, and sliced cucumbers dated Jan. 8 – were past their expiration date and had to be discarded.
Also, the handwashing sink in the bar area had no hand soap or paper towels, and access to the sink was obstructed. In addition, large pots of rice were being improperly cooled, tilapia was being thawed while still in vacuum-sealed packaging, creating a risk that any spoilage could go undetected, and “paper goods” were being stored on the floor in an outdoor shed.
English Valleys Elementary School, 211 S. College St., North English – During a Feb. 17 visit, a state inspector noted there was no “person in charge” at the time of the inspection and there was no certified food protection manager on staff. Also, employees at the school did not know the reportable symptoms of food illness, or who those symptoms should be reported to.
The inspector noted that a worker did not wash their hands after opening the back door in the kitchen and then returning to their kitchen work. The inspector also reported finding cheese sauce and cauliflower that had been held for longer than the maximum of seven days, and noted that many items were marked to be discarded eight days past their preparation date rather than seven days.
Fat Guy’s Pub & Grub, 109 Pine St., Auburn – During a Feb. 14 visit, a state inspector cited this establishment for 16 risk-factor violations, an exceptionally high number. The inspector reported seeing the line cook handling raw chicken and then handling to ready-to-eat foods without their washing hands between tasks and noted there was “discharge coming from the line cook’s nose.”
One employee was seen handling lettuce for sandwiches with their bare hands, and raw pork, chicken and beef were being stored above ready-to-eat fruits inside a cooler. The inspector also reported there were “no date-markings observed on any food prepared on site.”
Also, the ice machine was “visibly soiled” and a worker was seen using a “visibly soiled slicer” to slice raw beef steaks. In addition, the establishment appeared to be using Country Vet Farm & Dairy Insect Control products to control pests rather than a product approved for use in a food establishment.
Happy Joe’s Pizza & Ice Cream, 1616 W. Locust St., Davenport – During a Feb. 13 visit, a Scott County inspector observed a ham inside a cooler that was left to soak “in water that has become separated from the product.” The ham was discarded. Multiple food products had been left uncovered in the walk-in cooler, and one prep cooler appeared to be keeping food at 44 degrees rather than 41 degrees or colder.
“Multiple food items unlabeled in the kitchen and walk-in coolers,” the inspector reported, adding that the fryer cabinet and oven contained “debris and gunk.”
The visit was in response to a complaint related to sanitation issues, food labeling, outdated food and pest control. “Some sanitation issues were observed, as were labeling and ham that was in poor condition,” the inspector reported. “Complaint is verifiable.”
Dragon Pho and Boba, 270 W. First St., Grimes – During a Feb. 11 visit, a state inspector observed a food worker placing green onions on a dish with their bare hands. The inspector also reported finding four 5-gallon buckets of broth that had been placed in a refrigerator to cool the previous day and which were still holding at 67 to 68 degrees – too warm to ensure the broth was safe. The broth was discarded. The inspector also found cooked eggrolls and grilled pork that had been left out with no temperature control, and which measured 61 and 62 degrees. Both items were discarded.
In addition, two coolers were being used to store food at 48 to 53 degrees. All of the food that was in the coolers, and which measured above 41 degrees, was discarded. Also, raw beef had been left out to thaw at room temperature, wiping cloths were not being stored in sanitizer between uses, and there was grease buildup and food debris on the walls and the floor.
The visit was in response to an illness complaint that the inspector deemed unverified.
Eldon Community Senior Center, 301 S. KD Ave., Eldon – During a Feb. 11 visit, a state inspector noted that the person in charge was not currently certified as a food protection manager and was unable to describe reportable symptoms of food illness, and was unable to state the approved temperatures for holding hot food. The individual was also unaware that a sanitizing step was needed for cleaning utensils, dishes, and other food-contact surfaces.
La Ragazza Tuscan Kitchen & Bar, 117 N. Cody Road, LeClaire — During a Feb. 11 visit, a state inspector noted that several products were being held well beyond the maximum of seven days, including stuffed mushrooms dated Jan. 14 and Jan. 23, spinach dip that was dated Jan. 30, and lemon herb sauce that was dated Jan. 29.
Hokkaido Ramen House, 201 E. 9th St., Coralville — During a Feb. 10 visit, a state inspector cited this establishment for 16 risk-factor violations, an exceptionally high number, and noted there was no certified food protection manager on staff and that the people in charge were unable to answer questions about proper reheating, cooking, and cooling temperatures in the restaurant.
“Lemons and limes within the walk-in cooler were visibly adulterated,” the inspector reported, adding that there were multiple containers of house-made sauces that lacked date markings.
“Cooked sushi rice lacked label with time item was made and label for when rice should be discarded,” the inspector reported.
Handwashing sinks lacked paper towels and some were being used to store pans or utensils, and tuna was being thawed while still inside vacuum-sealed packing, creating a risk that any spoilage would go undetected.
“Visibly dirty wiping rags stored on cutting board in kitchen between uses,” the inspector reported. “Excessive debris build-up on the interior surfaces of dish machine … Excessive debris build-up on walls of kitchen and grill vents.”
Tap Pizza / Smokeworx, 2026 5th Ave., Fort Dodge — During a Feb. 6 visit, a state inspector cited this establishment for 10 risk-factor violations, an unusually high number. “No hand washing observed during entire inspection,” the inspector reported. “Food employee observed eating on the cook line … Food employee observed preparing ready-to-serve food with bare hands.”
Baked beans that were hot-holding in a steam well were measured at 117 degrees, and cheese sauce that was holding at 98 degrees, were discarded. The inspector also made note of pulled pork that was dated Jan. 21 – which was 16 days prior to the inspection – and had to be discarded. Pork belly was found in the dry storage area, thawing at room temperature.
The visit was prompted by a non-illness complaint regarding contaminated equipment and cross-contamination of food, food that was adulterated or from unsafe sources, pest control and poor personal hygiene. The inspector deemed the complaint verified with regard to contaminated equipment, food cross-contamination and poor personal hygiene.
Hotel Blackhawk, 200 E. 3rd St., Davenport – During a Feb. 3 visit, a Scott County inspector cited this establishment for 11 risk-factor violations, an unusually high number, and noted that the display cooler in the coffee shop was holding food products at only 54 degrees – a repeat violation. All of the food within the display cooler was discarded.
In addition, food items stored “in the bowling bar coolers,” in the display cooler and in the walk-in and reach-in coolers, were not dated to ensure freshness and safety. The inspector also found food items held beyond the maximum of seven days – including house-made mango sauce dated Jan. 3, peppercorn sauce dated Dec. 17, and precooked prawns dated Jan. 15. This was a repeat violation. All of the expired food items were discarded.
Also, the upright freezer in the main kitchen was marred by an excessive amount of food debris, as were the plastic push carts in the main kitchen – another repeat violation. In addition, sea bass, red snapper and salmon fillets were being thawed while still inside their packaging, creating a risk that any spoilage would go undetected. All of the fish was discarded.
The inspector also reported that the pipe under the dishwasher was leaking, causing an excessive amount of water to pool on the floor. “Could not provide proof from the fire department on the hood vent system for the two fryers in the bowling-bar kitchen if they are needed or not,” the inspector added.
Wild Carrot, 215 E. Bremer Ave., Waverly – During a Jan. 30 visit, a Black Hawk County inspector cited this establishment for 11 risk-factor violations, an unusually high number. Although the inspector’s report provides few details, it does indicate there was no currently certified food protection manager on staff, and that the person in charge was not ensuring proper food safety in the areas of handwashing, reheating procedures, and date-marking food to ensure freshness and safety.
The inspector noted that sloppy Joe mix and shredded beef had been heated to only 135 degrees and had to be placed back into an oven for heating. The inspector also reported finding shredded beef that was dated Jan. 18 – which was 12 days prior to the inspection.
Hy-Vee Foods, 2351 W. Locust St., Davenport – During a Jan. 29 visit, a Scott County inspector cited this establishment for 11 risk-factor violations, an unusually high number.
“Moldy hot dog buns were stored in the kitchen,” the inspector reported. “Vinegar with chunks and unknown substances was stored in the hibachi area. The container of vinegar was also very soiled and contaminated.”
Chicken and sauces on a cart in the hibachi area’s walk-in cooler had been left uncovered, risking contamination, and several food items in the hibachi and Italian areas had been left unlabeled. Also, the inspector found potatoes in the kitchen that had a discard date of Jan. 25, and kale and eggs in the Starbucks area that had discard dates of Jan. 26 and Jan. 28.
In addition, the racks in the retail-sales area, where milk and orange juice are sold, contained “debris and gunk.” The inspector also noted that the store’s Hazard Analysis and Critical Control Points plan — most often used in connection with the preparation of sushi — was not being followed, with four weeks’ worth of records related to rice preparation missing.
“Crab meat floating in standing water in the third compartment of the three-compartment sink” used for cleaning dishware, the inspector reported, adding that the cart used to store chicken and sauces for the hibachi area was “very soiled.”
Ray’s Pub, 101 N. Main St., Donahue — During a Jan. 29 visit, a Scott County inspector cited this establishment for 12 risk-factor violations, an unusually high number. The inspector noted that employees were washing their hands in the kitchen’s three-compartment sink that was intended for dish cleaning due to the handwashing sink being inoperable – a repeat violation. “No food prep until hand sink is working,” the inspector ordered.
The inspector also found chipotle dressing dated Dec. 31, sliced ham dated Jan. 14, and turkey dated Jan. 18 – all well past the seven-day limit.
Holland Farms Senior Living / Assisted Living and Memory Care, 2800 Sunset Drive, Norwalk – During a Jan. 28 visit, a state inspector found items in the walk-in cooler – including pumpkin puree and diced cheese – that were adulterated with a mold-like substance. Also, several food items in the sandwich preparation table were not kept at 41 degrees or colder, including boiled eggs, egg salad, sliced deli turkey, and sliced deli ham. The inspector also found bratwurst dated Jan. 8, sliced salami dated Jan. 17, and pumpkin puree dated Dec. 31.
Trattoria Tiramisu, 1804 State St., Bettendorf – During a Jan. 21 visit, a Scott County inspector noted that a container of sauce in the server station showed signs of spoilage. In addition, some of the utensils stored on a knife rack and prep table were marred by dried food debris.
“Multiple food-contact surfaces were observed with soil, grime, and leftover food debris,” the inspector reported. “All surfaces require additional cleaning and sanitizing.”
Multiple food items had no date-markings to ensure freshness and safety, and numerous “mouse-like droppings” were spotted throughout the back kitchen storage area, in and around shelving or equipment and the floor. Also, a pipe leading from the bar’s handwashing sink was draining water onto the floor. The visit was prompted by an illness complaint that the inspector deemed unverified.
Parnell’s Tavern, 673 Cleveland St., Parnell – During a Jan. 17 visit, a state inspector cited the establishment for 13 risk-factor violations, an exceptionally high number. The inspector concluded the person in charge was not a certified food protection manager and was unable to answer questions regarding the date-marking of foods to ensure freshness and safety, and could not explain the symptoms of food-borne illnesses or what the reportable illnesses are. The business did not appear to have any date-marking policies in place, and the handwashing sinks in the bar area and kitchen had no soap and no hand towels.