Expired Meat, Roaches Find At Local Restaurant During Inspection

Old meat and roaches were found at a local restaurant.Photo byErik KaritsonUnsplash

Some restaurants make the news for all the wrong reasons. While there’s the concept of, “no publicity is bad publicity,” that doesn’t hold water when it’s regarding poor inspection grades. For whatever reason, there are restaurants that simply do not strive for perfection like other restaurants. This is problematic as poor inspection grades can directly relate to the potential increase in foodborne illness and injuries, which is a problem for you, the consumer. For one Mesa restaurant, its second D-level grade of the year is a troubling sign.

Beast of Bourbon Bar and Grill is no stranger to less-than-fantastic inspection grades. Almost annually it received a D-level grade and then receives subsequent re-inspection visits from the health department. At this point, the restaurant does make improvements, but then almost immediately falls back into its old habits. It is a repetitive issue dating back to 2022. A routine food inspection is performed, it receives a D, and then a re-inspection is performed. In fact, Beast of Bourbon Bar and Grill hasn’t received better than a C-grade inspection since 2021.

The most recent inspection of Beast of Bourbon Bar and Grill, located at 2235 South Power Road, took place on September 27. During the inspection, the restaurant was cited for nine violations, five of which were of the major, Priority Violation, variety. 

A Priority Violation is one that directly contributes to the increased risk of foodborne illness and injury. A restaurant automatically receives a D grade (or D-level grade for those not participating in the voluntary grading system). The five violations are the most Beast of Bourbon Bar and Grill has received. 

During the inspection, dead cockroaches were found throughout the kitchen. The Person In Charge (PIC) did provide a receipt for pest control services that are provided on a monthly basis. 

Beyond the dead roaches inside the kitchen, the inspector found raw beef and chicken stored directly above cooked meat. Raw animal proteins must be stored on the bottom shelf of a walk-in cooler in order to avoid any kind of dripping and cross-contamination. The inspection also turned up handwashing sinks without paper towels, and the collection of food debris in various locations around the restaurant. 

Hot-holding foods must maintain a temperature of at least 135 degrees, otherwise, it dips into what is known as the “Danger Zone,” as bacteria will grow in temperatures between 41 and 135. Food was tested at 130 degrees. The food in question was reheated to 165. 

The inspector also found bone marrow stored in the kitchen that expired 10 days earlier.