Restaurant inspection update: Grimy blenders, mouse droppings and bad sushi

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)

Inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations in recent weeks, including octopus left to thaw in buckets, mouse droppings, and grimy blenders used to concoct smoothies.

Two Iowa restaurants recently agreed to close temporarily to address the issues found by inspectors. One of the restaurants posed “an imminent health hazard” and was a danger to the public, an inspector reported.

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, cafeterias and stores over the past four weeks.

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 website.

Boss’ Pizza and Chicken, 5000 Merle Hay Road, Urbandale – After a June 24 visit by a state inspector, this restaurant agreed to close temporarily. During the visit, the inspector found food items that had been held past the seven-day limit, although no details were disclosed in the final, published report.

While the report is vague or unclear on several points, it notes that the temperature of a walk-in cooler – or possibly the food within it — was measured at 44 degrees, rather than 41 degrees or colder. Also, the temperature of a pasta-table cooler was measured at 59 degrees, and a cooler used for the pizza preparation table was measured at 44 to 53 degrees.

In addition, the dishwashing machine was unable to reach 180 degrees to properly sanitize the dishes. The inspector also reported that there was a “grease buildup on exterior of fryers” and a buildup of ice in a walk-in freezer.

“Interiors of coolers not clean,” the inspector reported. “Pizza table not clean. Interior of ice machine not clean.” Also the hot-water supply for one, possibly two, handwashing sinks had been turned off, and another handwashing sink was not operational.

“Floor drains in dishwashing area appear to have overflowed due to water and food particles around drains,” the inspector reported. “Floor drain broken and not curbed … Standing water on floor in walk-in beer cooler. Food debris on shelving, floor drains, walk-in cooler floor.”

The visit was part of an inspection triggered by a complaint pertaining to food temperatures, date markings on the food, and housekeeping.

“Owner is voluntarily closing kitchen and will contact inspector for recheck prior to reopening,” the inspector wrote in his report. “Complaint verified.”

The restaurant had last been inspected in April 2022.

Olive Tree Café, 2513 53 ^rd Ave., Bettendorf –During a June 26 visit, a Scott County inspector concluded the person in charge was not using proper cooling methods for prepared foods, was not monitoring the temperatures of food during hot-holding or cold-holding, and was not ensuring that food-contact surfaces were being sanitized. The establishment was cited for 13 risk-factor violations, an unusually high number.

Among the issues: containers of raw chicken were stored over ready-to-eat products in a refrigerator, risking cross-contamination; a pan of cooked rice on the steam table was measured at 117 to 125 degrees, which was not hot enough to ensure safety; a pan of cooked chicken pieces was holding at 120 degrees, which was not hot enough to ensure safety; a plastic container of lettuce was stored at 50 degrees, which was not cool enough to ensure safety; a large bowl of hummus was measured at 67 degrees and had to be discarded; and a container of house-made pesto sauce that had been prepared June 5 remained on hand, well past the seven-day limit.

Also, the interior of the cooler for the food-preparation table, and the interior of the reach-in freezer, had a buildup of “food debris and soil” and required additional cleaning. The inspector also found that the interior shelves and drawers of the refrigerator had a buildup of food debris in them; the dispensers located on the soda dispensing machine were marred by a buildup of debris; and the interior of the bins holding “clean” utensils had a buildup of food debris within them.

“All surfaces require additional cleaning and sanitizing,” the inspector wrote in her report, adding that drain near the soda fountain was “emitting a bad odor.”

In addition, the dish-sanitizing machine was not effectively sanitizing by either heat or chemicals; there was no soap provided at a handwashing sink; lubricant from a mixer was oozing from the top of the unit, risking contamination of the food processed in the mixer; a bag of previously cooked and frozen vegetables was left on a counter to thaw at room temperature; two employee cell phones were observed sitting on cutting boards inside the kitchen; the faucet handles on a handwashing sink were marred by “a buildup of soil;” and stainless steel shelves used to store clean pans was noted to be marred by a buildup of food debris.

Due to this imminent health hazard, establishment no longer has the cooler capacity to operate in a manner that does not endanger public health.”

– Johnson County inspector's report on Masala in Iowa City

Masala, 9 S. Dubuque St., Iowa City – During a June 13 visit, a Johnson County inspector cited this establishment for 11 risk-factor violations, an unusually high number.

The inspector concluded the person in charge was unable to ascertain the relationship between foodborne diseases and the personal hygiene of employees, and could not explain the importance of maintaining time and temperature controls for foods to ensure freshness and safety.

After the inspector found rice in a cooker holding at 77 degrees, and pastries and fritters holding at 78 degrees, the restaurant agreed to dispose of all the items. The inspector also found heavy cream stored at 77 degrees, and noted that the “cold” items on the buffet line – such as sweet cakes, mango sauce, and miscellaneous dips and dressings – were holding at 75 degrees. The restaurant’s walk-in cooler appeared to be holding all food items – including beef, lamb, chicken, cooked masala, soups and milk — at 60 degrees.

All of the out-of-temperature food items were discarded.

In addition, the inspector found that multiple sauces in the main food-preparation cooler had no date markings to ensure freshness and safety; knives were being “stored dirty” between a cooler and the counter top; the kitchen’s probe-type food thermometer was not functioning; dirty utensils were stored in water between uses by the staff; there was no sanitizing solution prepared or in use in the kitchen; the microwave oven was “visibly dirty;” and the oven vent system had a large buildup of debris and oil.

“Establishment shall cease operations due to the walk-in cooler being in a state of disrepair,” the inspector reported. “Due to this imminent health hazard, establishment no longer has the cooler capacity to operate in a manner that does not endanger public health.”

The inspector returned on June 26 and cited the business, again, for out-of-temperature foods on the cold buffet line that were holding at 50 degrees. The inspector allowed the proprietor to move the food items into the repaired walk-in cooler for proper cold holding.

Verde, 1507 State St., Bettendorf – During a June 27 visit, a Scott County inspector cited this establishment for 12 risk-factor violations, an unusually high number. Among the issues: Employees used a three-compartment sink for cleaning dishware to wash their hands; workers used their bare hands to turn over vegetables on the grill and to garnish a food dish, and a container of cooked goat meat with a preparation date of June 16, which was 11 days prior to the inspection, was found in the cooler.

Also, vacuum-sealed, or reduced-oxygen, packaging was being used throughout their business without the required state approval; vacuum-sealed packaging was being used on thawed fish products, adding to the risk of spoilage that could go undetected; knives in the “clean knife rack” were visibly soiled with dried food debris; and the chemical dishwashing machine behind the bar was not properly sanitizing dishes by either heat or chemicals.

Several of the violations were repeat offenses, having been noted by inspectors during prior visits. The inspector also noted that the restaurant’s certified food protection manager had quit three months earlier, which meant the business has an additional three months to have another employee certified.

Crow Valley Golf Club, 4315 E. 60 ^th St., Davenport – During a June 26 visit, a Scott County inspector cited this restaurant 11 violations, an unusually high number. Among the issues: Food was stored on the floor of a walk-in cooler; soy sauce was left unrefrigerated; the ice cream machine was dispensing product measured at 45 to 49 degrees, which was too warm to ensure safety; multiple prepared food products had no labels on them; food was being held past the maximum seven-day limit and had to be discarded; and various knives, the knife rack, the pop machine, and a can opener were each soiled “debris and gunk.”

In addition, the staff’s access to two handwashing sinks was blocked by carts, and another handwashing sink was used to store insect spray. Multiple cleaning products, including oven cleaner, were stored next to food or next to food-contact surfaces, and the adhesive remover Goo Gone was stored with beverages and food-contact items.

Also, a bucket of chicken was left sitting in standing water inside a three-compartment sink intended for dishwashing; numerous flies were observed in each of the kitchens and in the bars; and the fans in the walk-in cooler for produce were soiled with dust, debris and gunk.

Red Ginger, 1301 S. Gilbert St., Iowa City – During a June 26 visit, a Johnson County inspector cited the establishment for 10 risk-factor violations, an unusually high number. Among the issues: A food employee was observed failing to wash his hands before donning gloves and handling food; raw shrimp, eggs, and fish were being stored above ready-to-eat foods inside a cooler, risking cross-contamination, and logs detailing parasite destruction by the distributor of sushi were not available on site as required.

Also, homemade mayonnaise sauce was stored at 67 degrees and homemade spicy mala sauce was stored at 69 degrees, which was not cool enough to ensure safety; all of the opened commercial containers of food were not marked with the date they were opened to ensure freshness and safety; and all of the containers of prepared foods and sauces lacked any type of date markings to ensure freshness and safety.

In addition, time-controlled sushi rice lacked any markings to inform the staff when the product needed to be discarded, and several boxes and buckets of food were stored on the floor of the walk-in cooler and freezer. The inspector also noted that there was no sanitizing solution set up in the kitchen, and the most recent inspection report was not posted where customers could read it.

Izumi Sushi and Hibachi, 221 2nd Ave. SE, Cedar Rapids – During a June 25 visit, a Johnson County inspector cited this restaurant for seven risk-factor violations. The inspector, whose published report is unclear as to the precise nature of some violations, noted that “plastic boxes to-go have been stored next to the hand sink in sushi are outvoted and exposed to splash.”

The inspector also reported that an employee was handling clean dishes with soiled gloves and was touching ready-to-eat foods with their bare hands. Also, the establishment had fresh fish that lacked the required documentation for parasite destruction, and “dark debris” was noted inside the ice machine.

“Cooked rice inside the cooker for making sushi at 89 degrees from yesterday at the sushi table,” the inspector reported, without explanation. The sushi had to be discarded. The inspector also observed that peeled cucumbers were being “stored on wiping clothing” and had to be discarded.

Wild Hare American Bar & Grill, 2512 Whitetail Drive, Cedar Falls – During a June 21 visit, a Black Hawk County inspector cited this establishment for nine risk-factor violations. Among the issues: There was no certified food protection manager routinely on site; the ice machine had a “black buildup” of some kind, and there was a buildup of food debris within some of the coolers.

Also, red sauce was being held at 120 degrees, which was not hot enough to ensure safety; wet batter used for breading was measured at 65 degrees, which was too warm to ensure safety; there was a large amount of “fly activity” on the premises; the floor inside a walk-in cooler was marred by food debris; the walls were splattered with food debris; and there was standing water – either on the floor or some other horizontal surface — near the ice machine and pop machine.

“Caged birds on site within dining area in establishment.”

– Johnson County inspector's report on Global Mart in Coralville

Global Mart, 89 2nd St., Coralville — During a June 20 visit by a Johnson County inspector, this grocery store specializing in international foods was cited for meat and poultry that lacked “any form of label or safe-handling instructions.” In addition, raw fish inside a walk-in cooler was found “stored on top of fresh produce,” risking cross-contamination, and there were multiple house-made food items that lacked date markings to ensure freshness and safety.

“Multiple packages of spices and bakery items for retail sale were not labeled properly,” the inspector reported. “Caged birds on site within dining area in establishment.” The establishment was also cited for failing to post its most recent inspection report.

Hy-Vee Foods, 1201 12the Ave. SW, Le Mars – During a June 19 visit, a Siouxland District Health Department inspector noted that a kitchen employee was not washing their hands between handling cash and handling food. Also, raw meatloaf was stored above ready-to-eat pork inside a walk-in cooler, and raw steak was stored next to packaged provolone cheese in a customer-service cooler.

The inspector also reported that cut, leafy green vegetables in the customer-area cooler were holding at 48 degrees – too warm to ensure their safety. Also, cut melons in the customer-service area cooler were measured at 51 degrees and had to be discarded. The inspector also noted that the food items on the roller grill were not time-stamped as required.

Des Moines YMCA Camp, 1192 166 Drive, Boone – During a June 18 visit, a state inspector found deer meat found inside a walk-in freezer that was said to be for someone’s “personal use.” Also, the tater tot potatoes were measured at 88 degrees – not hot enough to ensure safety – and so their distribution was halted “during first lunch,” the inspector reported, without elaborating. The establishment then reheated the tater tots to 165 degrees.

Grubeez, 226 N. Pine St., Davenport – During a June 18 visit, a Scott County inspector found “multiple foods” that were past their seven-day limit were being held and served to customers. No other details were provided in the report. Also, employees were handling ready-to-eat foods with their bare hands.

Si, Señor Two, 906 2 ^nd St., Coralville – During a June 11 visit, a Johnson County inspector cited this business for 11 risk-factor violations, an unusually high number. The inspector noted the person in charge was “unable to answer questions regarding cooling temperatures of foods in the restaurant.”

According to the inspector, employees were not washing their hands when required; refried beans were left holding at 47 degrees inside a cooler and had to be discarded; and multiple containers of sliced tomatoes, house-made pico and guacamole lacked date markings to ensure freshness and safety.

Also, house-made salsa dated May 31 and June 2 had been held for more than the maximum of seven days; one of the handwashing sinks could not provide a steady flow of hot water; magazines and towels were being stored in the basin of another handwashing sink; several boxes of food inside a walk-in freezer were stored on the floor; visibly dirty wiping cloths were being stored on cutting boards in the kitchen; and the most recent inspection report was not posted for public viewing.

Additional violations were found during a June 21 follow-up visit. Raw chicken was stored above raw fish and pork inside a cooler; house-made salsa was held for more than the maximum of seven days; and a handwashing sink was being used for storage.

El Bajio, 555 Gateway Place SW, Cedar Rapids – During a June 10 visit, a Linn County inspector cited this restaurant for 11 risk-factor violations, an unusually high number. Among the problems: Employees were not washing their hands between tasks; the staff was not keeping shell stock tags, which document the origin of shellfish, for the required 90 days; food on the steam table – such as rice and chicken – were measured at 98 to 126 degrees and had to be reheated to 165 degrees; and several food items were held beyond the allowable maximum of seven days, including some items that had been held for 24 days.

Also, the dishwashing machine was reaching a temperature of only 99 degrees and had no detectable amount of sanitizer in it; the cutting boards had turned black through some form of discoloration; access to a kitchen handwashing sink was blocked by buckets of detergent and mops; there were fly-paper ribbons hanging in the kitchen; and the food-preparation surfaces and shelves were marred by food debris.

The inspector also reported that the equipment, floors and walls were marred by an accumulation of debris, and the most recent inspection report was not posted in view of the public.

University of Iowa Hospitals & Clinics’ Food and Nutrition Services Department, 200 Hawkins Drive, Iowa City – During a June 6 visit, a Johnson County inspector noted that raw bacon and raw eggs were stored above potatoes and ready-to-eat foods in the coolers. Also, the chicken in the hot-holding unit was measured at only 111 degrees and had to be reheated to 165 degrees.

In addition, ham and cheese that required cold holding were being stored on the top of the food-preparation table outside the cold-holding unit, and chicken was being stored at 51 degrees. Also, there was no measurable amount of sanitizing solution inside the ware-washing buckets in three separate areas, and the exterior of the Compass Café ice machine had a buildup of debris.

Mix, 1138 7th Ave., Marion – During a June 4 visit, a Linn County inspector cited this restaurant for nine risk-factor violations. Among the problems: Several food items in the coolers lacked any date markings to ensure freshness and safety; no sanitizing solution was prepared or being used at the time of the inspection; access to a handwashing sink was blocked; frozen octopus was being thawed in a bucket of water inside a three-compartment sink intended for dishwashing; and large quantities of food were stored in “unidentified containers” in all areas used for food storage, including the coolers.

El Fogon Del Chivo, 1250 8th St., West Des Moines – During a May 31 visit, a state inspector cited this restaurant for 12 risk-factor violations, an unusually high number. The inspector reported that inside a walk-in cooler, there was cooked tomato salsa holding at 58 degrees and cooked beans holding 64 degrees after having been prepared and stored the previous day. Both items were discarded.

Also, multiple food items in the coolers had no date markings to ensure freshness and safety; a soda-dispensing gun and its holster had a buildup of mold-like debris; a handwashing sink had no water supply and was being used to store equipment; cooked food was being stored inside large buckets with tight fitting lids, slowing their cooling time; raw shrimp was left to thaw on a  countertop; and stacked baskets of tortilla chips were left uncovered in the kitchen, exposing them to possible contamination.

“Mouse-like droppings found throughout the back storage area.”

– Scott County inspector's report on Bubble Tea Co. in Davenport

Bubble Tea Co., 320 W. Kimberly Road, Davenport – During a May 30 visit, a Scott County inspector concluded the person in charge was not ensuring that time- and temperature-controlled food items were being kept at the proper temperatures. The inspector cited the establishment for nine risk-factor violations and noted that a soy milk carton had “a buildup of green mold-like grime” on the spout.

Also, milk stored in a refrigerator was measured at 42 to 51 degrees, rather than 41 degrees or colder — a repeat violation. In addition, the blenders used for drinks had “an excess amount of grime and buildup on the inside and outside” – another repeat violation that the inspector said required long-term corrective action.

In addition, the interior of the ice machine lid had an excess buildup of debris, and the containers and lids of powders used for drinks had an excessive amount of buildup. The inspector also reported intervening after observing the manager preparing to work on a customer’s drink without properly sanitizing the blender after washing it with soap and water.

“Mouse-like droppings found throughout the back storage area,” the inspector reported. “Countertops and fronts of the cabinets throughout the front preparation area have an excess buildup of stickiness and debris … Flooring throughout the front prep area and back storage room are soiled with an excess food debris, dust, and grime.”

The inspector returned on June 10 and reported that the blenders used for smoothies “still had an excess buildup of grime, as did the interior of the ice machine and countertops. There were new, dorm-style refrigeration units in place, but they were not set properly and were storing items at 50 degrees rather than 41 degrees or colder, the inspector reported.

Van’s Pizza & More, 1005 Canal Shore Drive, Le Claire – During a May 30 visit, a Scott County inspector cited this restaurant for several house-made food items that were being held or used beyond the maximum of seven days, including ranch dressing dated May 3, spicy alfredo sauce dated May 18 and three other sauces dates May 21.

Also, a batch of chicken wings was cooked to 144 to 156 degrees rather than the minimum internal temperature of 165 degrees, and a small accumulation of dead flying insects was observed around the rear kitchen door.

Ace Sushi at Fresh Thyme, 2900 University Ave., West Des Moines – During a May 28 visit, a state inspector cited this establishment for several violations, although the published report lacks detail and clarity.

For example, one violation is described only as “letter of parasite destruction dated 2021” with no other information provided – suggesting the establishment’s most recent letters documenting seafood-related parasite destruction are three years old.

Also, the restaurant was cited for “log sheets not completed since 5/21/2024,” which most likely refers to the forms used to record pH levels, temperatures and holding times for sushi. The inspector also observed that the person in charge at the restaurant “could not demonstrate calibration of the pH meter” used to make sure the acidity of the sushi rice is at a level that can inhibit the growth of harmful bacteria.

The inspector reported that after corporate officials spoke on the phone to the person in charge and walked the individual through the pH testing process, it was determined that the pH of the sushi rice was 4.3. The staff then discarded all of the rice and sushi that had been prepared that day.

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