State, city and county food inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations in recent weeks, including rodent infestations, weeks-old rib tips, spoiled pasta and dirty 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 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.

Wells Fargo Arena, 233 Center St., Des Moines – During a Feb. 14 visit, a state inspector noted that hot dogs offered by one unspecified concessionaire had been cooked to an internal temperature of just 116 degrees. The concessionaire agreed to discard the hot dogs and brats that were holding in a heated cabinet. The inspector also made note of several items that were not being stored at 41 degrees or colder, such as pico de gallo, bacon, corn, cheese, green onion, celery and diced tomatoes, all of which were then discarded.

At the Farmers Market concession, fruit cups containing cut melons, hummus, lettuce salads and deli sandwiches were holding at above 41 degrees and had to be discarded. The inspector also observed that the high-temperature dishwasher in the main kitchen could reach a temperature of only 156 degrees.

The inspector reported that chemicals were stored on racks over food and single-use utensils, and frozen french fries and raw chicken breasts were being thawed at room temperature.

The inspector also observed what he called “the presence of what appears to be rodent droppings under the bar counter of the Fort Bar,” as well as “what appears to be rodent droppings” in the Exile Bar and “under the counter of stand 218.”

At one unspecified concessionaire, cooked french fries and chicken strips were being prepared on a three-compartment sink that contained dirty dishes. The inspector also reported that the reach-in cooler for the Farmers Market concession stand was unable to maintain adequate cooling. In addition, the floor drain at the Overtime Grill concession backed up whenever the sink was drained, and there was an accumulation of debris and soil on the floor and walls of two unused concession stands.

The inspector discussed with management the need to remove any pest droppings and to work with the arena’s pest-control contractor.

Iowa State Capitol Food Court, 1007 E. Grand Ave., Des Moines – During a Feb. 1 visit, a state inspector observed that the two sections of the salad bar closest to the cafeteria entrance were not maintaining food at 41 degrees or colder. Pasta salad was measured at 52 degrees, broccoli salad at 50 degrees, and pea salad at 54 degrees. In addition, cut cantaloupe and honeydew melon was measured at 47 degrees. All of the items were discarded. In addition, the handwashing sink near the kitchen stove was unable to drain water, making it inaccessible for employee use.

Gog Dynasty Buffet, 5388 Elmore Ave., Davenport – During a Jan. 31 visit, a Scott County inspector cited this establishment for 14 risk-factor violations – an unusually high number. In his written report, the  inspector concluded the person in charge was unable to demonstrate knowledge of food safety items “as there were too many foodborne risk-factor violations. Had to explain importance of cleaning and sanitizing, cross contamination and pest control.”

In the kitchen, the inspector found raw shrimp, raw fish, and raw chicken stored above vegetables and ready-to-eat foods inside a walk-in cooler, risking cross contamination. Also, numerous food products in the kitchen were left uncovered.

“Food was stored on the floor,” the inspector reported, adding that many food items had no labeling as to their preparation dates. In addition, the dishwasher was not properly sanitizing dishes, and the inspector made note of “numerous areas with dust, debris, and gunk,” such as coolers, fans, food-contact surfaces, the ice machines and the fountain-drink dispenser.

One handwashing sink was blocked by a garbage can, and another had a hose connected to the spigot. Shrimp was left in standing water to thaw. The inspector reported that the visit was in response to a complaint regarding pests. “Complaint is verifiable as pests were observed,” he reported.

Golden Corral, 5202 Elmore Ave., Davenport – During a Feb. 16 visit, a Scott County inspector cited the restaurant for uncovered food products and for ice that “contained debris that is not supposed to be in it.” The inspector also noted a leak of some kind inside a walk-in freezer that was “leaking and freezing on catfish boxes.”

In addition, the restaurant had to discard pizza that was measured at 108 degrees and baked fish that was measured at 117 degrees. Also, the walk-in cooler, the cabinets, fans, and the kitchen ceiling were all marred by “dust, debris and gunk” and there was some type of insect killer stored next to and above food near the salad buffet.

The inspector also observed that the food steamers were in poor condition and were leaking an excessive amount of water. “Multiple sinks have pipes leaking,” the inspector wrote in his report. “Hot water not working on meat-room sink. One handwashing sink not draining properly.”

The visit was in response to a complaint pertaining to hot foods that were too cold, facility sanitation, and an allegation that new food was being placed on top of older food in the buffet line.

“Facility did have some areas to clean and sanitize,” the inspector reported. “Facility also had two food items that were not at proper temperature, but all other hot foods were at the proper temperature. No new food was observed being placed on older food along the buffet line. Complaint is verifiable.”

Polk City Pub, 217 W. Broadway St., Polk City – During a Feb. 20 visit, a state inspector cited the restaurant for 10 regulatory violations, including queso that was still holding at a potentially unsafe temperature, 95 degrees, after reheating for two hours on a steamtable.

Also, several food items in the cooler — including deli meats, queso and pasta salad – were not date-marked to ensure freshness and safety. The inspector also made note of food debris inside a cooler and dip that was dated Feb. 10 and had been held beyond the maximum of seven days.

Sweet ‘n Saucy, 117 N. Court St., Fairfield – During a Feb. 20 visit, a state inspector cited the restaurant for several outdated foods that were still on hand, including cooked rib tips that had a discard date of Feb. 2, a full 18 days prior to the inspection. The inspector also reported finding two containers of shredded pork that had discard dates of Feb. 9 and Feb. 10, three pans of cooked pork that had a discard date of Feb. 10, and a five-gallon container of house-made ranch dressing that had a discard date of Feb. 8.

Rancho Viejo, 19 W. Main St., New Hampton – During a Feb. 19 visit, a state inspector cited the restaurant for enchilada sauce that was being held at 100 degrees – too cool to ensure safety. The sauce was reheated to at least 165 degrees and returned to service.

In addition, the handwashing sink was being used to store soiled dishes and had no hot water;  a bottle of cleaner was stored on top of a bulk bin of pinto beans; and the salsa, cooked chicken and cooked beef inside the cooler had no date-markings to ensure freshness and safety. The visit was prompted by an illness complaint that the inspector deemed unverifiable.

Fire Creek Grill, 800 S. 50^th St., West Des Moines – During a Feb. 16 visit, a state inspector cited the establishment for cooked prime rib roast that was measured at 53 degrees after being placed in a refrigerator the previous day for cooling. Because the prime rib had yet to reach 41 degrees or colder, it was discarded.

Inside the walk-in cooler, the inspector found several items measured at 43 to 44 degrees, including cream sauce dated Feb. 5, cooked pasta dated Feb. 15, and pasta salad dated Feb. 14. In addition, a food slicer that had not been used since the previous day was noted to have food debris adhered to it.

The inspector also made note of cooked ground meat, prepared spinach dip, soup, rice pilaf and crab cake mix that were outside safe temperature ranges. The restaurant “discarded the products that were not able to be used,” the inspector reported.

La Casa Maya, 631 E. Lincoln Way, Ames – During a Jan. 31 visit, a state inspector cited the restaurant for 14 risk-factor violations – an unusually high number. Among the issues: The person in charge was not a certified food protection manager and was unable to demonstrate their duties with regard to food temperatures, cross-contamination and employee handwashing practices.

The inspector observed that some food items were left uncovered, which resulted in a fly landing directly on meat, and several refrigerated food items were above the 41-degree maximum, such as beef that was measured at 49 degrees, tomato puree that was measured at 54 degrees and guacamole that was measured at 55 degrees.

The inspector also made note of kitchen equipment that was visibly soiled, such as a vegetable dicer, a cutting board and knife, the interior of the ice machine and a soda-dispensing gun. In addition, a handwashing sink was being used to store buckets, and there were several containers of Raid Ant & Roach Spray in the kitchen and bar.

Also, the restaurant did not have a thin-tipped thermometer on hand to check food temperatures, and fruit flies were observed around the bar area and the food-preparation sink.

Boss’ Pizzeria and Sports Bar, 1405 Highway 71, Okoboji – During a Feb. 15 visit, a Siouxland District Health Department inspector determined the restaurant was not cooking broasted chicken to the required minimum of 165 degrees. Also, both coolers had an assortment of unspecified foods that were measured at 50 degrees – too warm to ensure their safety.

Glenwood Place, 2907 S. 6^th St., Marshalltown – During a Feb. 15 visit, a state inspector noted that packages of raw chicken were stored on the same tray as packages of ready-to-eat ham, cooked chicken pieces, and ready-to-eat bacon inside a refrigerator. Also, sausage patties near the grill were measured at 88 degrees and had to be reheated in an oven.  The inspector also found diced ham that was measured at 43 degrees and shredded cheese that was measured at 48 degrees, both of which were then discarded.

Fox Ridge Golf Course, 355 Country Club Lane, Dike – During a Jan. 22 visit, a Black Hawk County inspector found there was no certified food protection manager employed at the establishment.

“Spoiled pasta in walk-in cooler,” the inspector reported. “Facility voluntarily discarded product.”

The visit was in response to a non-illness complaint pertaining to spoiled foods, a lack of date-markings on the food, a grease buildup on the walls, a nonfunctioning dishwasher and bare-hand contact with ready-to-eat foods. The inspector determined the complaint was partially verified.

“No food preparation was occurring during inspection today, thus bare-hand contact with ready-to-eat foods was unable to be assessed,” the inspector reported. “Dish machine is functioning but not being used due to it being replaced tomorrow.”

Rebos, 1107 4^th St., Sioux City – During a Feb. 15 visit, a Siouxland District Health Department inspector cited the restaurant for 10 violations, noting that employees donned gloves without first washing their hands, and that cheese and precooked chicken inside a cooler were holding at 47 to 49 degrees and had to be discarded. Also, frozen meats were being placed in standing water to thaw, and the staff could not locate any thin-tipped thermometers they could use to check food temperatures. Also, the walls, floors, ceilings and shelves in the food-prep area were visibly soiled.

Brew Oil, 1010 Southern St., Boyden – During a Feb. 14 visit, a Siouxland District Health Department inspector noted that the manager was unable to describe any of the known symptoms of foodborne illnesses. The inspector observed a worker handling ready-to-eat biscuits with their bare hands and noted that shredded lettuce, shredded cheese and taco meat had no date-markings to ensure freshness and safety. Also, the espresso machine contained “residue and buildup from previous coffees made this week,” and two handwashing sinks were being used to store items.

Arandas Mexican Restaurant, 203 W. Broadway, Fairfield – During a Feb. 13 visit, a state inspector noted the person in charge was unable to describe the known symptoms associated with foodborne illnesses and was not a certified food protection manager.

In the food preparation area, containers of raw beef and raw chicken were overflowing, with their contents mingling; the salsa, stored in what the inspector described as containers of 50 to 60 gallons, was measured at 65 degrees and had to be placed in ice for more rapid cooling.

Also, a large plastic container of cooked rice was left sitting out and was measured at 121 degrees. Several items inside the walk-in cooler – such as cooked chicken, cooked beef, salsa verde and queso – were measured at above 41 degrees.

In addition, the restaurant was holding food past the seven-day maximum, with cooked chicken and cooked beef made on Feb. 9 marked with a discard date of Feb. 17. Also, raw meats were observed thawing at room temperature without any temperature controls.

Bevy’s Tavern, 1300 50th St., West Des Moines – During a Feb. 13 visit, a state inspector noted that some undefined amount of unspecified food was measured at 47 to 50 degrees and had to be discarded. Also, eggs that were in a drawer and measured at 84 degrees were discarded, and the inspector reported that other unspecified temperature-controlled foods were not date-marked to ensure freshness and safety.

Some food items were determined to have been held past the seven-day maximum, including mashed potatoes dated Feb. 3 and jalapeño corn dated Feb. 1. Also, access to two handwashing sinks was blocked.

Food Lee, 2329 Cumberland Square Drive, Bettendorf – During a Feb. 13 visit, a Scott County inspector observed that a plate with raw pork was stored on top of a container of ready-to-eat imitation crab meat inside a cooler. Also, raw eggs were stored above vegetables, and raw beef was stored above cooked chicken inside a walk-in cooler, risking cross-contamination.

In addition, the blades of several knives that were stored on the clean-knife rack were marred by “leftover dried food debris,” and various utensils were being cleaned by being washed in water without detergent or sanitizing solution. The inspector also observed two large packages of raw frozen beef that were left sitting out to thaw.

Surety Hotel Des Moines, 206 6th Ave., Des Moines – During a Feb. 13 visit, a state inspector noted that the person in charge was not a certified food protection manager and was not following their duties as evidenced by the number of risk-factor violations.

The restaurant was cited for not maintaining shellstock tags for oysters and keeping the records on file in case of a foodborne illness – a repeat violation, having been cited in 2023. Cooked potatoes that were being held at 43 degrees, rather than 41 degrees or colder, had to be discarded, as did several items in a cooler that had been held past the seven-day maximum.

The out-of-date items included cheese dated Jan. 16, smoked whitefish dip dated Jan. 18, an Indian vegetarian dish dated Jan. 11, pickled Fresno chiles dated Jan. 3, dill pickles dated Dec. 28, and veggie mix dated Jan. 24.

The kitchen also was holding vacuum-packaged food past the allowable 48 hours, including marinated chicken dated Nov. 29, tomato paste and collard filling dated July 12, and corn fritters dated Jan. 22. In addition, there was salmon on site that was stored in vacuum-packaged bags without the required hazardous analysis critical control point plan to guard against spoilage and food illness. All of the vacuum-packaged salmon was discarded.

The inspector also made note of “active fruit flies” near the soda guns in the bar.  The violations related to expired foods and vacuum-sealed foods were also cited in 2023.

C Fresh Markets, 801 University Ave., Des Moines – During a Feb. 12 visit to this store, a state inspector noted that there were multiple cans of cream of palm fruit, bamboo shoots, longan in syrup, and corn that were severely dented at the seams and needed to be discarded.

In addition, chicken baluts — which are fertilized, developing egg embryos that are boiled or steamed and eaten from the shell — and raw duck were stored without any temperature control at each of the cash registers, and were measured at 57 degrees.

Also, a container of raw prawns was measured at 65 degrees, a bulk container of cooked chicharrones was measured at 50 degrees, and boxes of raw bean sprouts were measured at up to 49 degrees. The chicken baluts were moved to a refrigerated unit so they could cool to 41 degrees, while the prawns, raw bean sprouts and chicharrones were discarded.

The inspector also determined the store was dehydrating meats to be stored at room temperatures without the required permission – a repeat violation that was noted during the most recent prior inspection in 2022.

Subway, 1001 73^rd St., Windsor Heights – During a Feb. 7 visit, a state inspector noted that a food-service worker did not wash their hands between tasks and that the meatballs in the hot-holding case were holding at 125 degrees, which was not hot enough to ensure their safety. The meatballs were reheated to 165 degrees. Inside the reach-in cooler, pre-cooked steak and sliced tomatoes were holding at 44 degrees, rather than 41 degrees or colder. Also, the tomato slicer had a buildup of food debris on it.

Shelter House, 429 Southgate Ave., Iowa City – During a Feb. 7 visit, a Johnson County inspector observed that several containers of unspecified prepared foods lacked any date markings to ensure freshness and safety. Also, there were multiple house-made items such as chicken wings, ribs and salads that were held beyond the seven-day maximum and had to be discarded. In addition, the “clean” knives stored on a rack were marred by dried food debris on the cutting surfaces, though they had not been used that day.

Hilltop Lounge, 1100 N. Dodge St., Iowa City – During a Feb. 6 visit, a Johnson County inspector noted that employees were handling bread and pickles with their bare hands, and that several containers of prepared foods and sauces lacked any date-markings to ensure freshness and safety. In addition, house-made honey mustard and Bloody Mary mix had been held for longer than the maximum of seven days, and smoked ham and pork steak were left sitting out to thaw at room temperature.

Hy-Vee Food Store, 1025 Quincy Ave., Ottumwa – During a Feb. 2 visit, a state inspector noted that the store had not implemented the required hazardous analysis critical control point plan for acidified sushi rice and the related records were not being maintained as required.

In addition, raw ground sausage was being stored over bacon in a display case; rice that was being held in a cooker in the Hy-Chi meal area was measured at only 112 degrees and was discarded; seafood salad in the sushi-preparation cooler was measured at 47 degrees rather than 41 degrees or colder and was discarded; and several unspecified items throughout the kitchen had been held longer than 24 hours without any date-markings to ensure freshness and safety. Also, knives and utensils that were stored as “clean” were marred by a buildup of food debris.

In addition, the acidified rice was being held longer than eight hours in violation of the hazardous analysis critical control point plan. “Premises in the kitchen are not being cleaned at a frequency to be free of debris,” the inspector wrote.

Muscatine Family Restaurant, 1903 Park Ave., Muscatine – During a Feb. 1 visit, a state inspector noted that the person in charge was not a certified food protection manager and observed that there were “repeat violations related to hand washing” and “multiple instances” of violations related to food temperatures.

Potatoes and roasts that were cooked the previous day and were refrigerated had yet to cool to 41 degrees and were discarded, as was cooked turkey that was holding at 64 degrees. In addition, cloth towels were being applied directly to cooked sausage patties to remove grease, and there was a “large accumulation of food debris and paper garbage on the floor in the kitchen.”

The inspector reported that the kitchen walls were soiled, and grease was dripping from a ventilation hood. The visit was in response to an illness complaint, although the inspector didn’t state whether the complaint was deemed verified.

Barrel House Three, 5141 Utica Ridge Road, Davenport – During a Jan. 30 visit, a Scott County inspector found multiple unspecified food products had been held past their seven-day discard dates. In addition, multiple unspecified items were “mislabeled with extra days on their seven-day discard dates,” the inspector reported. Also, the walk-in cooler, kitchen prep coolers, oven, and ice machine were marred by dust and debris.

Sparky’s One Stop, 410 W. Highway 7, Newell – During a Jan. 23 visit, a Buena Vista County inspector noted that chicken, pizza, cheeseballs and gizzards and cheeseballs that had been prepared at 11:45 a.m. were in a hot-holding case and were measured at 116 to 126 degrees – still not hot enough to ensure their safety. The items were then discarded.

The inspector also observed that the barbecue chicken in the cooler, as well as pizza sauce and ham, had no date-markings to ensure freshness and safety. Also, cheese sauce in the pizza-preparation cooler was date-marked Jan. 5 – a full 18 days prior to the inspection – and had to be discarded. “Floor throughout the establishment is not clean to sight or touch,” the inspector reported.