State, city and county inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations during the past several weeks, including offenses related to moldy and expired food, insects 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, care facilities and other businesses between Oct. 10, 2025, and Nov. 13, 2025. (Earlier this year, DIAL began withholding from public disclosure all food-safety inspection reports for eight days past the date of inspection.)
The inspections department reminds the public that its 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.
El Senor Cactus, 1534 S. Gilbert St., Iowa City – During a Nov. 13 visit, a Johnson County inspector observed that the internal temperature of the restaurant’s grilled chicken reached only 152 degrees. The chicken was immediately removed from service and recooked to the required internal temperature of 165 before being served. In addition, house-made “Cancun sauce” had been held beyond the seven-day limit and had to be discarded.
The inspector also noted that several containers of prepared foods and sauces stored in a kitchen cooler did not have the required date-markings to ensure freshness and safety, and the vacuum-sealed frozen fish was being thawed while still sealed, creating a risk that any spoilage would go undetected.
Also, two containers of raw chicken were left out to thaw at room temperature on a food-prep table, a container of cooked beans was stored on the kitchen floor, and the inspector noted “excessive debris” that had built up in the microwave ovens and the interior of the kitchen’s two-door cooler.
La Mich Grocery, 1215-1221 Franklin St., Waterloo — During a Nov. 13 visit, a Black Hawk County inspector cited this establishment for 12 risk-factor violations, an unusually high number, and noted that the three-bay sink used to sanitize dishes did not have the required amount of sanitizing solution. Also, the establishment’s “food safety certification” had expired, and food items prepared several days earlier were holding at 45 to 48 degrees — too warm to ensure safety — and had to be discarded.
In addition, the salsa in the retail cooler was not date-marked to ensure freshness and safety, and a designated handwashing sink in the meat-deli area had meat debris in it, indicating it was being used for purposes other than handwashing. The inspector also noted, without elaborating, that the business “was not date-marking items correctly,” and that enchilada sauce and maize de pozole were being held past their maximum seven-day shelf life. Also, cooked food items were being cooled in large, sealed containers, a process that slowed the cooling process.
St. Ambrose University Cafeteria, 518 W. Locust St., Davenport — During a Nov. 12 visit, a Scott County inspector noted that access to handwashing sinks was blocked by a garbage can and a pail of detergent, and that food items — including homemade raspberry filling, fruit dip and lemon cream — were dated Oct. 24, a full 19 days prior to the inspection, indicating they had been held beyond the maximum of seven days.
Also, an open bag of lettuce was not date-marked to ensure freshness and safety; raw chicken was stored over ready-to-eat food items, risking cross-contamination; the food-prep coolers in the main kitchen and a cooler at the pizza station were marred by excess food debris, as were the pop dispensers and the salad station’s prep cooler.
The inspector also noted that there were no date-markings on food items inside the walk-in cooler or on opened bags of spinach in the “allergy food station,” or on the homemade salad dressing. In addition, the large stainless-steel mixer in the salad-prep area was marred by rust and peeling paint, and the floor underneath the kitchen equipment in the main kitchen was peeling and coming apart.
Jersey Grille, 5255 Jersey Ridge Road, Davenport — During a Nov. 10 visit, a Scott County inspector noted that kitchen employees were not following accepted handwashing practices, and that multiple unspecified food items were being held past their discard dates.
Also, the ice machine and fountain-drink machine each contained “debris and gunk,” there were no paper towels at four of the handwashing sinks in the kitchen and restrooms, the walk-in freezer’s compressor was leaking fluid onto “food and packaging” inside the cooler, food was being stored on the floor, and several food items were missing labels bearing the date of their opening or preparation.
In addition, soy sauce was being stored at room temperature rather than being refrigerated, apples were “discolored and rotting,” and heavy whipping cream that was dated Aug. 26, 2025 – 10 weeks prior to the inspection – was still being served. Also, vacuum-sealed frozen fish was being thawed while still inside its packaging, creating a risk that any spoilage would go undetected, and the floor below the fryers, the surface under the grills, the oven trays, the kitchen ceiling and the vent hoods were all marred by “debris, dust and gunk.”
La Leona, 2075 John F. Kennedy Road, Dubuque — On Nov. 7, a City of Dubuque inspector visited the establishment for a preopening inspection and cited the establishment for nine risk-factor violations. The inspector denied the business a license until a reinspection could take place at a later date.
Among the violations: The ice machine was marred by a layer of dust and debris and needed “a thorough cleaning before it is used,” there were no handwashing sinks in the ware-washing area or the women’s restroom, all of the handwashing sinks lacked soap, and all of the food-contact surfaces needed a more thorough cleaning, with all of the equipment noted as having a layer of dust. “Entire restaurant needs a more thorough cleaning,” the inspector observed.
Gordie’s Bar & Grill, 108 13th St., Centerville — During a Nov. 6 visit, an inspector for Appanoose, Davis, Lucas and Monroe counties found lettuce dated Oct. 17, 2025, and a can of Raid Ant & Roach Killer, unapproved for use in a commercial food establishment, in the kitchen. The inspector also reported finding sliced cheese and diced tomatoes that were not dated to ensure freshness and safety. “No thermometer to check food temperatures,” the inspector reported.
Izumi Sushi & Hibachi, 941 E. San Marnan Drive, Waterloo — During a Nov. 4 visit, a Black Hawk County inspector cited this establishment for 14 risk-factor violations, an exceptionally high number. Among the issues: sushi rice that was being prepared and then held was not marked with the time it was to be discarded; there was an unspecified “buildup” of some kind in the ice machine; raw meat was stored above ready-to-eat sushi ingredients, risking cross-contamination; and a food handler rinsed their hands while they were still gloved after being instructed to wash their hands.
In addition, a food handler breaded shrimp and other raw food products and then, without washing their hands, began handling ready-to-eat crab rangoon; fish to be used for sushi was not first removed from vacuum-sealed packaging before thawing, creating a risk that any spoilage would go undetected; a thermometer for checking food temperatures could not be located; gnats were found by the beer taps; the business was reusing soy-sauce buckets for food storage, and there was a buildup of ice inside the walk-in freezer.
Buchona’s Sports Bar & Grill, 229 16th Ave. SW, Cedar Rapids — During a Nov. 3 visit, a Linn County inspector cited this establishment for failing to sanitize dishes after washing and rinsing, and for failing to date-mark any of the food in the kitchen to ensure its freshness and safety.
The inspector also noted that while some food stored in the coolers and refrigerators was covered, many items were stored without lids or covers, exposing them to the risk of contamination. “Evidence of mold on shredded cheddar cheese,” the inspector observed.
Legends American Grill, 1425 W. 19th St., Newton — During a Nov. 3 visit, a state inspector made note of expired food items, including au jus with a discard date of Nov. 1, and sauteed onions and salsa that each had discard dates of Oct. 31. Also, equipment and utensils were not being sanitized as required, and the ice machine was unclean, with debris in the interior.
Baxter’s Grocery & Grill, 108 E. Main St., Fremont — During an Oct. 29 visit, a state inspector noted that all of the items in the coolers lacked date-markings to ensure freshness and safety. “Establishment does not appear to have a date-marking policy in place,” the inspector observed.
In addition, the interior of the ice machine was unclean, and food items in hot-holding — including marinara sauce measured at 120 degrees and beans measured at 127 degrees — were not hot enough to ensure safety and had to be placed on the stove and reheated to at least 165 degrees.
In addition, chicken was being thawed in a pot of standing water and the coolers lacked thermometers to help maintain safe food temperatures. “Floors, walls and ceiling in kitchen area not clean,” the inspector observed.
S & K Gas and Food, 18820 Bellevue Cascade Road, Zwingle — During an Oct. 29 visit, a state inspector cited this establishment for 10 risk-factor violations, an unusually high number for a convenience store that offers ready-to-eat sandwiches and limited food service. The inspector reported finding a bucket labeled “transmission oil” that was air drying in the kitchen along with various utensils and noted there were no date-markings on containers of commercially precooked hamburgers, sausages and egg patties.
Also, the handwashing sink was being used to store items and there were no records on file related to a certified food protection manager being on staff. The person in charge agreed that there would be at least one certified food protection manager on staff by April 29, 2026.
The business was last inspected in October 2020, according to state records.
The Corner Lounge, aka TNT Services, 207 E. Main St., Belmond — During an Oct. 27 visit, an inspector noted that cooked roast beef was being held at room temperature, with no heat source, and was measured at 97 degrees. The roast beef was then discarded.
Also, access to the kitchen handwashing sink was blocked, and the refrigeration unit of the kitchen’s make-table was not working, which meant that ham was being held at 58 degrees and sliced tomatoes at 63 degrees. In addition, the walk-in cooler was not working properly so cooked beef was holding at 46 degrees and cooked chicken at 45 degrees.
“Many foods were voluntarily discarded today,” the inspector noted. “Several prepared foods in the walk-in cooler were not date-marked.”
The inspector concluded the person in charge was not monitoring food and equipment temperatures, employee handwashing, food-cooling procedures, or ensuring that the food placed in storage was protected from contamination. “Dead insects” were observed throughout the kitchen and dishwashing areas, and containers of cooked food were “sitting directly on the floor in the walk-in cooler.” The stove, oven, kitchen walls and kitchen floor were not clean, the inspector added.
Jack Trice Stadium, Iowa State University, 1800 4th St., Ames — This inspection took place on Oct. 25, during the ISU vs. Brigham Young University football game. During the visit, a state inspector noted that the ice machine for the Sweet & Savory concession was visibly soiled, the sanitizing solution used by Campbell’s Corndogs had no detectable amount of sanitizing fluid in it, and Tom’s Coffee in the northeast section of the stadium was storing items in the designated handwashing sink.
Several concessionaires were holding hot food items below 135 degrees, including taco meat in the main kitchen that measured 79 degrees, pizza at Thirst Quenchers that measured 113 to 116 degrees, and pizza at Sweet & Savory that measured 110 to 120 degrees. The items were either discarded or reheated to at least 165 degrees.
Also, the Carlos Quesadillas outlet in the northeast section of the stadium had no hot water at the beginning of the inspection. Some concessionaires — including the median-floor skybox and Thirst Quenchers in the northwest section of the stadium — were not writing down the internal temperatures of food items or the time when the items were removed from temperature control so the staff would know when they needed to be discarded. At the Victory Bell in the stadium’s northeast area, hot dogs were thawing out at room temperature.
