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 long-expired food, unlicensed operators 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 Nov. 13, 2025, and Dec. 31, 2025. (Last 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.
Big R’s Bar & Grill, 103 Main St., Elberon — During a Dec. 31 visit, a state inspector cited this Tama County establishment for 11 risk-factor violations, an unusually high number. Violations included failure to ensure that all food came from approved sources as evidenced by “venison peppersticks” that were labeled “not for sale” and were stored in a chest freezer alongside other food items. The restaurant was also cited for home-canned vegetables that were stored on kitchen shelves alongside food used to serve patrons.
“Cooking pots and pans on the stove were not clean and have not been used since yesterday,” the inspector noted. “Onion slicer and potato dicer have dried food debris and buildup (although) the person in charge states they have not been used for several days.”
In addition, the flat-top grill and the flame grill each had a “large buildup” of an unspecified nature, and the kitchen sink designated for handwashing was blocked with several dirty dishes and was not accessible for handwashing. Also, household pest-control chemicals were stored in areas where food and clean equipment were being stored, an open package of rodent bait was found in the kitchen, and the food-preparation table and breading station were soiled.
“Floors are not kept clean in the kitchen and dry storage rooms,” the inspector reported. “Living quarters within the facility were open to the restaurant during the inspection.”
State records show the restaurant last underwent a routine inspection in April 2021.
Wilbo Burgers Brats & Beers, 118 Main St., Cedar Falls — During a Dec. 29 visit, a Black Hawk County inspector cited this restaurant for employees failing to wash their hands, storing food-to-go containers on the floor of the basement under a set of water pipes, for an unspecified “buildup” of some kind within the ice machine, and for green peppers and house-made barbecue sauce that had been held longer than the maximum of seven days. Also, there was no detectable level of sanitizing solution used at the wait station, and the hot water supplied to the handwashing sink had been shut off due to a slow leak.
Eddie’s Tavern, 407 D St., Sergeant Bluff — During a Dec. 23 visit, a Siouxland District Health Department inspector found bags of shredded lettuce and tomatoes that had a discard date of Dec. 13, 2025. Also, the interior of the ice machine was visibly soiled with “debris buildup” and the kitchen wall behind and alongside the griddle was melting, with the wall covering “breaking off.”
Nara Thai, 1725 Blairs Ferry Road, Marion — During a Dec. 23 visit, a Linn County inspector noted that salmon and shrimp were stored in the same tray as cucumbers and mixed peppers inside the refrigerator – a repeat violation. Also, five bars of cream cheese were sitting out at room temperature and were measured at 66 degrees before the staff agreed to discard them. In addition, there was a container of Thai soup that was not date-marked as to when it was either prepared or needed to be discarded – a repeat violation. In addition, the handwashing station in the kitchen was not supplied with soap, and employees’ personal food was stored in the refrigerator and freezer alongside food to be served to patrons.
Fareway, 115 1st Ave., Sioux Center — During a Dec. 22 visit, a Siouxland District Health Department inspector noted that the meat department staff was not following proper handwashing protocols while packaging food for customers. Also, deviled eggs and cut pineapple were still in the display case and being offered for sale after their discard date.
The Other Place, 2010 SE Delaware, Ankeny — During a Dec. 22 visit, a state inspector found taco meat that had been holding in the walk-in cooler for two hours and had yet to drop below 85 degrees. The taco meat was then discarded. The inspector also noted that preparation and discard times on pizza slices were not being documented or monitored. The pizza slices were discarded.
In addition, there was no soap at the handwashing sink, and the inspector discussed with management the fact that cooked taco meat, chicken wings and grinder meat were all being cooled in large plastic tubs, which inhibited their ability to cool rapidly once placed in the cooler.
Subway, 1864 Highway 141, Sloan — During a Dec. 22 visit, a Siouxland District Health Department inspector noted that the food protection manager’s certification had expired in July 2025 and that “lunch meats such as turkey and chicken,” were holding at 47 degrees, too warm to ensure their safety, and had to be discarded. The cooler was taken out of service and plans were made to have it repaired so it would keep food at 41 degrees or colder. The restaurant was last inspected in June 2022, according to state records.
Good Eatin’s, 5418 Douglas Ave., Des Moines — During a Dec. 18 visit, a state inspector noted that the person in charge was unable to demonstrate proper sanitizing procedures and was not a certified food protection manager. Also, the staff was not ensuring “the proper temperatures of food received,” the inspector reported.
“Cheese observed … damaged or discolored inside clear sealed packaging,” the inspector reported, adding that the cheese in question had to be discarded, and that “soft cheese” was being stored in what the inspector called a “non-operational walk-in room.”
La Finca, 916 W. 2nd St., Davenport — During a Dec. 18 visit, a Scott County inspector noted that three pots of cooked beef were holding at 107 degrees and were being cooled down at room temperature, outside of a refrigerator. The beef was then placed in pans and moved to a freezer. The inspector’s report also made note of an unspecified issue involving “bison,” adding that unspecified food items inside one of the coolers were being held at 51 to 54 degrees and had to be discarded.
The inspector also reported, without explaining, that cut limes and salsa were “over stocked” and were holding at 51 degrees and had to be moved to another cooler. “Several food items in coolers not date-marked,” the inspector reported. “Tamales and other food items not covered in walk-in freezer and the chest freezer… Walk-in freezer floor has excess food debris on it.”
Rudy’s Tacos, 3111 Devil’s Glen Road, Bettendorf – During a Dec. 18 visit, a Scott County inspector reported that a container of cooked ground beef was holding on the lunch buffet line at 120 to 122 degrees, which was not hot enough to ensure safety. Because the beef had been on the buffet line for less than two hours at that point, it was reheated to 165 degrees and then returned to the buffet line. Also, one pan of cooked ground beef was observed sitting out, unattended, on a food-preparation table and was measured at 45 degrees. The beef was returned to a cooler for holding until it was ready to be put to use.
Also, the interior of one cooler had a pool of “dark colored substance and food residue” covering the bottom; the interior drawer of the food-preparation table was marred by a buildup of crumbs, dried food debris, and grease; the interior of the ice machine had a “small accumulation of soil;” and a can of Hot Shot Flying Insect Killer, not approved for use in a commercial kitchen, was stored in the kitchen.
“Mouse-like droppings were observed along the interior cabinets of the fryers,” the inspector reported. “Boxes containing cans of olives and pudding were observed being stored on the floor in the kitchen.”
Fuse, 224 2nd Ave. NE, Dyersville — During a Dec. 17 visit, a state inspector noted that a cold-holding unit used to keep food chilled was unplugged and was storing food at 60 degrees — well above the 41-degree maximum. All of the food stored in the unit was then discarded. In addition, the house-made barbecue sauce, pasta sauce, and soup were not marked with dates to ensure freshness and safety; the house-made Caesar dressing was made with unpasteurized eggs and had to be discarded; the dishwashing machine used to sanitize dishes was reaching a temperature of only 132 degrees, and the interior of the ice machine “appeared unclean,” the inspector reported.
Izumi Japanese Steak House, 4901 Utica Ridge Road, Davenport — During a Dec. 17 visit, a Scott County inspector found that lemon juice that required refrigeration was being stored at room temperature and a bottle of liquor “had fruit flies floating in the bottle.”
Also, cooked rice stored in large containers inside the walk-in cooler was measured at 53 to 57 degrees and had to be discarded; the ice machine and fountain-drink machine each contained “debris and gunk,” and access to a kitchen handwashing sink was blocked by equipment. The walk-in cooler door, door seal, and cooler fans contained “debris and gunk,” and the hot-water handle on the kitchen handwashing sink was broken off.
Maid Rite Diner, 3708 N. Division St., Davenport — During a Dec. 17 visit, a state inspector found that a food-preparation cooler was holding items at 51 to 52 degrees, which was too warm to ensure safety. “This is a repeat violation and requires long-term corrective action,” the inspector noted. Also, there was chili that was not date-marked to ensure freshness and safety, and several items that were pulled from the freezer did not have the proper date markings.
In addition, “several items throughout the facility” had been held past the maximum of seven days, such as tomatoes dated Dec. 9, house-made ranch dressing dated Dec. 10, and queso dated Nov. 22. Also, a box of dinner napkins was “stored on the ground in the back storage room near the restrooms” and the fryers had an excess buildup of grease inside them and on their tops.
Tony Roma’s, 350 Bell St., Dubuque — During a Dec. 17 visit, a city inspector made note of cheese that was not date-marked to ensure freshness and safety, tomato pasta that had a “use by” date of Dec. 14, cooked pork butt that had a “use by” date of Dec. 16, chipotle garlic butter that had a “use by” date of Dec. 16, and maple butter that had a “use by” date of Dec. 5. All of the outdated food items were then discarded.
In addition, racks inside one of the coolers were unclean and rusty, and the microwave ovens were visibly soiled. The visit was part of a preopening inspection triggered by a change in ownership.
“License not approved,” the inspector reported. As of Jan. 8, 2026, the Iowa Department of Inspections, Appeals and Licensing had yet to post any information indicating a follow-up inspection had been performed.
Mojitos Bar and Grill, 3303 S. Center St., Marshalltown — During a Dec. 16 visit, a state inspector found that gelatin desserts had been prepared in a private home and had to be removed from the food service. Also, two pans of carnitas did not have date-markings to ensure freshness and safety, and several items had been held past the maximum of seven days, including beans dated Dec. 8, chicken dated Dec. 4, ground beef dated Dec. 6, and salsa dated Nov. 30. Also, cut tomato, cooked shrimp, and octopus had no date markings.
Mandarin Café, 1117 2nd St., Perry — During a Dec. 15 visit, a state inspector noted there was no certified food protection manager on staff, and the restaurant had eggs that did not come from an approved source and had to be removed from the kitchen. Also, chicken was being stored on a food-preparation table without any temperature control, and several foods previously cooked and cooled had no dates of preparation on them. “Some foods discarded during inspection,” the inspector reported, adding that carrots and cabbage inside a mesh bag were being stored “on the ground” and several food items were stored without lids or other coverings to prevent contamination.
Haley’s Deli Barbecue and Catering, 501 N. 3rd Ave., Marshalltown — During a Dec. 15 visit, a state inspector cited this establishment for 13-risk factor violations, an exceptionally high number.
Among the issues: The person in charge was not a certified food protection manager, and several food items — including chicken and noodles, mashed potatoes, meatloaf, gravy, corn, green beans, smoked chicken pieces, rice, and various cooked meats — were not held at safe temperatures and had to be discarded. Also, the restaurant had no consistent date-marking system in place to ensure food items were fresh and safe to eat.
Included among the foods that were date-marked, but past their expiration, were baked beans dated Dec. 7, pasta salad dated Dec. 6, macaroni salad dated Dec. 5, and broccoli salad dated Nov. 27, all of which had to be discarded.
In addition, equipment and utensils that were washed in the kitchen’s three compartment sink and mechanical dishwasher were not being sanitized, and although the business had a full-service alcohol bar, it lacked the means to clean and sanitize bar ware.
The inspector also reported that the door of the cold deli case had a “buildup of mold-like residue” and said the gas-fed, open-flame rotisserie and flat-top grill that were being used lacked “any type of ventilation.”
The visit was in response to a non-illness complaint pertaining to adulterated food and food from unsafe sources. “Complaint is closed and unverifiable,” the inspector reported. According to state records, the last time the restaurant was inspected was in October 2022.
Crawford Brew Works, 3659 Devil’s Glen Road, Bettendorf – During a Dec. 12 visit, a Scott County inspector cited this establishment for 11 risk-factor violations, an unusually high number. The inspector found the restaurant did not have a certified food protection manager on staff to oversee daily operations in the kitchen. Also, a worker was seen handling raw ground beef and then, with the same gloves on, handling a hamburger bun.
In addition, two containers of whipped cream were being held at 49 degrees and had to be discarded; a pan of cooked shrimp prepared several days prior had no date markings; the interior lids, shelves, and walls of all three food-preparation coolers had a “buildup of food debris and soil” on them; there was no thin-tipped probe thermometer in the kitchen for checking the temperature of prepared food products; and a plastic serving cup sitting in a container of cooked corn within a hot-holding unit “appeared to be slowly melting” inside the container of corn.
Minh’s Gourmet, 2215 Ridgeview Drive, Davenport — During a Dec. 12 visit, a Scott County inspector reported seeing the owner touching, with his bare hands, the sweet and sour chicken that was ready to be served to a customer. The inspector intervened and the dish was discarded. Also, rice that was cooked had not cooled below 67 degrees within two hours and had to be discarded.
The restaurant was also storing sprouts at room temperature — a repeat violation the inspector said required long-term corrective action. In addition, the tempura chicken in the walk-in cooler had inaccurate date-markings on it. The owner indicated chicken was made twice weekly, on Tuesdays and Wednesdays, and he was given the opportunity to place new date-markings on the chicken.
“Interior of the ice machine has a buildup of grime,” the inspector reported. “Interior of the walk-in cooler – the fans, walls, ceiling and racks — have an excess buildup of dust and debris.”
Bobby’s Grocery and BBQ, 305 Crisman St., Dysart — During a Dec. 11 visit, a state inspector cited this grocery store and full-service deli for operating without a license and for holding numerous foods at unsafe temperatures — including smoked sausage pasta, fried chicken, potato salad and Oreo fluff. The pasta and chicken were discarded, while the salads were moved to a colder location in the same cooler.
The inspector also reported the business did not have a date-marking system in pace to ensure food was fresh and safe to eat, and some foods had incorrect preparation and discard dates on them. Also, hard boiled eggs, pulled pork, cooked vegetables, cooled nacho cheese sauce, and fried chicken had no preparation or discard dates on them.
The inspector also found that food items that had been prepared and packaged within the store — including smoked sausage pasta, pasta salad, smoked pork roast, and fried chicken — were not labeled with ingredients or allergens.
“There is a buildup of food spills and crumbs under and around equipment in the deli area,” the inspector reported. “The floors in the deli are not clean… License is expired.”
The inspector did not approve the application for a new license, noting that a penalty fee for operating without a license would first have to be paid, and indicated a revisit would be scheduled to confirm corrective action was taken to address some of the violations that were found.
On Dec. 18, another inspection took place and the business was again cited for storing food in a retail sales case at temperatures that were unsafe. Barbecue meats, fried chicken, potato salad, coleslaw, shredded cheese and dessert salad were found to be out of temperature and were discarded. The facility’s license application was then approved.
Supermarket Villachuato, 107 N. Center St., Marshalltown — During a Dec. 9 visit, a state inspector found the person in charge was not a certified food protection manager. The business was cited for using cardboard shipping boxes as a cutting surface for vegetables; for maintaining cooked, shredded meat in a self-service hot case at temperatures of only 119 to 124 degrees; for failing to date-mark house-made salsas and packaged, cooked chickens; for offering a roasted chicken that had an expiration date of Nov. 19; and for selling house-made sauces, pasta, beans and tortillas that were packaged are not labeled with ingredients or allergens.
The visit was in response to a complaint pertaining to food from unsafe sources and cross-contamination of food items. The complaint was deemed verified.
Hotel Blackhawk, 200 E. 3rd St., Davenport — During a Dec. 3 visit, a Scott County inspector cited the hotel’s restaurant for failing to have employed a certified food protection manager with management and supervisory responsibility. In addition, the business was cited for several food items kept outside safe temperature ranges, including cooked chicken at 51 degrees, and shrimp and ground beef at 45 to 50 degrees. Other food items had expired, including cooked chorizo that was date-marked Nov. 19, and house-made sauce dated Nov. 20. The inspector also reported finding diced pineapple and mangos that were date-marked Nov. 24.
Also, excess food debris was noted in a microwave oven, a cooler, a holster for the pop-dispensing gun, and a mixer. The hood vents were “dripping grease” and the floor in the dry storage area had excess dirt and debris, the inspector reported.
Casa Tequila Mexican Restaurant, 4908 N. Pine St., Davenport — During a Nov. 25 visit, a Scott County inspector cited this establishment for 13 risk-factor violations, an exceptionally high number. Among the issues: The walk-in cooler was holding all food at a temperature of 43 to 44 degrees, rather than 41 degrees or colder; two pans of queso were left sitting out at room temperature and were measured at 52 degrees; rice prepared the previous day was not reheated to 165 degrees prior to being put on a steam table; ground beef in the walk-in cooler had not cooled to 41 degrees within six hours and had to be discarded, and rice and queso on the steam table were measured at 107 to 108 degrees and had to be reheated to 165 degrees.
Also, a basin holding raw meat was stored on the floor of the kitchen, frozen meat was being thawed by being left to sit out at room temperature, and non-food-grade plastic grocery bags with ink on them were being used to hold tortillas and to thaw meat.
Fresh Fit Meals, 11881 Hickman Road, Urbandale — During a Nov. 21 visit, a state inspector reported that packaged meals in the retail walk-in cooler were being stored above the maximum of 41 degrees, including the bison hamburger bowl at 46 to 50 degrees, and the Philly bowl at 45 degrees.
Also, the inspector reported, “dates are not transferring from prepared ingredients to prepared meals” — suggesting that the prepared meals had expiration dates that were beyond the expiration dates of some of the individual ingredients. The inspector reported discussing with management the practice of “using the oldest date of ingredients” when determining the expiration date of prepared meals.
