State, city and county inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations during the past several weeks, including unsanitary kitchens, rodent droppings, long-expired food and buffets with food served at unsafe temperatures.
At least two restaurants temporarily closed due to the issues reported by inspectors.
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 June 17, 2026, and Aug. 10, 2026. (DIAL withholds 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.
Black Sheep Social Club, 600 1st St., Cedar Rapids — During an Aug. 5 visit, a Linn County inspector cited this restaurant for 10 risk-factor violations, an unusually large number. Inspectors alleged a “pattern of non-compliance regarding handwashing” and noted that “multiple items” in the walk-in cooler were holding at 48 to 72 degrees, significantly warmer than the maximum of 41 degrees. All of the items in the cooler that were out of acceptable temperature ranges were discarded and the cooler was repaired.
Inspectors also noted that access to the handwashing sink on the cook line was blocked and there were no paper towels or hand soap available there. In addition, there was no hand soap at any of the handwashing sinks in the bar area. The inspector noted the visit was in response to one illness complaint and one non-illness complaint. “No pests were found on site during the inspection,” the inspector wrote in her report. “Complaint investigation is ongoing.”
Hy-Vee Food Store, 320 W St., Grinnell — During an Aug. 4 visit, a state inspector noted that rotisserie chickens were being held in a cooler at 47 degrees and fried chicken, sushi rolls and egg rolls were being held at 44 degrees. In a separate cooler, pulled pork and cooked ribs were being held at 45 and 46 degrees. All of the out-of-temperature food items were discarded.
Also, the sink in the sushi department that was designated for handwashing was littered with food debris, and a jug of chemical sanitizer was stored with milk inside the walk-in cooler in the dairy department. The inspector also reported that a display-case cooler had been ranging in temperature from 52 to 59 degrees, and there was no complete log of thermometer calibrations for sushi preparation. “Sushi records are incomplete, corrective action is not documented, and not reviewed by managers on multiple dates,” the inspector reported.
The visit was in response to a non-illness complaint that pertained to improper holding temperatures. The inspector deemed the complaint verified.
Hacienda Vieja, 1101 E. 1st St., Grimes — During an Aug. 3 visit, a state inspector noted that the rice on the steamtable was holding at 68 degrees. The staff pulled the rice from the steamtable and placed it on the stove for reheating to 185 degrees. The inspector also observed that items in the walk-in cooler — including pico, diced tomatoes and salsa — were holding 45 to 47 degrees and had to be discarded. In addition, the cooler that was part of the kitchen’s main food-preparation table was holding items at 62 degrees and had not been switched on. Food in that cooler was then discarded.
The inspector also reported that the dishwashing machine had no detectable amount of sanitizing solution, and the kitchen’s handwashing sink was leaking and had no hot-water supply due to the valve being turned off.
Also, vacuum-sealed fish was not removed from the packaging prior to thawing, increasing the risk that any spoilage would go undetected, and the most recently filed inspection report had not been posted. The inspector also reported the restaurant opted to shut down while waiting for repairs to the coolers and sinks.
Indian Garden Bar & Grill, 2503 E. 53rd Ave., Bettendorf — During a July 22 visit, a Scott County inspector cited this establishment for 11 risk-factor violations, an unusually high number. The inspector observed that “several food items” in the food-preparation coolers and in the walk-in cooler were not date-marked to ensure freshness and safety. Other items in the coolers were dated but also expired, with expirations dating back to mid-May and mid-June.
In addition, the shelving in the food-prep cooler and walk-in coolers was marred with excess food debris, and shelving throughout the kitchen had excess food debris and grease on them. The inspector also reported that several pieces of kitchen equipment – including a can opener, microwaves, all of the prep coolers, the handwashing sink, and a large mixer — had “excess dirt and debris” on them.
The inspector also reported the presence of “fly insect spray” in the kitchen that was presumably not intended for commercial kitchen use. “Two pails of rice with water sitting on the floor, with one of the buckets having an insect floating in it,” the inspector wrote in her report. “Raw chicken stored on the floor in walk-in cooler.”
Also, the inspector reported, water was pooling on the bottom of the food-prep cooler near the grill, all of the kitchen equipment was marred by excess food debris and grease, kitchen fans had excess dust and debris on them, and the floors, walls and ceiling were marred by excess grease and food debris.
Trinity Medical Center, 4500 Utica Ridge Road, Bettendorf — During an Aug. 3 visit to this hospital’s food-service area, a Scott County inspector noted the hospital did not have on hand any of the required forms for employees to report illnesses. Also, cottage cheese in one cooler was measured at 50 degrees, as were sliced tomatoes in a food-preparation cooler, and sliced cheese next to a hot-holding unit. The tomatoes and cheese were then placed in ice to cool them to 41 degrees, while the cottage cheese was discarded.
In addition, several food items — such as sliced lunchmeat and tuna salad — were not properly date-marked to ensure freshness and safety. Also, several food items were past the date of expiration, such as sliced roast beef dated Aug. 2, sliced celery dated Aug. 2, and batter dated July 29. In addition, the interior of the microwave oven had an excess of food debris in it, and the surface of all kitchen carts, both plastic and stainless steel, was marred by food debris.
The inspector also made note of three packages of frozen soup that were being thawed by being placed in a sink without running water over the top of them, and reported that salmon fillets were being thawed while still in vacuum-sealed packaging, increasing the risk that any spoilage would go undetected.
The inspector also found that the shelving in the grill station was marred by food debris and the dishwasher was leaking, leaving water pooling on the floor.
Anchor Inn Supper Club, 906 Front St., Garber — During a July 31 visit, a state inspector reported there were no currently certified food protection managers on staff. In addition, an “unknown dough-like mixture” was found inside a beverage cooler and “had a mold-like substance on it.” Also, raw hamburger was improperly stored inside a cooler and a box of potatoes was stored on the floor.
The inspector also found that pork loin that was prepared more than 24 hours prior to the inspection had no date-markings to ensure freshness and safety and had to be discarded. Several items throughout out the facility were reported to be well past their seven-day expiration limit, including pizza sauce dated May 19, salsa dated July 17 and noodles dated July 20.
In addition, the bottoms of various coolers and freezers were marred by a “moderate” amount of debris, the hot-water faucet in one sink sprayed water when turned on, and the dishwasher was spilling water onto the floor each time it was used. State records indicate the “most recent” inspection at the Anchor Inn prior to the July visit was in November 2019.
The Fountains Independent and Assisted Living Center, 3752 Thunder Ridge Road, Bettendorf — During a July 29 visit, a Scott County inspector found that raw-egg French toast mix was improperly stored on top of jalapenos, risking cross-contamination. Also, raw sausage links were improperly stored over garlic bread and several foods items in multiple coolers within both the independent- and assisted-living facilities were not date-marked to ensure freshness and safety.
The inspector also reported finding cooked bacon bits date-marked July 6, and stated that some items — such as an opened bag of hot dogs and lunchmeat – had to be discarded due to their uncertain expiration dates. Food debris and buildup marred a can opener, the interior of an ice chest, the pop dispensers, food racks, a microwave oven and a juice machine.
In addition, salmon fillets were improperly thawed, creating an increased risk that any spoilage would go undetected, and food was being stored on the floor of a walk-in freezer. Also, water was pooling on the bottom of one food-preparation cooler, an oven and grill were marred by excess food debris and grease, all of the kitchen shelving in the assisted living area was marred by food debris, and the floor under all of the kitchen equipment in both facilities was soiled by excess food debris.
La Herradura Mexican Grill, 6854 Championship Drive, Bettendorf — During a July 27 visit, a Scott County inspector cited this establishment for 14 risk-factor violations, an exceptionally high number.
The inspector noted that one ready-to-serve chicken dish was measured at 145 degrees and had to be reheated to 165 degrees. Other food items, such as queso and various sauces, were measured at 114 degrees in a hot-holding unit and had to be reheated to 165 degrees.
Also, several pans of refried beans, queso and cooked chicken made the previous day had yet to cool to 41 degrees and were measured at 49 to 59 degrees, resulting in them being discarded. In addition, the inspector found dessert cups that had no date-markings, resulting in them being discarded.
The inspector also reported that the handwashing sink in the bar area was being used to store kitchen equipment. Inside one of the walk-in coolers, water was leaking from the cooling fan onto food products and into a bucket placed on the floor.
Southern Hills Mall Dairy Queen, 4400 Sergeant Road, Sioux City — During a July 23 visit, a Siouxland District Health Department inspector noted that the hamburgers in the hot-holding unit were measured at 65 to 73 degrees and had to be discarded. Also, the soda nozzles, syrup nozzles, ice machine, and several dishes throughout the facility were visibly soiled. Most of the equipment was visibly soiled, as were the floors, walls and ceilings, the inspector reported.
Sippi’s American Grill, 406 W. 2nd St., Davenport — During a July 23 visit, a Scott County inspector noted mouse-like droppings on the top of a can in the dry-storage area and in a janitor’s closet, below the dishwashing machine, below the racks with canned goods, and other areas. The inspector also observed an “excessive amount of fruit-fly activity.”
Also, the cold unit of a food-preparation table was holding pasta salad, potato salad and dressings at temperatures of 51 to 56 degrees, rather than 41 degrees or colder. In addition, pre-portioned pork and prime rib had been pulled from the freezer and was dated July 16 – beyond the seven-day limit for holding such food.
Also, two cans of Eliminate insecticide, not approved for restaurant use, were found in the establishment, and ribs prepared earlier in the day were being improperly cooled in a deep pan that was tightly wrapped, inhibiting the cooling process. In addition, the air conditioning unit’s condenser above the walk-in freezer was leaking, causing standing water and sludge to pool in front of the freezer door.
The inspection was prompted by an illness complaint the inspector deemed unverified.
Siouxland Senior Center Coffee Shop, 313 Cook St., Sioux City — During a July 22 visit, a Siouxland District Health Department inspector noted that the establishment’s certified food protection manager’s food-safety certificate had expired more than two years earlier, in February 2024.
Also, there were prepared yogurt parfaits containing sliced strawberries and blueberries dated July 20 and which measured 52 degrees. Also, a deli sandwich was measured at 58 degrees. The inspector found that the ambient air temperature of the refrigerator was 66 degrees. The yogurt parfaits and the sandwich were discarded and the malfunctioning refrigerator was removed from the coffee shop.
The inspector also made note of a meat slicer and an ice machine that were visibly soiled.
Tommy’s Café, 916 W. 3rd St., Davenport — During a July 22 visit, a Scott County inspector cited this establishment for 13 risk-factor violations, an exceptionally high number. The inspector observed a stack of sliced cheese left uncovered inside a cooler, and uncovered containers of apples and applesauce, risking contamination. In addition, two containers of cut lettuce and one container of sliced cheese were holding at temperatures of 51 to 54 degrees, and several containers of prepared or opened food products — such as diced ham, mushrooms and peppers — were not date-marked to ensure freshness and safety.
Also, a container of expired, shaved ham, dated July 13, was located in the reach-in cooler that was being used on the cook line. In addition, the interior of the ice machine, a container of knives, the magnetic knife racks, and the interior of a reach-in cooler all had a buildup of “dried food debris or soil” and required additional cleaning and sanitizing.
The inspector also reported the handwashing sink located on the cook line was being used to store dirty dishes, and “mouse droppings were observed in several areas throughout the facility, including around the perimeter of the doughnut preparation area … One sticky trap with a dead baby mouse was observed underneath a shelving unit … Several sticky fly traps were observed being hung from the ceiling throughout the kitchen and food-prep areas.”
The visit was prompted by an illness complaint the inspector deemed unverified.
Gog Dynasty Buffet, 5388 Elmore Ave., Davenport — During a July 17 visit, a Scott inspector noted that several cooked items — including macaroni and cheese, noodle dishes, cooked vegetables and meat dishes — that had been prepared during the previous two days had yet to cool to 41 degrees inside the walk-in cooler. All of the items were discarded.
“Several refrigeration units throughout the facility” were holding food items at above the maximum of 41 degrees, the inspector reported, including both of the walk-in coolers, the sushi-prep cooler, two cola coolers near the sushi station, and a food-prep cooler in front of the main cook line.
The inspector also found that several cold items on the buffet line were not properly nested in ice and were above 41 degrees — such as the watermelon, cut lettuce, salads with cut tomatoes and raw seed sprouts. The inspector also reported the staff was “pre-populating” times in the book used to record the time of day at which sushi rice was prepared. “Inspector cannot verify that times are accurate,” the inspector noted, adding that this was one of several repeat violations.
The inspector also reported that the dishwashing machine was dispensing no detectable levels of sanitizing solution, food was not being properly cooled, the walk-in coolers were being “set at higher temperatures,” and the handwashing sinks couldn’t dispense hot water that topped 90 degrees.
The inspection was performed in conjunction with a visit by the City of Davenport’s building and fire departments, the inspector noted, adding that repairs were being made to the restaurant’s fire suppression system and the building department was assisting with structural issues, electrical issues and “grease cleanup.”
In April 2026, the county’s food inspectors cited Gog Dynasty Buffet for 16 risk-factor violations, an exceptionally large number.
Mason Dixon, 163 Main St., Dubuque — During a July 16 visit, a City of Dubuque inspector observed that the cooler used to store cut fruit was holding items at 60 degrees. The food in the cooler was discarded. Also, dead insects were found inside the soda-gun holsters in the establishment’s basement bar, and access to the handwashing sinks was blocked.
Soi 4 Thai, 5023 Competition Drive, Bettendorf — During a July 16 visit, a Scott County inspector reported the person in charge “did not know the basic knowledge of food storage, food temperatures or food safety handling procedures” and cited the business for 11 risk-factor violations, an unusually high number.
Cooked rice heated in a microwave oven was measured at 123 degrees and had to be reheated to 165 degrees. Also, containers of curry that had been prepared the day before had yet to cool to 41 degrees and had to be discarded.
“Several food items in the prep cooler not dated-marked,” the inspector reported. “Curry containers that were pulled from the freezer not date- marked properly. Date was 3/6 written on containers.”
Sam’s Fine Foods and Egg Rolls, 3300 SW 9th St., Des Moines — During a July 14 visit, a state inspector found that raw poultry, fried chicken, cooked pork and cooked rice were being stored in the reach-in cooler at “elevated temperatures” of up to 62 degrees. All of the raw meats and other food items that were out of acceptable temperature ranges were discarded.
“Facility has no date-marking system in place,” the inspector reported. “Food-contact surfaces — including prep tables, pans, containers, and cutting boards — were heavily soiled throughout the establishment … The establishment was found to require additional refrigeration units … Establishment was found unclean throughout.”
The inspector also reported finding an “overflowing bin of water” that was dripping onto various food items stored inside the reach-in cooler.”
The visit was prompted by an illness complaint that was deemed unverified. The inspector reported the owner “voluntarily closed the establishment for the remainder of the evening to clean and relocate food items” into whatever functioning refrigerators remained after one cooler was removed from service. “The owner may resume operations at their discretion,” the inspector reported.
Hy-Vee Foods, 1107 S.E. Army Post Road, Des Moines — During a July 7 visit, a state inspector found egg drop soup that was being held at 124 degrees, and sweet-and-sour soup that was held at 118 degrees. Both soups were discarded. In the Chinese food area, the inspector also found beef held at 56 degrees, chicken at 55 degrees, and raw pork at 45 degrees. All of the items were discarded.
In addition, a large mixer bowl in the bakery department was soiled, as were the display case shelves, walls and dividers in the meat department.
The visit was prompted by two non-illness complaints that pertained to food that was either procured from unsafe sources or was adulterated in some way, and general sanitation. Citing the findings related to the maintenance and cleanliness of the establishment, the inspector deemed the complaints verified.
Uchu, 1704 E. Grand Ave., Des Moines — During a June 25 visit, a state inspector cited this restaurant for 13 risk-factor violations, an exceptionally large number. According to the inspector, the person in charge was unable to demonstrate knowledge of the federal food-safety regulations, specifically with regard to the required temperatures and times for holding hot and cold food, proper methods of safely cooling foods, date-marking items to ensure freshness and safety, and cleaning and sanitizing utensils and food-contact surfaces.
Cooked chicken was being held in the kitchen at 108 degrees and had to be discarded. Cooked beans inside the walk-in cooler had yet to cool to 41 degrees after being prepared the previous day or earlier and had to be discarded. In addition, various unspecified food items prepared in “prior days” were found throughout kitchen without any date-markings. Also, the owner indicated dishes were being washed with soap, but no sanitizer was being used.
Tony’s Chicago Pizza and Breakfast, 2297 Falcon Drive, Bettendorf — During a June 23 visit, a Scott County inspector cited this business for 11 risk-factor violations, an unusually high number. The inspector observed that a salad-preparation cooler was holding food items at 45 to 50 degrees. The cooler was then placed out of service.
In addition, the kitchen’s main food-prep cooler was holding items at 44 to 45 degrees. Several food items in the coolers were not date-marked to ensure freshness and safety. Separately, the inspector found linguine noodles that were date-marked June 11 and salsa that was dated April 7. Both items were discarded. In addition, the water had been shut off to one of the handwashing sinks.
Thai Basil Altoona, 550 36th Ave., Altoona — During a June 18 visit, a state inspector cited this establishment for 12 risk-factor violations, an unusually high number. Multiple frozen foods had been placed on sheet pans inside the walk-in freezer where they were left uncovered, risking contamination, the inspector reported. Also, cooked chicken and beef prepared earlier in the day was measured at 68 and 64 degrees, having yet to cool to 41 degrees.
In addition, a large bowl of soup prepared the previous day was still holding at 66 degrees inside one of the coolers. The chicken and beef were transferred to the freezer, while the soup was discarded. The inspector also found multiple containers of house-made curry sauce holding at 70 degrees. The sauces were discarded. Separately, several house-made sauces in the reach-in cooler were past their discard dates and had to be thrown away.
Also, raw fish was being improperly thawed, increasing the risk of any spoilage going undetected, and several of the stored knives were soiled. The inspector also made note of frozen chicken that was left to thaw on a counter while immersed in a bucket of standing water.
