State, city and county inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations during the past several weeks, including expired and moldy food.
At least three food trucks were temporarily shut down due to issues uncovered by inspectors, with an inspector citing “imminent health hazard conditions” at one of three.
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 Aug. 10, 2026, and Oct. 1, 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.
Izumi Japanese Steakhouse, 4901 Utica Ridge Road, Davenport — During a Sept. 2 visit, a Scott County inspector cited this establishment for 14 risk-factor violations, an exceptionally large number. “Three different employees were observed handling ready-to-eat tomatoes, salads and avocados with their bare hands,” the inspector reported.
Also, one worker, without gloves, was slicing ready-to-eat tomatoes directly alongside another employee who was butchering raw beef, the inspector stated, noting that this was a repeat violation. In addition, the facility did not have the required parasite-destruction records for sushi — another repeat violation.
The inspector also reported the restaurant was not properly date-marking food items to ensure freshness and safety. “Facility is not keeping any records for sushi rice, where time as a control for safety is being used,” the inspector added.
The inspector also noted issues with cleanliness, observing that stored knives had leftover food debris on them and the interior of one cooler had a buildup of grime.
“All rice makers have buildup of food debris,” he reported. “Wire shelving, flooring, and riser pallets in the walk-in cooler have a buildup of grime and food debris. Interior of the ice machine has a buildup of grime and dust. Rice bins in the dry storage area, have a buildup of grime on the lids.”
Employees were seen washing a bowl with soap and water without performing the required process of wash/rinse/sanitize — another repeat violation.
“Two cans of Raid found in the storage room, which are not permitted in a commercial restaurant setting,” the inspector reported, adding that “several food buckets” were being stored on the floor of a walk-in cooler. “Exterior of the fryers, rice cookers, sides of cooking equipment on the back cook line, and barbecue equipment have an excess buildup of grease and debris.”
The inspector also noted that the hot-water supply in the employee restroom had been shut off.
The visit was in response to a customer’s complaint that grease from the overhead ventilation hoods in the hibachi area dripped into their drink. The inspector deemed the complaint to be verified.
Hy-Vee Food Store, 2827 Hamilton Boulevard, Sioux City — During a Sept. 30 visit, a Siouxland District Health Department inspector noted that the equipment and utensils in the sushi-preparation area were being used for both raw and ready-to-eat food without being washed, rinsed and sanitized between uses. In addition, the magnetic strip used to store knives in the sushi-preparation area was visibly soiled, as was the wall behind the three-compartment sink in the sushi area.
Inside a retail cooler, the inspector found meal kits holding at 45 degrees and potato salad holding at 50 degrees, well above the 41-degree maximum, all of which had to be discarded. In addition, the dishwasher in the bakery department was not reaching 160 degrees as required, and multiple, small flying insects were observed in the dishwashing area. Also, single-service food containers were stored directly on the floor of the sushi area and the cooler-fan guards in the sushi and meat department were visibly soiled with accumulated debris.
Acapulco Mexican Bakery, 1937 Keokuk St., Iowa City — During a Sept. 29 visit, a Johnson County inspector cited this establishment for 11 risk-factor violations, an unusually high number, and determined the person in charge was not a certified food protection manager and did not demonstrate adequate control of food-safety practices.
Containers of raw meat and cooked foods were left uncovered inside the main walk-in cooler; numerous containers of hot food on the steam table had an internal temperature below 135 degrees and had to reheated to 165 degrees; a container of raw pork, measured at 51 degrees, was being stored at room temperature on a table outside the kitchen; a container of unspecified cooked meat, measured at 57 degrees, was being stored at room temperature near a grill and numerous food containers had no date-markings to ensure freshness and safety.
Also, a container of pork feet was thawing at room temperature on top of a three-compartment sink, and there was no probe-style thermometer available to measure the internal temperature of food.
Ampride Travel Center, 217 W. 3rd St., Peterson – During a Sept. 23 visit, a Siouxland District Health Department inspector observed a container of sliced turkey deli meat inside the walk-in cooler that showed “the presence of mold.” The meat was discarded. Also, sour cream, French onion dip, raw eggs, raw chicken, and lunch meat inside the cooler were all holding at 45 degrees or warmer and had to be discarded.
In addition, containers of lunch meat were not properly date-marked to ensure freshness and safety and had to be discarded, and the kitchen staff was not completing the sanitizing step when cleaning dishes and utensils. Because the walk-in cooler was unable to keep food at 41 degrees or colder, all of the temperature-controlled food inside was removed and discarded.
The inspection was in response to a non-illness complaint alleging improper holding temperatures. The complaint was deemed verified.
Dordt University, 700 7th St. NE, Sioux Center — During a Sept. 23 visit to the university’s food service, a Siouxland District Health Department inspector observed water leaking from the ceiling in front of the walk-in cooler, and noted that chicken wings cooked at 10:30 a.m. were holding at 71 degrees at 12:47 p.m. In addition, chicken wings in the hot-holding unit of the buffet table were measured at 115 degrees and had to be removed from the buffet. Also, grilled chicken breast in the buffet area was measured at 126 degrees and had to be reheated to 165 degrees. Marinara sauce holding at 130 degrees on the pasta buffet table had to be discarded, as did rice noodles that were holding at 123 degrees and cut cantaloupe that was holding at 43 degrees. The inspector also reported that cooking spoons that had been put away and stored were marred by a buildup of food debris.
Kimme’s Humboldt Country Store, 411 S. 13th St., Humboldt — During a Sept. 23 visit, a state inspector noted that gravy prepared that morning was holding at 53 degrees at 1:34 p.m. and had to be discarded. Also, various food items — including stuffed breadsticks, multiple types of cheese, chicken and ham — were measured at above 41 degrees and had to be discarded or moved to a walk-in cooler to rapidly cool.
In addition, multiple food items had no date-markings to ensure freshness and safety. The inspector found refried beans that were prepared 12 days earlier, on Sept. 11, and which had to be discarded, and the fountain beverage machine was marred by a buildup of syrup and debris. The inspector also noted that food items packaged for retail sale — including wraps, sandwiches, parfaits and bakery goods — were not labeled with their ingredients, food allergens, weight, or the place of production to ensure source traceability.
Pump & Pantry, 11925 University Ave., Clive — During a Sept. 21 visit, a state inspector noted there was no certified food protection manager on site during all hours of operation, as required. Also, the person in charge did not demonstrate adequate knowledge of holding-temperature requirements or date-marking procedures.
In addition to undated food items, the inspector reported finding food items that were not sold or discarded within seven days as required. Those food items included pork dated Sept. 9, turkey dated Sept. 7 and Sept. 10, and ham that was dated Sept. 7. Also, pizza slices that were not marked with the time at which they were expired had to be discarded.
Kinnick Stadium-East Concourse, Aramark Concessions, 825 Evashevski Drive, Iowa City — A Johnson County inspector conducted a series of inspections at the University of Iowa stadium during active food operations over two visits on Sept. 5 and Sept. 9, and then combined his findings into a single report.
The inspector visited a total of 23 concession stands over the two days, with each stand evaluated individually. However, the inspector’s published report identifies each concession stand only by a number rather than the stand’s common name.
Among the findings: Hot foods were not being held at 135 degrees or warmer as required, including cooked pork held at 120 degrees, hot dogs held at 118 to 121 degrees, burgers held at 121 to 129 degrees, and corn dogs held at 122 degrees. Foods that should have been held at 41 degrees or colder included cheese held at 54 degrees, pepperoni held at 51 degrees, and lettuce held at 52 to 61 degrees.
Also, debris buildup was observed on food-contact surfaces at two concession stands, and handwashing sinks were not maintained or accessible for use at five concession stands, with some of the sinks used for storage or blocked by other equipment.
In addition, the walk-in cooler at one concession stand had an ambient temperature of 57 degrees rather than 41 degrees or below. After two hours with the cooler’s door closed, the unit was able to reach 35 degrees.
