Restaurant inspection update: Rodents, flies, larvae and gnats

by Clark Kauffman, Iowa Capital Dispatch
September 22, 2025

State, city and county inspectors have cited Iowa restaurants, schools and stores for hundreds of food-safety violations during the past several weeks, including offenses related to rodents, cockroaches, long-expired food, moldy hummus and operating without a license.

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 July 24 and Sept. 14. (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 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’s website.

D’Leon’s Taco Rico, 6826 University Ave., Cedar Falls — During a Sept. 11 visit, a Black Hawk County inspector cited this restaurant for 12 risk-factor violations, an unusually high number, and indicated that the number of violations indicated “a lack of knowledge about food safety.” In addition, the person in charge was not present at the time of the inspection and none of the staff on site had a food protection manager certificate.

The inspector noted that several items in the walk-in cooler had been left uncovered, risking contamination, and rice was stored in an open container with a soiled lid. Also, the inspector reported, “a bag of lard is being stored inside a soiled cardboard box,” and sauces and topping were being held at 48 degrees, which was too warm to ensure their safety. In addition, several items in the walk-in cooler had no date markings to ensure freshness and safety.

Hometown Market Meats & Deli, 111 E. Robinson St., Knoxville — During a Sept. 11 visit, a state inspector cited this grocery store for eight risk-factor violations. The inspector reported that home-canned pickles and jelly were alongside “consumer canned goods” and had to be removed from the premises. Also, several spices from an unlicensed kitchen were being offered for sale and had to be pulled from the retail-sale shelves.

In addition, cream pies stored in a cold case were being held at temperatures above the maximum of 41 degrees, and several food items – such as pea salad, macaroni salad, ground beef, house-made ranch dressing and the cream pies – had no date markings to ensure freshness and safety.

The inspector also found that several food items – including egg salad, potato salad, macaroni salad and sliced deli meat – had been held longer than the maximum of seven days and had to be discarded. In addition, there was no measurable amount of sanitizer in the chemical dishwashing machine, and some of the items sold in retail cases had no ingredients, sub-ingredients or allergens listed.

Treehouse Pub & Eatery, 2239 Kimberly Road, Bettendorf — During a July 25 visit, a Scott County inspector cited this restaurant for 10 risk-factor violations.

“One container of pine nut roasted hummus in the first prep cooler on the front prep line was observed with a large amount of mold growth present,” the inspector reported. “Several pans of food product were observed being stored inside of the main prep cooler on the cook line without lids or covers. Condensation is dripping inside of the cooler and could lead to food contamination.”

In addition, the inspector reported that three pans of cooked shredded chicken prepared the previous day had yet to cool to 41 degrees and were holding at 43 to 47 degrees. All of the chicken was discarded.

“Multiple fruit flies were observed congregating around the dish machine in the kitchen and the front pizza prep area,” the inspector reported. “Tiny, slimy, larvae-like insects were observed inside of one of the pop-gun holders behind the bar.”

Also, numerous other food products that were in cold-holding units — such as cheese, cooked onions, raw hamburger patties, hummus, black beans and dressings — were measured at well above 41 degrees and were either relocated to other refrigerators or were discarded. The inspector also noted numerous food items that were not date marked to ensure freshness and safety. “An overall lack of date marking is being used on prepared products throughout the facility,” the inspector reported.

In addition, the interior shelves of the pizza prep cooler were marred by a “buildup of soil” and both holsters for the pop-dispensing guns behind the bar were noted as having a buildup of grime. Also, bags of lobster bisque were observed thawing in a large container of standing water in a kitchen sink, and frozen salmon was being thawed while still in vacuum-sealed packaging, increasing the risk that any spoilage would go undetected.

La Herradura Mexican Grill, 540 N. Cody Road, LeClaire — During a Sept. 9 visit, a Scott County inspector cited this establishment for seven risk-factor violations. Among the problems: Packages of raw chorizo were stored above packages of raw whole cuts of beef, risking cross-contamination, and  baked potatoes and tamales were stored uncovered inside of a small reach-in cooler.

Also, a steam table was being used to reheat cooked food products that were placed there directly from the cooler. As a result, queso, rice, sauce and spinach queso were observed holding on the steam table at temperatures between 55 to 111 degrees — not hot enough to ensure their safety. The food items had to be removed from the steam table and reheated on the stove or grill to 165 degrees.

The inspector also made note of three pans of prepared food products that had been held beyond the maximum of seven days — including one pan of white rice dated Aug. 31, and two pans of refried beans dated Sept. 2. Also, the restaurant was storing tilapia in the cooler while the fish remained in vacuum-sealed packaging, increasing the risk that any spoilage might go undetected.

Clear Creek Elementary School, 901 S. 14th St., Clear Lake — During a Sept. 8 visit, a Cerro Gordo County inspector cited this school for five violations and found that the hot dogs on the steam tables were holding at 115 to 122 degrees, which was not hot enough to ensure their safety. The hot dogs were placed back inside cabinet-style warmers and kitchen management was advised on the timing of assembling hot dogs and placing them on steam tables.

The inspector also reported that cold ham sandwiches and multilayered “stacker” sandwiches were holding at 51 to 55 degrees, which was not cool enough to ensure their safety. The items were placed back into the walk-in cooler and management was advised on time- and temperature-controlled items. The inspector also observed that the soap dispenser at the kitchen’s one handwashing sink was empty and there were no paper towels at the sink.

Kellogg Country Store, 103 Blair St., Kellogg — During a Sept. 8 visit, a state inspector cited this store for six risk-factor violations and noted that the business did not employ a certified food protection manager as required and the person in charge was unaware of regulations that require the reporting of food-borne illnesses.

The inspector also noted that in the hot-holding cases, there were mini tacos holding at 130 degrees, cheese sticks holding at 121 degrees and jalapeño poppers holding at 131 degrees – all too cool to ensure their safety. The food items were discarded. The inspector also observed that the interior of the ice machine was soiled and in need to cleaning, and that the establishment had no probe-type food thermometer to check the temperature of food.

“Kitchen area is cluttered with unused equipment including a conveyor oven, residential style oven, ladder, large house plant, fold-out cot, unused refrigerated prep table, and miscellaneous items,“ the inspector reported.

State records indicate that the last time the store underwent a routine inspection, in February 2022, the owner has assured the state inspector that the store would discontinue food service in the absence of a certified food protection manager, but had since resumed food service that triggered the requirement for such a manager. The inspector gave the owner until March 8, 2026, to employee a certified food protection manager.

Uchu Restaurant and Catering, aka El Sabor Peruano, 1704 E. Grand Ave., Des Moines — During a July 29 visit, a state inspector cited this restaurant for seven risk-factor violations. The inspector concluded the person in charge was unable to demonstrate knowledge of the 2017 Food Code as evidenced by the violations cited. Pork that was prepared the day before and which had yet to cool to 41 degrees was discarded.

“Insects observed in pans of prepared food on the cold make-table in use during service,” the inspector reported. “Insects observed on floors, equipment and utensils (and) dish sink.”

Range Grill & Golf, 11865 Hickman Road, Urbandale — During a Sept. 8 visit, a state inspector noted an ice buildup on a box of pizza crusts that sat under the condenser inside the walk-in freezer. The pizza crusts were discarded. Also, a food employee was observed handling red peppers and lettuce with their bare hands; chicken breasts were holding at 125 to 133 degrees and had to be reheated on a grill; and refrigerated pasta was not date-marked to ensure freshness and safety.

In addition, there were dressings inside the walk-in cooler that had been held for more than the maximum of seven days and which had to be discarded; tuna steaks were not being removed from their vacuum-sealed packaging while thawing, creating an increased risk of any spoilage going undetected; and there were no “tip sensitive thermometers” for checking food temperatures on the premises.

Cheng’s Garden, 1246 E. 14th St., Des Moines — During a Sept. 4 visit, a state inspector cited this restaurant for 11 risk-factor violations, an unusually high number. The inspector concluded the person in charge was not ensuring proper handwashing by the staff or adhering to the correct process of cooling food items or sanitizing equipment. One worker weas observed exiting the restroom and resuming food preparation without any handwashing taking place in the kitchen. Workers were also seen washing their hands in sinks not designated for that purpose and then drying their hands on an apron worn during the preparation of raw meat.

Also, cut cabbage was being stored at room temperature, multiple refrigerated food items prepared days earlier had no date markings to ensure freshness and safety, and dishes were being washed and dried without any sanitation taking place. The inspector noted there was no prior inspection report posted for the public to see.

State records indicate the restaurant last underwent a routine inspection in December 2023, when it was cited for 16 risk-factor violations, an exceptionally high number.

Plazita Latina, 1300 W. 4th St., Sioux City — During a Sept. 4 visit, a Siouxland District Health Department inspector cited this restaurant for 13 risk-factor violations, an exceptionally high number. Among the problems: The staff handled raw pork and then, without washing their hands, helped a deli customer; a worker was seen eating toast next to the meat saw where other staff snacks and drinks were present; the tropical fruit tamarind, inside the produce cooler, had mold on it; and there were several gnats observed “in and on baked goods” inside the bakery case.

Also, guacamole, salsa, deli meats and cheeses inside the walk-in cooler had no date-markings to ensure freshness and safety; the slicer, grinder, knives and bakery trays were all visibly soiled with food debris; there was no hand soap at the designated handwashing sink; packaged breads and bakery items had no allergens listed on the labels; and several food items – including nuts, fruits, salsa, guacamole, and various meats – were not labeled after packaging.

The inspector also determined the store was receiving baked goods from another establishment without any labels. “Owner’s dog on site in office,” the inspector reported. “Electric fly trap is installed over meat grinder. Several flies and gnats throughout establishment. Several gnats in bakery case on product.”

State records indicate the establishment last underwent a routine inspection in September 2022.

La Casa Azul, 708 1st Ave., Coralville — During a July 29 visit, a Johnson County inspector cited this restaurant for 13 risk-factor violations, an exceptionally high number, and reported that the person in charge was unable to answer questions regarding time and temperature controls used for food safety.

Multiple house-made salsas within the kitchen’s refrigerator were dated July 15, July 18, July 19 and July 20 and had been held for more than maximum of seven days. In addition, multiple cans of Raid insect killer, not approved for use in commercial food establishments, were found.

“Hanging fly traps were above food-preparation areas in the kitchen,” the inspector reported.

As a result of the visit, the Johnson County Public Health Department issued a formal letter of warning to the restaurant.

Rio Grande Mexican Restaurant, 1414 W. Locust St., Davenport — During a Sept. 3 visit, a Scott County inspector cited this restaurant for nine risk-factor violations and observed that raw eggs and raw beef were stored in direct contact with ready-to-eat foods inside the walk-in cooler, creating a risk of cross-contamination. Also, multiple food items were stored on the floor of the walk-in cooler, and other food items were stored uncovered inside a freezer.

In addition, queso was being held at a temperature of 110 degrees, and had to be reheated to 165 degrees, and salsa that was prepared on Aug. 20 was still being served, well past its seven-day limit. In addition, sauces that were prepared Aug. 10, Aug. 20 and Aug. 24 were still being served and had to be discarded.

“Dish machine is not properly sanitizing dishes and has no sanitizer concentration,” the inspector reported. “Strong odor present in the floor drain around the dish machine and the three-compartment sink.”

The visit was prompted by a complaint alleging “hair in food, no hair restraints present, and sanitation issues.” The inspector reported that no hair was found in any food product, hair restraints were present, and “no sanitation issues were observed in the dining area or in the restrooms.” The complaint was deemed unverified.

The Filling Station, 305 E. 35th St., Davenport — During an Aug. 12 visit, a Scott County inspector cited this restaurant for six risk-factor violations, including the lack of a current food-establishment license and “fly-like insects found inside a bottle of Bacardi Limon at the bar.”

In addition, the inspector found chopped lettuce that was holding at 42 to 44 degrees, and shredded cheese holding at 56 degrees. Both items had been left “sitting out at room temperature,” the inspector reported. “Several items throughout the prep line were missing date marking… Food in the reach-in freezer on the main cook/prep line is not frozen solid… Mouse-like droppings on the dry-storage room shelves and in the cabinet in server station. Several live cockroach-like insects of varying sizes observed near the empty-can cardboard receptacle and on the dry-storage room shelves.”

Sol Agave, 721 E. 1st St., Grimes — During a Sept. 2 visit, a state inspector cited this restaurant for 10 risk-violations, an unusually high number, and concluded the person in charge was not fulfilling their duties as evidenced by the extent of the violations related to the cooling of prepared foods, temperature monitoring, inconsistent date markings, employee health policies and cleaning procedures.

The inspector reported the walk-in cooler was holding food at 45 to 46 degrees rather than 41 degrees or colder and that food items were not dated to ensure freshness and safety. “Live pest observed in basement doorway,” the inspector reported. “Owner agrees to have pest control on site tomorrow morning… Paint peeling on ceiling in kitchen and dish room.” The visit was prompted by a non-illness complaint regarding pests. The complaint was deemed verified.

Kinnick Stadium, East Concourse, Aramark Concessions, 825 E. Evashevski Drive, Iowa City — This on-site visit by Johnson County was conducted Aug. 30, during the stadium’s first Iowa Hawkeye football game of the 2025 season. The inspector cited the various concourse concessions with nine risk-factor violations and noted that house-cooked bacon in the hot-holding unit at Concession 271, as well as cooked burgers in multiple hot-holding units at Concession W62, were measured at 100 degrees and had to be rapidly reheated to at least 165 degrees before being returned to the hot-holding unit.

Also, cheese in the cooler at Concession S10 was measured at 52 degrees and had to be moved to the main refrigeration unit to return it to a safe holding temperature. In addition, food debris was observed inside the popcorn machines at Concessions E75 and S25 and the handwashing sink at Concession N28 had no hot water.

In addition, a dead cockroach was observed “in a container” inside the cold-holding unit located at Concession W62. “Excessive debris” was observed on the interior surfaces of the freezer at the same concession, and on the grill surface at Concession N226. The inspector also noted there was no sanitizer available in the kitchen during active food preparation at four of the concession stands.

The inspector’s published report does not identify any of the concessions by their common names, but instead refers to them by alpha-numeric designations used by the stadium and by Aramark.

Beef and Bourbon Chophouse, 1015 Utica Ridge Road Place, Bettendorf — During an Aug. 28 visit, a Scott County inspector cited this establishment for nine risk-factor violations. Among the issues: Containers of food were stacked on top of each other inside a cooler, with the lower container left uncovered so the food inside was in direct contact with the container above. Also, one pan of cooked roasted chicken made the previous evening had yet to cool to 41 degrees and had to be discarded, and raw salmon filets, lobster tail and rack of lamb were held in a cooler at 43 to 45 degrees and were moved to a separate refrigerator to rapidly cool.

In addition, several food-contact surfaces in the kitchen were marred by an accumulation of dried food debris and were in need of cleaning and sanitizing. “Numerous fruit flies were observed behind the bar area,” the inspector reported. “Facility has a pest-control operator and will contact them for service.”

Hy-Vee Foods, 2200 W. Kimberly Road, Davenport — During an Aug. 26 visit, a Scott County inspector cited this store for 11 risk-factor violations, an unusually high number. The inspector noted that the store did not maintain up-to-date parasite-destruction forms required for the seafood product served in the sushi area. Also, the refrigerated pulled pork prepared the previous day was measured at 45 to 47 degrees and had to be discarded as it had yet to cool to 41 degrees.

In addition, several time- and temperature-controlled food items — including shredded cheese, sausage and deli meat — in the open-air refrigerated cases were holding at 44 to 45 degrees, as were several containers of ribs, all of which had to be discarded. The inspector also noted that several items in the Nori Sushi area were being held past their discard date of Aug. 25 — a repeat violation.

The inspector also observed that the dishwashing machine in the bakery was not able to reach the minimum temperature of 160 degrees, and the rice warmers in the Hy-Chi area had an excess buildup of food debris on them. “Several racks in the bakery area have an excess amount of food debris buildup,” the inspector reported, adding that freshly made sushi was improperly left to cool in a small food-prep cooler rather than in the walk-in cooler, as required.

El Patron Authentic Mexican Cuisine, 4351 Merle Hay Road, Des Moines — During an Aug. 25 visit, a state inspector cited this establishment for seven risk-factor violations and noted that containers of food inside the coolers were left uncovered and a large pot of soup was left sitting on the floor.

Also, a pan of rice was sitting on a shelf with no temperature control, and needed to be discarded, and salsa was being stored in bucket that originally stored detergent. The visit was prompted by a non-illness complaint regarding pest control.  The complaint deemed verified through a conversation with the manager.

Davenport Country Club, 25500 Valley Drive, Pleasant Valley — During an Aug. 22 visit, a Scott County inspector cited this restaurant for 10 risk-factor violations, an unusually high number. The inspector report that one cooler was observed holding several food products — including cottage cheese, sour cream, cut melon, and ranch dressing — at temperatures of 43 to 45 degrees, rather than 41 degrees or colder. A different cooler was holding lettuce, cheese, sliced and diced tomatoes, and dressings at 45 to 52 degrees.

In addition, food-contact surfaces throughout the property were marred by “a buildup of soil, food debris (and) grime,” and a spray can of insect killer, not approved for use in commercial kitchens, was found.

“The main kitchen was observed with numerous fruit flies in areas throughout the kitchen,” the inspector reported. “Mouse-like droppings were observed in the pool kitchen along the bottom of the wall.”

Cabos Cantina & Grill, 5717 Elmore Ave., Davenport — During an Aug. 19 visit, a Scott County inspector cited this establishment for nine risk-factor violations, including workers handling ready-to-eat foods with their bare hands. In addition, raw pork was being stored in the same container as raw beef, risking cross-contamination, and multiple food products in the kitchen, storage area and the walk-in cooler were left uncovered, risking environmental contamination.

Also, the ice machine was marred by “debris and gunk,” and three different sauces that were marked with dates in July were still being served. “Sauce dated July 18, 2025, can only be served till the end of the day on July 18,2025,” the inspector advised the management.

The inspector also reported spotting “one live roach and several dead roaches” in the restaurant. The visit was prompted by a complaint concerning cockroaches and was deemed verified.

Sprockets, 2314 University Ave., Des Moines — During an Aug. 19 visit, a state inspector cited this restaurant for 10 risk-factor violations, an unusually high number. Among the problems: The person in charge was not a certified food protection manager; refrigerated cooked pork made two days prior had yet to cool to 41 degrees and had to be discarded;  tomatoes cut the previous day were measured at 47 degrees and were discarded; and cooked pork, marinated meats and other items in the reach-in cooler were not dated to ensure freshness and safety.

“Presence of common flies not controlled,” the inspector reported without elaborating.  The visit was prompted by a complaint of an unspecified nature. Management at the restaurant was not aware of the complaint, which the inspector deemed unverified.

Duck City Deli & Bistro, 115 E. 3rd St., Davenport — During an Aug. 14 visit, a Scott County inspector cited this restaurant for six risk-factor violations, noting that food in the kitchen’s walk-in cooler, such as whole raw duck, registered at 51 degrees — well above the 41-degree maximum. As a result, all temperature-controlled food products in the cooler were discarded.

“Mouse-like droppings found on the wood shelving in basement where canned goods are stored,” the inspector reported. “Floors, walls, and ceiling in the kitchen has excess grease and food debris on it.”

Shelving in the walk-in cooler and kitchen for clean equipment were each reported as being marred by excess food debris, as were the stainless steel racks used for food storage.

Gramma’s Kitchen and Checkered Flag, 3408 Plainview Road, Walcott — During an Aug. 13 visit, a Scott County inspector cited this restaurant for nine risk-factor violations. The inspector noted that waffle mix, pancake mix and French toast egg wash each were holding at 49 degrees inside a cooler and had to be discarded.

Also, there were several food items in all of the coolers throughout the kitchen that no date-markings to ensure freshness and safety. In addition, the inspector reported finding sliced roast beef in a walk-in cooler that was dated July 30, a full two weeks before the inspection, as well as homemade dressing dated Aug. 2, and cooked pork sausage dated Aug. 4.

“Insect-like bugs found in the liquor bottle wells in the bar area,” the inspector reported. “Shelving throughout the kitchen has excess food debris and grease … Ceiling and walls has excess food dust and grease on them.”

Iowa Capital Dispatch is part of States Newsroom, a nonprofit news network supported by grants and a coalition of donors as a 501c(3) public charity. Iowa Capital Dispatch maintains editorial independence. Contact Editor Kathie Obradovich for questions: [email protected].