Restaurant inspection update: Three food trucks temporarily shut down

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. 3^rd 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 7^th 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. 13^th 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.

Cactus 3, 245 S. Gilbert St., Iowa City — During an Aug. 27 visit, a Johnson County inspector cited this establishment’s food truck for 11 risk-factor violations, an unusually high number.

“Multiple ready-to-eat food containers that require temperature control were stored uncovered on an exterior table outside the mobile unit, exposing them to potential environmental contamination,” the inspector reported. “All seven containers of foods requiring temperature control — including prepared sauces, lettuce, cheese and other prepared foods — were observed at internal temperatures above 41 degrees … All commercially processed refrigerated foods requiring date-marking were observed without the required date-marking.”

In addition, the handwashing sink in the food truck had no soap, paper towels or hot-water supply at the time of the inspection, and access to the sink itself was obstructed by items stored in the basin. Also, the sink intended to wash equipment and utensils was instead being used to store cups, containers and bags, the inspector reported.

“Imminent health hazard conditions were identified during the inspection and discussed with the person in charge,” the inspector reported. “Following the discussion, the person in charge voluntarily ceased food service operations. Food service shall not resume until the conditions creating the imminent health hazard have been corrected.”

On Sept. 17, the Cactus 3 mobile food unit was allowed to resume business operations.

Hy-Vee Foods, 5050 Edgewood Drive, Cedar Rapids — During a Sept. 17 visit, a Linn County inspector noted that an employee preparing raw sushi was not washing their hands or changing gloves before moving onto other tasks.

Also, fried shrimp was being held at 67 degrees on the sushi preparation counter and had to be reheated to 165 degrees. In addition, sliced watermelon and cans of whipped cream were cold-holding at 45 to 48 degrees in an open-air retail cooler and had to be discarded.

“Several products were date-marked for eight days,” the inspector reported, suggesting the listed discard dates extended beyond the allowable maximum of seven days.

The inspector also reported that access to the handwashing sinks in the Market Grille dish room and the bakery were blocked by boxes or equipment, and the handwashing sink in the Hy-Chi area for Chinese food was not supplied with hand soap.

“There is a presence of flying insects in the bakery ware-washing room,” the inspector reported.

Two in-use knives were observed being stored in standing, room-temperature water in the sushi department, and unpackaged fish was being stored in direct contact with cloth towels, the inspector added. Also, a faucet in the bakery was leaking, as was the detergent basin used in the bakery’s dishwashing machine.

“Meat department walk-in cooler was observed visibly soiled,” the inspector reported, adding that the “bakery floor was observed visibly soiled.”

The visit was in response to a complaint concerning unprotected food items, lack of date-markings on food, the presence of pests and general sanitization and cleaning practices within the bakery department. The complaint was deemed partially verified with regard to flying insects and the soiled floor in the bakery area.

Good Samaritan Home-Timber Ridge, 2 Oak Ridge, Ottumwa – During a Sept. 14 visit to this assisted living center and care facility, a state inspector cited the business for 10 risk-factor violations, an unusually high number, and noted the person in charge appeared unable to fulfill their duties as evidenced by the extent of the violations.

Salsa in the care facility’s reach-in cooler “appeared to have mold growth,” the inspector reported, adding that some items in the cooler were holding at temperatures above 41 degrees, such as ranch dressing at 51 degrees, salsa at 52 degrees and milk at 53 degrees. All of the food items that were out of safe temperature ranges were discarded.

The inspector also reported that taco meat, lettuce and deli turkey inside the walk-in cooler had no date-markings to ensure freshness and safety. In addition, ground beef had been left in a pan of standing water to thaw, and food was being stored on the floor of the walk-in freezer and dry storage room. “Drawers, cupboards, and bottom of coolers in both kitchens not clean,” the inspector reported.

Gunchies, 2905 Telegraph Road, Davenport — During a Sept. 10 visit, a Scott County inspector cited this establishment for 10 risk-factor violations, an unusually high number, and reported seeing an employee using their bare hands to handle flour tortillas in the kitchen. Also, several opened products — such as ham, turkey and coleslaw — had been held for more than 24 hours without being date-marked to ensure freshness and safety.

One bottle of house-made ranch dressing had to be discarded as it had a preparation date of Aug. 30, beyond the seven-day limit. Also, a food slicer had a buildup of dried food debris along the blade, and the interiors of both cold-preparation tables in the kitchen were marred by a buildup of soil and required cleaning and sanitizing.

Pans being washed and rinsed without being sanitized, and there were no handwashing sinks located in the basement food-preparation area.  Also, some of the walls and kitchen floor fans showed a buildup of dust and food splatter, the inspector reported.

China Buffet, 2500 S. Center St., Marshalltown — During a Sept. 4 visit, a state inspector cited this establishment for maintaining sliced melon, fruit-salad mix, and puddings on the buffet line at temperatures of 50 to 56 degrees — well above the allowable maximum. The restaurant also had no date-marking system in place to ensure the food it served was fresh and safe.

“Foods like cooked meats, cooked vegetables, and cooked noodles in the walk-in cooler do not have a production or discard date,” the inspector reported. “Fruits and vegetables are not washed before preparation.”

The Bettplex, 4850 Competition Drive, Bettendorf — During a Sept. 3 visit, a Scott County inspector reported there were no date-markings on food items such as lettuce and cooked chicken breast. Also, expired food items — including sliced tomatoes dated Aug. 22, cooked chicken breasts dated Aug. 23, and homemade ranch dressing dated Aug. 7 — had to be discarded. In addition, the microwave ovens were marred by food debris and the cooler of one concession stand had water pooling in the bottom.

The Foundry Food and Tap, 5055 Competition Drive, Bettendorf — During a Sept. 2 visit, a Scott County inspector cited this establishment for 10 risk-factor violations, an unusually high number. The inspector noted that several food items — including homemade dressings and sliced tomatoes — were not date-marked to ensure freshness and safety. Also, a portion of the interior of a large ice chest had “spotted black spots on it,” and access to a handwashing sink was blocked by garbage cans.

In addition, bottles of oil, water and salad dressing were not labeled to avoid confusion, and “broken glass pieces” were found in the refrigerated cooler of the bar area. “Kitchen equipment has a grease buildup,” the inspector reported. “Wall behind prep cooler in the kitchen has excess food debris on it.”

El Maya Mexican Restaurant, 2351 Sunset Drive, Norwalk — During an Aug. 27 visit, a state inspector cited this restaurant for 12 risk-factor violations, an exceptionally large number. The inspector reported the person in charge was not a certified food protection manager and concluded there was a “pattern of non-compliance” with food-safety regulations.

The inspector reported that beans and queso made the previous day that had yet to cool to 41 degrees and had to be discarded. Also, rice and enchilada cheese that were out of acceptable temperature ranges was discarded, as was salsa that was “sitting out on the table” at 66 degrees. ‘

“Interior of ice machine unclean,” the inspector reported. “Soda nozzle at the bar unclean. Handwashing-only sink behind the bar had several cans of beer in the basin.”

The inspector also reported that employee medications were being stored with the bottled hot sauces. “Due to the large number of repeat violations, the inspection frequency of this establishment has been increased to every nine months,” the inspector reported.

Taqueria Leal, 2247 Hubbell Ave., Des Moines — After an Aug. 25 visit by a state inspector, the operator of this food truck, typically parked at the Hubbell Avenue location Monday through Saturday, agreed to shut down operations until the food truck could be brought into compliance with most food-safety regulations.

While the state inspector’s written report is devoid of any detail, it does recite the regulations violated at the time of the visit. “Food safety certificate is expired,” the report states. “Person in charge stated refried beans were made at home. Ready-to-eat foods not dated…  No sanitizer available. Establishment does not have functioning running water to sanitize dishes and food-contact surfaces. No hot water; ran out during inspection. No soap. No paper towels… Heavy food debris and grease buildup throughout unit. License not posted. Previous inspection not posted… Person in charge agrees to not reopen without approval from department.”

State records indicate the Iowa Department of Inspections, Appeals and Licensing authorized the reopening two days later, on Aug. 27, while also citing the business for two additional risk-factor violations.

Tacos Jalisciense, 1608 Grandview Ave., Muscatine — During an Aug. 24 visit, a state inspector cited this eatery for 11 risk-factor violations, an unusually high number. The inspector reported finding uncovered taco salad bowls “in storage” that then had to be discarded, and reported that cooked chicken inside a cooler, prepared the previous day, had cooled only to 60 degrees and had to be discarded. Also, “a couple containers of cooked meat (were measured) at 132 degrees sitting on a shelf” and had to be reheated to 165 degrees. “Microwave interiors soiled,” the inspector reported. “Knife not sanitized after cleaning.”

José’s Tacos, 2720 Holcomb Ave., Des Moines — During an Aug. 20 visit to this food truck, a state inspector cited the business for 10-risk-factor violations, an unusually high number. After the visit, the operator agreed to shut down the food truck until it could be brought into compliance with food-safety regulations.

While the inspector’s written report provides few details on the precise nature of the violations, it does include a recitation of the basic allegations, indicating that tomatoes, ham, chorizo and other food items that were out of safe temperature ranges had to be discarded.

“Ready-to-eat foods not dated,” the inspector reported. “No sanitizer available. No water at hand sink. No soap at hand sink. No paper towels at hand sink. Potatoes stored in hand sink… Owner agrees to remain closed until approved to reopen.”

State records indicate the Iowa Department of Inspections, Appeals and Licensing authorized the reopening of the food truck on Aug. 27 after citing the business for five additional risk-factor violations.