Restaurant inspections: Mouse droppings in rice, shrimp in stagnant water

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, food contaminated with rodent droppings and shrimp left sitting in stagnant water.

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 April 4, 2026, and May 14, 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.

Kentzio Japanese Steakhouse, 4804 S.W. 9th St., Des Moines — During a May 14 preopening visit, a state inspector cited this establishment for 10 risk-factor violations, including the lack of written procedures related to the preparation of sushi rice and failing to monitor the passage of time during which sushi rice is prepared and offered. The inspector also noted the interior of the ice machine was soiled, there was no handwashing sink installed in the bar area, the shelving inside the walk-in cooler was soiled, and there was no electricity supplied to the bar area.

Long Xing, 428 Highway 1, Iowa City — During a May 14 visit, a Johnson County inspector noted that raw eggs were stored in the same container as mixed vegetables, creating a risk of cross-contamination. Also, multiple raw and ready-to-eat food items — including raw and cooked chicken, raw beef, lettuce and cooked noodles — were stored at room temperature on kitchen tables.

In addition, containers of raw marinated chicken, beef and shrimp were being stored in a cooler where their internal temperatures were measured at 43 to 45 degrees, rather than 41 degrees or colder. Also, several containers of prepared foods and sauces stored inside the walk-in cooler and the cook-line cooler had none of the required date-markings to ensure freshness and safety.

The inspector also made note of a container of cooked beef that had been held beyond the seven-day limit and had to be discarded. In addition, access to a kitchen handwashing sink was obstructed by food buckets and a trash can, and chicken was observed thawing inside a bucket of standing water. Several boxes and buckets of food were stored directly on the floor in the kitchen and there was no sanitizer available in the kitchen during the staff’s food-preparation activities.

Kuntry Lane Groceries, 2274 250th St., Delhi — During a May 13 visit, a state inspector cited this store for the sale of candies that were not made in a licensed facility. Also, “farm-fresh eggs” from an unknown source were being offered for sale. Inside a refrigerated trailer that had lost power, sour cream was holding at 53 degrees, and shredded cheese was holding at 51 degrees — significantly warmer than the mandatory maximum of 41 degrees. The store was also “not able to show they are maintaining annual well-water sampling” to ensure safety, the inspector noted.

Oriental Food Store, 808 W. River Drive, Davenport — During an April 7 visit to this retail store, a Scott County inspector noted there appeared to be no certified food protection manager on staff. The inspector reported finding two open containers of long-grain white rice “with mouse-like droppings inside of them.” The rice was discarded. Also, several severely dented cans of food were found, indicating am increased risk of bacterial contamination.

In addition, temperature-controlled items, such as milk, tea and half & half were being stored at 42 to 44 degrees rather than 41 degrees or colder. Several knives, the scoop for an ice bin, and the interior of a refrigerator were all reported to be marred by a “buildup of dried food debris and/or soil,” indicating a need for additional cleaning and sanitizing.

In addition, several seafood and meat products that were packaged for retail sale carried labels that stated only “meat” or “seafood,” the inspector reported.

“Mouse-like droppings were observed in the Smoothie- and drink-preparation area along the edges of the floor,” the inspector reported.

La Regia, 436 Highway 1, Iowa City — During a May 13 visit, a Johnson County inspector noted that the staff was failing to comply with handwashing requirements and observed two employees handling ready-to-eat tortillas with their bare hands. Also, two cooked beef steaks were measured at 119 degrees three hours into the cooling process, and refrigerated beef steaks dated May 11, two days prior to the inspection, had yet to cool to 41 degrees or colder and were measured at 50 degrees or above.

Also, cheese and diced tomatoes stored in a cooler were holding at 47 to 52 degrees, and a container of cooked meat stored in a refrigerator had been held beyond the seven-day limit and needed to be discarded. In addition, access to both of the main kitchen’s handwashing sinks was obstructed by utensils and towels stored in the sink basins.

Lotus Asian Bistro, 589 E. 53^rd St., Davenport — During a May 13 visit, a Scott County inspector cited this establishment for 12 risk-factor violations, an unusually high number. Among the issues: The person in charge was not ensuring that proper cold-holding temperatures for food were being maintained or that the dishes were being adequately sanitized.

Raw sprouts were being stored in a bucket at room temperature, and precooked noodles, along with chicken, lettuce, and tofu, were being stored at room temperature. In addition, various items inside the walk-in cooler were measured at 43 degrees, above the 41-degree maximum.

Also, date-marking procedures intended to ensure the freshness and safety of the food were not being observed in “various areas” of the establishment, the inspector reported. The interior of the ice machine was marred by “a buildup of grime,” as was the holster for the soda-dispensing gun at the bar. In addition, the interiors of two coolers were marred by an excess buildup of food debris, and a spray can of Raid insecticide, not approved for use in a commercial kitchen, was found in the server’s station.

The inspector also noted that salmon was being thawed without first being removed from its vacuum-sealed packaging, creating a risk that any spoilage would go undetected. In addition, the ice that was being used to chill various drink syrups in the bar area was also being deposited into customers’ drinks.

Hy-Vee Foods, 4064 E. 53^rd St., Davenport — During a May 12 visit, a Scott County inspector observed there were several dented cans “found throughout the aisles,” creating a risk of harmful bacteria. Also, the sweet-and-sour chicken and General Tso chicken offered in the Hy-Chi area were measured at less than 135 degrees and had to either be reheated to 165 degrees or discarded. In addition, cut melons were measured at 55 degrees, and cheese cubes in the deli cooler were measured at 52 degrees – too warm to ensure their safety.

Also, various refrigerated time- and temperature-controlled food items in the Market Grille area were measured at 44 to 48 degrees, two cartons of eggs were stored at room temperature without refrigeration, and various time- and temperature-controlled items in the Hy-Chi cooler were being held at temperatures of 44 degrees or above.

In addition, rotisserie chickens offered for sale at the front of a large, open cooler ranged from 47 to 48 degrees, while chicken wings and sliders and pulled pork were measured at 44 to 46 degrees. Various items were discarded, the inspector reported, and the staff was advised to ensure that items were cooled to 41 degrees or below before being placed in open-air coolers for sale. This was a repeat violation, the inspector noted.

Also, the pizza oven was marred by an excess buildup of food debris, and the self-service soda machine was marred by an excess buildup of grime on the catch basin near the drains, the inspector reported.

In the Hy-Chi area, access to the handwashing sink was blocked by a trash can and a rolling cart — another repeat violation. Also, the pH meter — a tool that can be used to ensure sushi rice is properly acidified and safe to eat — was inoperable, another repeat violation. With regard to the pH testing, management was “not reviewing records and signing off on them,” the inspector reported.

The inspector also made note of an excess amount of grime, grease or food debris on the interior and exterior of the fryers, and the sides and exterior of the Market Grille oven.

Frackie’s Pub, 2820 Rockingham Road, Davenport — During a May 6 visit, a Scott County inspector cited this establishment for 13 risk-factor violations, an unusually high number, with the inspector noting there appeared to be no currently certified food protection manager on staff. Also, a kitchen employee was seen handling sandwich buns with their bare hands, and a worker was seen using a crockpot to slowly reheat queso sauce from the cooler rather than quickly reheat it in the microwave oven to ensure its safety.

In addition, three containers of taco meat prepared the previous day had yet to cool to 41 degrees while inside the walk-in cooler and had to be discarded. The inspector also observed that several prepared food products in one of the coolers — including cooked chicken, beef and gravy — had no date-markings to ensure freshness and safety.

The inspector also reported finding a container of hamburger patties with a preparation date of April 27, indicating the patties had been held beyond the seven-day limit. The inspector also noted that the interiors of two food-prep tables were marred by a “buildup of food debris and soil,” and portions of the large ice machine were marred by a buildup of grime and required additional cleaning. “All food-contact surfaces require additional cleaning and sanitizing,” the inspector wrote in her report.

Ocean City Chinese Restaurant, 5 W. Main St., Marshalltown — During a May 5 visit, a state inspector cited this establishment for 13 risk-factor violations, an unusually high number, with the inspector noting that not all of the staff designated as the person in charge were also certified food protection managers.  The person in charge at the time of the inspection was deemed to be not fulfilling their duties, the inspector reported, as evidenced by violations related to handwashing, personal hygiene, cross-contamination of food, lack of sanitization, and other risk factors.

The inspector also reported observing one employee rolling shrimp for sushi with their bare hands.  In the base of the sushi-preparation table, raw fish was stored on top of ready-to-eat peppers and above ready-to-eat sauces. In the walk-in cooler, raw shrimp was stored over ready-to-eat sauces, raw beef was stored over ready-to-eat vegetables, and raw chicken was stored over beef and ready-to-eat sauces, risking cross-contamination. The restaurant also failed to maintain the required, up-to-date proof of parasite destruction for the varieties of fish that were being served raw, the inspector reported.

On the counter, the inspector found a pan of cooked chicken that was holding at room temperature, and spring rolls that were holding at 62 degrees. The chicken and the spring rolls were discarded.

Inside the walk-in cooler, the inspector found cooked shrimp, cooked chicken and crab Rangoon that had no date-markings to ensure freshness and safety. In addition, there was no detectable level of sanitizing solution in the mechanical dishwashing machine; the interior of the ice machine was unclean; and an employee was observed spitting “into the wok cooking-station area,” which resulted in the inspector intervening and all nearby foods being discarded, fresh water being supplied to the station, and equipment and utensils being replaced.

The inspector also observed that the handwashing sink was not accessible, having been blocked by food buckets and frying oil, as well as dirty towels that were being stored in the basin of the sink. The inspector also made note of the fact that “working containers of food” were being stored “below the hand sink in the kitchen, exposing them to drips and contamination.”

Several of the violations noted by the inspector were categorized as repeat offenses requiring long-term corrective action. The restaurant’s last routine inspection was in November 2023, when the establishment was cited for 15 risk-factor violations.

Abarrotes Carrillo, 903 W. 3^rd St., Davenport — During a May 4 visit to this retail store, a Scott County inspector noted that inside one of the coolers, condensation was dripping down on top of raw, uncovered meat products, risking contamination.

Also, two large pots of soup prepared the previous evening were inside the walk-in cooler but had yet to cool below 45 degrees and had to be discarded. Also, one of the food-prep tables used to hold chilled food was holding multiple products — including sliced tomatoes, diced tomatoes, shredded lettuce and cheese — at 52 to 53 degrees, well above the 41-degree maximum.

The inspector also made note of opened packages of deli meats that had no date markings to ensure freshness and safety, and containers of meat that had been held beyond their seven-day limit and had to be discarded. Knives and slicers that were not in use at the time of the inspection were marred by excess food debris, and the interior of the meat coolers in the meat department were marred by a buildup of food debris and spilled liquids.  Also, tilapia filets were being thawed in the meat cooler while still inside vacuum-sealed packaging, creating a risk that any spoilage would go undetected.

“All surfaces require additional cleaning and sanitizing,” the inspector reported.

China Café, 3018 E. 53^rd St., Davenport — During an April 29 visit, a Scott County inspector cited this restaurant for 11 risk-factor violations, an unusually high number. Among the issues: Soy sauce was being held at room temperature rather than in a cooler; multiple dented cans were found in the kitchen, indicating an increased risk of contamination by bacteria; “many food items” were stored uncovered in the kitchen, risking contamination; hot foods were being held at temperatures of 80 to 106 degrees, rather than 135 degrees or hotter; cold foods were held at room temperature, between 51 and 60 degrees, rather than being refrigerated, and multiple prepared food items had been held for more than 24 hours without being date-marked to ensure freshness and safety.

Also, knives stored on a knife rack were marred by food debris, and multiple cleaning products were improperly stored alongside food items. The inspector also reported that “chicken on a stick” was left out to thaw at room temperature, and “shrimp was sitting in stagnant water” inside the three-compartment sink used to clean dishes.

D’Leon’s, 109 Jefferson St., Waterloo — During an April 28 visit, a Black Hawk County inspector checked the walk-in cooler and noticed that a broken condenser was “leaking fluid into uncovered food.” The soiled food items were then discarded.

The inspector also made note of knives and a microwave oven that were soiled with a buildup of food debris and reported that multiple items inside the walk-in cooler had been held longer than 24 hours without being date-marked to ensure freshness and safety.

Clare’s Tenderloins, 506 S. 6th St., Marshalltown — During an April 17 visit to this mobile food truck operating near Marshalltown Community College, a state inspector found the person in charge was not a certified food protection manager and the operator was using an unlicensed commissary — their home — to prepare and store food and to wash dishes and utensils.  In addition, the food truck’s handwashing sink was not operational at the beginning of the inspection, with the water having been turned off.

Viet Thai Deli, 930 Main St., Grinnell — During an April 16 visit, a state inspector concluded the person in charge was not a certified food protection manager and was not fulfilling their duties as evidenced by violations related to bare-hand contact with food, lack of handwashing, lack of sanitization, potential cross-contamination of food items, and a lack of date-marking.

The inspector found cooked meats, prepared crab Rangoon, and crab Rangoon filling that were dated March 22 and March 26, weeks before the inspection, suggesting the food items were expired and should be discarded. “The operator stated the date-mark was not correct,” the inspector reported.

Equipment and utensils were not being sanitized; a container of frozen meat was thawing at room temperature; and there was food debris and liquid spilled on the kitchen shelving units, inside the plastic storage containers, and on the interiors of the refrigeration units, the inspector reported.

Mandarin Spice Buffet & Grill, 1412 Twixt Town Road, Marion — During an April 9 visit, a Linn County inspector observed that several foods in the walk-in freezer — including seafood, meat and cooked vegetables — had no date-markings to ensure freshness and safety, which was a repeat violation.

“Interior of ice machine has a black buildup,” the inspector wrote in his report. “Beef was seen cooled at room temperature at the prepping counter in the kitchen.”