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Jun 28, 2025

Eatery littered with 'cockroach-like' carcasses, Iowa inspector says

State, city and county inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations during the past month, including offenses related to cockroach infestations, rodents,

State, city and county inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations during the past month, including offenses related to cockroach infestations, rodents, expired food and operating without a license.

In one instance, a restaurant was fined for serving food without first obtaining a license and approval from the state. In another, a restaurant’s kitchen was temporarily closed down after an inspector realized the business had no way to sanitize dishes and food preparation utensils.

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 from May 14 to June 17. (In March, DIAL began withholding from public disclosure, for eight days past the date of inspection, all food-safety inspection reports.)

The inspections department reminds the public that the 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.

During a June 3 visit, a Scott County inspector cited this establishment for 12 risk-factor violations, an exceptionally high number, and several good-practice violations.

Among the issues: Open containers of food product on the shelves near the walk-in cooler were visibly contaminated with mouse-like droppings; raw pork was stored above heads of lettuce, risking cross-contamination, and several staff members were observed failing to wash their hands and change gloves after handling raw steak and chicken.

Also, unrefrigerated shredded cheese was stored near the grill and was measured at 50 degrees; date-markings to ensure freshness and safety were inconsistent with some workers dating products for the day they were prepared and others dating products for the day they were to be discarded; carnitas inside the walk-in cooler had been held for more than the maximum of seven days, and several knives in the clean-knife rack were soiled with food debris.

In addition, the shelving in the walk-in cooler was soiled with food debris, as was the steel shelving below the steam table, and vacuum-sealed tilapia and steak were being thawed without first being removed their packaging to reduce to the risk of spoilage going undetected.

The inspector also noted that raw, whole fish was being thawed in standing water, and reported that “cockroach-like insects” had been found throughout the back kitchen area. Also, “mouse-like droppings were found throughout the back kitchen area and on shelving,” and “cockroach-like insect carcasses at various stages of life” were seen throughout the back kitchen area.

The inspector also reported there was no hot water supplied to the handwashing sink in the back food-prep area and tiles and baseboards throughout the kitchen were missing, loose or in disrepair. “Flooring throughout the back kitchen area has standing water,” the inspector reported.

The visit was in response to a non-illness complaint from a customer who allegedly observed live roaches while dining at Azteca 4 June 2. The complaint was deemed verified. According to the county inspector, a pest-control technician who had recently visited the restaurant noted in a report that tiles and baseboards were missing and broken and there was “standing water throughout the facility” — issues that could be contributing to the proliferation of pests.

On June 4, the inspector returned and reported, “Progress has been made on additional cleaning throughout the kitchen. Dead cockroach-like insects still present throughout, as well as mouse droppings.”

On June 5, the inspector returned again and reported, “Facility has made even more progress, but additional re-inspections will need to be done as pests are still present.”

On June 10, the inspector was back and reported that “roaches and mouse-like droppings are being addressed by additional cleaning.”

On June 13, the inspector returned and reported, “Significant improvements have been made with pest control issues. No live activity during today’s visit.”

During a June 17 visit, a Scott County inspector cited this establishment for 10 risk-factor violations, an unusually high number. Among the issues: Pork stored in the preparation cooler was measured at 69 to 70 degrees and had to be discarded; several food items were not date-marked to ensure freshness and safety; precooked chicken wings had a date-marking of May 6, five weeks prior to the inspection, and had to be discarded; and mold was found on black olives, sliced peppers and raw salmon stored in the main kitchen’s walk-in cooler.

Also, there was ham date-marked May 21 and roast beef date-marked June 4 inside the walk-in cooler, and excess food debris was found on the bakers’ racks and the interior of all the coolers in the kitchen.

The inspector also noted there was water pooling on the bottom of the food-preparation cooler in the main kitchen; the equipment in the main kitchen was marred by “excess food debris and grease,” and there was an excessive amount of dust and debris in several other areas.

During a June 17 visit, a state inspector cited this establishment for liquid eggs, ham, and rehydrated onions in the reach-in cooler that were measured at 47 to 54 degrees, and which had to be discarded. Also, the interior of the ice machine was noted to have a “buildup of organic matter” within it. The restaurant last underwent a routine inspection in July 2023, according to state records.

During a June 13 visit, a state inspector cited this establishment for 10 risk-factor violations, an unusually high number. The inspector reported there were home-canned food items on a shelf in the food-preparation area and which had to be discarded as coming from an unapproved source. Also, food items on the salad bar were not maintained at 41 degrees or less, with the creamy pasta salad measured at 49 degrees, the potato salad at 54 degrees and the boiled eggs at 56 degrees. All of the items were discarded.

In addition, several house-made sauces had been held past the maximum of seven days and had to be discarded, and the interior of the ice machine was soiled. The restaurant last underwent a routine inspection in July 2021, according to state records.

During a June 13 visit, a state inspector cited this establishment for 11 risk-factor violations, an unusually high number, and concluded the business lacked adequate controls for monitoring established systems and practices such as employee handwashing, monitoring food temperatures and preventing cross-contamination of food.

The inspector also noted that raw pork and beef were stored above ready-to-eat food inside the coolers, and rice cooked the previous day had yet to cool to 41 degrees and had to be discarded. Also, whole eggs were stored on a kitchen cart at room temperature, and grilled onions and cooked rice had been held longer than the maximum of seven days.

During a June 10 visit, a Johnson County inspector reported that “pieced-out chicken” was being stored “in a bucket of water that is at room temperature, 71 degrees,” and had to be discarded. Also, raw fish was being stored over ready-to-eat noodles inside a cooler, risking cross-contamination, and raw eggs were being stored on a table at 68 degrees. “Multiple knives hanging on the wall towards the rear of the kitchen near the walk-in (cooler) are visibly dirty,” the inspector added.

During a June 10 visit, a state inspector reported that pans of food, such as meatballs, were left uncovered in the walk-in cooler, risking contamination. Also, the pizza table was holding food at 48 to 55 degrees, resulting in all of the associated food items that had been prepared more than two hours earlier being discarded. The inspector also noted that pasta inside the walk-cooler had no date-markings to ensure freshness and safety. In addition, the dishwashing machine was not properly sanitizing dishes, and a pan of shrimp was stored in the kitchen’s handwashing sink.

During a May 14 visit, a state inspector cited this establishment for 15 risk-factor violations, an exceptionally high number, and concluded that the business lacked adequate controls for monitoring established systems and practices such as handwashing and maintaining proper food temperatures.

The inspector reported that smoked chicken wings placed in the walk-in cooler two days earlier had yet to cool to 41 degrees and were holding at 46 degrees. Also, pans of cooked cheeseburger soups placed in the cooler four hours earlier were measured at 82 to 86 degrees. The soup and the chicken wings were discarded.

The inspector also made note of numerous other cold food items that were being held at 44 to 59 degrees and which had to be discarded, including sliced tomatoes, house-made ranch dressing, cut lettuce, burger patties, smoked wings, macaroni and cheese balls, honey mustard, cheddar cheese and sour cream. And the inspector observed that racks of buns were being stored in a dry storage area on the ground.

During a June 9 visit, a state inspector found that food products inside a retail-sales cooler were holding at temperatures above the maximum 41 degrees, resulting in homemade soup and other items being discarded. The inspector also reported that cooked meats, homemade soups and burritos that were stored in freezers had no date-markings to ensure freshness and safety, and that homemade ranch dressing and roasted red pepper dressing had been held for more than the maximum of seven days. The restaurant last underwent a routine inspection in March 2022, according to state records.

During a June 9 visit to this food truck, a state inspector reported that rotisserie chickens from Sam’s Club did not bear the required mark of inspection for a food-service establishment. The business agreed to discontinue serving the prepared Sam’s Club chickens in the future. The inspector also noted that hot rotisserie chickens were measured at 107 degrees and beans at 118 degrees, which resulted in both items being discarded, while cold rotisserie chickens were measured at 44 to 51 degrees and also had to be discarded.

During a June 6 visit, a Siouxland District Health Department noted there was raw, ground pork stored next to whole-muscle pork in the meat counter area without the required barrier to prevent cross-contamination. Also, various bags of shredded lettuce were measured at 48 to 49 degrees, too high to ensure their safety, and had to be discarded.

In addition, cooked eggs and breakfast sandwiches in the convenience store had been held for more than the maximum of seven days and were discarded. The inspector also reported that meat crumbles in the kitchen cooler, used for pizzas, had been held for more than seven days, and that hot food items on the roller grill of the convenience store were not time stamped to indicate when the products must be thrown out.

During a June 6 visit, a Cerro Gordo County inspector reported there was “no running water to supply the handwashing sinks.” In addition, ground beef in the steam table was measured at only 124 degrees and “many items” items in the food-preparation line were measured at 48 to 54 degrees.

During a June 4 visit, a state inspector found diced fruit with mold on it inside the walk-in cooler. Also, mushrooms, turkey and ribs were not properly labeled, and pasta, lemon waffle mix, apple waffle mix and stroganoff sauce were all held past the maximum of seven days.

In addition, frozen fish that was stored in vacuum-sealed packaging was not removed from the packaging before thawing to reduce the risk of any spoilage going undetected. Also, the floors and walls were reported as “not clean.” The visit was prompted by a non-illness complaint alleging inadequate cooking. The complaint was deemed unverified.

During a June 3 visit, a Johnson County inspector reported observing an employee handling ready-to-eat lettuce with their bare hands. Also, chicken was being cooked to an internal temperature of only 115 degrees. An employee was instructed to return the chicken to the grill and cook it to an internal temperature of at least 165 degrees. Mashed potatoes in a hot-holding unit were measured at only 119 degrees and had to be reheated on the grill to at least 165 degrees.

During a May 30 visit, a Johnson County inspector noted that a worker handled raw hamburger then went to touch ready-to-eat bread without changing gloves or washing hands. In addition, an ice machine had a buildup of debris, multiple containers of sliced tomatoes were not date-marked, and multiple containers of commercial sauces were not marked with the date they were opened.

Also, chicken was being cooled in a metal pan stored on the floor of the walk-in cooler, there was a buildup of grease behind the wall on the grill line and there were large amounts of dust buildup on the ceiling fans in the kitchen. “Multiple ceiling tiles are missing from ceiling,” the inspector reported. “Ceiling is no longer water resistant or cleanable.”

The inspector also reported that the establishment had not posted its license of its most recent inspection report.

During a May 30 visit, a Scott County inspector observed an employee cutting fresh strawberries without wearing gloves and noted that packages of raw ground sausage were stored above ready-to-eat food products, risking cross-contamination. Also, meatballs and marinara sauce were measured at 68 degrees to 110 degrees while being held on the steam table and had to be reheated to 165 degrees before being returned to the steam table.

In addition, a large beef roast that was cooked the previous day had yet to cool to 41 degrees in the walk-in cooler and had to be discarded. The inspector reported that several prepared products had been held for more than the maximum of seven days, including sausage dated May 17, and several containers of au jus dated May 16 and May 22. In addition, the staff was not washing cantaloupe prior to cutting for use in fruit cups.

During a May 21 visit, a Scott County inspector reported the restaurant was not employing a certified food protection manager as required. Also, the inspector found packaged ground beef and breakfast sausage patties that were labeled “not for sale” and which had to be discarded, as well as an assortment of fruits and vegetables in dented cans. There were “mouse-like droppings on shelving in back food-storage room and in flour bin,” the inspector reported, adding that was an excess of food debris in the drawer used to store clean utensils.

During a May 19 visit, a state inspector cited this business for 11 risk-factor violations, an unusually high number, and noted that the person in charge was not a certified food protection manager and did not adequately demonstrate knowledge of food safety principles. The business was cited for being unable to verify that its ice cream was from a licensed, approved facility, and for having homemade fruit syrups that were prepared in a private residence. In addition, the business lacked the ability to properly sanitize dishes due to the absence of any food-safe chemical sanitizing solution. As a result, the kitchen was closed for food preparation until that issue could be addressed.

During a May 16 visit, a Scott County inspector noted that employees were not properly maintaining the temperatures of food items. Taco meat that was left in a warmer for an hour was measured at only 51 degrees and had to be reheated to 165 degrees before being returned to the warmer. In addition, employees left their drink cups and cell phones on food-preparation surfaces and were seen handling hamburger buns and ready-to-eat foods with their bare hands.

Also, several homemade dressings had been held for more than the maximum of seven days, there was a buildup of a pink substance in the bulk ice chest, there was no hot water supplied to one handwashing sink and frozen pizza crusts were being stored on the floor of the walk-in freezer.

Find this story at Iowa Capital Dispatch, which is part of States Newsroom, a network of news bureaus 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].

This story was updated to add a video.