HYVEE 4

4064 E 53RD ST, DAVENPORT, IA, 52807

11 cited findings

Most recent inspection

Date: May 12, 2026
Type: Routine
Result: Not reported
Risk category: Not reported
Cited findings: 11
Jurisdiction: Scott County (Davenport)
Source risk checklist count: 10
Good Retail Practices findings: 3

Published report comment

Routine inspection conducted at the facility on 05/12/2026. The facility has several certified food protection managers, employee illness reporting agreement policy, and a procedure to respond to norovirus/bodily fluids. Items that require further action are noted above. Management agrees to address all of the items mentioned above, and has already submitted work orders for the two prep coolers that were marked out of compliance. Management, produce staff, and deli staff agree to come up with a plan to ensure time/temperature controlled for safety samples are being monitored by time, and that they are discarding these items at least every 4 hours, as well as ensuring they have a system in place to better monitor these items. Several items have been previously marked out of compliance on previous routines, and management agrees to ensure long-term corrective action is achieved by additional training, discussions, and oversight. The Scott County Health Dept. will return for physical re-inspection on or after 05/15/2026. Any questions can be sent to Raymond.Miller@scottcountyiowa.gov Follow-up will be completed on or after 5/22/2026 by Physical Recheck.

Violations (11)

6-301.12CriticalCorrected on site
Iowa food code item 10 (Risk Factors)
Observation: No paper towels at the hand sink near the pizza oven. Corrected by: voluntarily replenishing paper towel dispenser. This is a repeat violation noted on a previous routine inspection, and requires long-term corrective action.
Risk Factors | PF | Item 10
5-205.11CriticalCorrected on site
Iowa food code item 10 (Risk Factors)
Observation: Hand sink in the Hy-Chi area was blocked by a trash can and rolling cart. Corrected by: voluntarily re-locating the trash can and cart, so the hand sink was easily accessible. This is a repeat violation, noted on a previous inspection, and requires long-term corrective action.
Risk Factors | PF | Item 10
3-202.15CriticalCorrected on site
Iowa food code item 13 (Risk Factors)
Observation: Several dented cans found throughout the aisles. Corrected by: voluntarily removing them from the shelves, and management agrees to address this with staff assigned to stocking.
Risk Factors | PF | Item 13
4-601.11(A)CriticalRepeat
Iowa food code item 16 (Risk Factors)
Observation: Pizza oven ahs an excess buildup of food debris. Self-service soda machine has an excess buildup of grime on the catch basin near drains.
Risk Factors | PF | Item 16
3-501.16(A)(1)CriticalCorrected on site
Iowa food code item 21 (Risk Factors)
Observation: Sweet and Sour chicken and General's chicken on the hot line of the Hy-Chi area temping below 135 degrees F. Corrected by: voluntarily re-heating the items to 165 degrees F. or discarding.
Risk Factors | P | Item 21
3-501.16(A)(2)CriticalRepeat
Iowa food code item 22 (Risk Factors)
Observation: Cut melons temping at 55 degrees F. in the self-service sample container. Cheese cubes temping at 52 degrees F. in the deli cooler in the self-service sample container. Various time/temperature controlled for safety food items in the prep-cooler in Market Grill temping between 44-48 degrees F. Two egg flat cartons being stored above 41 degrees F. at room temperature, not under refrigeration. Various time/temperature controlled for safety food items in the Hy-chi prep cooler temping at 44 degrees F. Rotisserie Chickens (stored towards the front) in the large open area cooler temping at 47-48 degrees F. Chickens stored towards the back were temping in proper range. Chicken wings and sliders (towards the front and stacked on top of each other) stored in the large open air cooler temping at 46 degrees F. Pulled pork in the same large open area cooler temping gat 44 degrees F. This item had just been prepped and put in the unit, so staff moved it to cool in the walk-in cooler. Discussed ensuring items are cooled to 41 degrees F. in the walk-in or below prior to placing in the open air cooler. Other items were discarded. This is a repeat violation, noted on a previous inspection, and requires long-term corrective action.
Risk Factors | P | Item 22
3-501.19(A)Critical
Iowa food code item 24 (Risk Factors)
Observation: Facility does not have a written and enforced time as a control for safety procedure for free time/temperature control for safety samples.
Risk Factors | PF | Item 24
8-103.12(A)CriticalRepeat
Iowa food code item 29 (Risk Factors)
Observation: During the time of inspection the pH meter batteries were low and the tool was unable to turn on. This is a repeat violation, noted on a previous inspection, and requires long-term corrective action. Management is not reviewing records and signing off on them. Corrected by: voluntarily replacing batteries for the pH meter at the time of inspection.
Risk Factors | P | Item 29
3-304.14Corrected on site
Iowa food code item 41 (Good Retail Practices)
Observation: In several areas wet rags are not being stored in sanitizer buckets. Corrected by: voluntarily removing from the areas.
Good Retail Practices | C | Item 41
4-601.11(B)(C ), 4-602.13
Iowa food code item 49 (Good Retail Practices)
Observation: Outside and interior of the bottom portion of the fryers have an excess buildup of grease. Sides and outside of the oven in the Market Grill has an excess buildup of grease and food debris. Fans and ceiling of the dairy walk-in cooler has an excess buildup of dust.
Good Retail Practices | C | Item 49
6-202.12, 6-501.14
Iowa food code item 56 (Good Retail Practices)
Observation: Filters above the grill in the Market Grille and above the bakery oven have an excess buildup of grease/debris.
Good Retail Practices | C | Item 56

Source: Scott County (Davenport) health department. Data refreshed October 16, 2026. Results are shown in the health department's own wording. This record is provided for general information; confirm current status with the health department before relying on it.