HYVEE 5

2351 W LOCUST ST, DAVENPORT, IA, 52804

13 cited findings

Most recent inspection

Date: March 10, 2026
Type: Routine
Result: Not reported
Risk category: Not reported
Cited findings: 13
Jurisdiction: Scott County (Davenport)
Source risk checklist count: 8
Good Retail Practices findings: 4

Published report comment

Routine inspection conducted at the facility due to a non-illness complaint. Complaint is UNVERIFIED. Complainant shared concerns that the facility served them French Toast that had mold on the edges. Discussed the issue with management and no mold was observed on any of the bread products used throughout the facility. Items that require additional action: #15- Facility agrees to stay diligent on storing raw meats according to cooking temperatures. #16- Facility manager agrees to submit a work order for the ice chipper to be deep cleaning and sanitized. #22- Facility manager agrees to submit work orders for all of the affected cold holding units that were holding time/temperature controlled for safety food products above 41 degrees F. #48- Facility manager agrees to submit a work order for the three compartment sink in the Starbucks area. #56- Facility agrees to submit a work order for the cleaning of the vent hood above the pizza oven. Long-term Corrective Action: #23- Date marking has been noted on a previous inspection report, and the manager agrees to provide additional training and to stay diligent on ensuring food items prepared in house are discarded after 7 days (which includes the date of preparation). The Health Dept. will return for physical re-inspection on or after 03/13/2026. Any questions can be sent to Raymond.Miller@scottcountyiowa.gov Follow-up will be completed on or after 3/20/2026 by Physical Recheck.

Violations (13)

3-501.15(A)CriticalCorrected on site
Iowa food code item 33 (Good Retail Practices)
Observation: Chili that was prepared in the morning was tightly wrapped in aluminum foil while actively cooling. Corrected by: voluntarily removing the aluminum foil and transferring chili to the freezer, to ensure the chili met proper cooling parameters.
Good Retail Practices | PF | Item 33
3-202.15CriticalCorrected on site
Iowa food code item 13 (Risk Factors)
Observation: 4 severely dented cans found in the market grill area.
Risk Factors | PF | Item 13
3-302.11(A)(2)Critical
Iowa food code item 15 (Risk Factors)
Observation: Raw meats not being stored according to cooking temperatures. Mechanically tenderized meats being stored above whole cuts of raw meat in the butcher case and open air cooler. Ground hamburger patties stored above bacon in the butcher case.
Risk Factors | P | Item 15
3-304.11CriticalCorrected on site
Iowa food code item 15 (Risk Factors)
Observation: Employee observed wiping their knife on their apron while preparing sushi. Corrected by: manager correcting and explaining to the employee how that can be a potential cross- contamination risk.
Risk Factors | P | Item 15
4-601.11(A)CriticalRepeat
Iowa food code item 16 (Risk Factors)
Observation: Interior of the ice chipper has an excess buildup of grime.
Risk Factors | PF | Item 16
3-501.16(A)(1)CriticalCorrected on site
Iowa food code item 21 (Risk Factors)
Observation: Cooked bbq shredded meat, roasted carrots, and beans in the hot holding case in the Market Grille were temping below 135 degrees F. Corrected by: voluntarily re-heating these items.
Risk Factors | P | Item 21
3-501.16(A)(2)Critical
Iowa food code item 22 (Risk Factors)
Observation: Time/temperature controlled for safety items in the far left reach in cooler in the Starbucks area temping between 44-46 degrees F. Time/temperature controlled for safety items in the main prep cooler in the Hy-chi area temping at 48 degrees F. Bag of shredded lettuce sitting above the cold well on the prep cooler in the Market Grill temping at 51 degrees F. Box of cut lettuce salad bags sitting out at room temperature at 61 degrees F. Shredded Cheese sitting out at room temperature at 56-63 degrees F. Cheesecakes, tiramisu, pies, and other time/temperature controlled for safety desserts temping 44-47 degrees F. in the cold case in the bakery area. Corrected by: voluntarily moving items that could have been repurposed and discarding items that have been out of temperature control for an extended period of time.
Risk Factors | P | Item 22
3-501.18CriticalCorrected on site
Iowa food code item 23 (Risk Factors)
Observation: Cooked chicken in the Hy-Chi area prepared on 3/3, which is over the 7 day discard date. This is a repeat violation, noted on a previous inspection, and requires long-term corrective action.
Risk Factors | P | Item 23
7-204.12CriticalCorrected on site
Iowa food code item 28 (Risk Factors)
Observation: Chlorine based product wash in the sink in the produce prep room was well above the recommended 25-60ppm as recommended by the manufacturer. Corrected by: voluntarily explaining to staff on the proper concentration and ensuring that test strips are used.
Risk Factors | P | Item 28
6-202.12, 6-501.14
Iowa food code item 56 (Good Retail Practices)
Observation: Vent hood above the pizza over has an excess buildup of debris and dust.
Good Retail Practices | C | Item 56
3-501.12 & 3-501.13(D-E)Corrected on site
Iowa food code item 35 (Good Retail Practices)
Observation: Raw tuna in the sushi area had not been removed from the reduced oxygen packaging prior to thawing, as stated on the package itself. Corrected by: voluntarily discarding.
Good Retail Practices | C | Item 35
4-501.14, 4-501.15, 4-501.16, 4-501.18
Iowa food code item 48 (Good Retail Practices)
Observation: Draining issue with the three compartment sink in the Starbucks area, therefore staff are using the three compartments in the incorrect order.
Good Retail Practices | C | Item 48
2-401.11Corrected on site
Iowa food code item 6 (Risk Factors)
Observation: Employee drink without that did not have a lid or a straw in the Hy-Chi area. Corrected by: voluntarily discarding.
Risk Factors | C | Item 6

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.