"Most restaurants that are 'normal' go-to places consistently get pinged for health code violations, but they always get a warning first and then get told exactly what was wrong and have a period to fix it before it is reported. So, in other words, most of the food code ratings are much higher than an initial inspection would show.""Most of the drinks machinery is cleaned once every two months, and sometimes, they have worms that the employees have to take out manually.
When I talked to them about making desserts from scratch, they said it saved up to 50 cents a pastry to buy it frozen.The 'always fresh' stuff is kind of BS. Everything is frozen and reheated when they need to be served. The donuts, the eggs in the breakfast sandwich, and any baked good were all frozen, put in the oven, and then served.""Some restaurants wash floor mats in the dishwasher, run it without chemicals, have disgusting machines, etc. Cross-contamination is a big issue."