Would a posted "C" sanitation grade scare you off?

Well, now that Havana Rumba has been outed, I'll say that I ate there on Monday and noticed the C before I walked in. I have survived this long. It was not packed in the least, but then again, it was a Monday.

I have heard of the health inspector giving a C to a place for having the dish tank spray gun at a level they deemed "unhealthy". They actually shut the place down temporarily until it was fixed. That said, I don't freak out about it.

[Robin Garr]

I have heard of the health inspector giving a C to a place for having the dish tank spray gun at a level they deemed "unhealthy". They actually shut the place down temporarily until it was fixed.

"What would it take to make this go away?"

I have heard of the health inspector giving a C to a place for having the dish tank spray gun at a level they deemed "unhealthy". They actually shut the place down temporarily until it was fixed.

"What would it take to make this go away?"

Robin, do you actually know of instances of health inspectors accepting bribes?

[Robin Garr]

Robin, do you actually know of instances of health inspectors accepting bribes?

I've heard a few stories. More in land development and zoning, frankly, especially back in the day, because that's where the big money was. Restaurant inspections are penny ante, with some risk for a small reward.

Of course, this kind of thing rarely gets uncovered, because while there's plenty of temptation around - one inspector, one merchant, a thing of value on the table and no witnesses. I'd like to think that most people are more ethical, and pragmatically, the threat of firing and/or prosecution ought to have some meaning.

But yeah, in many years as a reporter, I've heard of a lot of it, been told "stories" at second hand by people who'd have no reason to lie. And of course, on occasion a sting operation will dig up something big and unsavory. A speaker of the Kentucky House of Representatives served time back in the '90s, and so did a few of his colleagues.

I'd be interested to know if any of our folks in the business would be willing to talk about this, even if names have to be changed to protect the not-so-innocent.

Robin, do you actually know of instances of health inspectors accepting bribes?

I've heard a few stories. More in land development and zoning, frankly, especially back in the day, because that's where the big money was. Restaurant inspections are penny ante, with some risk for a small reward.

Of course, this kind of thing rarely gets uncovered, because while there's plenty of temptation around - one inspector, one merchant, a thing of value on the table and no witnesses. I'd like to think that most people are more ethical, and pragmatically, the threat of firing and/or prosecution ought to have some meaning.

But yeah, in many years as a reporter, I've heard of a lot of it, been told "stories" at second hand by people who'd have no reason to lie. And of course, on occasion a sting operation will dig up something big and unsavory. A speaker of the Kentucky House of Representatives served time back in the '90s, and so did a few of his colleagues.

I'd be interested to know if any of our folks in the business would be willing to talk about this, even if names have to be changed to protect the not-so-innocent.

I wonder if any of our local media outlets would work with a local restauranteur to set up a hidden-camera sting to catch shady inspectors in the act.

Based on several of the local kitchens I have been in, some very recently, there simply must be some bribing going on. MUST. How else do you have a 2 page list of violations, some extremely critical, and still be allowed to operate??? It has to be going on. I've seen things that would make you run screaming into the night.

When I was on the ambulance, I made runs to quite a few restaurant kitchens. I have a list of those I will not eat in after seeing their kitchen. Several are still open and considered Louisville legends. I cannot say where due to patient confidentiality, but it would shock some people. A restaurant owner falling in his kitchen because the grease is so thick on the floor it is like an ice rink. A cook cutting themselves severely enough to require sutures and possible plastic surgery and seeing the staff use the wood cutting board he bled on after they wiped it with a dirty rag. Lots more. I have reported to the Health Department, but they kept their good grades. There HAS to be some quid pro quo, some this was obviously going on for years, not days. I hope that these things are not still going on, but you never know...

Based on several of the local kitchens I have been in, some very recently, there simply must be some bribing going on. MUST. How else do you have a 2 page list of violations, some extremely critical, and still be allowed to operate??? It has to be going on. I've seen things that would make you run screaming into the night.

I agree. Having seen some of these kitchens and their deplorable conditions in the coolers, grease traps and other places on ieth Restaurant Impossible or Gordon Ramsey's show....someone must be taking bribes to let these places remain in business.

You want to say things like Kitchen Nightmares is sensationalized television or even set up, but I can honestly say from direct personal experience, I have seen nearly everything in real life that I have ever seen on that show.

Here is a strategy that hasn't been brought to light. Say I was still in a kitchen and however unlikely, I happened to get dinged on enough little things that would warrant an inspector to post a B, I could purposely sabotage a couple of things so I would get a C instead.(Drinks in work staions, improper chemical storage and eating in work areas can add up quick!) You don't get a chance for reinspection with a B grade lin 10 days like you do with a C. You get stuck with that on your door for six months or whenever the inspector decides to come back. Just sayin......

Here is a strategy that hasn't been brought to light. Say I was still in a kitchen and however unlikely, I happened to get dinged on enough little things that would warrant an inspector to post a B, I could purposely sabotage a couple of things so I would get a C instead.(Drinks in work staions, improper chemical storage and eating in work areas can add up quick!) You don't get a chance for reinspection with a B grade lin 10 days like you do with a C. You get stuck with that on your door for six months or whenever the inspector decides to come back. Just sayin......

I thought I read somewhere that they change that so even when you get the reinspection you grade couldn't be any better than a B even if you got a score of 100.

By brother used to work for OPC. As a result I also have a list of restaurants I would never go to regardless of what letter is on their door.

For those of us who care about our health I wish their was a way for us to get this info, since it seems obvious the actual "health inspectors" arent doing what they are supposed to either by lack of enough funding to inspect and enforce everything or due to taking bribes.
Either way I wish I knew wtf was going on where.

In the instance of the restaurant that was identified as the poster child for this topic....Yes, a "C" rating along with a "B-minus" critic review would DEFINITELY eliminate the restaurant from my consideration.