🍽️ Food Inspections
Dubuque Health Inspection: HY-VEE # 3 Cited with 2 Violations
🍽️ OFFICIAL FOOD SAFETY INSPECTION REPORT
On September 25, 2026, state food safety specialists from the Department of Inspections, Appeals, and Licensing conducted a Routine of HY-VEE # 3 located at 400 S LOCUST ST DUBUQUE, IA 52003. A total of 2 violations were documented.
📅 Inspection Date: September 25, 2026
📍 Address: 400 S LOCUST ST DUBUQUE, IA 52003
⚠️ Violations Recorded: 2
🔍 Type: Routine
📞 Phone: 563-583-6148
📋 Inspector Observations & Violations
Violation Code: 3-501.14(A)
Health Violation
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Inspector Comments:
--Observation: Chicken that was cooked and cooled from day before measures at 43°F. Fried rice prepared the previous day and cooled overnight measures at 50°F. Corrected on site by staff discarding food during inspection.
--Observation: Chicken that was cooked and cooled from day before measures at 43°F. Fried rice prepared the previous day and cooled overnight measures at 50°F. Corrected on site by staff discarding food during inspection.
Violation Code: 3-501.16(A)(2)
Health Violation
PHF/TCS foods maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control
Inspector Comments:
--Observation: Food stored in the Market Grill breakfast prep cooler holding above 41°F: tomatoes 47°F, melon 47°F, shredded lettuce 54°F, and cheese 57°F. Corrected on site by staff discarding food during inspection. --Observation: Foods stored in the flat-top pizza prep table holding above 41°F, including ham at 44°F, cheese at 45°F, and sliced tomatoes at 47°F. Staff has placed a time stamp on food to discard and replace every 4 hours.
--Observation: Food stored in the Market Grill breakfast prep cooler holding above 41°F: tomatoes 47°F, melon 47°F, shredded lettuce 54°F, and cheese 57°F. Corrected on site by staff discarding food during inspection. --Observation: Foods stored in the flat-top pizza prep table holding above 41°F, including ham at 44°F, cheese at 45°F, and sliced tomatoes at 47°F. Staff has placed a time stamp on food to discard and replace every 4 hours.
About Public Food Safety Records: Food inspections represent an official snapshot of conditions at the time of inspection conducted by the Iowa Department of Inspections, Appeals, and Licensing (Food Safety Bureau) and local partner health divisions. Violations are frequently corrected immediately on-site prior to the inspector leaving. Official inspection records and past history are publicly accessible on the state portal at iowa.safefoodinspection.com.