What are the grossest conditions a health inspector found at a restaurant?

Former health inspector here and current third-party food safety auditor. A few things come to mind.

First was a grocery store so infested with rodents that an entire group of them was living in the dairy cooler.

You know, there had to be a lot of them in the store if some of them were resorting to living in a cold room.

There was also a Chinese restaurant getting ready to open for lunch.

I walked in and temperature checked the items in the walk-in cooler.

All of them were well above acceptable temperatures.

The cooler had broken down in the night and it was no longer functioning.

They wanted to serve the food anyway.

I had to embargo the entire cooler worth of food

and stand there as they filled trash bag after trash bag with meat and took it to the dumpster.

As I was leaving the location, I drove around to the back and they had employees pulling it all

out of the trash and dragging it straight back into the building. I had to stop them, make them

return it to the dumpster, and pour straight

bleach all over the food to ensure it couldn't be used. There was also a restaurant so infested

with cockroaches that when the manager greeted me at the host's stand to take me to the kitchen,

he had a roach crawl across his back right in front of me. And finally, I observed people smoking

in the kitchens and in the meat departments

of grocery stores. Also observed people using chewing tobacco and keeping their spit cups on the food

preparation services. Most of the stuff we think is disgusting isn't necessarily what the general

public would even notice. A lot revolves around hand washing. If you really watch someone during

food prep and see all of the things they touch and then attempt to handle ready to eat foods, it's disgusting. People just don't even think about hand washing like they should. My friend in school talked about how trash the place he worked at was. He said stuff like if someone dropped a slice of pizza, they'd pick it up and just serve it to the next guy. They'd do this with all their food. The restaurant part is fancy, but the kitchen was a mess, and nobody really cleaned it. How are they still in business? Well, when the first health inspector comes, they'll fail, and they have a certain amount of time to correct it. Then the supervisor of the inspectors comes in, who's a good friend with the restaurant owner,

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