Scariest Health Hazards 🤮Bar Rescue

– Oh my God!
– Oh! – Oh my God, oh my God, no. No, no, no, no, no, no, no! Two dead mice. (dramatic music) – Oh (beep). (dramatic music) – There’s a smell back here. I’m guessing this area
has not been touched. – Look at this, it’s bacteria. That’s gross. We’ve walked two feet into
your bar and look at this. – That’s the bartender’s job to clean. – [Jon] But it’s your
job to make sure they do. You’re gonna blame them, correct? – I can’t do everything. – You just told me you did everything. What else we got, Mia? – I wanna check some bottles. I’m seeing fruit flies. – We have fruit flies
here, guys, flying around? – Yep, got ’em here. – Oh! – There’s a big one in this one! It’s like a moth or something. (dramatic music) – [Jon] How bad is that? – I think this is the
worst one that we’ve seen. This is dry vermouth. – Oh my God! – [Mia] Dry vermouth should look clear. Anybody wanna drink that? – [Jon] I want you to see something. (dramatic music) Oh my God! I have never seen anything
like that in my life. Thirty years in this business,
is that unbelievable? – Now that’s bull (beep). I checked all these
bottles, this is a set-up. – Oh this is a set-up.
– ‘Cause that (beep) (beep). That was clean. – So, we went out and caught all of these with little traps, right,
little traps everywhere? Then I peeled them off the trap and I put ’em in this bottle? You’re a moron to even
suggest such a thing. Come on, man! – Bull (beep). – You’re gonna insult my
intelligence and them? This bar is failing ’cause of you! ‘Cause you don’t do (beep)! But (beep) your family. – So…
– The filtration? – Yeah.
– Okay. Just scoot around me, I
just want to check that out. – I don’t think (beep) has
a clue what he’s doing. – Oh my God, look at this. – Rust. – Rust? That’s friggin’ mold. Oh my God! No, no, no, no, no. This is in all of your ice, we
can’t make drinks with this. – God, oh God.
– What happened? – What’s wrong? Oh my God. (dramatic music) It’s covered in mold, this
is absolutely disgusting. – [Mia] It’s caked on. – Oh God. – [Jon] This is your ice. – [Mia] That is on all of your ice. – [Jon] That’s from the actual unit that the ice falls through. You think I’m gonna
serve drinks with this? – No. – Matter of fact, here. Wear some, since you own it, there you go. There’s your badge of honor. (clapping) What else, Mia, while I’m here? – Your garnishes aren’t labeled, dated. I’m surprised you’re not all sick. – There’s fruit flies flyin’
all over the place, right? – [Mia] There’s fruit flies everywhere. – Everywhere. – [Jon] Is that a storage bin? – Oh my God!
– Oh! – Oh my God, oh my God, no. No, no, no, no, no, no, no! Two dead mice. – Oh (beep). Are you kidding me? – (Beep), that’s disgusting, dude. – I did not expect that, guys. (gagging sounds) – The mice were absolutely
disgusting, it was so nauseating. I can’t even believe I serve
people anything from here. – Need a cup of gumbo! Ice cold! – [Cook] What? – Nothing worse than cold gumbo, man. – [Cook] Yes, you’re right. – I decided to taste the gumbo. The gumbo wasn’t heated properly. It’s bad, the gumbo’s sour. – [Cook] Sour?
– So throw it out and make new one. – It’s not a good gumbo. Like, I don’t think the chef
knows how to make it right. I can’t stomach it, I can’t finish it. (dramatic music) (gagging sounds) – I’m gonna throw up. (vomiting sounds) I just think the gumbo is
so bad it made me puke. It’s their fault, they
should be tasting the food. They need to throw it out and make new one because they’re gonna make everybody sick. Did you taste the gumbo? – No, I haven’t tasted it. – It’s bad, I just threw up. – Really that bad?
– Yeah. How long has that gumbo been out? – We take it out of the
freezer and we pre-thaw it. – In water. – And have it sit here. – Did you bring this to temperature? If we come here and want to eat something, you need to make sure you
bring it to 212 degrees, otherwise that’s how bacteria grow. – [Narrator] The CDC estimates
that 48 million Americans get sick from food-borne
illnesses each year and 3,000 of those cases result in death. (vomiting sounds) – I taste that gumbo, now my
whole stomach’s (beep) up. ‘Cause which idiot’s, how many people do this guy make sick? – Guys, we gotta have a talk here. I wanna hear what happened with the soup. – We took the stuff back
out of the steam tank and I guess we didn’t let
it sit out long enough to cool off the right way. – So you guys knew it wasn’t
up to temperature, right? Right? – Yes, yes. – And you sold it anyway, correct? – I wasn’t aware that it wasn’t up to… – Am I right or wrong?! – Mr. Jon, I was not aware that it wasn’t up to temperature,
I would never sell… – You’re supposed to be aware, that’s what you get paid for!
– You’re right. You’re correct, you’re correct. – [Jon] Okay, next. Chef, how many times did
you throw up tonight, chef? – [Chef] About three times. – Close this kitchen down now! You don’t have the right to sell food. Damn you! How dare you get people sick! Shut this kitchen down. I don’t want any food served
here tonight, do you hear me? Close it the (beep) down! (dramatic music) – [Jon] Show me what you got. This is really disorganized down here. – [Woman] It is, it is. – We got fruit flies,
we got mold everywhere, we got smell everywhere,
and the smell goes upstairs ’cause you can smell it
up there a little bit. – Well this is the
gravity feed, two chutes, one that bottles come down
and ricochet off this board and cans come over here to be recycled. – I gotta tell you this is great middle Tennessee ingenuity. You are a very creative guy. Look at that freezer burn. Would you want to eat that? Little musty smell down here, huh? – [Man In Hat] Yeah. – [Jon] What is that smell, what is this? – [Woman] This is a natural spring that we have in our basement. – [Jon] Natural spring water? This is not natural
spring water, smell this. – It’s what was here
when I got the building. – You’ve just come up with some pretty incredible ideas but this you walk by every freakin’ day! Look at this! – [Man In Hat] That’s terrible. – [Woman] That’s terrible. – [Jon] Look at this! Smell it! – I don’t wanna smell it. – This is not spring water. You could’ve fixed this
and I hold you responsible. This could be dangerous. That’s gonna get people
sick and that infuriates me. – Clearly has product, raw pork, mind you. What raw food is he touching now? There’s no sanitation. There’s no hand washing,
there’s no gloves being used, there’s no separation from
raw to cooked product. – I don’t know how he lasted eight months. Look at that bowl.
– [Jon] Oh! Look at that! – That bowl has not been
cleaned since this place opened. – If he drops… – Oh! – And they’re putting that over food! – This is inexcusable, absolutely. – She’s pouring the profit away. Right off the top.
– What the… – And the keg is kicked! – [Bartender] We don’t have another keg. – Are you kidding me?
– You don’t have another keg? – Mm-mmm. – Everything goes in a frosty mug and then look at the overpour. – Holy (beep). The first thing that hit my tongue was a very, very hard metallic taste. – Oh (beep) dude! That’s bad. – Right when it hit the
bottom of my stomach I knew something was wrong. My stomach started curdling. Beer starts to go bad
after around three months. So I’m thinking the keg had
to have been sitting there for at least a year. – We got some chips and
queso, and chips and salsa. (burping sounds) – Fried mushrooms? – Fried mushrooms, very nice. – Hey Michelle, do you have a bathroom? – [Bartender] Do we have a bathroom? – Where’s your bathroom? – [Bartender] Um, right
back there to the left. (vomiting sounds) – Oh my God, he threw up! You’ve done this for 14 years?! – I’ve never seen
anything like this before, this is ridiculous. – This guy should be shut the hell down! Let’s go in there.
– Let’s go. (suspenseful music) – I didn’t take a half
a step in this place and I could smell the filth. Richard! – [Richard] How’s it going, Jon? – Not well, man. This is Steve, he’s a
health inspector with me. In 14 years have you ever
seen somebody throw up so quickly from consuming something? – Absolutely not. – [Jon] What just happened, Phil?! – I was just puking my brains out. ‘Cause I drank that right there. Take a sip of it, man. – Go ahead, you let your
customers drink it, drink it! – Taste it.
– It’s supposed to be 86’d. – Supposed to be 86’d! Is it connected?! Does she know it’s 86’d, did you?! – [Bartender] No sir. – You won’t drink it, but he will?! – These are the, uh, mushrooms. And this is actually dirt on
the bottom of the mushrooms. It was never wiped off. The mushroom’s growing (beep). – Chef, I wanna go back
and see this kitchen. – I’m sorry you got sick, I’m sorry. – [Jon] Kevin, come out here. This is your kitchen? – [Kevin] Yep. – So you’re responsible
to clean it everyday? – [Kevin] Sure. – You just served me a
mushroom with (beep) on it. Where’d you learn how to cook? – Culinary Academy. – So you graduated from culinary school?! – Yes. – [Brian] Can you do me a favor, where’s the salsa that you
served me on the outside? I want you to taste that salsa for me. What do you think about that? – Tastes like (beep). – It’s bubbling! Because the bacteria has grown so far that it’s (beep) bubbling, dude. – This is what’s dripping on your food and gonna burn your restaurant down. – This is our, uh,
grease filtration system. So why is it that you just don’t clean? – We do. – When? – Uh, it’s a nightly thing, I… – You’re full of (beep). When was the last time
you physically went in and scrubbed out a fryer? – Last night. – This is all the
goodness that I’m pulling out of the bottom in here. So these are our clean fryers that were cleaned out last night. Just so everybody knows. – [Jon] Chicken should
never be over 40 degrees. What temperature is this, Steve? – [Steve] 68.7 degrees. – Throw it out! – Look at this. – Is there any mold on the
inside of this walk-in? – I don’t think so, no. – [Brian] You don’t think so? – [Jon] Look at the
mold all over the floor! – There’s three significant areas of mold. – (Beep) oh! – This isn’t healthy for
you, let alone your… – Get outta here, get outta here! – [Narrator] Toxic black
mold is rare but dangerous. These molds damage vital
parts of the human body, including the lungs and immune system, and are potentially fatal. Because toxic mold can spread
easily through air vents, any infestations found
in one area of the bar can render the entire building unsafe. – What’s this walk-in? Oh (beep) me. No (beep) way! – This is abhorrent.
– Oh! Dude you got (beep) mushrooms
growing in your walk-in! – Spores, they have
their own unique smell. You don’t wanna be
breathing that stuff in. – Look at this! – [Kevin] Oh my God. (dramatic music)


  1. Honestly there's nothing more disgusting then an owner not taking responsibility for a disgusting bar

  2. And thank you Paramount network for putting the episode info on the video clips so I can know why episode to find and watch lol

  3. Why were two mice just laying in there dead? No traps. No poison. I call BS.

  4. i need all the girls @s

  5. What the name of these episode.

  6. They should have included Headhunter's

  7. Holy shit the worms in that basement.

  8. Good god, the blonde at 3:25 is ridiculously hot.

  9. this makes me so scared to even walk into a bar.. oh hell no

  10. I love how the golf-themed bar, of all bars, is a health-code house of horrors.

  11. And yet the health department has not gotten involved or loss suits .. riiiiiiiiiight

  12. I got this video recommended on my birthday. 😂

  13. And this is why I drink at home…

  14. That death glare Steve was giving Richard was the best.

  15. When he pored the frutflys out i literally got sick

  16. hello longshots say them being on this list surprised that the greesetrap wasn't a mention

  17. When you start off a video of scariest health hazards in bars with Mia Mastroianni scurrying off because of 2 dead mice, you know that bar really f'd up (#4). Yet nothing has taken the cake so badly as #1. And Fairways closed 3 years ago or so from what I've read. For great reason!!!! 😡😡😠😠 Phil Wills puking, Brian Duffy going insane over kitchen practices (as is Steve, a 14 year tenured health inspector at this point), and then you got black mold and mushrooms in the walk-in refrigerator!!!! If Gordon Ramsay were here instead of Jon Taffer he'd have gone just as much berserk if not more berserk!!!!

  18. On god i just woke up and i’m gonna throw up. Man had fuckin dirt on the shrooms and spores comin out the wall i’m sick af

  19. Headhunter should also be on this list

  20. They shouldn’t have helped that last bar, because if they aren’t bothered to clean out the grease fliterator or even notice the black mold, they won’t be bothered to care for it afterwards

  21. Imagine if Jon and Gordon Ramsey did an episode and saw this.

  22. Two blind mice, no wait they're dead…..

  23. "Nothing worst than cold gumbo." Says the man who's never stepped on a Lego.

  24. His whole family!?!

  25. I’m disgusted but my inner mycologist wants to know how tf those caps were left to develop that much and what strain they are

  26. I probably shouldn't have watched this while eating an ice cream cone lol

  27. This man can play the role joker so good lmao

  28. 7:33 I don't even have words for that omfg

  29. She over reacts bad

  30. Our magistrates are going on spree almost everyday. But our law is so outdated that the fines are very little. They can easily pay and get out.

  31. 1:41 Clean? My A** Nothing but sorry excuses. The epitome of failure.

  32. Wow the girl who clapped at 3:05 was suckin ass.

  33. 3:02 Badge of Honor huh? Congratulations on reaching the rank of seaman.

  34. 5:41 once again sorry excuses.


  36. ICE COLD! 3:43 LOL. That chef’s pissed.🤣🤣🤣🤣🤣

  37. God I love this fuckin guy I want him to come to my kitchen

  38. the had literal mushrooms growing from the wall …

  39. I'm so glad I don't drink

  40. Mushrooms growing on the walls of the walk-in is fucking mindblowing. I didn't even think a place could get that filthy.

  41. Omg I gagged so much at that vermouth 🤢🤢🤢

  42. she is the most dramatic person I have ever seen, "oh my god, no, no, no, no", all for television….

  43. Let's be honest, we all know Fairways will take the top spot.

  44. Ice COLD!

  45. Bewbs @ 3:25 & 3:35


  47. Can i barf now??? GROSS

  48. can someone tell me what the hell was that at 6:58 like what are those things worms or something

  49. ewww disgusting

  50. I understand the idea is to revive and reach these failing bars but if people dont break their habits early on they are doomed to repeat them again. I'd never eat or drink from any of these bars even after their fixed. Give it 6 months and the same shit will be going on again.

  51. You’d think with the time in advance to schedule filming these guys would think to clean before they come

  52. Those damn minimum wage cooks !

  53. SPOILER ALERT Kevin the “culinary school graduate” at Fairways ranks up there with Anthony the “Vegas bartender” at Rocky Point Cantina and Gary the “experienced manager” at The Bridge as the most satisfying “Bar Rescue” firings or resignations because, like the latter two, his resume failed to match his astounding ineptitude and seeing the lies unravel as he is forced out put a smile on my face.

  54. She was doin too much at the beginning lml

  55. It's incredible Taffert's people get food poisoning within seconds of eating/drinking something even though it takes like 2 hours in the worst case scenario.

  56. 7:15 thats definitely sewage….

  57. How do mushrooms grow out of the wall like that?

  58. Oh I am looking forward for more bad news oh good help us all.

  59. Yes, you could say Mia was overacting. But if you're a clean freak, that is actually a normal reaction and she seems like a clean freak.

  60. That "natural spring water" is probably runoff from a septic tank. So basically raw sewage. That happens if a septic field fails due to either flooding, improper install, or overuse.

  61. Ohhhh my gawd! No! No! No! No!!!!

  62. 6:59 somebody plz tell me what those mysterious fiber like things are , thanks in advance

  63. Is there any mold on the inside of this walk in?
    Cook: i don't think so no.
    opens door
    Immediately Jon: LOOK AT THE ALL MOLD!!!🤬🤬

  64. First clip with the fruit flies, the owner called them out! I’m sure some of this stuff is set up for better ratings

  65. My God. This is SICK!!!

  66. So I'm like the Jon Taffer of safety regulations and I don't work as a job as a safety inspector but I do know a lot about safety when it comes to working jobs that involve being a Tradesman so that's a huge list of different jobs construction Etc and I see mistakes that could lead to horrendous millions of dollars worth of fines anywhere I go since I work for a vendor that delivers to job sites certain materials that I will not disclose but I do deliver materials to builders that build homes in ic probably about 25 million dollars worth of fines I'm almost every job site that I go to I guess I could say that I am the Jon Taffer of Safety Management. I wish I could have a show like he has but when it comes to safety because quite literally I went to a job site the other day and where the foundation of the house was it rained and there was water sitting by the foundation and most likely it's going to seeping and leak through the foundation into the house or into the basement because you could also tell that the foundation has what I would call hairline fractures that wants any kind of movement goes through that house over time those will become cracks and they will grow and then they will leak water and they will erode the foundation that right there is a tremendous safety hazard to the occupants of that home because the house could literally cave in on itself. However I'm not a safety manager for some big state organization I'm just your simple delivery boy that delivers as a vendor to about 90% of the builders that build homes in the state that I live in. My point is seeing this video frustrates me because I see things like this but when it comes to Safety in construction.

  67. This why I don’t eat out 😭

  68. WTF 🤮🤮🤮🤮🤮

  69. Oh boy, gunna mix my own margaritas at this point. 🤮

  70. How are these fruit flies getting in the bottles?

  71. Three of Bar Rescues all time best the fruit flies in the bottles were a set up Taffers response and the “natural spring water” thats black with worms growing out of it and the giant mushroom growing out of a wall

  72. Hate this want to be Gordon Ramsey. Why does youtube recommend this to me

  73. No new Kitchen Nightmare clips, no new House MD clips, times to watch whatever this is

  74. It's so bad even the mice died laughing 😂🤣

  75. Bar Rescue > Kitchen Nightmares

  76. Guy: “Dude you got fuckin mushrooms growing in your walk in!”

    Owner: “Those mushrooms are there for decoration”

  77. Guy: “Dude you got fuckin mushrooms growing in your walk in!”

    Owner: “Those mushrooms are there for decoration”

  78. Damn those bar chicks are ruff

  79. Mia is so dramatic. I mean I get it but damn

  80. Wish I hadn't watched this after breakfast. So Damn gross. Yucckk!

  81. Badge of honor 😂😂😂

  82. Health/Food inspectors are also the first to blame…Why didn’t they catch it first and shut that shit hole down???

  83. Tiny lil traps

  84. "This guy should be shut the HELL DOWN!" That gets me every time.

  85. I’m so scared to eat at neighborhood bars now

  86. Just repeat the word "NO!" to show your horror.

  87. Two spoonfuls of gumbo and it made the chef throw up not once, not twice, but three times.

  88. How do fruit flies get in the bottles?

  89. Thawing out gumbo in water is not good practice.

  90. So where is the health inspector, like do they come and check in on these places?

  91. I keep forgetting the comments moved 🤦🏾‍♀️

  92. When your wife wants a night on the town…Pop this on and make popcorn

  93. Bar rescue plants those mice in bars for drama

  94. 4:20 that's some of the nastiest puke sounds I've ever heard

  95. I found out bugs were attracted to alcohol when I left a half drank shot of Rum out overnite. In the morning there were a ton of dead flies in it.
    Lil Alcoholics😂

  96. Chef Expert: Nothing worse than cold gumbo.
    Satan: Oh yeah? How about cold gumbo with bacteria in it? Hee hee hee!

  97. The part where he says we only serve "mold and black people" was enough for me.

  98. Most of this is staged

  99. Bullshit he know nothing

  100. 3:34
    Anyone got her name or insta handle?

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