High risk for foodborne illness if not kept at the right temperature.
Especially raw fish varieties—questionable freshness and storage can pose health risks.
Often sits out too long and can be a bacteria magnet.
These spoil quickly when not kept at proper temperatures.
Easily overcooked, rubbery, and quick to spoil if left out.
If not ice-cold and replenished regularly, it's risky.
Can dry out under heat lamps and be handled repeatedly.
These sit out too long and can harbor bacteria if not held at safe temps.
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Often not cleaned thoroughly, posing a contamination risk.
Often sits too long and loses its texture and freshness quickly.