In the most recent restaurant inspections by the South Carolina Department of Agriculture around the Grand Strand found pests, moldy pies, crab that was nearly five weeks old and more.

In general, SCDA gives restaurants scoring between 88 and 100 points A grades, restaurants scoring 78-87 points B grades and restaurants scoring 77 points or fewer C grades.

However, the department sometimes lowers grades for restaurants that have consecutive violations, are under enforcement action or are under pending enforcement actions, including imminent health hazards, permit suspensions or permit revocations.

Of the 255 restaurant inspections conducted in Horry and Georgetown County between May 31 and June 12, SCDA gave nine restaurants B grades and three restaurants C grades. However, only five of those establishments actually scored below 88 points. Here’s what inspectors found.

Jupiter Pies

9261 Highway 707, Unit B, Myrtle Beach, SC 29588

Score: 70

At a routine inspection of Jupiter Pies on June 11, the inspector observed moldy sweet potato pies, a cake mixture left uncovered in a mixing bowl overnight, melted butter left out in a pot touching a soiled washcloth and “slimy, rotten” bananas in a refrigerator, including one bag dated to March.

There was no certified food handler present, eggs and butter were left sitting out at room temperature, milk and cheese were stored at insufficiently cold temperatures, ready-to-eat foods like noodles and pies weren’t marked with dates for safe consumption and sweet potato and key lime pies were improperly cooled.

The inspection report also notes the facility reused single-use pans, access to a hand sink was blocked, shelves were less than 6 inches off the floor and the back door wasn’t tightly sealed, which the SCDA considers a risk for insects and rodents.

Around the facility, there was buildup and debris on equipment, shelving, speed racks, waste receptacles, a walk-in refrigerator, a dish cart and all non-food contact surfaces. It’s not clear when a follow-up inspection will be conducted, and no more recent report is publicly available.

Wild Wing Cafe

4706 Highway 17 S., North Myrtle Beach, SC 29582

Score: 81

At a routine inspection of Wild Wings Cafe on June 10, there were bugs on the floor cookline equipment, a container of gravy was two and a half weeks old, a container of crab was nearly five weeks old and there was no minimum food handler present.

Other violations included foods like mashed potatoes and mac and cheese that weren’t adequately reheated, foods stored in multiple refrigerators like chicken wings and soup that weren’t sufficiently cold, no soap at a hand sink and “deep black grooves” on a cutting board.

The inspector also noted there were “excessive grease, spill, splash and debris accumulations” on equipment, counters, gaskets, a prep-top cooler, hoods, hand sinks and floors. The inspection report didn’t specify when a follow-up inspection will be performed and no more recent report is available.

Hop N Wich

1029 3rd Ave., Conway, SC 29526

Score: 82

In response to a complaint, the SCDA conducted an inspection of Hop N Wich on June 10. There were flies around the kitchen, fruit flies around the sink, a bug light over the prep area and the oyster tags weren’t marked with dates of sales.

The inspection report also notes that foods like cheese and spring rolls in multiple refrigerators weren’t sufficiently cold, frozen fish was thawed in inadequately cold water–which is a risk for food poisoning–and there was no sanitizer in the dish washer and insufficient sanitizer in a bucket of cleaning liquid.

Around the facility, the air conditioning vent was leaking into a puddle in the dish area, the dish washer doors had an accumulation of grime, there was a hole in the ceiling above the dining area and the back door was “constantly left ajar,” which the SCDA considers a risk for pests. A follow-up inspection is to be conducted on or before June 20.

Los Arrieros Mexican Grill

1230 Church St., Georgetown, SC 29440

Score: 83

A routine inspection of Los Arrieros on June 9 found food buildup under cookline equipment and beverage dispensers, cut tomatoes and pico de gallo stored without dates marked for safe consumption, food containers stored on the floor of a walk-in freezer, raw egg shells stored over limes in a walk-in refrigerator and frozen fish thawed in vacuum-sealed packaging, which is a risk for botulism.

There were also food temperature issues. Foods like tripe and shrimp were stored at insufficiently cool temperatures, a prep cooler wasn’t cold enough and refrigerators lacked thermometers to monitor the temperatures.

The inspection report also states that a pitcher–including the handle–was submerged in a drink bucket, cheese dip was improperly cooled, a toilet wasn’t sealed to the floor and there was heavy ice buildup in the walk-in freezer and residue buildup under the counter over the prep sink. A follow-up inspection is to be conducted on or before June 19.

The Quarterdeck at Myrtle Beach Resort

5905 S. Kings Highway, Myrtle Beach, SC 29575

Score: 84

At a June 2 routine inspection of The Quarterdeck at Myrtle Beach Resort there were “numerous flies” around the kitchen and prep areas, and there were several issues with food temperature control. A cooler wasn’t cold enough to safely store food, multiple coolers didn’t have thermometers to monitor temperatures and foods like mahi mahi and chicken were stored at insufficient temperatures.

The inspection report also notes that the hood was dripping and a counter and shelving were made from uncleanable materials. However, at a follow-up inspection conducted on June 6, The Quarterdeck scored 96 points and an A grade.