The Medium-Rare Steak Gamble at 135°F
Walk into any upscale steakhouse and order your ribeye medium-rare, and chances are it’ll arrive at your table with an internal temperature hovering around 130 to 135 degrees Fahrenheit. The proper temperature to cook a medium-rare steak is 130 F to 135 F. However, according to the U.S. Department of Agriculture, beef, lamb, and pork should be cooked to at least 145 F (or above if desired). Keep in mind that the lower temperatures in the chart for rare and medium-rare meat are not recommended by the USDA. Here’s the unsettling truth: while health departments generally allow restaurants to serve medium-rare steaks, they’re technically serving meat below the USDA’s recommended safe temperature. As explained by TastingTable.com, rare steak is usually safe because the dense muscle fibers make it difficult for bacteria to penetrate into the meat. Instead, most of the germs stay on the surface and are destroyed in the cooking process. The gamble lies in the fact that if contamination has occurred during processing or storage, that 135°F temperature might not be enough to eliminate all harmful bacteria. Most diners have no idea they’re essentially playing food safety roulette with every pink-centered bite.
Lukewarm Buffet Food Sitting at 110°F
Be aware that some warmers only hold food at 110 °F to 120 °F, so check the product label to make sure your warmer has the capability to hold foods at 140 °F or warmer. This is the temperature that’s required to keep bacteria at bay! The reality is shocking: countless buffet restaurants and catering operations use warming equipment that can’t maintain the required 140°F temperature for hot foods. Bacteria thrive and multiply most rapidly between temperatures of 70 and 125 degrees Fahrenheit. The longer food sits in the temperature danger zone, the greater the risk that bacteria will grow. That soggy chicken tender sitting under a heat lamp at 110°F isn’t just unappetizing—it’s potentially dangerous. Well, an infectious diseases specialist called them “cesspools for bacteria.” Most places adhere to these guidelines or they wouldn’t pass inspection, but still—if there’s a slip up, you could possibly end up with explosive diarrhea due to bacteria that is now potentially growing on the lukewarm scrambled eggs people are picking over. Health inspectors often miss these temperature violations during their brief visits, leaving diners unknowingly exposed to foodborne illness risks.
Fresh Fish Served at 135°F Instead of 145°F
Many upscale restaurants pride themselves on serving fish that’s perfectly flaky and moist, often achieving this by cooking seafood to an internal temperature of around 135°F. 145 Degrees Fahrenheit: Beef, veal, lamb, pork, bacon, ham, seafood, fish, and eggs you intend to serve right away need to reach this internal food temperature for proper food safety. The temperature must be maintained for a minimum of 15 seconds. While this lower temperature produces a more tender texture, it technically falls below the FDA’s recommended safe minimum internal temperature for seafood. The difference between 135°F and 145°F might seem minor, but it represents a significant gap in pathogen elimination. Fresh fish can harbor parasites, bacteria, and viruses that require the full 145°F to be effectively neutralized. Restaurants often get away with this practice because health codes sometimes allow for chef discretion in high-end establishments, and inspectors may not always check the internal temperature of every piece of fish being served. The result is a dining experience that prioritizes texture over absolute safety.
Holding Eggs at 140°F for Extended Periods
Breakfast buffets and brunch spots often keep scrambled eggs, quiches, and egg-based dishes warm in steam tables or chafing dishes set to exactly 140°F—the minimum temperature required by health codes. Reheat food to an internal temperature of 165F before serving. However, eggs are particularly susceptible to bacterial growth, and maintaining them at this bare minimum temperature for hours creates a perfect storm for contamination. However, some raw eggs can contain harmful bacteria. These can be particularly dangerous when consumed by those at higher risk for foodborne illness – such as pregnant women, young children, older adults, and those who may have a weakened immune system because of organ transplants or diseases like diabetes, cancer, or HIV/AIDS. The problem intensifies when these egg dishes sit at exactly 140°F for two, three, or even four hours during busy brunch services. While technically compliant with health codes, this practice pushes the boundaries of food safety. Many patrons don’t realize that the fluffy scrambled eggs they’re enjoying have been sitting at the danger zone’s upper limit for potentially hours.
Cold Foods Allowed to Reach 70°F Before Discard
Any cold food held without refrigeration is safe for up to 6 hours, starting from the time it was removed from refrigeration at 40 degrees Fahrenheit and below. Check the temperature of cold foods every 2 hours and discard any cold food that reaches a temperature of 70 degrees Fahrenheit or higher. This regulation creates a dangerous window where cold foods like potato salad, deli meats, and dairy-based items can legally sit at temperatures between 40°F and 69°F for extended periods. In its report, Food for Thought 2025, the organization says a total of 1,392 people in America became ill after eating a contaminated food in 2024. The number of hospitalizations more than doubled, hitting 487, which was up from 230 in 2023. Deaths from foodborne illnesses increased in 2024 to 19, up from eight in 2023. The 70°F threshold seems generous, but bacteria don’t wait until exactly that temperature to start multiplying rapidly. Foods sitting at 60°F or 65°F in a warm dining room can become breeding grounds for harmful pathogens long before they technically violate health codes. When foods are allowed to enter the temperature danger zone, bacteria may grow to unhealthy levels and cause the food to spoil. Dangerous bacteria growth like this may occur without any visible signs that the food is unsafe for consumption. Foods may smell and appear normal but could contain harmful amounts of bacteria that will cause foodborne illness. Restaurant staff often wait until food actually hits that 70°F mark before discarding it, maximizing profit while minimizing safety margins.
