MILWAUKEE - We've seen some pretty nasty stuff inside local kitchens over the years. Are things getting better or is it just more of the same?

In this Dirty Dining we're on the lookout for repeat offenders. We looked at health inspection reports dating back several years and visited restaurants with some of the worst violations.

Anmol Restaurant on 7th and West Historic Mitchell. In 2006 we saw pots full of cooked food uncovered and sitting on a dirty kitchen floor. The blender was crusted in old food.

Over the years inspectors found things like no glove use, food not kept cold enough and no expiration dates on food.

Fast forward to 2009 and four health inspections later. There were some of the same violations.

Owner Mohammad Patel told us nothing has been kept on the floor since our 2006 visit. Anmol Restaurant's 2009 report states "open containers of food on the kitchen floor."

Patel walked us through the kitchen, a very different place this time around. Nothing was stored on the floor and expiration dates were on food. One note here, Anmol had 24 hours notice we were stopping by.

Thai A Kitchen on Oakland near Locust. This place had two inspection reports in 2008. Its last inspection was in July.

No one there could talk about the three years of violations when we stopped by. We did not receive a call from an owner or manager about things like an employee putting fingers in their mouth and then not washing their hands.

Cold food was kept too warm. Cut cabbage was stored in a dirty bucket on the floor and dirty knives were stored with clean ones.

Finally, a grocery store on Milwaukee's south side. El Campesino on 6th and Greenfield can't seem to clean up its violations.

We were there in 2008 when inspectors came back four times and fined the store more than $450. At one point the Health Department almost shut down the store.

Raw meat was sitting out at room temperature. Ground beef was 80 degrees. Old produce was for sale and the milk cooler was too warm. Fly strips were also loaded with flies.

Three years of gross violations and after two visits from us the owner has yet to comment on the problems at the store.

So how do places with ongoing problems stay in business? The Health Department has a set of procedures to follow that involve re inspection fees and fines for repeat violations. Restaurants do get plenty of chances to make changes. The Health Department has shut some places down.