I wonder how much of this is going on & how many places get away with it?!

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So I have a topic here that I feel really needs to be discussed or at the very least uncovered. I'm not going to name any persons involved or the name of the establishment because I am a bigger person than that but it's something I can say I actually witness because I used to work there. Now I'm not doing this to be spiteful I'm honestly doing it for the well being of the public and even though I don't particularly care for any of the staff there maybe it'll open their eyes and they will speak up. I have been in the restaurant industry for more than 10 years so I have a lot of experience and know the proper procedures of running a kitchen. As of the day I left this place they no longer have a chef there that has his/her food safety which is A MUST when you are serving food to the public. I witnessed and corrected on many occasions staff not washing their hands, leaving meat out to thaw over night and dropping clean dishes on the ground and just putting them back on the shelf which you ABSOLUTELY cannot do! There is no such thing as the five second rule when you are running a restaurant. Now of course to me the way the chefs are handling the food is what is most important because I fear they are going to make people sick. You would think the so called "owner" would spend a little more than just four days a week at six hours a shift to make sure her business was a success. But no, rather than being a proper business owner she would rather cut corners and actually risk peoples health and her own staffs safety. I recall her telling me that if I was to ever hurt myself at work where I had to go to the doctors or the hospital to tell them it didn't happen at work because they don't even have workers compensation. And to top off their cheapness they refuse to pay over time and holidays which I believe is not legal unless the staff member signs a written agreement which I know I definitely did not do because I'm not that stupid. Not to mention not even receiving pay-stubs. They also cater which any staff members that worked are owed gratuities which they were also pocketing on the staff because it was very few and far in between that you would receive these.There are so many other shady things this establishment has been pulling but I will maybe get into that in another discussion. I want to get to my main point and question for everyone I guess. How are these little Ma & Pa places getting away with this? They have regular unexpected inspections from health/safety inspectors every 3-6 months. Do they pay these inspectors off? Or do the inspectors just turn a blind eye? I honestly am sickened by the way these people treat their staff and for the main part their carelessness with proper food handling procedures because they are honestly going to get someone or a bunch of people sick and to me that is unacceptable. I just thought this should be brought to the masses attention because peoples health isn't something anyone should mess with or take lightly. I guess an owner that only works four days a week and her only other job was being a beer tub girl at the bar probably shouldn't be running something that she absolutely has no clue or what it seems to me no care about. I of course have notified the proper authorities about the situation but was just curios if anyone else has dealt with this kind of situation and if they could enlighten me on how exactly they get away with it?