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Boca Raton Area Restaurant Health Warnings – December 2021

Results from health inspections in the area where the restaurant was cited with a health code violation.

Boca Raton, FL – The Boca Post (BocaPost.com) — The list below represents local area restaurants that received some health code violation during a health inspection.

THE BOCA BEACH HOUSE
887 E PALMETTO PARK RD
BOCA RATON, FL 33432

  • Basic Violations
  • Routine – Food 12/06/202
    • Follow-up Inspection Required
    • Violations require further review, but are not an immediate threat to the public.
    • Violations:
      • 10-07-4 Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensils in standing water <135°F **Warning**
      • 31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees. Observed at hand sink no hand wash sign. **Warning**
      • 03D-02-5 High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk-in cooler grits stored over night grits (65°F – Cooling) See Stop Sale **Warning**
      • 22-49-4 High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at dish machine chlorine sanitizer <50ppm. Operator set up triple sink **Corrective Action Taken** **Warning**
      • 12A-27-4 High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at cook-line employee crack shell eggs then handle ready-to-eat bacon no hand wash. **Warning**
      • 08A-04-5 High Priority – Raw animal food stored over or with unwashed produce. Observed at walk-in cooler shell eggs stored over avocado Operator moved to lower shelf **Corrected On-Site** **Warning**
      • 01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse, grits held overnight 65°F, not cooled to 41° within 6 hours. **Warning**
      • 03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line pooled eggs (67°F – Cold Holding) Operator stated pooled eggs out for 2 hours, moved to walk-in cooler. **Corrective Action Taken** **Warning**
      • 31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. 1.) Observed at hand sink no paper towels 2.) Observed at wait station hand sink no paper towels or soap. **Warning**
      • 41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Observed at wait station spray bottle containing yellow liquid no label. **Warning**
    • Follow Up Visit 12/7/2
      • Met Inspection Standards
    • Violations:
      • N/A No Violations Were Observed

DELRAY EVERYTHING BAGEL
1208 E ATLANTIC AVE
DELRAY BEACH, FL 33483

  • Basic Violations
  • Routine – Food 12/07/2021
  • Follow-up Inspection Required
  • Violations require further review, but are not an immediate threat to the public.
  • Violations:
    • 12B-14-4 Basic – Employee beverage container in ice machine/ice bin. Discussed with operator. Instructed operator to discard ice in area around beverage container. See Stop Sale **Warning**
    • 10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment. **Warning**
    • 12A-27-4 High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at cook line. Discussed with operator **Warning**
    • 50-17-2 High Priority – Operating with an expired Division of Hotels and Restaurants license. **Warning**
    • 22-43-4 High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat at triple sink tested at 50ppm. Establishment uses quat tablets for sanitizer. Referred operator to manufacturers label for proper use. Retested at 400ppm **Warning**
    • 08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above potato salad in 2 door low top in prep area. Operator reorganized **Corrected On-Site** **Warning**
    • 35A-04-4 High Priority – Rodent activity present as evidenced by rodent droppings found. Approximately 30 rodent droppings observed on floor around hot water heater in AC closet/water heater closet. Closet is in back prep area directly next to triple sink Closet has opening to the outside from a vent that is not secured in place. Operator started to clean and sanitize at time of inspection **Admin Complaint**
    • 01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (71°F – Cold Holding). Operator states item has been out for approximately 1.5 hours. Establishment keeps butter out to soften. Operator states item was out yesterday for an unknown amount of time. **Warning**
    • 03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (71°F – Cold Holding). Operator states item has been out for approximately 1.5 hours. Establishment keeps butter out to soften. Operator states item was out yesterday for an unknown amount of time. Discussed TPHC with operator. See Stop Sale **Warning**
    • 16-37-1 Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
  • Follow Up Visit 12/8/21
    • Met Inspection Standards
  • Violations:
    • 50-17-2 High Priority – – From initial inspection : High Priority – Operating with an expired Division of Hotels and Restaurants license. **Warning** – From follow-up inspection 2021-12-08: Operator states license was renewed. iPad showing expired. Confirmation #216029868. Inspector will recheck at next unannounced inspection **Time Extended**

 

PRIME CATCH
700 E WOOLBRIGHT RD
BOYNTON BEACH, FL 33435

  • Basic Violations
  • Routine – Food 12/07/2021
  • Follow-up Inspection Required
  • Violations require further review, but are not an immediate threat to the public.
  • Violations:
    • 10-07-4 Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen prep table knife in standing water 76°F Prep cook discarded water. **Corrected On-Site** **Warning**
    • 12B-07-4 Basic – Prep cook 3 beverage container on a food preparation table. Prep cook removed beverage containers. **Corrected On-Site** **Warning**
      03D-02-5 High Priority – Cooked time/temperature control for safety marinara sauce 48°F-53°F, not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours in walk in cooler. See stop sale **Warning**
    • 01B-36-5 High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked time/temperature control for safety marinara sauce 48°F-53°F, not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours in walk in cooler. See stop sale **Warning**
    • 03B-01-6 High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (125°F – Hot Holding); mashed potatoes (130°F – Hot Holding) Rice 167°F and mashed potatoes 170°F reheated during inspection. **Corrected On-Site** **Warning**
    • 01C-03-4 Intermediate – Clam/mussel/oyster tags not marked with last date served. **Warning**
  • Follow Up Visit: 12/08/2021
    • Met Inspection Standards During This Visit
    • Violations:
      • N/A No Violations Were Observed

FIT FOODZ CAFE
9704 CLINTMOORE RD STE A108
BOCA RATON, FL 33496

  • Routine – Food 12/06/2021
  • Follow-up Inspection Required
  • Violations require further review, but are not an immediate threat to the public.
  • Violations:
    • 21-03-4 Basic – Wet wiping cloths stored in detergent and sanitizer mixed together. **Warning**
    • 21-08-4 Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength….00 ppm. Manager make it chlorine Sanitizer solution 100 ppm. **Corrected On-Site** **Warning**
    • 03D-02-5 High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours….marinara sauce 52° in walk in cooler . Per manager food was cooked yesterday. Stop sale issue . **Warning**
    • 01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse…. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours….marinara sauce 52° in walk in cooler . Per manager food was cooked yesterday. **Warning**
    • 16-37-1 Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths. **Warning**
  • Follow Up Visit: 12/7/21
    • Routine – Food 12/07/2021
    • Follow-up Inspection Required
    • Violations require further review, but are not an immediate threat to the public.
    • Violations:
      • 03D-02-5 High Priority – – From initial inspection : High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours….marinara sauce 52° in walk in cooler . Per manager food was cooked yesterday. Stop sale issue . **Warning** – From follow-up inspection 2021-12-07: Chicken potato soup 49° in walk in cooler. Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. **Admin Complaint**
      • 01B-02-5 High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse…. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours….marinara sauce 52° in walk in cooler . Per manager food was cooked yesterday. **Warning** – From follow-up inspection 2021-12-07: Issue stop sale. Chicken potato soup 49° in walk in cooler. Per chef food was cooked yesterday. **Admin Complaint**

 

BRENDYS AT YAMATO
9101 LAKERIDGE BLVD, BAY 4
BOCA RATON, FL 33496

  • Routine – Food 12/07/2021
  • Follow-up Inspection Required
  • Violations require further review, but are not an immediate threat to the public.
  • Violations:
    • 03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…. Took temperature front and back on soft server machine vanilla 49° to 51° , chocolate 48°-51° , coffee 52° on the back , peanut butter 52° on the back , plain tart 53° on the back, strawberry 46° on the back , banana 53° on the back, cookies n cream 46° on the back , actually all ice cream on the soft server machine at 46°-53° at back side of the machine. Food being held less than four hours. Operator time marked on food **Corrective Action Taken** **Repeat Violation**
    • 31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing…spatula, to go cup in handwashing sink .
    • 53B-01-5 Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Follow Up Visit: 12/8/21
    • Routine – Food 12/08/2021 Follow-up Inspection Required
    • Violations require further review, but are not an immediate threat to the public.
    • Violations:
      • N/A No Violations Were Observed

PROPER ICE CREAM
5560 N MILITARY TRAIL SUITE 312
BOCA RATON, FL 33496

  • Routine – Food 07/28/2021
  • Met Inspection Standards During This Visit
  • Violations:
    • 35A-02-6 High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area….one live fly flying around . Employee killed. **Corrected On-Site**
    • 22-43-4 High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized…00 ppm. Employee corrected it 100 ppm. **Corrected On-Site**
    • 41-10-4 High Priority – Toxic substance/chemical improperly stored…glass cleaner spray bottle stored with lids at front line. **Corrected On-Site**
    • 31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at front. Employee provided. **Corrected On-Site**
  • Follow Up Visit 12/2/21:
    • Routine – Food 12/02/2021
    • Follow-up Inspection Required
    • Violations require further review, but are not an immediate threat to the public.
    • Violations:
      • 32-08-4 Basic – Over following bathroom trash can , employee cleaned **Corrected On-Site** **Warning**
      • 35A-02-6 High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area….one fly landing on the prep table . Employee killed it and sanitized the table. **Corrected On-Site** **Repeat Violation** **Warning**
      • 50-17-2 High Priority – Operating with an expired Division of Hotels and Restaurants license. **Warning**
      • 41-10-4 High Priority – Toxic substance/chemical improperly stored….chlorox spray bottles on the prep table. Employee moved. **Corrected On-Site** **Warning**
      • 53B-01-5 Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

SUSHI YAMA
8788 BOYNTON BEACH BLVD #102A
BOYNTON BEACH, FL 33472

  • Routine – Food 12/08/2021
  • Follow-up Inspection Required
  • Violations require further review, but are not an immediate threat to the public.
  • Violations:
    • 08B-38-4 Basic – Food stored on floor. At walk-in cooler buckets of soy sauce stored on floor. Buss tubs with produce stored on floor. At walk-in freezer fish stored on floor. **Repeat Violation** **Warning**
    • 10-08-5 Basic – Ice scoop handle in contact with ice. At front counter. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
    • 10-06-5 Basic – In-use spoon not stored with handle above the top of time/temperature control for safety tofu and rim of the container in glass door salad cooler. Operator removed. **Corrected On-Site** **Warning**
    • 12B-13-4 Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. At kitchen glass door cooler 2 open employee beverage containers. Operator removed. **Corrected On-Site** **Warning**
      08B-12-5 Basic – Stored shrimp and chicken not covered in walk-in freezer. **Warning**
    • 22-41-4 High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0ppm Advised operator to set up triple sink for sanitizing. **Warning**
    • 14-15-4 High Priority – Nonfood-grade containers used for food storage – direct contact with food. At kitchen up right freezer egg rolls stored in cardboard boxes. **Warning**
    • 08A-05-6 High Priority – Raw animal food quail eggs stored over/not properly separated from ready-to-eat vegetables. Operator removed eggs. **Corrected On-Site** **Warning**
    • 03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler Cut Cabbage 67°F, sliced tomatoes 60°F, stacked too high, Operator removed excess. At cook line batter station pooled eggs 74°F, operator stated only for 1 hour. **Corrective Action Taken** **Warning**
    • 29-34-4 High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink splitter added with no additional backflow device. **Warning**
    • 02C-03-5 Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At kitchen glass reach in cooler milk not date marked. **Warning**
    • 31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. At wait station sanitizer bucket stored in hand washing sink. Operator removed. **Corrected On-Site** **Warning**
  • Follow Up Visit: 12/9/21
    • Routine – Food 12/09/2021
    • Met Inspection Standards During This Visit
    • Violations:
      • 22-41-4 High Priority – – From initial inspection : High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0ppm Advised operator to set up triple sink for sanitizing. **Warning** – From follow-up inspection 2021-12-09: **Time Extended**

 

TUCKER DUKES
1658 N FEDERAL HWY
BOCA RATON, FL 33432

  • Routine – Food 12/06/2021
  • Follow-up Inspection Required
  • Violations require further review, but are not an immediate threat to the public.
  • Violations:
    • 22-20-5 Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Hose inside machine which dispenses the ice is soiled.
    • 36-34-5 Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dish area
    • 50-17-2 High Priority – Operating with an expired Division of Hotels and Restaurants license.
    • 01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline lowboy cooler, pork, caramelized onions, cheese, homemade chutney, cooked mushrooms (50-53°F – Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale
    • 03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline lowboy cooler, pork, caramelized onions, cheese, homemade chutney, cooked mushrooms (50-53°F – Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale
    • 31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times. At dish area, hand sink not accessible with hotel pan, utensils and squeegee stored on or in front of sink. Items moved **Corrected On-Site**
    • 31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At dishwasher hand sink. Paper towels supplied **Corrected On-Site**
    • 31B-03-4 Intermediate – No soap provided at handwash sink. At cookline hand wash sink. Soap provided **Corrected On-Site**
  • Follow up visit: 12/8/21
    • Routine – Food 12/08/2021
    • Met Inspection Standards During This Visit
    • Violations:
      • 50-17-2 High Priority – – From initial inspection : High Priority – Operating with an expired Division of Hotels and Restaurants license. – From follow-up inspection 2021-12-08: **Time Extended**

RUVENS
13800 JOG RD #111
DELRAY BEACH, FL 33446

  • Routine – Food 12/08/2021
  • Follow-up Inspection Required
  • Violations require further review, but are not an immediate threat to the public.
  • Violations:
    • 36-22-4 Basic – Floor area(s) covered with standing water…stagnant water stored on the cook line floor due to tiles broken. **Warning**
    • 01B-07-4 High Priority – Food with mold-like growth in gravy fat . See stop sale. Operator discarded food. **Warning**
    • 08A-02-6 High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged….raw hamburger, raw beef, raw fish , raw ribs with , above meatloaf, cooked chicken, salami in tall reach in freezer at kitchen **Warning**
    • 01B-13-4 High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…. Food with mold-like growth in gravy fat . **Warning**
    • 01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse…. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….blintzes 48° in flip top reach in cooler at kitchen being held more than four hours. … Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours…tuna salad 45° in walk in cooler , per operator food was prepared yesterday . **Repeat Violation** **Warning**
    • 03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….blintzes 48° in flip top reach in cooler at kitchen being held more than four hours. Stop sale issue. Operator discarded food…….. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours…tuna salad 45° in walk in cooler , per operator food was prepared yesterday . **Repeat Violation** **Warning**
    • 03D-06-5 High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours…tuna salad 45° in walk in cooler , per operator food was prepared yesterday . Stop sale issue. Advised to operator discarded food. **Warning**
    • 22-02-4 Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime….. soiled ,mold like substance build up on Food containers at walk in cooler . **Warning**
    • 31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing….coffee pot stored in handwashing sink at server station. Employee moved. **Corrected On-Site** **Warning**
    • 02C-04-5 Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again….meatloaf, shredded chicken in tall reach in freezer at kitchen. **Warning**
    • 02C-02-5 Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked….soup , fat , gravy in walk in cooler , food was cooked 2 days ago. **Warning**
  • Follow Up Visit: 12/13/21
    • Routine – Food 12/13/2021
    • Met Inspection Standards
    • Violations:
      • 36-22-4 Basic – – From initial inspection : Basic – Floor area(s) covered with standing water…stagnant water stored on the cook line floor due to tiles broken. **Warning** – From follow-up inspection 2021-12-13: Not repaired **Time Extended**

CHINA LANE
6619 BOYNTON BEACH BLVD
BOYNTON BEACH, FL 33437

  • Routine – Food 12/09/2021
  • Follow-up Inspection Required
  • Violations require further review, but are not an immediate threat to the public.
  • Violations:
    • 36-34-5 Basic – fan guards soiled with accumulated food debris, grease, dust, or mold-like substance at walk in cooler. **Warning**
    • 24-27-4 Basic – Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash…ice scoop stored next to handwashing sink at server station. Employee moved . **Corrected On-Site** **Warning**
    • 23-01-4 Basic – Reach in cooler exterior soiled at kitchen. **Warning**
    • 21-12-4 Basic – Wet wiping cloth not stored in sanitizing solution between uses at server station. Employee moved **Corrected On-Site** **Warning**
    • 21-03-4 Basic – Wet wiping cloths stored in soap water . Reviewed prepared sanitizer solution. **Corrected On-Site** **Warning**
    • 03A-03-5 High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less at cook line being held less than four hours. Employee moved to cooler. **Repeat Violation** **Warning**
    • 31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing…food evidence in handwashing sink at cook line , dishwashing area. Employee cleaned. **Corrected On-Site** **Warning**
    • 53A-05-6 Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
    • 53B-01-5 Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

LA FERME
9101 LAKERIDGE BLVD
BOCA RATON, FL 33496

  • Routine – Food 12/07/2021
  • Follow-up Inspection Required
  • Violations require further review, but are not an immediate threat to the public.
  • Violations:
  • 08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food…raw steak directly top of the backed beans in tall reach in cooler at kitchen. Employee properly stored food **Corrected On-Site** **Warning**
  • 03G-07-5 High Priority – Reduced oxygen packaged food label lacking use by date….cooked chicken, steak in walk in cooler. **Warning**
  • 53A-03-7 Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
  • 31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing…stored container to drain water from the vegetables in handwashing sink at kitchen. Employee moved. **Corrected On-Site** **Warning**
  • 16-37-1 Intermediate – No chemical CHLORINE test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
  • 02C-02-5 Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked….backed bens, backed beans purée , chicken stock was cooked Saturday in tall reach in cooler at kitchen. Chef date marked **Corrected On-Site** **Repeat Violation** **Warning**

 

RLFA PIZZERIA AND RESTAURANT
1600 N FEDERAL HWY 16 17 18
BOYNTON BEACH, FL 33435

  • Routine – Food 12/06/2021
  • Follow-up Inspection Required
  • Violations require further review, but are not an immediate threat to the public.
  • Violations:
    • 40-06-5 Basic – Employee personal cell phone and glasses in a food preparation area, next to slicer. Operator removed. **Corrected On-Site**
    • 08A-05-6 High Priority – Raw shell eggs stored over/not properly separated from ready-to eat cheese cake in walk in cooler. Operator placed eggs on bottom shelf. **Corrected On-Site**
    • 03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta (72°F – Cold Holding) on prep table in front of steam table. Operator stated for less than one hour and placed pasta in reach in cooler. **Corrective Action Taken**
    • 03F-02-5 High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking , timers are not set. Pizza prep cook stated pizzas came out of the oven 5 minutes ago and started timers. **Corrected On-Site** **Repeat Violation**
    • 03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pasta 1:15 (76°F – Cooling); pasta 1:40 (74°F – Cooling) In deep covered containers. Operator laid pasta out on a sheet pan and placed uncovered in walk in cooler. **Corrective Action Taken**
    • 53A-03-7 Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**
  • Follow Up Visit: 12/7/21
    • Routine – Food 12/07/2021
    • Met Inspection Standards During This Visit
    • Violations:
      • 53A-03-7 Intermediate – – From initial inspection : Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** – From follow-up inspection 2021-12-07: **Time Extended**

PALMS CAFE
6750 SUMMERLAND BLVD
DELRAY BEACH, FL 33446

  • Routine – Food 12/08/2021
  • Follow-up Inspection Required
  • Violations require further review, but are not an immediate threat to the public.
  • Violations:
    • 08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food….ready to eat ham with raw ham burger in same container in reach in drawer at kitchen. Employee properly separated food. **Corrected On-Site**
    • 01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse…. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….tuna salad, chicken salad, potato salad, sea food salad, smoked salmon , sausages, eggwash, chicken, turkey, roast beef , mushrooms, grilled onion, cut tomatoes, cottage cheese , Swiss cheese , cheddar cheese all at between 48°-61° in flip top reach on cooler one across from grill another one next to handwashing sink at cook line . Some food being held less than four hours,employee moved food to walk in cooler , some food being held more than four hours.
    • 03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….tuna salad, chicken salad, potato salad, sea food salad, smoked salmon , sausages, eggwash, chicken, turkey, roast beef , mushrooms, grilled onion, cut tomatoes, cottage cheese , Swiss cheese , cheddar cheese all at between 48°-61° in flip top reach on cooler one across from grill another one next to handwashing sink at cook line . Some food being held less than four hours,employee moved food to walk in cooler , some food being held more than four hours. Stop sale issue . Employee discarded food. **Corrective Action Taken**
    • 41-10-4 High Priority – Toxic substance/chemical improperly stored….glass cleaner spray bottle with cleaned cups , plate in speed rack at expo line.
    • 31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times…blocked by coffee containers at server station, blocked by big garbage can at Dishmachine area. Employee moved . **Corrected On-Site**

IT’S ALL GREEK
9704 CLINT MOORE RD A-102
BOCA RATON, FL 33496

  • Routine – Food 12/06/2021
  • Follow-up Inspection Required
  • Violations require further review, but are not an immediate threat to the public.
  • Violations:
    • 50-17-2 High Priority – Operating with an expired Division of Hotels and Restaurants license. **Warning**
    • 01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse…Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…..octopus, feta cheese, tziatziki sauce, cut tomatoes, grape leaves, hiummus all at between 47°-52° , being held more than four hours. **Warning**
    • 03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…..octopus, feta cheese, tziatziki sauce, cut tomatoes, grape leaves, hiummus all at between 47°-52° , being held more than four hours. Stop sale issue . Employee discarded food. **Corrective Action Taken** **Repeat Violation** **Warning**
    • 53B-13-5 Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
  • Follow Up Visit: 12/7/21
    • Routine – Food 12/07/2021
    • Follow-up Inspection Required
    • Violations require further review, but are not an immediate threat to the public.
    • Violations:
      • 03A-02-5 High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…..octopus, feta cheese, tziatziki sauce, cut tomatoes, grape leaves, hiummus all at between 47°-52° , being held more than four hours. Stop sale issue . Employee discarded food. **Corrective Action Taken** **Repeat Violation** **Warning** – From follow-up inspection 2021-12-07: Tziatziki sauce 47° humus 44° , grape leaves 46°in flip top reach in cooler being held less than four hours. Operator time marked on food **Admin Complaint** **Corrective Action Taken**
      • 53B-13-5 Intermediate – – From initial inspection : Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** – From follow-up inspection 2021-12-07: Not provided **Time Extended**

BLUEFIN SUSHI AND THAI GRILL 
861 YAMATO RD
BOCA RATON, FL 33431

  • Routine – Food 12/09/2021
  • Follow-up Inspection Required
  • Violations require further review, but are not an immediate threat to the public.
  • Violations:
    • 40-06-5 Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee meal items unlabeled over restaurant food. Operator moved to designated area and labeled. **Corrected On-Site** **Warning**
    • 08A-05-6 High Priority – Raw shrimp stored over ready-to-eat half and half in lowboy cooler at wait station. Operator reversed. **Corrected On-Site** **Warning**
    • 03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1: salmon (52°F – Cold Holding); raw chicken (52°F – Cold Holding); calamari (51°F – Cold Holding); spring rolls (53°F – Cold Holding) Observed in reach-in cooler next to rice holding station. Ambient temperature of cooler is 52°F. Operator states items have been in cooler for less than 3 hours. Operator added ice to items and called for service. #2: wonton (52°F – Cold Holding) Observed in mini flip top cooler next to stove top. Operator states less than 3 hours. Ambient temperature of cooler is 49°F. Operator moved items to a working cooler. #3: dumplings (52°F – Cold Holding) Observed in flip top cooler next to rice hot holding station. Observed dumplings to be double panned, thus not allowing airflow to reach dumplings. Operator removed bottom pan. **Corrective Action Taken** **Corrective Action Taken** **Warning**
    • 31B-03-4 Intermediate – No soap provided at handwash sink next to office. Operator provided soap. **Corrected On-Site** **Warning**
  • Follow Up Visit: 12/10/21
    • Routine – Food 12/10/2021
    • Follow-up Inspection Required
    • Violations require further review, but are not an immediate threat to the public.
    • Violations:
      • 08A-05-6 High Priority – – From initial inspection : High Priority – Raw shrimp stored over ready-to-eat half and half in lowboy cooler at wait station. Operator reversed. **Corrected On-Site** **Warning** – From follow-up inspection 2021-12-10: Raw shell eggs stored above rice noodles in mini flip top cooler next to the stove. Operator removed eggs. **Admin Complaint**
      • 03A-02-5 High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
        • #1: salmon (52°F – Cold Holding); raw chicken (52°F – Cold Holding); calamari (51°F – Cold Holding); spring rolls (53°F – Cold Holding) Observed in reach-in cooler next to rice holding station. Ambient temperature of cooler is 52°F. Operator states items have been in cooler for less than 3 hours. Operator added ice to items and called for service.
        • #2: wonton (52°F – Cold Holding) Observed in mini flip top cooler next to stove top. Operator states less than 3 hours. Ambient temperature of cooler is 49°F. Operator moved items to a working cooler.
        • #3: dumplings (52°F – Cold Holding) Observed in flip top cooler next to rice hot holding station. Observed dumplings to be double panned, thus not allowing airflow to reach dumplings. Operator removed bottom pan.
      • **Corrective Action Taken** **Corrective Action Taken** **Warning** – From follow-up inspection 2021-12-10: Raw shell eggs 60° F Cold Holding Chicken Dumplings 54° F Cold Holding Butter 53° F Cold Holding all in mini flip top next to stove top at cook line As per operator cooler was set up at 3 o’clock. Food was brought in from walk-in cooler. Food moved to walk-in to quick chill. Reach in cooler next to rice station at cook line Raw Chicken 46°-48° Cold Holding – chicken moved to walk-in cooler to quick chill Dumplings 41° F-50° F on ice- container over-stacked Fish 41° F on ice Beef 41° F on ice Cooler not repaired. Operator holding food cold by using ice bags. **Admin Complaint** **Admin Complaint**

 

A note about health inspections and reports.
A summary of violations as reported by the Florida Department of Business and Professional Regulation (DBPR) are listed on this page. The DBPR cites violations based on Florida’s sanitation and safety laws which follow the USDA Food Code. Complaints are listed below as well. Complaints are generally reported by members of the public which can trigger a follow up inspection.

Violations are categorized by levels of priority:
High priority violations are those that could contribute to a foodborne illness or injury including cooking, reheating, cooling, and handwashing.
Intermediate violations are those that, if not addressed, could lead to factors that contribute to foodborne illness or injury including training, documentation, record keeping, labeling, etc.
Basic violations are those that essentially violate best practices for safe operation.

It should be noted that while most establishments correct all violations during the inspection, the DBPR has procedures in place to compel establishments to become and remain compliant. These procedures include follow-up visits, fines, administrative action, and even closure.

The Boca Post reports and statements provided by the DBPR as a result of their investigation and process.

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Mike Thomas
Mike Thomashttps://bocapost.com/
Mike Thomas is the editor-in-chief at Boca Post. Boca Post is a hyperlocal news media organization dedicated to providing honest and unbiased reporting of the news as it affects Boca Raton and the surrounding areas.As a Florida native living in Boca Raton with his family, Mike genuinely cares about Boca. Boca Post is a labor of love created by Mike Thomas and is a gift from his family to yours.

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