9704 CLINTMOORE RD STE A108, BOCA RATON, FL 33496
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with grease and food debris.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler with rust that has pitted the surface.
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in flip top cooler across from stove cooked chicken (46F);. Per operator food was made yesterday and than sliced this morning around 10:00. See stop sale.
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/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in flip top cooler across from stove cooked chicken (46F);. Per operator food was made yesterday and than sliced this morning around 10:00. See stop sale.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at steam table stored in 124F water. Operator added more hot water . Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at flip top cooler chicken salad 49F at 1:22 to 49F at 1:42 (cooling since 12:00)). At this current rate of cooling. Food will not reach 41F or below within 4 hours. Operator placed food into ice bath. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Peeled hard boiled eggs date marked 7-21 in walk in cooler. See stop sale.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 111F at steam table. Operator removed, discarded water, cleaned and sanitized utensils Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in walk in cooler. Gaskets at drawers under stove. Can opener blade mount at prep table
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken stored above raw steak on speed rack during prep. Operator reorganized Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder soiled. Operator cleaned and sanitized Corrected On-Site
Basic - Ware washing storage shelves with rust that has pitted the surface.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink used for purposes other than handwashing. Employee washed Tongs in handwash sink Employee remove tongs and washed in 3 Compartment sink Corrected On-Site
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper dispenser next to 3CS
Basic - Wiping cloth sanitizing solution stored on the floor. Front counter
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
Basic - Employee with no beard guard/restraint while engaging in food preparation.
Routine - Food
Call Back - Admin. complaint recommended
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
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
Routine - Food
Warning Issued
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
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
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths. Warning
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Warning
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
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....mash cauliflower 46° in walk in cooler in a dipper than 4 inches container with covered . Food was cooked yesterday. Stop sale issue. Employee discarded food. Corrective Action Taken Warning
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....mash cauliflower 46° in walk in cooler in a dipper than 4 inches container with covered . Food was cooked yesterday. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....rice 46°, sweet potatoes 46° , blanch broccoli 50° in tall reach in cooler by the Dishmachine. Per operator food being held less than four hours. Employee moved food to walk in cooler . Corrective Action Taken Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding vegetables stock 119° being held less than four hours. Employee discarded food. Corrected On-Site Warning
Intermediate - Equipment drain line draining into handwash sink at prep room. Employee moved . Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned. Corrected On-Site Warning
Basic - Clean utensils knives stored between equipment at front line . Employee moved Corrected On-Site Warning