507 SE MIZNER BLVD, RPP 74, Boca Raton, FL 33432
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
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Basic - Floor tiles missing and/or in disrepair. At cookline
Basic - Light shield damaged/in disrepair. At cookline
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2022-02-01: Time Extended
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-02-01: Time Extended
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2022-02-01: Time Extended
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection 2022-02-01: Time Extended
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. At cookline, tomato sauce (55 - Cooling). Item cooling overnight. Item discarded. See Stop Sale.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw chicken stored over raw mushrooms. Item moved Corrected On-Site
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. At cookline, tomato sauce (55 - Cooling). Item cooling overnight. Item discarded. See Stop Sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, raw chicken (47 - Cold Holding); cooked vegetables (47 - Cold Holding); cooked chicken (47 - Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, raw chicken (47 - Cold Holding); cooked vegetables (47 - Cold Holding); cooked chicken (47 - Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale.
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Hood filter missing from automatic fire suppression/exhaust system.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cookline. Drink removed Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Toxic substance/chemical improperly stored. Paint thinner stored cover clean utensils in dish area. Item moved Corrected On-Site
Basic - Buildup of food debris/soil residue on equipment door handles. Cookline
Basic - Floor soiled/has accumulation of debris. Under cookline equipment