8260 JOG RD, BOYNTON BEACH, FL 33472
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 - Establishment not maintaining clam/mussel/ tags for 90 days.
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Intermediate - No tag on/for original container of raw, in-shell clams/mussels. See stop sale.
Routine - Food
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee replace lasagna another container with bare hand and touched lasagna. Employee washed hands and putting gloves Corrected On-Site Warning - From follow-up inspection 2024-02-06: Employee slicing focaccia bread with bare hands . Admin Complaint
Intermediate - - From initial inspection : 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...provided Corrected On-Site Admin Complaint - From follow-up inspection 2024-02-06: Not provided Admin Complaint
Basic - - From initial inspection : Basic - Equipment in poor repair...broken reach in cooler door across from fryer at kitchen. Warning - From follow-up inspection 2024-02-06: Door not repaired Time Extended
Routine - Food
Warning Issued
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee replace lasagna another container with bare hand and touched lasagna. Employee washed hands and putting gloves Corrected On-Site Warning
High Priority - Food with mold-like growth. .mashed sweet potatoes at reach in cooler . Chef discarded food. See stop sale. Corrected On-Site Warning
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw hamburger above cooked eggplant at reach in cooler . Employee removed food . Corrected On-Site Warning
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition..... Food with mold-like growth. .mashed sweet potatoes at reach in cooler . Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 48°, roasted pepper 48°, veal 46° , chicken, 49°, ham burger 48°, duck 49° in flip top reach cooler across from fryer at kitchen. Per chef food being held less than 4 hours . Employee removed food to walk in cooler . Corrective Action Taken Warning
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... butter, capers, cut tomatoes, meat sauce, chicken stock at cook line being held less than 4 hours . Chef time marked. Corrected On-Site Warning
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....any measuring tools not provided Warning
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...provided Corrected On-Site Admin Complaint
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels by the triple sink. Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...tomato basil soup date marked 1/26 at walk in cooler , chef stated wrong date . Chef putting proper date . ..cooked Black, beans, sweet potatoes, polenta in reach in cooler was cooked 2 or 3 days ago in reach in cooler . Chef date marked. Corrective Action Taken Warning
Basic - Employee eating in a food preparation or other restricted area...open beverage glass in prep line at cook line . Employee moved. Corrected On-Site Warning
Basic - Equipment in poor repair...broken reach in cooler door across from fryer at kitchen. Warning
Basic - Stored food not covered...multiple food not covered at reach in cooler at kitchen. Chef covered Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
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.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed time tracking for pizza by the slice, however, no written plan. Provided to operator vie email. Corrective Action Taken
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on low boy cooler at salad station with mold like buildup.
Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple kitchen employees with no hair restraints.
Basic - Exterior door by restrooms has a gap at the threshold that opens to the outside.
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored directly on the top of the ice machine. Operator cleaned, sanitized, and placed in clean pan. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs above raw veal, raw pork. Operator relocated. Corrected On-Site
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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
Intermediate - Food-contact surface (can opener) soiled with food debris. Operator placed in dishroom for cleaning. Corrective Action Taken
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with written plan and explained how to fill it out and use it properly. Corrective Action Taken
Intermediate - Spray bottle in bar area, containing toxic substance ( bleach) not labeled.
Basic - Employee at pizza station with no hair restraint while engaging in food preparation.
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. No thermometer test strips for high temperature dish machine. Warning