1562 S FEDERAL HWY, Delray Beach, FL 33483
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Full
Inspection Completed - No Further Action
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit...scoop by the bread toaster at kitchen. Employee changed water . Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Food stored in ice used for drinks. ..wine bottle stored in drink ice at bar . See stop sale. Employee burned ice Corrective Action Taken
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit...scoop , potato punch in 83F hot water at cook line . Manager removed. Corrective Action Taken
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought up customer use plates and prepared drink for customers without washing hands . Employee washed hands after discussion. Corrected On-Site
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks. ..wine bottle stored in drink ice at bar .
Basic - Wet wiping cloth not stored in sanitizing solution between uses...wet towel stored in expo line . Employee removed Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds....lobster cooked at 129F for immediate serve , recooked lobster at 147F . Corrected On-Site Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....at 4:37pm observed cut green mix 50F, cut lettuce 57F in reach in drawer at kitchen. Per manager Karly food being ambient cooling since 8:30 am . Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Smoke butter 46F, solid butter 49F, cheese 45F, ribs 46F, chicken wings 46F, raw ground beef 45F in walk in cooler . Food not prepared or portion today, per manager food being held less than four hours. Manager opened inside walk in freezer door to chill food fast . 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.....whipped butter 57F at server station , food being held less than 4 hours, employee removed food to walk in cooler across from, replace new food with time marked . Corrected On-Site Warning
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....at 4:37pm observed cut green mix 50F, cut lettuce 57F in reach in drawer at kitchen. Per manager Karly food being ambient cooling since 8:30 am . Stop sale issue . Manager discarded food. Corrective Action Taken Warning
Intermediate - Handwash sink not accessible for employee use at all times...blocked by utensils rack at dishwashing area. Manager removed rack Corrected On-Site Warning
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...butter scoop in 112F water at server station. Employee replace hot water at 170F Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
Basic - Employee lockers located in a food preparation, food storage or warewashing area...employee stored personal purse in condemned shelf at expo line . Employee removed Corrected On-Site
Routine - Food
Administrative complaint recommended
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...portion butter 61F at server alley by the the expo line , employee stated butter was pulled from reach in cooler less than 4 hours . Slice cheese 47-51F in flip top reach in cooler at kitchen, food not portion or prepped today , food being held less than four hours . Manager voluntarily discarded food. Corrective Action Taken Repeat Violation Admin Complaint
Routine - Food
Inspection Completed - No Further Action
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....cheese 75° in expo line , rice 45° in reach drawer at kitchen being held more than 4 hours,
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 75° in expo line , rice 45° in reach drawer at kitchen being held more than 4 hours, stop sale issue. Employee discarded food. Corrective Action Taken Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned butter 68°F, in wait station. Waitress stated butter was removed from temperature control 30 minutes ago. Recommended to place butter in refrigerator.Manager discarded.
Basic - Equipment in poor repair. Door in disrepair, right beer cooler unhinged.
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area. Operator set up fresh solution at 200ppm. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store wiping cloth sanitizer bucket. Operator removed. Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar
Basic - Customer personal food not properly identified and segregated from food to be served to the public. Items were left and placed in cooler in case guest returned. Operator discarded. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action