901 SEMINOLE BLVD, Juno Beach, FL 33408-2599
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roasted turkey - since Saturday; dated; Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on flip top cooler on cook line. Advised operator of proper storage operator moved cell phone. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on top of cheese in 8 door cooler Removed Corrected On-Site
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quatanary
Routine - Food
Inspection Completed - No Further Action
Intermediate - No measuring device available at time of inspection for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Routine - Food
Administrative complaint recommended
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. Dishwasher (Chlorine 0ppm); operator changed chemical container recheck Dishwasher (Chlorine 50ppm) Corrected On-Site Repeat Violation Admin Complaint
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then handled clean at dish area. Operator instructed employee to wash hands after touching dirty dishes - employee washed hands. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hot line-reach in cooler drawers - raw fish over bread operator moved fresh fish to bottom drawer. Repeat Violation Admin Complaint
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pantry hand sink - operator provided. Corrected On-Site
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch and rubber bracelet while preparing food - employee removed. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Administrative complaint recommended
High Priority - Dented/rusted cans present. At walk-in cooler; dented can of crab meat. See stop sale. Warning
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar Triple Sink (Quaternary 0ppm). Operator remade to quaternary 200ppm. Corrected On-Site Warning
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw chicken burgers stored over French fries. Operator moved chicken burgers to bottom shelf. Corrected On-Site Warning
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At 8 door stacked reach in cooler; raw salmon stored over boiled eggs. Operator moved salmon to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna and salmon; served raw and not identified as being raw. Warning
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging raw hamburger and commercially processed ham, and not removing from package within 48 hours, no approved HACCP plan. Warning
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line drawer cooler; reduced oxygen package tuna, labeled to remain frozen until time of use, no longer frozen and still packaged. Operator removed from package. Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At 6 door stacked reach in cooler; raw shell eggs stored over ready to eat turkey soup. Operator moved eggs to bottom shelf. Corrected On-Site
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At 4 door stacked reach in freezer; bags of portioned raw chicken stored on top of portioned plastic wrapped raw fish. Operator moved chicken below fish. Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned/sanitized. Corrected On-Site
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. At cook line Flip top cooler ; coleslaw (52°F - Cold Holding). Operator stated item not prepared/portioned today, being held in cooler more than 4 hours. See Stop Sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler ; coleslaw (52°F - Cold Holding). Operator stated item not prepared/portioned today, being held in cooler more than 4 hours. See Stop Sale.
Routine - Food
Inspection Completed - No Further Action
High Priority - Non-food grade paper/paper towel used as liner for food container. Bleached paper towels in contact with cut greens - operator removed. Corrected On-Site
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. Pantry 8 door reach in - cut cherry tomatoes (58F - Cooling) 12:00 pm cooling since 9am recheck 40mins 49F at this rate will not meet 41f within 4 hours - operator loosing covering and moved to freezer for quick chill. Corrective Action Taken
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. Corrected On-Site
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over chopped ham x operator moved raw shrimp to adjacent cooler. Corrected On-Site
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers and on pantry prep surface - operator removed both open beverages. Corrected On-Site
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site