2001 10 AVE N STE 5, Lake Worth Beach, FL 33461
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
Call Back - Complied
Routine - Food
Warning Issued
Intermediate - No hot running water at three-compartment sink. Three compartment sink water temp at 75°f. Warning
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All handwashing sinks, no hot water. 75°F. Warning
Routine - Food
Inspection Completed - No Further Action
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At kitchen, chlorine wiping cloth sanitizer 0 ppm. Operator corrected to chlorine 100ppm. 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 shell eggs stored over milk in glass door cooler in the dining room. Explained and employee rearranged. Corrected On-Site
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm, manager charged the solution. Chlorine 100 ppm Corrected On-Site
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages stored with and above food in upright cooler. Explained and employee moved beverages to the bottom shelf. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall Fan guard soiled in dining room.
Basic - Stored Salt container not covered in dry food storage room. Employee put lid on. Corrected On-Site
Basic - Working containers of food removed from original container not identified by common name. Salt container in dry food storage room not labeled. Explained and employee labeled. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 57 f, refried beans 55 f, cooked beets 51 f, cooked carrots 55 f, cooked chicken in creamy sauce 56 f, cooked chicken in red sauce 57 f, rice pudding 57 f, pasta noodles 57 f, corn and milk beverage 56 f, black beans 57 f, cooked beef 56 f, been stuffed plantains 57 f, tomato sauce 50 f, boiled yuca 57 f, cooked cabbage 53 f, cooked carrots54 f, cooked corn on the cob 56 f, cooked chicken 57 f, beef soup 54 f, cooked beef ribs 57 f, ricotta cheese 51 f, black beans 56 f, raw chicken breast 55 f, milk 57 f, butter 73 f in three door upright cooler in the kitchen. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 57 f, refried beans 55 f, cooked beets 51 f, cooked carrots 55 f, cooked chicken in creamy sauce 56 f, cooked chicken in red sauce 57 f, rice pudding 57 f, pasta noodles 57 f, corn and milk beverage 56 f, black beans 57 f, cooked beef 56 f, been stuffed plantains 57 f, tomato sauce 50 f, boiled yuca 57 f, cooked cabbage 53 f, cooked carrots54 f, cooked corn on the cob 56 f, cooked chicken 57 f, beef soup 54 f, cooked beef ribs 57 f, ricotta cheese 51 f, black beans 56 f, raw chicken breast 55 f, milk 57 f, butter 73 f in three door upright cooler in the kitchen. Stored over night. Not prepared or portioned today. Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 131 f as per manager it was reheated and put in here an hour ago . No water in the bottom. hot holding, black beans reheated .temperature 180 f . Corrected On-Site Warning
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one. Warning
Intermediate - Handwash sink used for purposes other than handwashing. Round bucket of water stored in hand sink by microwave. Employee removed the container. Corrected On-Site Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by microwave. Employee stocked some paper towels. Corrected On-Site Repeat Violation Warning
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. As per manager 2 employees working 2 weeks. Emailed food employee reporting agreement. Warning
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Half full foam cup of water without lid on table in the kitchen. Manager discarded the cup. Corrected On-Site Warning
Routine - Food
Administrative complaint recommended
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cabbage and Raw eggs over celery three door reach in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in kitchen near three door reach in Repeat Violation
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest front register Repeat Violation
Basic - Stored food not covered. Chocolate banana freezer chest at register
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salsa and cheese in Two door cooler in dining room
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in Three door cooler in kitchen
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest in dining room
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Soft cheese containers in cooler in dining room
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. At hand sink
Basic - Water leaking from pipe and/or faucet/handle. Three door cooler in kitchen leaking inside
Basic - Working containers of food removed from original container not identified by common name. Flour
Routine - Food
Administrative complaint recommended
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet plantains and beans (90F - Hot Holding) in front display case. Per operator food item in unit less than four hours. TPHC document sent to operator. Printed and filled out. Food item time marked for four hours. beans (110F-Hot holding ) warmer next to hand sink in kitchen. Per operator, beans cooked and placed in unit less than four hours ago. Reheated to 165F. Corrective Action Taken Repeat Violation Admin Complaint
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. Corrected On-Site
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water running at Hand sink in dish wash area. Turned on. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in rice and flour. Repeat Violation
Basic - Floor tiles missing and/or in disrepair. At three compartment sink.
Basic - Food stored on floor. Salt bags on floor.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sinks contain food debris
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish wash area. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (73F - Cold Holding) stored at room temperature on shelf under prep table. Operator states eggs out for less than four hours. Operator placed eggs back in cooler. Corrective Action Taken
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains (78F - Hot Holding) front display case at counter. Operator states food item made two hours prior and placed in unit. Unit turned off. Operator reheated plantains and placed in unit for hot holding. TPHC Document emailed to operator. Corrective Action Taken
Intermediate - Handwash sink used for purposes other than handwashing. Plastic containers stored directly in hand sink at ware wash area. Operator removed. Corrected On-Site
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in sugar container.
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles at dish wash area.
Basic - Current Hotel and Restaurant license not displayed.
Basic - Employee eating in a food preparation or other restricted area.
Basic - No conspicuously located ambient air temperature thermometer in holding unit-refrigerator unit at front counter.
Basic - Wall soiled with accumulated grease, food debris, and/or dust-at hand sink in kitchen.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: beef soup (50°F) per cook had soup on counter then put it in cooler. Repeat Violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old flour debris on mixers and shelves in back prep area. Observed dust on prep tables in the kitchen. Gasket of reach in cooler soiled.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups and chicken and yuca all made more than 24 hours with no date mark.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : 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. Reach in cooler next to stove: 3lbs cooked vegetables (44-45°F); 1 lb green been (51°F); 5lb cooked carrots (48-53°F); 4lb Cooked potatoes (44-53°F); 2lb cooked yuca (45°F); 10 each stuff pepper (53°F); 4lb cooked chicken with bone (53°F); 2lb cooked shredded chicken (51°F); 4lb cooked carrots and beets (44-52°F) 6gallon soups 49-53°F. per cook all food has been in unit more than 4 hours. See stop sale. Warning - From follow-up inspection 2021-08-27: shredded chicken from this morning stop sale, chicken Was left in cooler to use to check temperature. Cook discard. Time Extended
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to stove: 3lbs cooked vegetables (44-45°F); 1 lb green been (51°F); 5lb cooked carrots (48-53°F); 4lb Cooked potatoes (44-53°F); 2lb cooked yuca (45°F); 10 each stuff pepper (53°F); 4lb cooked chicken with bone (53°F); 2lb cooked shredded chicken (51°F); 4lb cooked carrots and beets (44-52°F) 6gallon soups 49-53°F. per cook all food has been in unit more than 4 hours. See stop sale. Warning - From follow-up inspection 2021-08-27: Shredded chicken 47°F. Time Extended
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. Repeat Violation Warning - From follow-up inspection 2021-08-27: Time Extended
Routine - Food
Warning Issued
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. Reach in cooler next to stove: 3lbs cooked vegetables (44-45°F); 1 lb green been (51°F); 5lb cooked carrots (48-53°F); 4lb Cooked potatoes (44-53°F); 2lb cooked yuca (45°F); 10 each stuff pepper (53°F); 4lb cooked chicken with bone (53°F); 2lb cooked shredded chicken (51°F); 4lb cooked carrots and beets (44-52°F) 6gallon soups 49-53°F. per cook all food has been in unit more than 4 hours. See stop sale. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to stove: 3lbs cooked vegetables (44-45°F); 1 lb green been (51°F); 5lb cooked carrots (48-53°F); 4lb Cooked potatoes (44-53°F); 2lb cooked yuca (45°F); 10 each stuff pepper (53°F); 4lb cooked chicken with bone (53°F); 2lb cooked shredded chicken (51°F); 4lb cooked carrots and beets (44-52°F) 6gallon soups 49-53°F. per cook all food has been in unit more than 4 hours. See stop sale. 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. Repeat Violation Warning
Basic - Food stored on floor. Flour stored on floor in dry storage area, Repeat Violation Warning