107 S SR 7, ROYAL PALM BEACH, FL 33411
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
Basic - Floor area(s) covered with standing water. Observed standing water on floor inside walk in cooler. Employee cleaned floor during inspection. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched face then proceeded to put on gloves and prepare food for order without washing their hands- educated operator - employee washed hands.
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk In cooler- Cooked Pork 50-54F at 9:50 ( cooling overnight) - food covered with aluminum foil- at current rate of cooling food did not reach to 41F- see stop sale.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left establishment to discarded cardboard boxes- employee returned and put on gloves then handled clean tongs - educated operator- employee washed hands. Corrective Action Taken
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 walk In cooler- Cooked Pork 50-54F at 9:50 ( cooling overnight) - food covered with aluminum foil- at current rate of cooling food did not reach to 41F- see stop sale.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table -Cooked chicken 121°F (hot Holding), cooked peppers 121°F (hot Holding), cooked steak 121°F (hot Holding), cooked pork 118°F (hot Holding) per operator stored about 30 minutes- operator moved items to steamer to reheat the items to 165+F Corrective Action Taken Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler- pork prepared more than 24hrs- not date marked- operator date marked Corrected On-Site Warning
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed soil metal pans mixed with clean on top of three compartment sink.- operator removed Corrective Action Taken Warning
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans on top of three compartment sink Warning
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between hot box and counter on the cook-line- operator removed. Corrected On-Site Warning
Basic - Old labels stuck to food containers after cleaning. Observed clean container with chimichuri sauce inside walk in cooler with two different labels- operator removed Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (105°F - Hot Holding) observed on steam table. Item double panned with no water in first pan. Operator discarded immediately Corrected On-Site Repeat Violation
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed at vent above prep area
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in interior of lettuce drawer. Discussed with operator
Complaint Full
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in walk-in cooler. Operator reversed. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. diced chicken (125°F - Hot Holding) Observed chicken in hot holding station in front. Chicken was out at room temperature for half and hour before it was placed in hot holding station. Operator had cook reheat chicken to 165°F. Corrected On-Site
Routine - Food
Administrative complaint recommended
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. Observed a deep covered container with chopped romaine at 3:29pm (48°F ambient cooling)stored inside walk-in cooler. Per operator product Ambient cooling since 10 am. Product did not ambient cooled to 41°F within 4 hours. Operator discarded.See Stop Sale.
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. Observed a deep covered container with chopped romaine at 3:29pm (48°F ambient cooling)stored inside walk-in cooler. Per operator product Ambient cooling since 10 am. Product did not ambient cooled to 41°F within 4 hours. Operator discarded.See Stop Sale. Repeat Violation Admin Complaint
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with sliced ham (70°F - Hot Holding)stored inside steam table on cook line. Per operator product stored for approximately one hour. Operator moved to oven for reheating. Corrective Action Taken