These 49 Palm Beach County restaurants failed health inspection; 3 temporarily closed

Staff reports
·66 min read

Florida's restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you. You can use the database to search by county or by restaurant name.

For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our Palm Beach County restaurant inspections site.

Here's the breakdown for recent health inspections in Palm Beach County, Florida, for the week of Oct. 9-15, 2023. Please note that some more recent, follow-up inspections may not be included here.

Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a 'snapshot' of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.

For full restaurant inspection details, visit our Palm Beach County restaurant inspection site.

Which Palm Beach County restaurants got perfect scores on their health inspections?

These restaurants met all standards during their Oct. 9-15 inspections and no violations were found.

** Restaurants that failed an inspection and aced a follow-up inspection in the same week

Which Palm Beach County restaurants were temporarily closed by inspectors?

These restaurants failed their Oct. 9-15 inspections and were temporarily closed. Follow-up inspections are required.

Asian Chao

801 N Congress Ave #719, Boynton Beach

Routine Inspection on Oct. 9

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

12 total violations, with 6 high-priority violations

  • 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. Operator handled dead roaches and then handled clean kitchen utensils. Employee returned from bathroom proceeded to kitchen touched clean containers- operator instructed employees to rewash hands after returning from the bathroom - employee washed hands. **Corrected On-Site** **Warning**

  • High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed handled pot from bucket of water on hot line. **Corrected On-Site** **Warning**

  • High Priority - Roach activity present as evidenced by live roaches found in the kitchen. One live on wall in mop sink. Three live under rice cooker prep table. Three live under grill station. One live behind fry station fryers. 5 live under wok station. 5 live inside electrical outlets above prep table. **Warning**

  • 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. Walk in cooler - cooked noodles (44F-45 - Cold Holding) not prepared today held overnight and more than 4 hours - see stop sale. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked noodles (44F-45 - Cold Holding) not prepared today held overnight and more than 4 hours - see stop sale. . Hot line make table station -:cut cabbage (57F-62F);sitting out at room temperature- operator stated held under 4 hours - operator moved cabbage to walk in cooler. **Corrective Action Taken** **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. Convection oven - cooked chicken (115F-118 - Hot Holding) held under 1 hour - operator added heat to reach 165F. hot Bain Marie - French fries (118F-137 - Hot Holding); egg rolls (113F-140F) operator states held under 2 hours - both overfilled containers- operator split and moved to oven for reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Bel-Air 509

7366 Lake Worth Rd, Lake Worth

Routine Inspection on Oct. 12

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

5 total violations, with 1 high-priority violation

  • High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found.... 12 live roaches underneath hot holding steamer , reach in cooler , fryer and burner at kitchen. 2 live roaches underneath utility table at kitchen. 1 live roaches on floor by the utility table at kitchen 4 live roaches to go line to dining at kitchen. 1 live roaches underneath cleaned utensils shelves at dishwashing area in kitchen. 3 live roaches on the floor between dishwashing area and beverage station at kitchen. 4 live roaches underneath burner fryer at back up kitchen face to walk in cooler . **Warning** - From follow-up inspection 2023-10-05: 1 live roach in shelf underneath steam table . 1 live roach in gaskets in reach in cooler . 1 live roach underneath fryer at main kitchen. 2 live roaches at back up kitchen. 1 live roach in walk in cooler by the door. **Time Extended** - From follow-up inspection 2023-10-12: 3 live roaches on the floor at kitchen. 1 live roaches on the base board at dry storage room by the kitchen. **Time Extended**

The Original Pancake House

7720 W Boynton Beach Blvd, Boynton Beach

Complaint Inspection on Oct. 13

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

7 total violations, with 4 high-priority violations

  • High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed produce in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**

  • High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on ground under flat top on cook line in kitchen. Observed 2 live roaches inside of control device on shelf under flat top on cook line in kitchen Observed 1 live roach behind hook holding to go bags at coffee station in front of cook line not in kitchen Observed 3 live roaches inside of gasket of not in use drawers under flat top unit on cook line in kitchen. Observed 1 live roach inside of pan of food left inside of not in use drawers under flat top unit on cook line in kitchen. Operator immediately discarded Observed 1 live roach on ground under hand wash sink at front expo line in kitchen. Observed 5 live roaches inside of gasket if not in use 1 door flip top cooler on cook line in kitchen **Warning**

  • High Priority - Roach excrement and/or droppings present. Observed accumulation of roach droppings behind hook holding to go bags at coffee station in front of cook line not in kitchen **Warning**

  • High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs being held at an ambient temperature of 75°F on cook line. Operator states eggs have been out for approximately 1 hour. Operator moved to cooler **Corrective Action Taken** **Warning**

Which Palm Beach County restaurants had high priority violations?

These restaurants failed their Oct. 9-15 inspections. Violations require further review, but are not an immediate threat to the public.

561ceviche

1155 Royal Palm Beach Blvd, Royal Palm Beach

Routine Inspection on Oct. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 3 high-priority violations

  • High Priority - Container of medicine improperly stored. At prep counter near cookline - burning cream stored above prep counter- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At glass reach in cooler - raw egg whites stored over bananas- operator removed. **Corrected On-Site**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table-fried rice 120-122F- hot holding - food out of temperature for 30 minutes- operator placed on stove to reheat. **Corrected On-Site**

Ana's Empanadas

1445 N Congress Ave Ste 9, Delray Beach

Routine Inspection on Oct. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

9 total violations, with 3 high-priority violations

  • High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area... came from bathroom and then grabbed to go food containers without washing hands. Washed hands after discussion. **Corrected On-Site** **Warning**

  • High Priority - Employee washed hands with no soap....washed hands with soap after discussed. **Corrected On-Site** **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding veggie empanada 121° at front hot holding case being held less than 4 hours , operator sale operator at time of inspection. Reviewed hot holding food procedure. **Warning**

Basilic Vietnamese Cuisine

200 S Federal Hwy, Boca Raton

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

14 total violations, with 2 high-priority violations

  • 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). Container empty. Operator states no more sanitizer on site. Triple sink set up chlorine 100ppm **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef not commercially packaged over cooked curry sauce white one door freezer Removed **Corrected On-Site** **Warning**

Brendy's Yogurt and Ice Cream

4801 Linton Blvd Ste A1, Delray Beach

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 2 high-priority violations

  • High Priority - Operating with an expired Division of Hotels and Restaurants license..... operator renewal license at time of inspection **Corrected On-Site** **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...French vanilla 46°, chocolate 50°, coffee 48° at back little area in soft server machine . Per operator food being held less than four hours , operator mixing the product and putting ice block **Corrective Action Taken** **Warning**

Bull Top Taste Restaurant Inc

1232 Royal Palm Beach Blvd, Royal Palm Beach

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 3 high-priority violations

  • 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 Curry goat 55F at 8:50- ( cooling overnight), cooked brown chicken 57F-at 8:50( cooling overnight)- food tightly covered in aluminum foil- at current rate of coo,king food did not reach 41F within 6 hours- see Stop sale. **Repeat Violation** **Admin Complaint**

  • 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 Curry goat 55F at 8:50- ( cooling overnight), cooked brown chicken 57F-at 8:50( cooling overnight)- food tightly covered in aluminum foil- at current rate of coo,king food did not reach 41F within 6 hours- 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. At front counter steam table- Cooked plantains 103F- hot holding- food double panned- food out of temperature for 30 minutes- operator removed to be reheated to 165F. At prep area near cookline- Curry goat 105F- hot holding, cooked bananas 107F- hot holding- food left out at room temperature- food out of temperature for 45 minutes- operator placed on stove to reheat to 165F. **Corrective Action Taken**

Burger King #03190

5501 Corporate Way, West Palm Beach

Complaint Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 3 high-priority violations

  • High Priority - Presence of insects several ( too many to count ) small ant's crawling all over the table ( used for employee break ) in dry food storage room. Manager sprayed and killed all. **Corrected On-Site** **Warning**

  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Female employee opened the walk in cooler door ( every one going in and out .door handle not cleaned or sanitized)with gloved hands , using head sets with right hand with gloved hands then handled sliced tomatoes without changing gloves. Explained and she properly changed the gloves. **Corrected On-Site** **Warning**

  • High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missed at mop sink on splitter **Warning**

California Pizza Kitchen

3101 Pga Blvd, Palm Beach Gardens

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 1 high-priority violation

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (54F - Cold Holding); cooked chicken (54F - Cold Holding) as per operator foods not portioned or prepared today; foods out of temperature for approximately 2 hours; food moved to different cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Carrabba's Italian Grill

335 E Linton Blvd, Delray Beach

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 2 high-priority violations

  • 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. Manager set triple sink at 700ppm sink and surface cleaner. **Warning**

  • High Priority - Time/temperature control for safety chicken broth identified in the written procedure as a chicken broth held using time as a public health control has no time marking and the time removed from temperature was less than 2 hours ago. Manager time marked **Corrected On-Site** **Warning**

Chez Elda Take Out Restaurant

544 Gateway 4, Boynton Beach

Routine Inspection on Oct. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 3 high-priority violations

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler - raw shell eggs over plantains - operator removed eggs from reach in cooler. **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 cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler - white rice (63F - Cold Holding); black bean rice (59F - Cold Holding); cooked noodles (56F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler - white rice (63F - Cold Holding); black bean rice (59F - Cold Holding); cooked noodles (56F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale **Warning**

China Cafe Restaurant Inc

7635 S Dixie Hwy, West Palm Beach

Routine Inspection on Oct. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

7 total violations, with 5 high-priority violations

  • High Priority - Dented/rusted cans present. See stop sale. Can of beets, can of oranges, can of ketchup and can of chestnuts on the rack at dry storage See Stop Sale

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over broccoli, Raw beef over rice noodles, Raw calamari over cooked noodles, all in reach in cooler at cook line Raw fish over duck sauce in walk-in cooler All stored properly **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  • High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less Raw shell eggs 83 F on the shelf at cook line ; as per operator food outside for approximately 1 hour; moved to walk-in cooler butter (66F - Cold Holding) at cook line; food not prepared or portioned today ; as per operator food outside for approximately 1 hour; to be used in cooking throughout the day; reviewed TPHC form and emailed form; operator placed on time ; **Corrective Action Taken** **Corrective Action Taken**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (66F - Cold Holding) at cook line; food not prepared or portioned today ; as per operator food outside for approximately 1 hour; to be used in cooking throughout the day; reviewed TPHC form and emailed form; operator placed on time ; meatballs (77F - Cold Holding) in reach in cooler at cook line; as per operator food not prepared and portioned today; food out temperature for approximately 2 hours; operational decided discard; **Corrective Action Taken** **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. egg rolls (101F - Hot Holding); sweet and sour chicken (101F - Hot Holding)in hot buffet in the dining room; as per operator food out of temperature for approximately 45 minutes; food stored in shallow pans and uncovered; unable to maintain 135 F temperature; operator brought new food out ; **Corrective Action Taken**

China Sea

1196 Royal Palm Beach Blvd, Royal Palm Beach

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

13 total violations, with 8 high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler- cooked chicken wings 48F at 11:55- ( cooling overnight), fried chicken 45-48F at 11:55- ( cooling overnight), cooked egg rolls at 45-48F at 11:55 - ( cooling overnight)- food covered or tightly wrapped- at current rate of cooling food did not reach 41F within 6 hours - see stop sale. At walk in cooler- fried chicken 45-48F- at 11:45( cooling overnight),fried cooked egg rolls 48-49F- at 11:45 (cooling overnight)- food covered or tightly wrapped- at current rate of cooling food did not reach 41F within 6 hours - see stop sale. **Warning**

  • High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled towel- then proceeded to handle and cover containers of chicken- educated operator- employee washed hands. **Warning**

  • High Priority - Nonfood-grade bags used in direct contact with food. At walk in freezer- non-food grade plastic - to- go/ shopping bags - used to stored cooked pork, cooked chicken and raw chicken. **Warning**

  • High Priority - Nonfood-grade containers used for food storage - direct contact with food. At speed rack near walk in cooler- cooked chicken stored in torn cardboard soda box- operator removed. **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 walk in freezer- raw lobster not commercially packaged stored over cooked peas - operator moved peas to lower shelf. **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 glass reach in cooler - krab Rangoon 45-48F at 11:55( cooling overnight)- food covered- at current rate of cooling food did not reach 41F within 4 hours - see Stop sale. At walk in cooler- Krab Rangoon 48Fat 11:45- ( cooling overnight)-food covered- at current rate of cooling food did not reach 41F within 4 hours - see Stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler- cooked chicken wings 48F at 11:55- ( cooling overnight), fried chicken 45-48F at 11:55- ( cooling overnight), cooked egg rolls at 45-48F at 11:55 - ( cooling overnight)- food covered or tightly wrapped- at current rate of cooling food did not reach 41F within 6 hours - see stop sale. At walk in cooler- fried chicken 45-48F- at 11:45( cooling overnight),fried cooked egg rolls 48-49F- at 11:45 (cooling overnight)- food covered or tightly wrapped- at current rate of cooling food did not reach 41F within 6 hours - see stop sale. **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 glass reach in cooler - krab Rangoon 45-48F at 11:55( cooling overnight)- food covered- at current rate of cooling food did not reach 41F within 4 hours - see Stop sale. At walk in cooler- Krab Rangoon 48Fat 11:45- ( cooling overnight)-food covered- at current rate of cooling food did not reach 41F within 4 hours - see Stop sale. **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep counter- Raw shell eggs 84F- hot holding- food left out on counter- food out of temperature for 30 minutes- operator moved to walk in freezer to quick chill. **Corrective Action Taken** **Warning**

Cooper's Hawk Winery and Restaurant

3101 Pga Blvd Ste P 201, Palm Beach Gardens

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 4 high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. San marzzano sauce (45-52F - Cooling); lobster soup (44-48F - Cooling) in ice bath in prep area; as per operator food made last night and left to cool in ice bath overnight; ice bath not covering food line of container; food never reached 41 F within 6 hours; See Stop Sale

  • High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); Dishwasher (Chlorine 0ppm) operator was able to fix both dishwashers: temperature at 160 F and Chlorine at 100 ppm. **Corrected On-Site**

  • 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. San marzzano sauce (45-52F - Cooling); lobster soup (44-48F - Cooling) in ice bath in prep area; as per operator food made last night and left to cool in ice bath overnight; ice bath not covering food line of container; food never reached 41 F within 6 hours; See Stop Sale

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey burger (44F - Cold Holding); in drawers at cook line; as per operator food not portioned or prepared today; food out of temperature for approximately 20 minutes; food left outside; laced in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Curly's Caribbean Flava

1892 B Abbey Rd, West Palm Beach

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

18 total violations, with 9 high-priority violations

  • High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to handle chicken without washing hands . Explained. **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over shredded carrots in upright cooler in the kitchen and raw shell eggs over cabbage in cooler in dining room both rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee moved trash can with gloved hand and handheld chicken without changing gloves. Explained **Warning**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1/4 chicken 47-51 in the middle in chest freezer, **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47 in upright cooler as per employee prepped an hour ago. Moved to chest freezerCooked cabbage 57 cook had it outside for one hour, moved to chest freezer to cool. Not prepared and portioned today **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. . 1/4 chicken 47-51 in the middle in chest freezer, cooling over in tightly covered large container. **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. . 1/4 chicken 47-51 in the middle in chest freezer, cooling overnight tightly covered in large container. **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. yuca 114 as per employee 1 hour in there .moved to oven to reheat second temperature 147, curry goat 114 cooked this morning as per employee 1 hour moved to oven second temperature 172 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  • High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink. **Warning**

Dairy Queen

1113 Royal Palm Beach Blvd, Royal Palm Beach

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 1 high-priority violation

  • High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 3 rodent droppings by shelves under front counter- near single service items- operator removed and sanitized area. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Delray Everything Bagel

1208 E Atlantic Ave, Delray Beach

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 3 high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Display cooler: pulled chicken 48°F-50°F, cooling since yesterday in a covered container, at front counter. See stop sale Chicken breast 50°F, in flip top cooler over night , tightly wrapped.

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Display cooler: pulled chicken 48°F-50°F, cooling since yesterday in a covered container, at front counter. Chicken breast 50°F, in flip top cooler over night , tightly wrapped.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese danish 70°F-72°F, on top of display cooler at front counter, less than 2 hours removed from temperature control. Operator placed in cooler. **Corrective Action Taken**

Delray Hideaway

1045 E Atlantic Ave, Delray Beach

Routine Inspection on Oct. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 2 high-priority violations

  • 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. 0PPM, air in line. **Warning**

  • High Priority - Raw philly steak stored over or french fries in freezer - not all products commercially packaged. Operator removed. **Corrected On-Site** **Warning**

DIY Frozen Yogurt

524 E Woolbright Rd, Boynton Beach

Routine Inspection on Oct. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 2 high-priority violations

  • High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. 20 prepackaged ready to meals including chicken, turkey, and cooked vegetables from Healthy Chef Meal Prep - no invoices or proper labeling on containers. **Admin Complaint**

  • High Priority - Pesticide/insecticide labeled for household use only present in establishment. Operator removed 2 spray cans of pesticide from establishment. **Corrected On-Site**

Dunkin Donuts

1465 South Congress Ave, Delray Beach

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 2 high-priority violations

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 64°, sausage 54°, eggs 53° , wraps 53 in flip top sandwich cooler . Per manager food being held less than four hours. Employee moved food to walk in cooler . **Corrective Action Taken** **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding hash brown 113° in hot holding machine being held less than 2 hours . Employee discarded food **Corrected On-Site** **Warning**

Fratellis Italian Restaurant

1684 S Federal Hwy, Delray Beach

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 3 high-priority violations

  • 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 0ppm, sanitizer container empty. Operator replaced 75ppm. **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 cold held at greater than 41 degrees Fahrenheit. Chocolate mousse cake 50°F, cheese cake 50°F, butter chips 49°F, tiramisu 50°F in reach in cooler at wait station over over night. Not prepped or cooked today. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chocolate mousse cake 50°F, cheese cake 50°F, butter chips 49°F, tiramisu 50°F in reach in cooler at wait station in cooler over over night. Raw shrimp 48°F-50°F, in cooler for less than 2 hours, poor air circulation. Bus bin stored on top preventing cold air from circulating. Operator placed ice bags on shrimp. **Corrective Action Taken** **Warning**

Gino's Pizza and Wings

4316 Forest Hill Blvd, Palm Springs

Routine Inspection on Oct. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

7 total violations, with 4 high-priority violations

  • High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then touched tongs without washing hands. Discussed with employee. Employee removed clean tongs and went to wash hands. **Corrected On-Site** **Warning**

  • High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer; bread stored in direct contact with thank you to go bags. Operator removed bread from bags. **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 cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cook line; feta cheese (45F - Cold Holding); garlic (45F - Cold Holding); lettuce (45F - Cold Holding); sliced cheese (45F - Cold Holding); turkey (45F - Cold Holding); shredded mozzarella (45F - Cold Holding) chicken cutlets (50°f cold holding) pasta (53°F cold holding) ricotta cheese ( 50°F cold holding) cheese cake 54°F Operator stated not prepared or portioned today, held in cooler over night. See Stop Sale. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cook line; feta cheese (45F - Cold Holding); garlic (45F - Cold Holding); lettuce (45F - Cold Holding); sliced cheese (45F - Cold Holding); turkey (45F - Cold Holding); shredded mozzarella (45F - Cold Holding) chicken cutlets (50°f cold holding) pasta (53°F cold holding) ricotta cheese ( 50°F cold holding) cheese cake 54°F Operator stated not prepared or portioned today, held in cooler over night. See stop sale. **Repeat Violation** **Admin Complaint**

Gun Club Cafe

3301 Gun Club Dr Bldg B1, West Palm Beach

Routine Inspection on Oct. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 3 high-priority violations

  • 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. Dishwasher (Temperature <160°F). Operator set up triple sink to quaternary 200ppm. **Warning**

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped pan of raw chicken stored over plastic wrapped pan of cooked rice. Operator moved raw chicken below cooked rice. **Corrected On-Site** **Warning**

  • High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed potatoes. Operator moved raw shell eggs to lower shelf. **Corrected On-Site** **Warning**

Hijinks Sports Grill

133 SE Mizner Blvd, Suite 16b, Boca Raton

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 1 high-priority violation

  • High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) in kitchen and bar. **Warning**

Hyatt Place Delray Beach

104 NE 2 Ave, Delray Beach

Routine Inspection on Oct. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 1 high-priority violation

  • High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit....chicken breast 155° . GM discarded chicken. **Corrective Action Taken** **Warning**

IHOP #36-209

10050 Calle Comercio, Boca Raton

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

9 total violations, with 5 high-priority violations

  • High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook dried hands on pants and proceeded to plate an egg biscuit. **Warning**

  • 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. After using a wiping cloth to clean the cutting board, the cook changed gloves and grabbed a sliced of bread without removing gloves or washing hands first. Cooked washed hands and put new gloves on. **Warning**

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects on shelves at dishwashing area. Observed 5 small flying insect in dry storage away from kitchen. **Warning**

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef hamburger over the waffles mix in the reach in cooler. Operator removed **Corrected On-Site** **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Hollandaise sauce 103F, sauce gravy 103F on the cook line at not temperature control. Operator will time mark products. Provided document and time marked 10-2pm - corrected on site. **Warning**

Jamaica House Grill

2557 S Sr 7 Unit 110, Wellington

Complaint Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 1 high-priority violation

  • High Priority - Roach activity present as evidenced by live roaches found. At bar area above wall - approximately one live roach on wall - operator killed and removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

La Villa Pizzeria

1100 Linton Blvd Suite C3-C4, Delray Beach

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

14 total violations, with 5 high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 58° in walk in cooler , paneer Biryani 45° , lamb biryani 45° , chicken biryani 45° in glass door reach in cooler . Per chef food was cooked yesterday . Stop sale issue . Employee discarded food. **Corrective Action Taken** **Warning**

  • 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....00 ppm. **Warning**

  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized due Dishmachine not sanitizing. Operator prepared sanitizer solution in 3 compartment sink and sanitized utensils. **Corrected On-Site** **Warning**

  • 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....tomato sauce 58° in walk in cooler , paneer Biryani 45° , lamb biryani 45° , chicken biryani 45° in glass door reach in cooler . Per chef food was cooked yesterday . **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut tomatoes 52°, cooked cauliflower 54° stored in double containers in flip top reach in cooler being held less than 4 hours . Employee properly stored food and covered. **Corrective Action Taken** **Repeat Violation** **Warning**

Los Agaves Royal Palm LLC

1179 Royal Palm Beach Blvd, Royal Palm Beach

Routine Inspection on Oct. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 6 high-priority violations

  • High Priority - Container of medicine improperly stored. Container of DayQuil stored above prep counter near cookline- operator removed. **Corrected On-Site**

  • 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 walk in cooler-Salsa 50F at 3:00-(cooling overnight ) - food stored in large quantity- at current rate of cooling food did not reach 41F within 4 hours- 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. At walk in cooler-Salsa 50F at 3:00-(cooling overnight ) - food stored in large quantity- at current rate of cooling food did not reach 41F within 4 hours- see stop sale.

  • High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. At both walk in cooler observed two opened gallons of no date mark- operator could not provide date of when milk was opened- see stop sale.

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam-table by cookline-Cooked rice 122F- hot holding- food double panned- food out of temperature for 30 minutes- operator moved to stove to be reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  • High Priority - Toxic substance/chemical improperly stored. Chemical spray stored over soda boxes by dry storage area- operator removed. **Corrected On-Site**

Louie Bossi's Ristorante Bar Pizzeria

100 E Palmetto Park Rd., Boca Raton

Routine Inspection on Oct. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

13 total violations, with 4 high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup (55F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. See stop sale **Warning**

  • High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pickled vegetables. Heat applied to food item 9/29/23 Crumbled topping containing butter in walk in cooler 8/23 **Warning**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade curing sausage (60F - Cold Holding); homemade curing pork chop (64F - Cold Holding); in display case in dining room. Per operator, Food in unit curing for two weeks. Not prepped or portioned today. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (62F - Cold Holding); scampi butter (51F - Cold Holding); cooked cauliflower (50F - Cold Holding); cooked broccoli (50F - Cold Holding); cooked rice (50F - Cold Holding); cooked ragu (50F - Cold Holding); bolognas sauce (50F - Cold Holding); cooked tomato sauce (54F - Cold Holding); cooked stock (54F - Cold Holding) cooked mushrooms (50F - Cold Holding); cooked potatoes (50F - Cold Holding) food not prepped or portioned. In unit less than Four hours. Moved to walk in cooler. Homemade curing sausage (60F - Cold Holding); homemade curing pork chop (64F - Cold Holding); in display case in dining room. Per operator, Food in unit curing for two weeks. Not prepped or portioned today. See stop sale **Warning**

Mimi's Creamery and Coffee

103a S 3 St, Lantana

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 2 high-priority violations

  • 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. glass door reach in cooler - hot dogs (44F-45F- Cold Holding); half and half (45F - Cold Holding); bottom drawer - turkey bacon (54F - Cold Holding); cage free fresh eggs (54F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in cooler - hot dogs (44F-45F- Cold Holding); half and half (45F - Cold Holding); bottom drawer - turkey bacon (54F - Cold Holding); cage free fresh eggs (54F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. Operator contacted technician during inspection. **Corrective Action Taken** **Warning**

Ocean One Grille

14851 Lyons Rd, Delray Beach

Complaint Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

12 total violations, with 4 high-priority violations

  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rinse gloves hands at 2 compartment sink then proceed to handle clean utensil, flour, washed gloved hands at hand wash sink then proceed to handle ready to eat lettuce. Discussed with operator, operator instructed employee to wash hands and change gloves **Corrective Action Taken** **Warning**

  • 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. left to right: 3 door flip top left side: seared tuna (57F); cut cabbage (61F); cooked beans (71F); cooked quinoa (60F); feta cheese (58F); cut tomatoes (57F); chick peas (67F); cooked onions (58F); hummus (53F); blue cheese aioli (59F); shredded cheese (58F); cooked corn (58F) being held in unit overnight. Monitored unit for 30 minutes with no changes in temperature. Unknown time out of temperature. Not prepared or portioned today. 1 door flip top in front of expo line: cooked onions (67F); sour cream (62F); salsa (62F) being held in unit overnight. Monitored unit for 1 hour with no changes in temperature. Unknown time out of temperature. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left to right: 3 door flip top left side: seared tuna (57F); cut cabbage (61F); cooked beans (71F); cooked quinoa (60F); feta cheese (58F); cut tomatoes (57F); chick peas (67F); cooked onions (58F); hummus (53F); blue cheese aioli (59F); shredded cheese (58F); cooked corn (58F) being held in unit overnight. Monitored unit for 30 minutes with no changes in temperature. Unknown time out of temperature. Not prepared or portioned today. See Stop Sale 1 door flip top in front of expo line: cooked onions (67F); sour cream (62F); salsa (62F) being held in unit overnight. Monitored unit for 1 hour with no changes in temperature. Unknown time out of temperature. See Stop Sale Expo line:; sour cream (54F); salsa (53F); coleslaw (52F) operator discarded items **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. expo line steam table: salmon (105°F-117°F - Hot Holding); steam table across from expo line: cooked chicken (120°F-132°F - Hot Holding). Operator states items were cooked and placed in steam table for hot holding less than 1 hour ago. Water temperatures at less than 135°F. Operator reheated items to 165°F+ and turned up steam table temperature **Corrected On-Site** **Warning**

Patio Tapas & Beer

205 SE 1 Ave, Boca Raton

Routine Inspection on Oct. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 2 high-priority violations

  • 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). **Warning**

  • 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. Raw chicken over raw beef two door freezer. Not commercially packaged. Removed. **Corrected On-Site** **Warning**

Pzza Group LLC

1191 Royal Palm Beach Blvd, West Palm Beach

Routine Inspection on Oct. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 1 high-priority violation

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station- Mozzarella cheese sticks- 73F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- led out at room temperature- operator placed on time for remaining 2 hours. **Corrected On-Site** **Warning**

Red Crab - Juicy Seafood

1837 N Military Trl Unit B, West Palm Beach

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 2 high-priority violations

  • 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 primed machine, retested at chlorine 0PPM, triple sink set up at chlorine100ppm, operator agree to manually sanitize dishes until dish machine is repaired. **Corrective Action Taken** **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw shrimp stored over cooked chicken wings. Operator moved shrimp below chicken. **Corrected On-Site** **Warning**

Seagate Beach Club

401 S Ocean Blvd, Delray Beach

Routine Inspection on Oct. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 2 high-priority violations

  • 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. On cook line, cook cut up and plated pita bread with bare hands. Cook discarded pita bread and put gloves on. **Corrected On-Site** **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Salmon 120°F,chicken 130°F, mahi 125°F (hot holding) in hot box on cook line holding for less than two hours. Salmon reheated to 170°F, chicken **Warning**

Seaspray

999 E Camino Real, Boca Raton

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 2 high-priority violations

  • High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs in water at 126F **Warning**

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in dish wash area at triple sink in kitchen. Ten live flies flying around beverage station in kitchen Two live flies landing on ketchup dispenser in kitchen Approximately fifty live flies sitting on ceiling tiles in kitchen at beverage area and above registers Employees killed flies. Removed from all areas. **Corrective Action Taken** **Admin Complaint**

Souvlaki Fast

8910 N Military Trl, Palm Beach Gardens

Complaint Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

17 total violations, with 6 high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (45-47F - Cooling);in walk-in cooler; food cooked last night; food overstocked and covered; food never reached 41 F within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese at drawers at cook line; Raw chicken over cooked chicken in walk-in cooler #2 Raw lamb over cooke spinach pie; in walk-in cooler #2 Raw shell eggs over cut peppers in walk-in cooler#1 stored properly

  • 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. grape leaves (48F - Cooling);since 10:00 am; per operator can opened at 10:00 am; food never reached 41 F within 4 hours; See Stop Sale; Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (45-47F - Cooling);in walk-in cooler; food cooked last night; food overstocked and covered; food never reached 41 F within 6 hours; See Stop Sale

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (41-49F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food overstocked; operator made smaller portions; raw chicken (49-51 F - Cold Holding) multiple cases of raw on the floor at prep station in the back of the kitchen; as per operator food placed outside to be marinated at a later time while preparing different food; educated operator; food out of temperature for approximately 1 hour; food placed back in the walk-in cooler; **Corrective Action Taken**

  • 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. grape leaves (48F - Cooling);since 10:00 am; per operator can opened at 10:00 am; food never reached 41 F within 4 hours; See Stop Sale;

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (120F - Hot Holding); rice (120F - Hot Holding); lemon potatoes (120F - Hot Holding) at steam table; steam table off; as per operator foods out of temperature for approximately 2 hours; educated on TOHC; emailed and printed out form; placed food on TPHC; Operator to discard after four hours; shaved gyro (136-120F - Hot Holding); in pan next to gyro broiler; as per operator food out of temperature for approximately 30 minutes; operator returned to flat top to reheat to 165 F; cooked rice (120F - Hot Holding) on the stove at cook line; as per operator food out of temperature for approximately 2 hours; educated on TOHC; emailed and printed out form; placed food on TPHC; Operator to discard after four hours; **Corrective Action Taken**

Subculture Coffee

107 Front St, Jupiter

Routine Inspection on Oct. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

7 total violations, with 2 high-priority violations

  • 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. boiled eggs (45F - Cold Holding); empanada (45F - Cold Holding); in cooler at front counter; as per operator food not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (45F - Cold Holding); empanada (45F - Cold Holding); in cooler at front counter; as per operator food not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale **Repeat Violation** **Admin Complaint**

Sushi Yama Japanese Restaurant

7050 W Palmetto Park Rd Bay 33, Boca Raton

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 9 high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a covered container seating on kitchen area with cooked broccoli at 3:20pm (84°F cooling) Per operator cooling since 12 pm . Product did not cool to 70°F within 2 hours. See Stop Sale. Observed covered containers with Curry soup at 2:15 pm (110F - Cooling)cooling since 1:30pm, rechecked at 3:31 pm (81°F cooling). Products did not cool to 70°F within 2 hours. Operator moved to stovetop to reheat to 165°F + and start cooling process again **Warning**

  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For wahoo purchase fresh. Operator unable to provide proof of parasite destruction. Operator will cook fish **Corrective Action Taken** **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On sushi bar Raw salmon over cut vegetables Inside walk in cooler Raw shrimp over cut vegetables Operator stored properly **Corrected On-Site** **Warning**

  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On cook line Raw chicken over mussels Operator stored properly **Corrected On-Site** **Warning**

  • 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 70 degrees Fahrenheit within 2 hours. Observed a covered container seating on kitchen area with cooked broccoli at 3:20pm (84°F cooling) Per operator cooling since 12 pm . Product did not cool to 70°F within 2 hours. See Stop Sale. 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 covered containers with Eel at 3:37 pm (45°F cooling) cooling since 4pm yesterday, walk in cooler rehydrated rice noodles at 3 pm ( 71F cooling) cooling since 12 pm , rechecked at 4 pm same temperature. Cook line Observed inside sushi bar display cut tuna at 2:48pm (47°F cooling) Krab at 2:49 (46°F cooling,) salmon at 2:40 (49°F cooling) , all 3 items cooling since 12 pm, rechecked at 4pm same temperature All items did not cool to 41°F within 4 hours. See Stop Sale 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 and the time removed from temperature control cannot be determined. Observed 4 containers with sushi rice throughout the sushi bar and storage area with no time mark. Per operator products stored for approximately 3 hours. Operator timed marked for 1 hour remaining Operator still use at the 4 hour mark See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler cream cheese 45°F cold holding, mix shrimp 46°F cold holding. Tuna 45°F cold holding Per operator stored over 4 hours. Per operator not prepared or portioned today See Stop Sale. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler cream cheese 45°F cold holding, mix shrimp 46°F cold holding. Tuna 45°F cold holding Per operator stored over 4 hours. Per operator not prepared or portioned today See Stop Sale. On cook line Raw shells Eggs 78F cold holding, bean sprouts 62°F cold holding On sushi bar Fish eggs 48°F cold holding,,krab (56F - Cold Holding) On cook line small cooler , tofu 44°F cold holding, Per operator all items stored for approximately 2 hours. Operator moved items to inside of coolers Per operator not prepared or portioned today. **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 and the time removed from temperature control cannot be determined. Observed 4 containers with sushi rice throughout the sushi bar and storage area with no time mark. Per operator products stored for approximately 3 hours. Operator timed marked for 1 hour remaining Operator still use at the 4 hour mark See stop sale. **Repeat Violation** **Admin Complaint**

  • 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 covered containers with Eel at 3:37 pm (45°F cooling) cooling since 4pm yesterday, walk in cooler rehydrated rice noodles at 3 pm ( 71F cooling) cooling since 12 pm , rechecked at 4 pm same temperature. Cook line Observed inside sushi bar display cut tuna at 2:48pm (47°F cooling) Krab at 2:49 (46°F cooling,) salmon at 2:40 (49°F cooling) , all 3 items cooling since 12 pm, rechecked at 4pm same temperature All items did not cool to 41°F within 4 hours. See Stop Sale **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating on sushi bar mix sea food (78F - Hot Holding); eel (78F - Hot Holding); brown rice 89°F hot holding Per operator products stored for approximately 2 hours. Operator moved items to inside cooler **Corrective Action Taken** **Warning**

Sushi Yan

1929 N Federal Hwy, Boca Raton

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

11 total violations, with 5 high-priority violations

  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed handling raw shrimp with barehands and immediately touched tongs and bag of tempera batter. Educated on site. Hands washed. Gloves used **Corrective Action Taken**

  • High Priority - Employee washed hands with no soap. Employee observed rinsing hands in triple sink with no soap. Educated on site. Hands washed properly **Corrective Action Taken**

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over cooked eel and cooked tofu in two door freezer. Removed. **Corrected On-Site**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over vegetables and ready to eat sauces in reach in cooler Raw pork over carrots in 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**

Taco Bell # 165

4466 Forest Hill Blvd, West Palm Beach

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

5 total violations, with 1 high-priority violation

  • High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink - green hose connected to splitter - no vacuum breaker. **Repeat Violation** **Admin Complaint**

Taqueria Huetamo

1499 S Congress Ave Ste 5, Delray Beach

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 4 high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 45° , salsa 45° in tall glass door reach in cooler . Per operator food was cooked yesterday . Stop sale issue . Operator discarded food. **Corrective Action Taken**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw fish above rice in reach in cooler . Operator properly stored food. **Corrected On-Site**

  • 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....rice 45° , salsa 45° in tall glass door reach in cooler . Per operator food was cooked yesterday . ...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Beef soup 54° , horchata 48° in 1 glass door cooler at bottom shelf being held more than 4 hours .

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Beef soup 54° , horchata 48° in 1 glass door cooler at bottom shelf being held more than 4 hours . Stop sale issue . Employee discarded food. .... Cheese 45° in flip top reach in cooler at kitchen . Food being held less than 4 hours . Operator covered food.Corrective Action Taken** **Corrective Action Taken**

Victoria's Cuisine

111 S 3 St, Lantana

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 4 high-priority violations

  • High Priority - Nonfood-grade containers used for food storage - direct contact with food. 30 gallon garbage can used to store juice. **Warning**

  • 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line large make table - chopped tomatoes (52F - Cold holding); green peas (56F - Cold Holding); chopped white cheese (53F - Cold Holding); portioned cooked pasta (51F - Cold Holding); cut butter (54F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Walk in cooler - Cooked portioned pasta (50F - Cold Holding); cooked yuca (47F - Cold Holding); portioned cooked rice (50F - Cold Holding); chicken stock (45F - Cold Holding); fish stock (45F); beef stock (44F - Cold Holding) operator states not portioned today held overnight and more 4 hours - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - fresh garlic oil (53F - Cooling) 2:30pm cooling since 10:30am - see stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line large make table - chopped tomatoes (52F - Cold holding); green peas (56F - Cold Holding); chopped white cheese (53F - Cold Holding); portioned cooked pasta (51F - Cold Holding); cut butter (54F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Walk in cooler - Cooked portioned pasta (50F - Cold Holding); cooked yuca (47F - Cold Holding); portioned cooked rice (50F - Cold Holding); chicken stock (45F - Cold Holding); fish stock (45F); beef stock (44F - Cold Holding) operator states not portioned today held overnight and more 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**

  • 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. COOLING - fresh garlic oil (53F - Cooling) 2:30pm cooling since 10:30am - see stop sale. **Warning**

Victoria's Rotisserie Chicken

125 S Third Street, Lantana

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

7 total violations, with 5 high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - black beans (60F - Cold Holding) operator states held overnight and more than 4 hours - in covered rubber tub - see stop sale. **Warning**

  • 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. After 3 attempts Dishwasher (Chlorine 0ppm) - operator contacted technician. **Corrective Action Taken** **Warning**

  • High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Ceviche make table - raw shrimp over cooked short ribs - operator moved raw seafood to one side top unit of make table away from cooked short ribs. **Corrected On-Site** **Admin Complaint**

  • 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. Walk in cooler - black beans (60F - Cold Holding) operator states held overnight and more than 4 hours - in covered rubber tub - see stop sale. **Warning**

  • High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm); operator corrected Triple Sink (Chlorine 100ppm) **Warning**

Voodoo Bayou

11701 Lake Victoria Gardens Ave, #5095, Palm Beach Gardens

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 1 high-priority violation

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over cooked brick chicken in cooler at pantry station Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Wendy's 2338

6790 Okeechobee Blvd, West Palm Beach

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 3 high-priority violations

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage shelf near office approximately 1 small flying insects landing on chemical spray bottles At prep area on soda box shelf- approximately 10 small flying insects landing on soda boxes- operator killed approximately 4 small flying insects and sanitized area. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near cookline- Raw shell eggs 60F- cold holding,- food not prepared or portioned today - food overstacked- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. **Corrected On-Site** **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fry station- cooked potato wedges 115F- hot holding- food out of temperature for 30 minutes- operator discarded. **Corrected On-Site** **Warning**

Whole Green Cafe

142 SE 6 Ave Ste A, Delray Beach

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

7 total violations, with 3 high-priority violations

  • High Priority - Cook washed hands with no soap . Cook went to wash hands with soap. **Corrected On-Site**

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Quinoa (48°F-50°F - Cooling) in reach in cooler over night, in deep covered container. See stop sale

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Quinoa (48°F-50°F - Cooling) in reach in cooler over night in deep covered container.

Wrigley BBQ

3208 Forest Hill Blvd, West Palm Beach

Routine Inspection on Oct. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 6 high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, baked beans (51F - Cooling), stored over night in deep container, operator stated not prepared or cooked today. See stop sale **Warning**

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, baked beans (51F - Cooling), stored over night in deep container, operator stated cooling overnight. See Stop Sale. **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler raw shell eggs store over provolone cheese. Operator moved raw eggs below cheese. **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 cold held at greater than 41 degrees Fahrenheit. At prep area flip top cooler, cut tomatoes (45F - Cold Holding); potato salad (45F), ; coleslaw (54F - Cold Holding). Operator stated not prepared or cooked today. Held overnight. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Cook line hot holding cabinet; baked beans (109°F - Reheating 2:30pm). Operator stated beans removed from walk-in cooler and placed in hot holding cabinet at 9am. Beans did not reach 165°F for 15 seconds within 2 hours. See Stop Sale. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area flip top cooler, cut tomatoes (45F - Cold Holding); potato salad (45F), ; coleslaw (54F - Cold Holding). Operator stated not prepared or cooked today. Held overnight. See stop sale. **Warning**

  • High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Cook line hot holding cabinet; baked beans (109°F - Reheating 2:30pm). Operator stated beans removed from walk-in cooler and placed in hot holding cabinet at 9am. Beans did not reach 165°F for 15 seconds within 2 hours. See Stop Sale. **Warning**

Yard House #8311

11701 Lake Victoria Gardens Ave, Palm Beach Gardens

Routine Inspection on Oct. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

2 total violations, with 1 high-priority violation

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (49-41F - Cold Holding); in cold holding unit at pizza station; food not prepared or portioned today; food overstocked; food out of temperature for less than four hours; smaller portions made and moved on the bottom of the refrigerator **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Yolk

5570 N Military Trail, Bay 402, Boca Raton

Routine Inspection on Oct. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

9 total violations, with 6 high-priority violations

  • 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. Dish machine tested at 0ppm. Sanitizer low, no dish machine sanitizer to replace. Operator set up triple sink at 400ppm quat **Warning**

  • High Priority - Raw animal food not properly separated from ready-to-eat raw animal food in a freezer, such as hamburgers, steak and sushi covered under a consumer advisory. Not all products commercially packaged. Raw beef stored above smoked salmon in 3 door reach in freezer, operator reorganized **Corrected On-Site** **Warning**

  • High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach inside of bottom door hinge of not in use 1 door reach in cooler at far left cook line. Operator removed cleaned and sanitized Observed 1 live roach on ground in ware washing area directly to the right of cook line. Operator removed cleaned and sanitized **Corrected On-Site** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line:; butter (68F - Cold Holding). Per operator butter is placed on expo line for two hours then discarded. No written plan for tphc, or items time marked. Operator states butter has been out for 1 hour. Discussed TPHC, and provided written procedure to operator **Corrective Action Taken** **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (127F - Hot Holding); oatmeal (117°F-130°F - Hot Holding); sausage (103°F-114°F - Hot Holding) in cook line steam table. Operator states items were reheated on stove and then moved to steam table for hot holding. Items have been in steam table less than 2 hours, operator reheated to 165°F+ **Corrected On-Site** **Warning**

  • High Priority - Toxic substance/chemical improperly stored. Multiple Chemicals stored in speed well at bar. Operator removed **Corrected On-Site** **Warning**

What agency inspects restaurants in Florida?

Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.

How do I report a dirty restaurant in Florida?

If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.

Get the whole story at our restaurant inspection database.

What does all that terminology in Florida restaurant inspections mean?

Basic violations are those considered against best practices.

A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.

An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: "Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over."

An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.

A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.

This article originally appeared on Palm Beach Post: West Palm Beach Florida restaurant, food truck inspections Oct. 9-15