278 S FEDERAL HWY, Deerfield Beach, FL 33441
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Spray bottle containing red toxic substance not labeled on storage shelf in kitchen.
Basic - Ceiling tiles soiled with accumulated food debris, grease, or dust. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Basic - Ceiling tiles soiled with accumulated food debris, grease, or dust in prep area. Warning
Basic - Old label stuck to food container after cleaning and stored at cleaned utensil rack in ware wash area. Warning
Basic - Two pizza cutters stored between flip top cooler and food prep table in kitchen. Warning
Basic - Wall soiled with accumulated grease, food debris, or dust above triple sink in ware wash area. Repeat Violation Warning
Routine - Food
Inspection Completed - No Further Action
Basic - Standing water in bottom of two door reach-in-cooler opposite cook line in kitchen.
Basic - Wall soiled with accumulated grease, food debris, and/or dust, behind triple sink in kitchen.
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : 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. Hannah Kyehn, 5/28/23 expired, Emma Hughes, 2/11/23 expired. Warning - From follow-up inspection 2024-07-24: 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. Hannah Kyehn, 5/28/23 expired, Emma Hughes, 2/11/23 expired. Time Extended
Routine - Food
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (47F); shredded cooked chicken (48F); cooked beef (47F) stored in the walk in cooler overnight per operator. Not prepared or portioned today. Food cooling with stretch wrap cover and lids on, stacked seven pans high. See Stop Sale. 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. Cooked rice (47F); shredded cooked chicken (48F); cooked beef (47F) stored in the walk in cooler overnight per operator. Not prepared or portioned today. Food cooling with stretch wrap cover and lids on, stacked seven pans high. Warning
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed food cooling with multiple coverings on pans, heat not allowed to escape. Warning
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. Hannah Kyehn, 5/28/23 expired, Emma Hughes, 2/11/23 expired. Warning
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to ice machine blocked with a cart.
Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles with purple liquid in rack by mop sink. Operator labeled degreaser. Corrected On-Site
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Nonfood-contact surface soiled with black mold like substance, on the wall around mop sink near back door.
Basic - Wall soiled with black mold like substance above the triple sink in the ware washing area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler on cook line at tomato, lettuce, cheese salsa (44-47F - Cold Holding), manager moved items and called for maintenance
Basic - No handwashing sign provided at a hand sink used by food employees.
Routine - Food
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. Raw chicken stored above raw shrimp on speed rack. Operator reorganized Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole with tomato (47°F); cut cabbage (49°F) being held on cook line less than 4 hours. Items stored above fill line. Operator removed product to be under fill line. Operator discarded excess. sour cream (49°F); being held in cook line cooler less than 4 hours. Operator moved item to reach in section. Discussed tphc with operator. Corrective Action Taken
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance on storage rack not labeled. Operator labeled Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee on shelf above flip top cooler on cook line. Operator removed Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in batter mix on dry storage shelves, Plastic cup removed. Corrected On-Site
Basic - Insect control device installed over food preparation area, above dry storage shelves in back kitchen.
Routine - Food
Inspection Completed - No Further Action
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face mask with gloves then handled chopped lettuce. Instructed operator on proper glove changing procedures. 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. hot line make table - pico de Gallo (46°F - Cooling) 11:20 3 hours remaining recheck 50 mins 49°F. Pico held on top unit of make table to cool - operator moved pico to walk in cooler.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed thermos bottle from prep surface. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door flip top:; cheese (58°F); diced tomatoes (62°F); guacamole with tomato (62°F); cut lettuce (50°F). Discussed with operator. Operator is aware of unit not maintaining temperature. Ice is being used to keep items cool however, not replenished frequently enough to keep items at 41°F or below. Unit has an ambient temperature of 61°F, operator states items have been in unit less than 1 hour. Operator replaced ice and placed ice on top of items. Operator called for service 2 drawer unit under flat top:; cooked chicken (53°F); raw steak (55°F); chicken roll up (51°F). Unit has an ambient temperature temperature of 55°F. Operator states items have been in unit less than 1 hour. Operator moved to walk in cooler to quick chill. Operator called for service Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided Corrected On-Site Warning