71 E INDIANTOWN RD #805, Jupiter, FL 33477
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
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- on the grill utensils in water at 107 F Removed Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at 103 F at the grill Employee discarded Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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 10ppm); operator changed sanitizer; retested to 50 ppm Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable- at cook line
Basic - Standing water in bottom of the floor in walk-in cooler
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over sliced cheese in walk-in cooler Operator stored properly Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Administrative complaint recommended
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Fish batter containing milk at cook line- as per operator since 10:30; past four hour; See Stop Sale
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked baked ziti in walk-in cooler; stored properly Corrected On-Site Repeat Violation Admin Complaint
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. diced tomatoes (46F - Cooling)at 3:30 since 9:30 in cooler #2 Food never reached 41 F within 4 hours; See Stop Sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler #1: raw chicken (45F - Cold Holding); rice (45F - Cold Holding); raw shrimp (45F - Cold Holding); cooler #2 raw chicken (44F - Cold Holding); sliced cheese (47F - Cold Holding); fish (45F - Cold Holding) at cook line ; Food not prepared or portioned today Food out of temperature for less than four hours Food moved in cooler next to chest freezer Corrective Action Taken Repeat Violation Admin Complaint
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Fish batter containing milk at cook line- as per operator since 10:30; past four hour; 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. diced tomatoes (46F - Cooling)at 3:30 since 9:30 in cooler #2 Food never reached 41 F within 4 hours; See Stop Sale
Intermediate - No probe thermometer provided to measure temperature of food products.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- at cooler #2 at cook line; removed Corrected On-Site
Basic - No conspicuously located ambient air temperature thermometer in holding unit #2 at cook line; Repeat Violation
Food-Licensing Inspection
Inspection Completed - No Further Action
High Priority - Raw animal food stored over or with unwashed produce. Raw ground beef over unwashed limes in walk-in cooler; limes moved Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in reach in cooler at expo line; Stored properly Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (52F - Cold Holding); raw shrimp (52F - Cold Holding); in reach in cooler#1 at cook line ; as per operator food not prepared or portioned today; foods brought out of walking in cooler 30 minutes prior; food out of temperature for approximately 30 minutes; establishment has plenty of cooling units; food moved to walk-in cooler to quick chill ; Corrective Action Taken
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Bowl used to dispense food- reach in freezer at cook line Removed Corrected On-Site
Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line