320 NORTHLAKE BLVD, Lake Park, FL 33408
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 - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); fixed to 200 ppm Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled packaged biscuits on tray and clean utensils to prepare ready to eat food without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site Warning
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has undergone remodel/added dish machine, no plans submitted/approved. Advised Operator to submit remodel plan review application with updated plans. Warning
Routine - Food
Inspection Completed - No Further Action
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 chicken stored over French fries. Not all commercially packaged. Advised operator of proper storage.
Basic - Food stored on floor. At kitchen, oil stored on floor. Operator moved to shelf. 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. After 3 attempts Dishwasher (Chlorine 0ppm); operator primed the machine Dishwasher (Chlorine 50ppm). Corrected On-Site
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect at to go station hand sink- notified operator.
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Burger locker top unit - eggs (54F - Cold Holding) - operator moved to walk in cooler. Corrective Action Taken
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili (74F - Reheating) 9:20am reheat since 8:00am recheck at 10:00am 114F. See stop sale.
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili (74F - Reheating) 9:20am reheat since 8:00am recheck at 10:00am 114F. See stop sale.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For testing chlorine sanitizer- inspector gave some to operator until purchase. Corrective Action Taken
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both hands sink in the Men's room and to go counter water temperature under 85F.
Basic - Light shield damaged/in disrepair. Light shield above ice machine.
Basic - No waste receptacle installed at handwash sink provided with disposable towels. At front counter operator provided. Corrected On-Site
Basic - Old labels stuck to food containers after cleaning. Operator removed labels from containers on storage rack. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on the make table grab raw chicken and then grab a cooked biscuit without changing gloves or washing hands. Employee washed hands. Corrected On-Site
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over pre-cooked sausage in Reach in freezer. Operator stored properly. Corrected On-Site
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line raw egg (67F - Cold Holding) Operator stored for approximately 2 hours. Not prepared or portioned today. Operator corrected problem on top of flip top cooler. Corrective Action Taken
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili (147F - Reheating)at 10am reheating since 7:30, Operator removed and reheated chili 2nd temp at 10:08 (166F - Reheating),rCorrected On-Site Corrected On-Site
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator provided. Corrected On-Site
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back area of kitchen is soiled and dirty. Advised operator to clean it. Corrective Action Taken
Basic - No waste receptacle installed at handwash sink provided with disposable towels. No trash can at hand washing sink closet to front counter entrance.
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go lids inverted in storage area. Operator stored properly. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink used for purposes other than handwashing. At drive thru; hand wash sink used to store wet wiping cloth. Operator removed. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - crumbled blue cheese (48F); shredded cheddar (48F - Cold Holding); creamy cheese (45F - Cold Holding); half and half (47F - Cold Holding) not portioned or prepared today held over 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 sliced tomatoes 52F - Cooling since 9am. cut lettuce (53F - Cooling) cooling since 9am - see stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - crumbled blue cheese (48F); shredded cheddar (48F - Cold Holding); creamy cheese (45F - Cold Holding); half and half (47F - Cold Holding) not portioned or prepared today held over 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. COOLING sliced tomatoes 52F - Cooling since 9am. cut lettuce (53F - Cooling) cooling since 9am - see stop sale.
Routine - Food
Inspection Completed - No Further Action