1281 PLAZA CIRCLE, SUITE A, Riviera Beach, FL 33404
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of white reach in freezer
Intermediate - No probe thermometer provided to measure temperature of food products.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as food liner for cut lettuce. Advised operator of proper use of food grade paper. Operator removed paper towels. Corrected On-Site Warning
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked chicken (52F - Cold Holding). Not prepared or portioned today. Operator stated product held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed product into reach in cooler for quick chill. Corrective Action Taken Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At reach in cooler underneath fliptop: container of cooked chorizo date marked/prepared 7/9.
Basic - Bowl or other container with no handle used to dispense food. At dry storage shelf container of black beans has plastic bowl with no handle as scoop, operator replaced with a handled scoop. Corrected On-Site
Basic - Food stored on floor. At dry storage a case of bottled water stored on floor, operator moved to proper storage. Corrected On-Site
Basic - Raw fruits/vegetables not washed prior to preparation. At make line cut avocado with sticker still attached being used, operator discarded. Corrective Action Taken
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dented/rusted cans present. See stop sale. At dry storage shelf 1 can of jalapeno peppers dented. See stop sale. Warning
High Priority - Employee switched from working with raw food( raw beef) to ready-to-eat food ( chips)without washing hands. Employee washed hands Corrected On-Site Warning
High Priority - Medicine not labeled properly. At spice shelf bottle of pepto bismal stored over food items, operator removed pepto. Corrected On-Site 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. At reach in freezer raw chicken stored over raw beef, operator rearranged to proper storage. Corrected On-Site Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Stored out of flip top cooler. sour cream (50F cold holding), salsa verde 45F cold holding , cooked beef 56F cold holding Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today Operator moved inside 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. chicken 91 F hot holding, cooked white rice (110F hot holding, cooked beef (109F - Hot Holding) Per operator products store for approximately 2 hours. Operator moved products to be reheated to 165F + Corrective Action Taken Warning
Intermediate - Spray bottle containing toxic substance not labeled At chemical storage area bottle of degreaser not labeled, operator labeled as containing dereaser. Corrected On-Site Warning
Routine - Food
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : 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 set up triple sink to quaternary 200ppm and agreed to sanitize dishes manually until dishwasher is fixed Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-01-17: Dishwasher (Chlorine 0ppm); operator set up triple sink to chlorine 100ppm and agreed to sanitize dishes manually until dishwasher is repaired and able to sanitize properly. Admin Complaint Corrective Action Taken
Routine - Food
Administrative complaint recommended
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 set up triple sink to quaternary 200ppm and agreed to sanitize dishes manually until dishwasher is fixed Corrective Action Taken Repeat Violation Admin Complaint
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023, operator renewed during inspection expires 12/1/2024 Corrected On-Site Warning
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler one container of half and half and one container of milk with no date marking. Operator stated containers opened two days prior,corrected by applying proper date marking Corrected On-Site Warning
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator stated raw chicken and raw steak is partially cooked, not to required minimum cooking temperature, then cooled and finished cooking before being served. Provided written procedure form to operator. Warning
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line steak 1st temp at 2:21 cooling for 60 minutes (72F - Cooling), 2nd temp of steak is (69F - Cooling) at 3:15. Grill chicken 1st temp at 2:21 cooling for 60 minutes (74F - cooling), 2nd temp of chicken is (68F - Cooling) at 3:15. Items stored in pan on top of ice next to cook line, at this rate product will not reach 41F within a total of 6 hours. Operator removed items to walk in cooler to facilitate faster cooling. Corrective Action Taken Warning
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. At dish machine; chlorine 0ppm. Operator set up triple sink to quaternary 200ppm, agrees to manually sanitize dishes until machine repaired and sanitizing properly. Corrective Action Taken
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Ice bath next to grill; steak (78°F - Cold Holding). Operator stated being held 2 hours, added ice. Corrective Action Taken
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. At sugar storage container; portion cup used to dispense. Operator removed. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At prep area triple glass door reach in; raw shell eggs stored over ready-to-eat desserts. Operator moved eggs. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Operating with an expired Division of Hotels and Restaurants license.
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. beef (100- Reheating)at 12:38 to 102° F at 12:47 since 12:00 at steam table. At this rate food will not reach 165° F within 2 hours. Operator moved to the stove to properly reheat to 165° F. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice on 9/25/21 not date marked in reach in cooler at the back of the kitchen. Operator date marked. Corrected On-Site