600 S ROSEMARY AVE STE 170, West Palm Beach, FL 33401
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 - Ceiling/ceiling tile shows damage or is in disrepair. Observe by 3 compartment sink.
Basic - Cutting board has cut marks and is no longer cleanable. Observe at flip top refrigerator on cook line.
Basic - Floor tiles missing and/or in disrepair. Observe by ice machine.
Routine - Food
Inspection Completed - No Further Action
Intermediate - No soap provided at handwash sink. Observe at dishwasher hand wash sink.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time as public health control for butter and oil and garlic but no written plan. I emailed operator form.
Intermediate - Spray bottle containing toxic substance not labeled. Observe green substance in unlabeled spray bottle.
Basic - Cutting board has cut marks and is no longer cleanable. Observe at rear kitchen 2
Basic - In-use ice scoop stored on soiled surface between uses. Observe on top of ice machine. Operator removed. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at walk-in refrigerator meat sauce, tomato sauce OVERNIGHT (50-53F - Cooling)
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator meat sauce, tomato sauce OVERNIGHT (50-53F - Cooling)
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at cook line cream (72F - Cold Holding) . Operator stated less then 2 hour and discarded Corrected On-Site Repeat Violation
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
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. Tested 0ppm, advise to use three compartment sink. Warning
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. Food runner touching lemons with bare hand. Cook touching cheese garnish with bare hand. Reviewed with them and chef. Warning
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 at bar did not reach above 160. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First Reach in cooler as you walk in the cook line: butter (60F); raw shrimp (50F); raw fish (51F) Cook line: butter (60F); garlic and oil (70F); cooked peppers (61F); cooked onions (59F) per chef was placed on the line at 11:00am advise to cool down food below 41°F reviewed with chef TPHC. main kitchen walk in: Demi sauce (50F). Marinara 54°F per cook food was left outside this morning to set up the line. Advised to fast chill before the four hours. 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. Cook line: Demi sauce (121F); marinara sauce (112F) per cook was placed at 11am moved to reheat. Corrective Action Taken Warning
Intermediate - Spray bottle containing toxic substance not labeled. Bottle at bar. Warning
Basic - Cove molding at floor missing as you go into the kitchen Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mussels over bolognese in walk-in cooler Raw fish over prosciutto in reach in cooler at cook line. Operator stored properly. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (53°F - Cold Holding);in walk-in cooler . Food not prepared or portioned today. Food out of temperature for less than four hours. Operator placed ice stick to quick chill food. Corrective Action Taken
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. Tuna no longer frozen still in ROP package. Educated operator. Corrective Action Taken
Basic - Employee coffee container on a food preparation table at cook line. Operator discarded. Corrected On-Site Repeat Violation