864 N MILITARY TRAIL, WEST PALM BEACH, FL 33415
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 not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Advised Operator to replace/make smooth, non-porous/non-absorbent and easily cleanable.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from cleaning with wiping cloth, moping floor in kitchen, then put on gloves and began to prepare food without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site Warning
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers then placed to dry/store without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to set up triple sink to properly sanitize dishes. Warning
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Double door low boy reach in cooler; raw shell eggs (50F Ambient Air Temperature). Operator stated raw shell eggs held in unit less than 4 hours, moved to walk-in cooler. Corrective Action Taken Warning
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table; cooked pepper sauce (92F - Cooling 9:35/88F 10:10). Operator stated cooling for 20 minutes, at this rate will not reach 70F within 2 hours, moved to walk-in cooler to facilitate faster cooling. Corrective Action Taken Warning
Intermediate - Food-contact surface (prep table mounted can opener) soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized. Corrective Action Taken Warning
Intermediate - Hand wash sink used for purposes other than handwashing. Front line hand wash sink used to store sanitizer bucket. Operator removed. Corrected On-Site Warning
Intermediate - Manager or person in charge lacking proof of food manager certification. Yohanna Ramirez. Warning
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Intermediate - No soap provided at kitchen hand wash sink. Operator provided soap. Corrected On-Site Warning
Intermediate - Paper towel dispenser at kitchen hand wash sink not working/unable to dispense paper towels. Operator placed paper towels outside of dispenser. Corrective Action Taken Warning
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At double door low boy reach in cooler; ice buildup around fan unit and standing water in bottom. See violation 03-03-5. Warning
Routine - Food
Administrative complaint recommended
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (50F - Cooling). Operator stated cooling overnight in full deep container with tight fitting lid, did not reach 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At walk-in cooler; cooked rice (50F - Cooling). Operator stated cooling overnight in full deep container with tight fitting lid, did not reach 41F within 6 hours. See stop sale. Repeat Violation
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from washing and rinsing soiled dishes then handled walk-in cooler door handle, entered walk-in cooler and removed container of cooked beef to be discarded and then handled mop and mop bucket while moping floor and then handled clean stainless steel lid while handing to Manager who then placed lid on food item at steam table without washing hands. Operator discussed with employee who then removed lid to be washed, rinsed and sanitized and washed hands. Corrected On-Site
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked ground beef, prepared/date marked 1/30/25. See stop sale. Repeat Violation
Routine - Food
Call Back - Complied
Routine - Food
Administrative complaint recommended
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operated added chlorine to 100ppm Corrected On-Site Warning
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; cooked bean (61F - Cooling) Operator stated cooling overnight. Food(cooked beans) held in full lidded deep containers. Food did not reach 41F within six hours. See stop sale Warning
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; cooked bean (61F - Cooling) Operator stated cooling overnight. Food(cooked beans) held in full lidded deep containers. Food did not reach 41F within six hours. See stop sale. Warning
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline; Employee cracked raw shell eggs then handled clean plates without washing hands Discussed with operator, employee washed hands. Corrected On-Site Warning
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live, small flying insects flying around/landing on dry storage shelves and clean dishes. Advised Operator to eliminate flies. Warning
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At Walk-in Cooler; Cooked beef, cooked pork, cooked beans prepared/date marked 7/21, 7/19. See stop sale Warning
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. Double door low boy; cooked rice (47F - Cold Holding) Per operator not prepared or portioned today Food(rice) was held in cooler for approximately three days. See Stop Sale. Repeat Violation Admin Complaint
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door low boy; cooked rice (47F - Cold Holding) Per operator not prepared or portioned today Food(rice) was held in cooler for approximately three days. See stop sale Repeat Violation Admin Complaint
Routine - Food
Administrative complaint recommended
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw beef/raw bacon/raw shell eggs. Operator moved raw chicken to bottom shelf. Corrected On-Site
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. At front counter Right side Flip top cooler; cut tomatoes (45F - Cold Holding); cooked jalapeño (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter Right side Flip top cooler; cut tomatoes (45F - Cold Holding); cooked jalapeño (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight, lowered cooler temperature. See Stop Sale. Repeat Violation Admin Complaint
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area mounted can opener; blade soiled with food debris/mold-like substance. Operator washed, rinsed and sanitized. Corrected On-Site
Intermediate - Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by boxes/bagged garbage. Operator removed. 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. Provided employee reporting agreement, Operator explained to employee who signed/completed. Corrected On-Site
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At Grab and Go reach in cooler and right side flip top cooler; no ambient air temperature thermometer.
Routine - Food
Inspection Completed - No Further Action
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prepared sanitizer solution at time of inspection. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above chicken nuggets, French fries at walk in cooler . Employee properly stored food. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...,cheese 54°, green salsa 45° , cut tomatoes 56° in flip top reach in cooler across handwashing sink at kitchen. Food being held less than 4 hours. Employee moved food to another acceptable cooler . Corrective Action Taken Repeat Violation
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles....chlorine 200 ppm+++ . Employee diluted at 100 ppm Corrected On-Site
Intermediate - No soap provided at handwash sink by the dishwashing sink . Employee provided. Corrected On-Site
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Basic - Wiping cloth sanitizing solution stored on the floor...employee moved. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...chicken soup date marked 28/1/23 in walk in cooler . Employee stated that it was wrong date . Employee properly date marked food. Corrected On-Site
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..cut tomatoes 61°, cut lettuce 59°, open can jalapeños 59°, cheese 58° , green salsa 61° in flip top reach in cooler and horchata 68° in room temperature being held more than four hours.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..cut tomatoes 61°, cut lettuce 59°, open can jalapeños 59°, cheese 58° , green salsa 61° in flip top reach in cooler and horchata 68° in room temperature being held more than four hours. Stop sale issue. Employee discarded food. Corrective Action Taken
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding pulled 119°-142° in steam table being held less than four hours. Employee moved to dipper container. Corrective Action Taken
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash...single serve cup , lids stored next to handwashing sink . Employee moved Corrected On-Site
Food-Licensing Inspection
Inspection Completed - No Further Action
Intermediate - No soap provided at handwash sink.