- Basic - Floor tiles cracked, broken or in disrepair. By kitchen entryway. **Warning**
- Intermediate - Encrusted material on can opener blade and stand. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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09/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On fire extinguisher in cookline area. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone and keys in prep area. Purse stored on top of takeout lids in front counter area. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. By kitchen entryway. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum foil containers in shelving in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris. Cookline, dishwashing area. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Butter 61° F, cream cheese 62° F, ham 65° F. Time marked . Foods must be discarded within 4 hours from leaving temperature control. Corrective action taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 49° F, cream cheese 50° F, eggs at ambient temperature of 48° F. All in cooler for less than an hour, moved to working cooler. Corrective action taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked chicken at 48° F, cooked pasta at 50° F, cooked chunk of beef at 52° F, and cooked ground beef at 49° F. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Eggs and ham at 112° F and sausage at 118° F at buffet table. Increase heat setting. Meat patties at 110° F and 123° F at hot holding cabinets in the front counter area. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked chicken at 48° F, cooked pasta at 50° F, cooked chunk of beef at 52° F, and cooked ground beef at 49° F cooling in walkin cooler overnight. **Warning**
- Intermediate - Encrusted material on can opener blade and stand. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline area. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Cookline area. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walkin cooler Ambient temperature at 48° F. **Warning**
- Intermediate - Soil residue in food storage containers. Bean storage container by oven. **Warning**
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09/09/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Food stored on floor. Ketchup packets on floor in front counter area.
- Basic - Nonfood-contact equipment in poor repair. Broken door screen on back door.
- Basic - Soil residue build-up on nonfood-contact surface. Can opener and stand.
- Basic - Stored food not covered in walk-in cooler. Cooked ground beef.
- Basic - Wall in disrepair. Near steam table in front counter area.
- Basic - Working containers of food removed from original container not identified by common name. Flour container. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans at 110 degrees at cookline under no temperature control . Reheated to 165° F and placed on top of stove to hot hold at 135° F. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cook-line area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef.
- Intermediate - Soil residue in food storage containers. Flour container at cookline.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. At salt container. **Warning**
- Basic - Food stored on floor. Rice and salt storage containers stored on the floor under the oven. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt container under oven. **Warning**
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1/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. At salt container. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Raw chicken. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. By kitchen entry way. **Warning**
- Basic - Food stored on floor. Rice and salt storage containers stored on the floor under the oven. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Rusted shelving in dishwashing area. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted in dishwashing area shelving. **Warning**
- Basic - Stored food not covered in walk-in cooler. Cooked chicken, cooked beef, butter, ham and pastries. **Warning**
- Basic - Wall in disrepair. Near dishwashing area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt container under oven. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Cut Tomatoes and egg salad at 50° F and 56° F. Time marked. Food must be discarded within 4 hour from leaving temperature control. Corrective action taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans at 98° F at cookline under no temperature control. Place on stove top to maintain 135° F or above. Corrective action taken. Meat filled pastries at 124° F and 116° F in front counter area warmer. Increase heat on warmer to maintain 135° F or above. Corrective action taken. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over veggies at walkin cooler. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical cleaning bottle next to clean utensils in dishwashing area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/15/2013 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage containers on shelf in kitchen / dish wash area.
- Basic - Hood and Hood-filters soiled with accumulated grease and dust.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Held at buffet line at room temperature: butter at 66?f, cream cheese at 66?f, ham at 64?f, sliced cheese at 66?f. Note: all listed items must be discarded after breakfast service/within 4 hours of leaving temperature control. All items / ph foods must be cold held at 41?f at ALL times. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausage at breakfast buffet line at 79?f. Was reheated and hot held at 135?f immediately during inspection and must maintain 135?f or above at ALL times. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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3/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausage, half and half, butter and eggs. All food between 48 and 50 degrees. At time of callback whole shell eggs, meat pastries, and butter. All food 58 degrees at time of callback.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler. Ambient air temperature 52 degrees. This violation must be corrected by : 08/30/12. Ambient air temperature 60 degrees at time of callback
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8/31/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, glass cooler, front counter. Ambient air temperature 53 degrees. This violation must be corrected by : 08/30/12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler. Ambient air temperature 52 degrees. This violation must be corrected by : 08/30/12.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pudding 53 degrees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausage, half and half, butter and eggs. All food between 48 and 50 degrees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, yucca 99 degrees. Corrective Action Taken. Reheated. 174 degrees.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/29/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times, blocked by large measuring cup. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers, pastry case.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cream cheese, ham and cheese. All 63 degrees. Corrective action taken. Owner iced down.
- Critical - Observed raw animal food stored over ready-to-eat food, raw eggs over vegetables in walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler. This violation must be corrected by : 09/21/11.
- Critical - Handwash sink not accessible for employee use at all times, blocked by large measuring cup in kitchen. Corrected On Site.
- Observed nonfood-grade containers used for food storage, shopping bags in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, beef, chicken, eggs, mozzarella, pasta salad and butter. Management moved to working walk in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw chicken over raw beef in walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name, spray bottle with oil.
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9/20/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, beef stew 44 degrees. Corrected On Site. Management volutarily discarded.
- Floors not maintained smooth and durable, disharea.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, squash stored outside.
- Critical - Observed food stored on floor, several items in walk in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed chlorine 300 ppm.
- Critical - Observed soil residue in storage containers, beans and onions.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, meat patty. Corrected On Site. Management reheated.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, unsealed plywood, moldlike substance growing.
- Critical - Vacuum breaker mising at hose bibb, mopsink.
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over cooked food. observed raw shell eggs over cooked ground meat in walkin cooler
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ripped/worn tin foil used as shelf cover.
- Observed nonfood-grade containers used for food storage.
- Critical. Sink compartments too small to accommodate utensils or equipment.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb.
- Observed wall in disrepair. observed behind steamtables
- Ceiling not smooth and easily cleanable.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Sink compartments too small to accommodate utensils or equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed personal care item stored with food.
- Wet mop not hung to dry.
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4/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 1-4-10.
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1/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. observed in mop sink
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb.
- Observed attached equipment soiled with accumulated dust. observed walkin cooler fan guards dusty
- Lights missing the proper shield, sleeve coatings or covers.
- Light not functioning.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 1-4-10.
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11/4/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 6-28-09.
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7/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/28/2009 | Routine - Food | Warning Issued |
| No report available. | 10/17/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Brazilian Depot (Dba) Food Crt, 700 Sw 10 St #19, Deerfield Beach, FL »