- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Cook-line reach not cooling to 41°. Only used for vegetables
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 53°, beef 53°, moved to different cooler.
- Intermediate - Cold water not provided/shut off at employee handwash sink.at the front bar
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Employee with no hair restraint while engaging in food preparation.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Manager lacking proof of food manager certification.
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2/6/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- 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 - Employee with no hair restraint while engaging in food preparation.
- Basic - Faucet/handle missing at plumbing fixture. Missing knobs on hand wash sink in the kitchen.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food container stored in ice used for drinks. See stop sale. Container with cut lemons.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over ready to eat and chicken over ready to eat. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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12/5/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/30/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. At flour container in dry storage. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At Cookline area and rear prep area and dishwashing area **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Rear prep area by dry storage. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 78 at cookline. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline , bar area and men''s restroom. **Warning**
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5/7/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. At flour container in dry storage. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH sink soiled at cookline. Utensil storage containers soiled in dry storage area. Exterior of bar coolers soiled. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Stove at cookline. **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Interior of HANDWASH sink in bar area. **Warning**
- Basic - Clean utensils or equipment stored in dirty containers. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on top of dish machine. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Rusted top of chest freezer at cookline. **Warning**
- Basic - Food debris accumulated on bar area by 3 compartment sink. **Warning**
- Basic - Food storage container/container lid cracked or broken. Flour storage container broken on shelving at cookline. Broken containers in dry storage area shelving. **Warning**
- Basic - Food stored on floor. Onions by back door. **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. At soup container in TRUE REFRIGERATOR. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline. **Warning**
- Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Rusted bottom shelving on table next to fryer. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For pita bread at reaching freezer. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door by dry storage with large hole. Not tight fitting or sealing. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish in cookline area and chicken in rear prep area. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in dry storage. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Water pooling inside flip top cooler at cookline by HANDWASH sink. **Warning**
- Basic - Soiled reach-in cooler gaskets. Throughout cookline. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour contained on shelving at cookline. Sugar container in dry storage room. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Sauces and butter and batter at 46? F at cookline cooler near handwash sink. Placed in working cooler. **Corrected On-Site** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter overstacked top at 49? F bottom of container at 46?. Placed in working coolers. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **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. While cutting veggies. **Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board in rear prep area in dry storage room with mold like build up. In use. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spring roll at 52? F at cookline cooler . Discarded. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onions at 100? F at cookline under no temperature control. Placed on top of stove. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over cooked food. Raw shelled eggs over soup at true refrigerator near door to bar area. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over cabbage at TRUE REFRIGERATOR near back door **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over pita at TRUE FREEZER. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken at 52? at cookline cooler. Discarded. **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Cookline coolers by door leading to bar and cookline cooler by HANDWASH sink at cookline not maintaining foods at 41? F or below. All potentially hazardous food moved or discarded. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. At cookline. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At Cookline area and rear prep area and dishwashing area **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Rear prep area by dry storage. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at cookline. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 78? at cookline. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler under steam table, bar area flip top cooler and TRUE REFRIGERATOR by back door. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline , bar area and men's restroom. **Warning**
- Intermediate - No proof of required state approved employee training provided for any 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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2/18/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline area
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline area. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. cookline cooler
- Critical - No handwashing sign provided at a handsink used by food employees. cookline area.
- No mop/service sink installed/available at establishment.
- Critical - Observed 1 dead roach on premises. dry storage room.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while cutting green onions. Corrected On Site. gloves worn.
- Observed ceiling in disrepair. water damaged ceiling tiles in dry storage room.
- Observed clean linens stored in improper location. on floor.
- Observed equipment in poor repair. broken food storage container .
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed food stored on floor. onions on dry storage floor.
- Observed gaskets with slimy/mold-like build-up. coolers throughout .
- Observed grease on the ground and/or pad around grease receptacle.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. for rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-contact equipment in poor repair,broken rusted lid at chest freezer at cookline .
- Observed old food stuck to clean dishware/utensils.
- Observed personal care item stored with food. keys and cigarettes .
- Critical - Observed raw animal food stored over cooked food. raw fish over ribs. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 200 ppm.
- Critical - Working containers of food removed from original container not identified by common name. spice container in dry storage shelving.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- lights missing the proper shield, sleeve coatings or covers.
- observed ceiling in disrepair. Stains
- Critical - observed food contact surfaces encrusted with grease and/or soil deposits. Cutting board
- observed grease on the ground and/or pad grease receptacle.
- observed open dumpster lid.
- observed residue buildup on nonfood contact surface. stove top
- Critical - working containers of food removed from original container not identified by common name. white substance.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.LARGE TRASH CAN BLOCKS COOKSLINE
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12/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions.FRONT COUNTER
- Critical - Handwash sink not accessible for employee use at all times.LARGE TRASH CAN BLOCKS COOKSLINE
- Critical - Handwashing cleanser lacking at handwashing lavatory.FRONT COUNTER Corrected On Site.
- 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
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.COOKSLINE PREPARATION TABLE SHELVING RUSTED FOIL TORN AND UNCLEAN
- Observed gaskets/seals on cold holding unit in poor repair.FRONT COUNTER REACHIN
- Observed leaking pipe at plumbing fixture.FAUCET OF 3cs
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.EGG SALAD POTATOE SALAD EGGPLANT FRONT COUNTER REACHIN LESS THAN 4 HOURS IN UNIT REMOVE TO ANOTHER UNIT AND REPAIR
- Critical - Observed unpackaged raw animal food offered for consumer self-service.PAPER CONTAINER OF WHIPPED TOPING IN ICE
- Observed utensils stored in crevices between equipment. END OF COOKSLINE
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE
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10/17/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-28-1 Observed food stored on floor.BULK FOODS
- Violation: 13-03-1 Observed employee with no hair restraint.COOK
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.PREPARATION TABLE SHELVING RUSTED KITCHEN
- Violation: 25-05-1 Observed single-service articles improperly stored.TO GO CONTAINERS DRY FOOD STORAGE ROOM
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.SPOONS AND LADLE IN HANDWASH COOKSLINE
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5/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.DRY FOOD STORAGE ROOM
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hand wash sink lacking proper hand drying provisions.FRONT COUNTER HANDWASH
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. INSPECTION 5 FOODHANDLERS PRESENT
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.PREPARATION TABLE SHELVING RUSTED KITCHEN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.STOVE TOP
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.COOKSLINE
- Observed employee with no hair restraint.COOK
- Critical - Observed food stored on floor.BULK FOODS
- Critical - Observed handwash sink used for purposes other than handwashing.SPOONS AND LADLE IN HANDWASH COOKSLINE
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.SUGAR
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BEEF REMOVED TO REACHIN Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.BEEF TURKEY Corrected On Site.
- Observed single-service articles improperly stored.TO GO CONTAINERS DRY FOOD STORAGE ROOM
- Critical - Unlabeled toxic container does not bear the manufacturer's label.SPRAY BOTTLE YELLOW CLEANER
- Wet wiping cloth not stored in sanitizing solution between uses.FRONT COUNTER PREPARATION
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCES
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3/9/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.WATER
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.SPOONS INVERTED SERVICE ENDS
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.BROKEN
- No copy of latest inspection report.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE Repeat Violation. Repeat Violation.
- Critical. Observed potentially hazardous food thawed in an improper manner.BUS PAN CHICKEN KITCHEN FLOOR
- Critical. Observed food stored on floor.BUS PAN CHICKEN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.COOKSLINE
- Observed gaskets/seals on cold holding unit in poor repair.BEVERAGE AIR REACHIN
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARDS Repeat Violation.
- Observed residue build-up on nonfood-contact surface.OUTSIDES OF LEXAN CONTAINERS
- Non-prewrapped utensils not properly presented.MIXED SERVICE ENDS TEASPOONS BEVERAGE STATION
- Observed utensils stored in crevices between equipment.COOKSLINE
- Observed leaking pipe at plumbing fixture.SPRAY ARM 3cs
- Critical. Hand wash sink lacking proper hand drying provisions.FRONT COUNTER PREPARATION HANDWASH SINK
- Observed wall in disrepair.BACK DOOR AREA Repeat Violation.
- Observed attached equipment soiled with accumulated dust.AIR VENT COOKSLINE
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/18/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Non-food contact surfaces clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
|
10/12/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Grill Time Of Boca, 8177 Glades Rd #21 & 22, Boca Raton, FL »