Yakitori Sake House had the most “high priority” violations in our latest restaurant inspection report, though other restaurants had more total violations.
Their seven sins included:
- Drinks stored in ice used for drinks.
- 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. 2 out of three sushi chefs preparing sushi with bare hands. Reviewed when to wear gloves , both washed hands and put gloves on. **Corrected On-Site**
- Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna 45°F, salmon 46°F, at sushi bar left display cooler. Sushi chef stated for less than one hour had busy lunch and left display door open. He placed ice on the fish to help keep it cold. **Corrective Action Taken**
- Potentially hazardous (time/temperature control for safety) sushi rice identified in the written procedure as a food held using time as a public health control has no time marking . Cook stated rice was less than 2 hours out of temperature and placed a time mark on rice. **Corrected On-Site**
- Raw chicken not properly separated from Beef based upon minimum required cooking temperature in walk-in cooler. Chicken and beef were loosely wrapped and stored inside same container.See stop sale
- Stop Sale issued due to Beef not being in a wholesome, sound condition. Chicken wrapped loosely inside a plastic bag stored in the same container as loosely bagged beef.
- Sushi Chef failed to wash hands before putting on gloves to work with food. Reviewed handwashing procedure with sushi chef he went to wash hands. **Corrected On-Site**
You can read the full details in the state inspection report. They had a total of 12 violations.
Kiki’s Asian Bistro, also in East Boca, had 6 high priority violations, with 16 total. A few of the worst involved food temperatures.
Tobu Teriyaki Grill inside Town Center had 5 high priority, 12 total with two “stop sale” orders.
- Stop Sale issued due to food not being in a wholesome, sound condition. Dirty container with raw chicken debris on the outside and chicken inside stored inside a container of beef, at cook line.Stop sale for the beef.
- Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw chicken thawing over night (11+ hours) on prep table in kitchen, 55°F-59°F.
Further west, Tempura House on Clint Moore had 16 violations, 4 of them high priority. There were several temperature issues along with insufficient hand washing and this disturbing bit:
Dishmachine drain board used as food prep station to peel shrimp without first sanitizing drain board.
Nino’s on Beracasa had the biggest number with 19 total violations, though only 3 were high priority.
Other notables with not great inspections include Bluefin Express on Yamato with 7 violations, 4 high priority, and Terra Fiamma in Delray Marketplace (11, 3) with a stop sale on 20 pounds of marinara sauce that was nor properly cooled.
On the good and/or interesting news side of things, we noticed a perfect licensing inspection for “Sinbad Mediterranean Food and Hookah” on Lyons at Kimberly in the location that used to be China House restaurant. We’re not sure if this indicates cultural or demographic changes in Century Village.
Outback Steakhouse on SW 18th wins this report with a perfect routine inspection – zero violations.
Near perfect inspections were recorded by Chipotle in Westwinds (Glades & 441) and City Boys Pizza (Sandalfoot), each with one minor violation.
Other good inspections:
- Chick-Fil-A in Town Center (2, 0)
- Bruce’s in Boca Greens (2, 0)
- My Delicious Deli at Palmetto and Powerline (2, 0)
- Boston Market and also 40 Carrots in Town Center (2, 0 each)
Our full spreadsheet for this report is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2017/04/allinsp-4-16-2017.pdf”]
