RatOn Restaurants: Ruvens and Rural Restaurant Violations

Ruvens in Delray; image by Google.

Inspectors hit Ruvens hard in their latest inspection report. The deli restaurant on Jog Road in Delray was reported as having 31 violations including 10 marked high priority. The worst of it was a sweet cream cheese sauce with “mold-like growth” that appeared to be six weeks old.

  • Food with mold-like growth in sweet cream cheese sauce in walk in cooler. Prep date 6/25/18. See stop sale.
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit……tuna salad, chicken salad, egg salad, roast beef , beef brisket, white fish salad all at temperature between 46°-51° in display case at front line. Per operator food being held less than four hours. Employee moved food to walk in cooler at time of food …..butter 65°, cream cheese 61° in reach in cooler at kitchen. Operator not aware how long Food being out of temperature ( other food 37°-38° in same cooler) . Operator discarded food at time of inspection. **Corrective Action Taken**
  • 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. ……chicken goulash 51° in a dipper than 4 inches container with covered in walk in cooler. Per chef it is yesterday left over food from hot holding . See stop sale.
  • Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above….cabbage soup top part 99° to 102° when cook stair it was 166° . Advised cook stair food often. **Corrective Action Taken**
  • Raw animal food not properly separated from ready-to-eat food…..raw burger next to over storing bread in tall reach in cooler at kitchen. PIC properly stored it at time of inspection. **Corrected On-Site**
  • Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation….cream cheese sauce mold growth in it ,prep date was 6/25/18. Employee discarded food at time of inspection. **Corrected On-Site**
  • Single-use gloves not changed as needed after changing tasks or when damaged or soiled….employee touched Dishmachine and then grabbed bread without changing gloves and wash hands. Discussed with employee, employee changed gloves and washing hands at time of inspection. **Corrected On-Site**
  • Stop Sale issued due to food not being in a wholesome, sound condition….mold growth in cream cheese sauce
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse…. chicken goulash 51° in a dipper than 4 inches container with covered in walk in cooler. Per chef it is yesterday left over food from hot holding
  • Wiping cloth sanitizer solution exceeds the maximum concentration allowed….over ++200 ppm. Operator corrected it at 200 ppm at time of inspection. **Corrected On-Site**

Another bad inspection report was for La Rural, a relatively new Argentinian steakhouse on 441 in Parkland, north of Hillsboro. They had 21 violations including 7 high priority. They found a dish of pears that had been cooked over three weeks earlier.

  • In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water was at 122F, employee moved water to reheat. **Corrective Action Taken**
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 18 lbs. Sausage 46-59F held since 8/7/2018 in reach in cooler flip top at end of cookline with ambient temperature of 66 F. See stop sale.
  • Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Rice held at 58F on steam table, per chef just turned off to clean. Steam table is located opposite of stove. Operator reheated rice to 178F **Corrected On-Site**
  • Raw animal food stored over or with ready-to-eat food in reach-in freezer – not all products commercially packaged. Raw beef ribs on top of cooked ham in reach in freezer by dry storage. Operator moved cooked ham to top shelf. **Corrected On-Site**
  • Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. 3 lbs Cooked pears in walk-in cooler cooked on 7/16.
  • Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. 3 lbs Cooked pears in walk-in cooler cooked on 7/16. **Warning**
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 18 lbs. Sausage 46-59F held since 7/7/2018 in reach in cooler flip top at end of cookline with ambient temperature of 66 F.

Two other restaurants had 20 or more violations: Dean Anthony’s Express Pizza on Yamato east of Military Trail (24 violations, 3 high priority) and China Spring on 441 in West Boca, near the Sandalfoot Cumberland Farms (20, 2).

Just below that were some surprises including:

  • Burt & Max in Delray Marketplace (19 violations, 8 high priority)
  • La Pizzeria on Sample in Margate (18, 8)
  • Bonefish Macs on Sample in Coral Springs (18, 5)
  • Picanha Brazil on 441 near Sandalfoot (17, 2)
  • Long Island Bagel on 441 near Target (17, 4)
  • Orient House Express on SW 18th near Military (17, 4)
  • Smokey Bones on 441 near Target (16, 5)
  • Sweet Tomatoes on Beracasa (16, 5)
  • Packy’s in Loggers’ Run (15, 4)
  • Yakitori Sake House in Royal Palm Place (15, 3)

Good News

Five restaurants had perfect inspections. In West Boca it was the Wendy’s on Glades near Lyons Road. Also notable was La Tre Vietnamese on East Palmetto Park Road and Sapori in Royal Palm Place.

Near-perfect inspections (1 violation) were reported for the First Watch in Mission Bay and two Chipotles in West Boca – the one at Glades and 441, and the one on Military Trail near the Office Depot HQ. Vinny’s All Day Cafe in the Woodfield plaza also had only one violation.

Zinger’s Deli and Einstein Bagles, both in Shadowood, had only two violations each.

Three violations each were reported for Miller’s Ale House on Glades near Lyons, LaSpadas Hoagies near Town Center, Brendy’s Ice Cream near Doris Market, and Bolay in Polo Club Shoppes.

As usual our full spreadsheet for this report is below:

allinsp-8-12-2018

PDF

RatOn Restaurants: Boca Buffet Blunders and more

Trying out a new name for our restaurant inspection reports, the restaurant inspectors rat them out. So they rat on them. Rat on … Raton … Not sure this works but giving it a shot.

The biggest number for this week goes to Ichiyami Buffet in Royal Palm Place. Inspectors reported 28 violations. This is not the first time Ichiyami has had a high number. On the bright side there was only one high priority violation:

Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. KITCHEN – three Cases of Aqua-cultered Salmon 48F Sitting on floor at end of hot cook line. Th heads of fish were in some crushed ice.. The bodies and tails were in cool water and no ice. – Moved to walk in cooler **Corrective Action Taken**

Eight restaurants had twenty or more violations reported. In West Boca they included:

  • Perrada Del Gordo on 441 (26 violations, 3 high priority)
  • Saiko-I Sushi Lounge on SW 18th (24, 3)
  • Pita N Go on 441 (22, 3)
  • Bagel City South on SW 18th (20, 3)

In East Boca Basilic Vietnamese had 24 violations with 3 high priority.

The worst inspection was Pizza Carousel in Coral Springs with 24 violations including 6 marked high priority and a stop sale:

  • Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Employee washing dishes. Cook- dropped utensil on floor, sauce splattered on floor, he cleaned the floor with a cloth- no handwash. **Repeat Violation**
  • Hot potentially hazardous (time/temperature control for safety) food received at less than 135 degrees Fahrenheit. Cooked meatballs and sauce at 126F, hot hold for 1 hour, advised manager to reheat to 165F.
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 24 qts. of cooked marinara sauce as per manager cooling for 2 days in WIC (58°F – Cooling) See Stop Sale
  • 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. Covered and too deep. 24 qts. of cooked marinara sauce as per manager cooling for 2 days in WIC (58°F – Cooling) See stop sale.
  • Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. 4 lbs. of cooked chicken breast dated 7-10-18 in RIC as per manager was cooked 2 weeks ago. See stop sale.
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 24 qts. of cooked marinara sauce as per manager cooling for 2 days in WIC (58°F – Cooling) See Stop Sale

There was one more with over 20 violations – Beijing Palace on Jog Road in Delray had 21 with 3 high priority.

Other big numbers for notables in and near West Boca were:

  • Brooklyn Water Bagel on Powerline at Palmetto (19 violations, 3 high priority)
  • All Ribs Costelaria on Powerline near Boca Grove (17, 3)
  • Japango in Delray Marketplace (16, 6) (“Stop Sale issued due to food not being in a wholesome, sound condition….sushi rice at room temperature being held more than four hours.”)
  • Asia on Powerline at Camino Real (16, 3)
  • Shanghai City Chinese off Glades near the Turnpike (15, 1)
  • Way Beyond Bagels on Jog in Delray (15, 3)
  • Casimir Bistro in Royal Palm (15, 3)
  • Boca Bagelworks on Glades near Boca Rio (13, 4)
  • Sicilian Oven on St. Andrews (13, 4)
  • Jersey Mike’s Subs in the same plaza (13, 1)
  • Pollo Tropical in that plaza (12, 2)
  • Anthony’s Coal Fired Pizza at Boca Grove (13, 2)
  • Casa Tequila Mexican on Glades near Boca Rio (11, 1)
  • Brickyard Microbrewery on Palmetto near Powerline (10, 2)
  • China Cafe in Loggers’ Run (10, 0)
  • Mozzarita Bar on Clint Moore in The Reserve (10, 1)

Good News

This week’s winners with perfect inspections were LuBlu Bakery & Cafe in Somerset Shoppes, Marlee’s Bistro & Cupcakery on Glades near Boca Rio, Five Guys Burgers near Town Center, and Dunkin Donuts in the Woodfield plaza.

Lucille’s BBQ in Woodfield was near perfect with just one violation, as was Brendy’s in Polo Club Shoppes.

Other Notables

Other inspections worth mentioning:

  • McDonald’s at Clint Moore & Jog (2, 0)
  • Papa John’s Pizza on Glades near Boca Rio (2, 0)
  • Miller’s Ale House on Yamato at Broken Sound (2, 0)
  • Burger King on Glades near Boca Rio (2, 0)
  • New York Grilled Cheese on Federal Highway across from Mizner Park (3, 0)
  • Rotelli’s Pizza in West Boca Square (3, 1)
  • Panera on Military Trail near Town Center (3, 3)
  • Sushigo on Federal Highway (4, 0)
  • Original Pancake House on Glades in Somerset Shoppes (4, 1)
  • BurgerFi on SW 18th near Powerline (5, 1)
  • Cream in Westwinds near Home Depot (7, 1)
  • Hooters near Town Center (7, 2)
  • Burgerim in Mission Bay (8, 0)
  • Chili’s on 441 at Palmetto (8, 1)
  • Jimmy the Greek on Glades (9, 3)
  • Yard House in Mizner Park (9, 1)
  • Villa Rosano on Clint Moore (9, 1)

As usual our spreadsheet from this report is attached:

allinsp-7-28-2018

PDF

20+ Violations at Zingers, Thick and Thin, Kanpai and Chick N Chop

Zingers on Beracasa had 29 violations in an April 4 inspection. Image by Google.

Four Boca restaurants each had over 20 violations in our latest inspection report. The biggest number goes to Zingers on Beracasa Way with 29 violations including 5 marked high priority, with a stop sale on cooked turkey breast:

  • Container of medicine improperly stored. Next to food on shelf above prep table.
  • Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. 4 cooked turkey breast cooling since yesterday in RIC (49-52°F cooling) approximately 20 lbs. See Stop Sale.
  • 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. See stop sale. 4 cooked turkey breast cooling since yesterday in RIC (49-52°F cooling) approximately 20 lbs.
  • Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw bacon stored above RTE sliced mushrooms in WIC.
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 4 cooked turkey breast cooling since yesterday in RIC (49-52°F cooling)approximately 20 lbs. See Stop Sale

The biggest number of high priority violations was for Chick N Chop in Palmetto Park Square (the Kmart plaza east of I-95). They had 21 violations with 9 high priority:

  • Operating with an expired Division of Hotels and Restaurants license. More than sixty days
  • All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.front counter cooler not keeping food st temperature grape leaves rice (47-49°F – Cold Holding); tomatoes (47-49°F – Cold Holding); lettuce (47-49°F – Cold Holding), cook put ice on items and same service person as for walk in cooler
  • All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Walk in cooler not keeping food at temperature chicken (51-55°F – Cold Holding); black beans (51-55°F – Cold Holding); soup (51-55°F – Cold Holding); tomatoes (51-55°F – Cold Holding), cook moved some items into the walk in freezer and ice down all the chicken, called for service **Corrective Action Taken**
  • Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Gyro nest on spit fire off, spit not turning, and gyro meat st 92-94 degrees, cook turned on fire and machine and began reheating to 165 degrees. **Corrective Action Taken**
  • Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
  • Food with mold-like growth. See stop sale. Approximately 10 lbs of carrot with white and yellow hairy mold growth
  • Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken on the front grill at 100-111, cook lit the grill and attempted to reheat to 165°
  • Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shelled eggs over sauce and condiments
  • Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Also over 20 total violations were the popular Thick and Thin Pizza in Sandalfoot Square with 25 violations, 5 high priority (the worst of it: Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sliced ham in WIC and also Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 lbs. of Spaghetti 48F cooling since-yesterday in RIC.); and Kanpai on the corner of Palmetto and Federal Highway with 25 violations including 3 high priority.
Good News
There were several perfect inspections in our latest report, most notably Shake Shack on Glades Road and a few places in Town Center – Maoz Vegetarian, Petrossian, and 40 Carrots.
Town Center was also the location for several near-perfect (1 violation) inspections including Tobu Teriyaki Grill, Cups Frozen Yogurt, Macy’s Taste Bar, Nordstrom EBar, and Piñon Grill, which closed shortly after the inspection.

Also doing well with just 2 violations were: Rancheritos in Somerset Shoppes, Tomasso’s on Palmetto just east of I-95, Zinburger (Town Center), Capitini’s Italian Deli and Catering, and Neiman Marcus Mariposa.
Other notables in this report include:
Sandalfoot Bagel with 18 violations, 3 high priority
Rotelli’s in West Boca Square (Target plaza) with 14 violations, 4 high priority
Stella’s in Boca Greens (12, 3)
Nick’s New Haven Pizza (11, 3)
Taco Bell in Sandalfoot (9, 2)
Jersey Mike’s Subs on St. Andrews (8,0)
Pita N Go on 441 near Cumberland Farms (7, 2)
Sinbad on Lyons at Kimberly (7, 0)
City Boys Pizza on Sandalfoot (6, 2)
Jersey Mike’s Subs on 441 in Parkland (6, 2)
Hooters (6, 2)
Toojays in Polo Club (6, 1)
Boston Market at Town Center (6, 1)
Di Pizza on 441 in Parkland (5, 1)
Pei Wei on 441 at Glades (5, 1); also about a week later (4, 0)
Way Beyond Bagels on Clint Moore at 441 (5, 1)
Boston Market in Shadowood (5, 0)
The new Dunkin Donuts on SW 18th at Powerline (Licensing – 5, 1)
The new Ramona’s on Kimberly at Hampton (Licensing – 4, 1)
Chick Fil-A at Town Center (3, 0)
Bruce’s in Boca Greens (3, 1)
Our spreadsheet for this report is below:
[gview file=”http://westbocanews.com/wp-content/uploads/2018/04/inspections-4-6-2018.pdf”]

20+ Violations at China Wok, Blue Moon Mexican, Anthony's Pizza & More

China Wok in Sandalfoot Square; image by Google.

Several local restaurants had 20 or more violations in the last couple weeks, and there’s plenty of good news too. The biggest numbers were from China Wok in Sandalfoot Square, with 27 violations including rodent activity. China Wok also had 27 violations in December 2017. Their high priority violations this time were:

  • Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in white Frigidaire reach in cooler near front counter: White Frigidaire reach-in cooler:; sweet and sour chicken approximately 5lbs (52°F – Cooling); bourbon chicken approximately 0.5lbs (51°F – Cooling); General tso chicken approximately 2lbs (52°F – Cooling); egg rolls approximately 5lbs (51-53°F – Cooling). Foods were cooked and began cooling yesterday per operator.Ambient air temperature is 67°F in this cooler.
  • Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook began to handle clean pots in cookline after coming from outside and not washing hands.
  • 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. See stop sale. Observed in white Frigidaire reach in cooler near front counter: White Frigidaire reach-in cooler:; sweet and sour chicken approximately 5lbs (52°F – Cooling); bourbon chicken approximately 0.5lbs (51°F – Cooling); General tso chicken approximately 2lbs (52°F – Cooling); egg rolls approximately 5lbs (51-53°F – Cooling). Foods were cooked and began cooling yesterday per operator.Ambient air temperature is 67°F in this cooler.
  • Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed in steam table: cooked pork wontons (118°F – Hot Holding), operator corrected it by reheated food to above 165°F. When checked later, wontons were at 150°F, Corrected On-Site. **Corrected On-Site**
  • Raw animal food stored over ready-to-eat food. Raw pork stored above ready to eat sauces in walk in cooler.
  • Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored above raw shrimp in walk in cooler. **Repeat Violation**
  • Rodent activity present as evidenced by rodent droppings found. Observed at least 40 dried rodent droppings along wall behind white reach in freezer and dry storage shelf with cans near water heater. Operator instructed to remove droppings and to clean and sanitize area. They began to remove droppings. **Corrective Action Taken** **Admin Complaint**
  • Vacuum breaker missing at mop sink faucet or on fitting added to mop sink faucet outside. **Repeat Violation**

The next worst by the numbers was the relatively new Blue Moon Mexican Cafe on SW 18th near Powerline, with 25 violations including 7 high priority. The worst of it was a stop sale on black beans for time/temperature issues.
Two others had 25 violations – La Casa de Peinado (4 high priority) in the plaza on 441 just north of Cumberland Farms, and Lemon Grass Hotpot in the Boca Grove plaza on Powerline (3 high priority.
Also with 20 violations or more were:

  • House of Bread & Coffee (Casa do Pao) in the same plaza north of Cumberland Farms
  • Tanjore in East Boca’s Royal Palm Place
  • Oliv Pit on SW 18th near Outback Steakhouse
  • Anthony’s Coal Fired Pizza in Boca Grove
  • Subway on Glades near the Turnpike

Good News
There were a number of perfect inspections including Tijuana Flats in Mission Bay, the Southwinds Golf Course, Vinny’s All Day Cafe at Jog & Yamato, Lucille’s BBQ in Delray Marketplace, and the Wendy’s in Boca Lyons Plaza.
The popular Rise Sushi on SW 18th was near perfect with one minor violation.
Stallone’s did well with 2 minor violations. Chipotle in the Westwinds plaza at Glades and 441 also recorded 2 minor violations. Tulip Mediterranean in the same plaza did well with 3 minor violations. Fit Foodz Cafe on Clint Moore also had 3 violations, as did Bolay in Polo Club Shoppes, Shen’s Peking in Boca Lyons Plaza, and First Watch in Mission Bay.

Other notables in this report include:

  • Duffy’s in Mission Bay (4 violations, 1 high priority)
  • Manhattan Joe’s Pizza in Polo Club (4, 2)
  • Chipotle on Palmetto near Powerline (5, 0)
  • Apeiro in Delray Marketplace (5, 0)
  • Bamboo Wok on Glades (5, 1)
  • Shula Burger in Delray Marketplace (6, 1)
  • Pho Boca on Glades (7, 1)
  • Boon’s Asian in Boca Greens (7, 2)
  • Miller’s Ale House in Boca Lyons Plaza (7, 2)
  • Gary Woo Express on Yamato near 441 (8, 1)
  • Rocco’s Tacos in Boca Center (8, 1)
  • Ben’s Kosher Deli on 441 at Clint Moore (8, 3)
  • Lindburgers in Westwinds (9, 3)
  • Asia at Powerline and Camino Real (9, 3)
  • Padrino’s in Mission Bay (9, 1)
  • Boca Grill in Somerset Shoppes (9, 1)
  • La Granja on St. Andrews near Town Center (9, 6), and a week later on a complaint (11, 2)
  • Brendy’s on SW 18th (12, 1)
  • Dunkin Donuts in Loggers’ Run (13, 4)
  • Burger King in West Boca Square – the Target plaza (17, 1)
  • Juice & Java on St. Andrews (17, 2)
  • Trattoria Nonna on SW 18th (18, 5)
  • Moon Thai on St. Andrews (18, 2)
  • El Balcon de Las Americas on 441 at Sandalfoot (18, 6)
  • Pollo Tropical on 441 near Palmetto (19, 2)

Our full spreadsheet for this report is below:
[gview file=”http://westbocanews.com/wp-content/uploads/2018/03/allinsp-3-25-2018.pdf”]

46 Violations at Saffron & Curry in Delray

Restaurant Inspection Report

Saffron & Curry in Delray had 46 violations on February 21st.

Saffron & Curry had one of the worst inspections we’ve ever seen with 46 total violations including 12 marked high priority. The Indian joint is on Atlantic at Congress. The most offensive of the violations included:

  • Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing . Dishwasher from dirty to clean dishes without washing hands first. Employee washed hands. **Corrected On-Site**
  • Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from an open beverage container and then returned to food prep without washing hands first. Employee washed hands. **Corrected On-Site**
  • Employee washed hands with no soap. Employee washed hands with no soap when going from cleaning to prepping onions. Employee washed hands. **Corrected On-Site**
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice pudding 66F and yogurt dressing 53-54F at buffet. Added ice . Corrective Action Taken. Peas 46-47F, tomatoes 49-51F, garlic 51-53F, potatoes 52-53, yogurt 48-52F, cooked onions 45-47, cooked lentils 46-50F, goat cheese 46-50F, lamb 44-54F, chicken 44-53F, chicken 48-55F, and shrimp 46F all food at cookline flip top cooler closest to handwash sink. Cooler has an ambient temperature of 48F. Block of ice building up on Coils in back of cooler. Food in cooler for less than 4 hours. Foods moved to working cooler. Corrective Action Taken. Cheese 47-48F and yogurt 48F at cookline flip top cooler closest to walkin cooler. Food on top of make table with a large open gap where air is escaping. Placed container in gap and foods moved to walkin cooler to quick chill. **Corrective Action Taken** **Repeat Violation**
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 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 45-48F Cooling in walkin cooler overnight. Food cooked last night and has been in walkin ever since. Food being cooled in large plastic covered container. Food discarded
  • Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tandoori chicken 97-119F and chicken curry 105F at buffet . Foods sent to be reheated to 165F. Corrective Action Taken. Cooked veggies 119-125 Hot Holding at cookline on top of stove with no heat turned on. Heat turned on. **Corrective Action Taken**

Closer to West Boca, Ruven’s on Jog had 25 violations, though only 3 were marked high priority.
Cornell Cafe in the Morikami Museum and Gardens (we are members and love this place) was a surprise with 19 violations.
The worst inspection in West Boca was for Lucky Palace in West Boca Square (near Target), with 19 violations, 4 of them high priority.
A few places in Delray Marketplace appear again with fairly high numbers. Japango had 18 violations, 7 of them high priority:

  • Live, small flying insects in kitchen, food preparation area. Observed about 5 flying insects at sushi station, on non food contact service, counter. About 5 flying insects at wait station, under shelving.
  • Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Miso butter 46°, cooling overnight in sushi reach in cooler. See Stop Sale. Raw Salmon in sushi case(just prepped) : 50° first temperature, 30 minutes later 50°. Operator had plastic covers holding salmon above cooling elements. Plastic removed Salmon 43°. **Corrected On-Site**
  • Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed rice from yesterday reheated to 151 degrees. Rice reheated 10 minutes ago. Covered with plastic. Operator chose to discard instead of reheating. **Corrected On-Site**
  • Raw animal food stored over ready-to-eat food. Observed shrimp shells over tofu, in walk in cooler. Operator moved the shrimp shells. **Corrected On-Site**
  • Sanitizer not used in accordance with the manufacturer’s recommendations. Observed chlorine sanitizer in bucket at 200+PPM. Operator dumped sanitizer and corrected to 50PPM. **Corrected On-Site**
  • Small flying insects in bar area. Observed about 5 flying insects.
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed miso butter at 46 degrees prepared last night.

Terra Fiamma in Delray Marketplace was also hit with 13 violations including 6 high priority. Cabo Flats did better with 9 violations, 3 high priority, while the newer Batch Gastropub had 7 violations, 4 high priority. Cinebowl & Grille did well with just 4 violations, 1 high priority.
On Powerline in Central Boca Jon’s Place had 16 violations though only 2 were high priority. Siam Nippon Thai Sushi had 15 violations, 5 high priority. Nearby Sweet Tomatoes on Beracasa had 14 violations, 4 high priority.
We mentioned earlier on Facebook that Packy’s in the Loggers’ Run plaza was closed for roaches. They reopened quickly and have had two great inspections since, one of them perfect.
Good News
There were eight perfect licensing inspections recently. Most notable to us were:
Angelo’s Ristorante on 441 in Delray Beach near Rio Poco and Saturnia Isles. We’re not sure if they’re open yet but their website says coming soon.
Our Facebook post on the new Square One Restaurant on Glades near Butts got a lot of reader attention.
And we’re not sure when it’s opening but there’s a new place called Oishii (Japanese for tasty) on NW 20th in the FAU student ghetto.

Outback Steakhouse on SW 18th and the Shadowood theater both had perfect inspections.
Villa Rosano on Clint Moore, Hurricane Grill in Mission Bay, and Chow Thai in Shadowood were all nearly perfect with only 2 minor violations each.
We got behind so this week’s spreadsheet has over 270 entries. See for yourself below:
[gview file=”http://westbocanews.com/wp-content/uploads/2018/02/allinsp-2-25-2018.pdf”]

Bad Inspections at Mozart Cafe & Long Island Bagel


Mozart Cafe was hit hard with two bad inspections in just a few days. It started with 26 violations on January 19th, including 8 marked high priority:

  • Operating with an expired Division of Hotels and Restaurants license. Expired: 12-1-16
  • 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. First test 0ppm, second test 50ppm **Corrected On-Site**
  • Live, small flying insects in kitchen, food preparation area, or food storage area. More than 10 live in ice cream area. Ice cream area not opened today per manager. More than 10 live in dry storage hallway More than 5 live from drain near shelves were prep area is located. **Admin Complaint**
  • Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Letter provided. **Corrected On-Site**
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. pizza station, top part of unit: mozzarella cheese (51°F – Cold Holding); homemade pizza sauce (54°F – Cold Holding); tuna salad (51°F – Cold Holding); cream cheese (51°F – Cold Holding); sliced tomatoes (51°F – Cold Holding); cooked onions (51°F – Cold Holding) per manager item were placed in unit at 8:00am. Observe unit shut off. Manager moved all items back to walk in cooler. Bottom part of unit: 2 lbs sliced tomatoes (48°F – Cold Holding); 2 lbs fried eggplant (72°F – Cold Holding); 2 lbs cooked eggplant (48°F – Cold Holding); .5 lb hummus (52°F – Cold Holding); 5 ounce corn (49°F – Cold Holding); 32 ounce sauce (61°F – Cold Holding); 3 lbs cooked mushroom (47°F – Cold Holding) per manager food was put in unit on 1-18-18. See stop sale.
  • 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. See stop sale. Ready to eat walk in cooler: 8 gallon shashauka sauce (83°F – Cooling); 3 qts tomato soup (46°F – Cooling); 2 qts French onion soup (46°F – Cooling); 2 qts lentil soup 46°F cooling) per chef food was made on 1-18-18 and left in walk in cooler to cool.
  • Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over produce, Raw fish over cooked pasta, Shell eggs over liquid eggs
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Bottom part of unit: 2 lbs sliced tomatoes (48°F – Cold Holding); 2 lbs fried eggplant (72°F – Cold Holding); 2 lbs cooked eggplant (48°F – Cold Holding); .5 lb hummus (52°F – Cold Holding); .5 ounce corn (49°F – Cold Holding); 32 ounce sauce (61°F – Cold Holding); 3 lbs cooked mushroom (47°F – Cold Holding) per manager food was put in unit on 1-18-18. Ready to eat walk in cooler: 8 gallon shashauka sauce (83°F – Cooling); 3 qts tomato soup (46°F – Cooling); 2 qts French onion soup (46°F – Cooling); 2 qts lentil soup 46°F cooling) per chef food was made on 1-18-18 and left in walk in cooler to cool.

And then it got worse. On the 22nd the record is marked as a temporary closure, with 17 violations including 7 high priority including live roaches:

  • Live, small flying insects in kitchen, food preparation area, or food storage area. More than 15 live in ice cream shop location. More than 15 live near soda cans on dry storagea?¨More than 10 live on walls behind shelves in kitchen. More than 20 live in dry storage are observed hole in wall with standing water. **Repeat Violation**
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi station: ; 4 lbs Krab meat salad (55°F – Cold Holding); 3 lbs tuna (48°F – Cold Holding); .5 lb raw salmon (58°F – Cold Holding); 1 lb Krab meat (61°F – Cold Holding); 4 lbs cream cheese (57°F – Cold Holding); 2 lbs white fish (56°F – Cold Holding); 4 lbs raw salmon (50°F – Cold Holding); 2 lbs raw tuna (54°F – Cold Holding); 4 lbs Krab meat (53°F – Cold Holding) observe unit off, could not determine how long unit has been off. Advised chef can use raw fish and cook to 145°F, chef wanted to discard food. See stop sale. **Repeat Violation**
  • 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. See stop sale. Ready to eat walk in cooler: 16 qts shashauka sauce 60°F,20 qts second container mushroom soup 47°F, 25 qts Alfredo sauce 54°F-64, per chef was prepared 1-21-18. **Repeat Violation**
  • Presence of tiny bugs. Observe more than 100 dead on flour under flour bags. Observe more then 20 live on five bags of flour. Observe more then 5 live on boxes on shelf. Observe more than 5 dead on on plates. Shelves, boxes, plate and flour all were removed outside to sanitize area.
  • Roach activity present as evidenced by live roaches found. 3 live roach on wall next to shelf with pots and pans in front of hand washing sink.
  • Stop Sale issued due to adulteration of food product. 5 bags of 50lbs of flour with contain of tiny bugs.
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ready to eat walk in cooler: 16 qts shashauka sauce 60°F,20 qts second container mushroom soup 47°F, 25 qts Alfredo sauce 54°F-64, per chef was prepared 1-21-18. Sushi station: ; 4 lbs Krab meat salad (55°F – Cold Holding); 3 lbs tuna (48°F – Cold Holding); .5 lb raw salmon (58°F – Cold Holding); 1 lb Krab meat (61°F – Cold Holding); 4 lbs cream cheese (57°F – Cold Holding); 2 lbs white fish (56°F – Cold Holding); 4 lbs raw salmon (50°F – Cold Holding); 2 lbs raw tuna (54°F – Cold Holding); 4 lbs Krab meat (53°F – Cold Holding) observe unit off, could not determine how long unit has been off. See stop sale.

Long Island Bagel also faced a temporary closure on January 25th, though we don’t see why. They had 14 violations including 7 high priority:

  • Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs and then engaged in plating cooked bacon on plate for guest, with out changing gloves.
  • Live, small flying insects in kitchen, food preparation area, or food storage area. More than 20 in dry storage area near oven, observed them on boxes and wall. More than 20 in dry storage shelves next to mixer, observe on boxes and closed pasta bags. More than 5 on closed flour bags. All area located in kitchen.
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Server station: half and half (68°F – Cold Holding); butter chips (68°F – Cold Holding); cream cheese (79°F – Cold Holding) observed not enough ice in bin advised to store in reach in cooler to bring temperature down to 41°F or below. Meat cooler in front counter: 12 lbs corn beef (47°F – Cold Holding); 5 lbs brisket (52°F – Cold Holding)ambient of unit 45°F see stop sale per manager was left over night in unit. Container in cook line: cooked potatoes (68°F – Cold Holding) per cook had on counter since 10:30am advise to put in reach in cooler. Cook line: ; ham (51°F – Cold Holding); cooked onion (49°F – Cold Holding); smoked salmon (50°F – Cold Holding); cooked mushroom (50°F – Cold Holding); raw beef (46°F – Cold Holding); liquid eggs (49°F – Cold Holding); liquid egg white (49°F – Cold Holding); cornbeef hash (49°F – Cold Holding); ambient of unit 48°F, advised to move all food to walk in cooler. Per cook put from in unit at 8:00am. **Repeat Violation**
  • Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 11:20am 10 lbs cooked potatoes (55-57°F – Cooling) 12:56pm cooked potatoes 51-57°F cooling per cook potatoes were prepared on 1-24-18, were taken out from walk in cooler to cut this morning. Between 8:30-9 potatoes were put back in walk in cooler. See stop sale.
  • Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Container in cook line: cooked pasta (68°F – Hot Holding); per cook was prepared at 8:00am, advised to put in reach in cooler or bring back to reheat to 165°F. Reviewed with manager TPCH. steamer in front counter: (); pastrami (122°F – Hot Holding); brisket (102°F – Hot Holding); corn beef (127°F – Hot Holding) per cook put in unit at 9:00am advised to reheat to 165°F.
  • Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Cooked potatoes under shell eggs. Manager moved potatoes **Corrected On-Site**
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Meat cooler in front counter: 12 lbs corn beef (47°F – Cold Holding); 5 lbs brisket (52°F – Cold Holding)ambient of unit 45°F see stop sale per manager was left over night in unit. 11:20am 10 lbs cooked potatoes (55-57°F – Cooling) 12:56pm cooked potatoes 51-57°F cooling per cook potatoes were prepared on 1-24-18, were taken out from walk in cooler to cut this morning. Between 8:30-9 potatoes were put back in walk in cooler.

Other West Boca spots with big numbers include Rise Asian Sushi (21 violations, 5 high priority) and Bagel City South (19, 4), both on SW 18th.
Rounding out the locals with 10 or more violations were:

  • House of Bread & Coffee on 441 north of Sandalfoot (14, 4)
  • Hunan City on Yamato at Lakeridge (13, 2)
  • China Wok in Sandalfoot Square (12, 2)
  • Zingers on Beracasa (12, 4)
  • Sandalfoot Bagel (10, 6)

Good News
On the good news side of things, TW’s Lounge on 441 had another perfect inspection.
The new Brooklyn Water Bagel on 441 in Parkland had a near perfect licensing inspection on January 25th so they’re either open or opening soon. One local said it will open on Monday.
We also noticed a licensing inspection a couple weeks ago for a new steakhouse on Powerline south of Glades called All Ribs Costelaria. We checked with them and they’re not open yet but coming soon.

Chili’s on 441 and Kee Grill on Military Trail both had near perfect inspections with 1 violation each.
Pei Wei on Beracasa and Orchid Garden on Lyons near Century Village each had 2 minor violations.
You can see those and more in our spreadsheet for this report, below:
[gview file=”http://westbocanews.com/wp-content/uploads/2018/01/allinsp1-28-2018.pdf”]

24 Violations at City Fish Market

City Fish Market in Boca Raton with ironic Do Not Enter sign; image by Google.

City Fish Market tops our latest inspection report with 24 violations including 4 marked high priority. The worst of it was stop sales on a few items for temperature abuse, and issues with some fish.

  • Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
  • 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. See stop sale. mashed potatoes overnight (48-51°F – Cooling); soup overnight (47-48°F – Cooling); sweet potato mash overnight (54°F – Cooling)
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. mashed potatoes overnight (48-51°F – Cooling); soup overnight (47-48°F – Cooling); sweet potato mash overnight (54°F – Cooling)
  • Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outdoor hose. Operator placed a vacuum breaker on hose Bibb at time of inspection.

We should note that we like City Fish Market and this one inspection would not stop us from eating there.
Tucker Dukes on Federal Highway in East Boca had 18 violations with 6 marked high priority, while Hong Kong Palace on Powerline (near Olive Garden) had 15 violations with 5 high priority.
The West Boca Pizza Hut on US-441 had 11 violations, 6 high priority. Hashi Sushi Thai in Shadowood also had 11 violations but only 1 was marked high priority.
Good News
Fresh Bites Cafe in Mission Bay wins this week with a perfect inspection – zero violations.
The Chipotle on Glades near Town Center and Gretl’s Bistro in East Boca were also perfect.

There were a few others in the “pretty good” category including Tijuana Flats on Powerline and Dominic’s on Glades by the Turnpike, both with 3 minor violations. We also see a licensing inspection for what we think is a new Japanese restaurant, Fuji Yama, on SW 18th near Outback Steakhouse. Outback is also in the report with 5 violations, 1 high priority.
Boca Indian Grill in Mission Bay had 4 violations, 2 high priority.
Cheesecake Factory at Town Center did well with 4 minor violations, particularly good when you consider the size and complexity of the place.
Our spreadsheet for this week is below:
[gview file=”http://westbocanews.com/wp-content/uploads/2018/01/allinsp-1-14.2018.pdf”]

Inspections Hit Pizza and Pita

City Boys Pizza, Pita N Go, and Anthony’s Coal Fired Pizza; images by Google.

Our year in restaurant inspections closes out with a pretty good report. Five restaurants had more than 10 violations with none over 20, which is not that bad.
The worst report goes to City Boys Pizza on Sandalfoot with 18 violations. The 6 marked high priority included stop sales and live roach activity:

  • All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pizza station: 12 ounce pizza sauce (61°F – Cold Holding); 2 lbs mozzarella cheese (61°F – Cold Holding); .5 ounce spinach (61°F – Cold Holding). Per cook food was left overnight in unit, a service call has been made. Advised cook not to use unit until repaired. See stop sale.
  • 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. Cook plating food with bare hands, advised cook to use gloves.
  • 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. See stop sale. 52 ounce of Marinera sauce at 57°F in walk in cooler. Per cook sauce was prepared on 12-28-17 and left in too deep pan overnight.
  • Roach activity present as evidenced by live roaches found. 1 live on wall next to three compartment sink. 1 live in dry storage area on plate. Cook moved plate to three compartment sink.
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 52 ounce of Marinera sauce at 57°F in walk in cooler. Per cook sauce was prepared on 12-28-17 and left in too deep pan overnight. Pizza station: 12 ounce pizza sauce (61°F – Cold Holding); 2 lbs mozzarella cheese (61°F – Cold Holding); .5 ounce spinach (61°F – Cold Holding). Per cook food was left overnight in unit, a service call has been made. Advised cook not to use unit until repaired. See stop sale.

Close behind was the nearby Pita N Go on 441 just north of Sandalfoot (the plaza north of Cumberland Farms). Pita N Go had 16 violations, and again 6 of them were high priority with a couple stop sales and live flying insects:

  • Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3lbs gyro (46°F – Cooling) per manager was cooked on 12-25-17.
  • 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. Advised to use three compartment sink.
  • Live, small flying insects in kitchen, food preparation area, or food storage area. More than 20 flies near three compartment sink on dirty dishes and trash can. Observe 1 live fly on chick pea, see stop sale. More than 5 in mop sink closet.
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad station: ; cut cabbage salad (49°F – Cold Holding); cooked beets (51°F – Cold Holding); cooked chick pea (56°F – Cold Holding) per manager reach in cooler not working. Observe melted ice, per manager food was placed in unit at 10:30am. Advised to move food to walk in cooler and replaced with didn’t one and add more ice. Advised manager can use TPHC.
  • Stop Sale issued due to adulteration of food product. 10 ounce chick pea, observe fly landing on food.
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3lbs gyro (46°F – Cooling) per manager was cooked on 12-25-17.

The other big one in West Boca was Anthony’s Coal Fired Pizza on Powerline in the Boca Groves plaza. Inspectors reported 14 violations with 5 high priority, with a stop sale on several items:

Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 8 oz milk (53°F – Cold Holding); 3oz half n half (53°F – Cold Holding)per manager food was placed in unit on 12-26-17. 1 gallon marinara sauce (94°F – Hot Holding) per manager was prepared at 9:00am. Did not reach 70°f with in two hours. 3:27pm cooked onions 102-100°f 4:19pm cooked onions 89-94 per manager made at 11:00am. 12 qts meatball sauce (46-50°F – Cooling) was made on 12-26-17 covered and placed in reach in unit.

The big numbers in East Boca were for The Brass Tap on Dixie Highway (16 violations, 3 high priority) and The Grille on Congress (on Congress of course, 13 violations, 3 high priority).
On the good news side of things three places inside Woodfield Country Club had perfect inspections including Blendz, Grill Room & O-Bar, and the employee cafeteria. Barefoot Cafe inside Polo Club had a near perfect inspection with just one minor violation. For both clubs, however, there were other inspections that were worse, though nothing awful. See our spreadsheet below.
Brooklyn Boys Pizza had only two violations on a complaint inspection.

Other notables in this report were Pollo Tropical on 441 in front of Lowe’s (8 violations, 1 high priority) and Boca Kosher Bagel next to Anthony’s Pizza (9 violations, 4 high priority).
Our spreadsheet for this report is below:
[gview file=”http://westbocanews.com/wp-content/uploads/2018/01/allinsp-12-31-2017.pdf”]

28 Violations at Blue Martini; 27 at China Wok

China Wok and Blue Martini; images by Google

We’re back with our restaurant inspection reports and 6 of them had more than 20 violations in this report. The biggest number was for Blue Martini in the Town Center mall with 28 violations. On the bright side only three of those were marked high priority and all three were corrected. We
China Wok in Sandalfoot Square had 27 violations with 6 of them marked high priority, with three of those related to hand washing. They also had a repeat problem with food temperatures: “Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed fried rice left on cook line at 48°F- 54°F. Observed cut cabbage at 74°F and bean sprout at 74°F left out at room temperature on the cooks line.”
A couple places we like were hit with big numbers. California Pizza Kitchen in the mall had 24 violations, 5 of them high priority including stop sales on several items related to food temperatures and storage. And Bluefin Sushi (Yamato at Congress) had 23 violations with 6 high priority mostly involving hand washing and food storage.
Outside Boca, Bagel Tree in Delray had 24 violations with 5 high priority and El Portal in Deerfield had 21 violations with 2 high priority.
Good News

Jon Smith’s Subs in Mission Bay was perfect. In East Boca, Rebel House was also perfect, as were a couple Taco Bells and a McDonald’s.
Near FAU, Shake Shack and J. Alexanders were both near perfect with just one violation each.
A few of our West Boca favorites did well with two violations each, including Stella’s Pizzeria and Jimmy the Greek Taverna.

Other Notables
Talia’s Tuscan Table on Dixie Highway: 16 violations, 3 high priority
Sushi Rock on Yamato: 16, 4
Saquella Cafe, Royal Palm Place: 15, 3
Shula Burger in Delray Marketplace: 14, 1
Bagelworks on Glades near Boca Rio: 12, 2
Apeiro in Delray Marketplace: 11, 3
Zinburger in Town Center: 10, 2
Grand Lux Cafe in Town Center: 10, 3
Chick Fil A in Town Center: 9, 3
IHOP at Glades near 441: 9, 2
Kapow Noodle Bar in Mizner Park: 9, 1
Mario’s Osteria near FAU: 8, 3
Seasons 52 near Town Center: 7, 3
Houston’s near Town Center: 6, 3
Hooters near Town Center: 6, 0
Abe & Louie’s near Town Center: 6, 2
Sushi Masa near Town Center: 5, 0
Sushi Ray in Boca Center: 6, 0
Saito in Somerset Shoppes: 6, 3
Morton’s in Boca Center: 3, 0
Brio in Boca Center: 3, 0
Melting Pot on Federal Highway: 3, 0
Our spreadsheet for this report is below:
[gview file=”http://westbocanews.com/wp-content/uploads/2017/12/allinsp-12-17-2017.pdf”]

Bad Inspections at Town Center Mall Restaurants


Several restaurants at the Town Center hall were hit with big numbers in our latest inspection report. Four of them had twenty or more violations and several had more than ten.
40 Carrots in Bloomingdales had the most big violations with 9 marked high priority including multiple stop sale orders:

  • All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Continental cooler, 47° soup-stop sale, quiche 42°
  • 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. Dish machine chlorine, remade chlorine 50 ppm **Corrected On-Site**
  • Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Was told then washed, **Corrected On-Site**
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1)Fliptop, Cole slaw 43, salsa 51°, feta cheese 54°, sliced tomato 57°+ sweet potato wedge 54° , raw salmon 52° stop sale 2) Ice cream machine milk on top, chocolate 53°. 3) Front counter, goat cheese 52°, boiled eggs 47°, salsa 45°, shredded cheddar 49°, 4) front counter, hummus 41°-opened last week, more than 7 days per employee.
  • Raw animal food stored over or with ready-to-eat food in reach-in freezer – not all products commercially packaged. 2 door freezer, raw salmon over bread, inverted, **Corrected On-Site**
  • Raw animal food stored over ready-to-eat food. Raw egg over milk in Victory cooler, removed, **Corrected On-Site**
  • Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. 2 door Delfield, front counter, hummus 41°-opened last week. Stop sale
  • Stop Sale issued due to adulteration of food product. 2 door Delfield, front counter, hummus 41°-opened last week.
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1)Fliptop, salsa 51°, feta cheese 54°, sliced tomato 57°+ sweet potato wedge 54°. 2)Continental cooler, 47° soup overnight. 3) Ice cream machine milk on top, chocolate 53° 4) front counter, hummus 41°-opened last week

The Corner Bistro near Crate and Barrel had 27 total violations with 4 marked high priority. There was a stop sale order for temperature abuse involving five dairy products kept much warmer than the standard.
Pummarola, our favorite pizza place in the food court, had 24 violations with five high priority.
And DaVinci’s had 22 violations though only one was high priority.
Others with over 10 violations in and near Town Center include:

  • Sushi Masa Japanese (19 violations, 5 high priority)
  • Pinon Grill (17, 2)
  • Nordstrom Bazille (14, 6)
  • Macy’s Taste Bar (14, 4)
  • Hooters (14, 3)
  • Tobu Teriyaki Grill (12, 2)
  • C R Chicks (12, 1)
  • Neiman Marcus Mariposa (11, 5)
  • Rocco’s Tacos (10, 1)

Further from Town Center, Fratelli’s Italian Grille in Delray had 19 violations with 6 high priority. Bonefish Macs in Coral Springs had 15 violations, 4 high priority.
There is good news as well in this week’s report. Perfect inspections were reported for Chipotle on Military Trail, Petrossian in Town Center, and the Strikes bowling alley.
Fresh Kitchen on Military Trail was near perfect with two minor violations. Miller’s Ale House on Yamato had 3 minor violations.

Others worth mentioning include Bruce’s of Great Neck with 9 minor violations, and Villagio in Mizner Park with 6 violations, 1 of them high priority.
Our spreadsheet for this report is below:
[gview file=”http://westbocanews.com/wp-content/uploads/2017/11/allinsp-11-19-2017.pdf”]