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”]

28 Violations at Tanjore: Bad Start for New Indian Restaurant

There’s plenty of good news in this week’s report but we have to start with a couple of bad inspections.
Topping this report was the new Tanjore, an Indian restaurant in Royal Palm Place. Apparently Sapphire closed and this has replaced it. Their first inspection showed 28 total violations including 3 that the inspector marked as high priority. All 3 related to improper use of bare hands or lack of hand washing. Oddly we did not see a licensing inspection.

Boca Grove entrance; image by Google.

The other big number was Boca Grove Golf & Tennis Club with 23 violations and a whopping 10 marked high priority. The membership will probably not be thrilled to see these:

  • Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cellphone and then handled bread without changing gloves or washing hands. Employee washed hands and changed gloves. **Corrected On-Site**
  • No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Parasite destruction records provided. Aquaculture / pellet fed. **Corrected On-Site**
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 62° F, tomatoes 65°F, lettuce 56-61F, cheese 60°,garbanzo 52°,chicken 58-60°,tuna salad 59°, chicken salad 59°, egg salad 57°, blue cheese dressing 51°,antipasto salad 57°,tomato mozzarella salad 50°,potato salad 60°,cole slaw 55°,tomatoes 59-62°,cantaloupe 61°melon 61°,watermelon 59°,mozzarella 58, cheddar 59°,tomatoes 57°,mushroom 56°,onions 54°, goat cheese 58°, feta 57°,egg whites 49°, liquid eggs 50°, pooled eggs 47°, turkey 110-133°, corned beef 124-135°, pastrami 121-158°, couscous 72°,tuna salad 43-49°, pasta salad 42°,close slaw 43°, tomato 40°, cheese 49°, and melon 50°F all at buffet. Foods time marked. Emailed time as a public health control documentation. **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. See stop sale. Split pea soup 47° F , Italian wedding soup 50° F and butter squash 45° F all Cooling over night at walkin cooler in large plastic containers. Foods have not been moved from cooler since last night. Foods discarded. See Stop Sale.
  • Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Turkey 110-133°F, corned beef 124° F , pastrami 121° F at main buffet area .Time marked. Turkey 115-128°, French fries 118°F ,chicken wings 103-111°F and ,fish 116° F in employee cafeteria buffet. Discarded. Sauerkraut 110° F at cookline steam table. Sent to be reheated. **Corrective Action Taken**
  • Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Herb dill sauce date marked 10/7/17, pasta date marked 10/14/17, BBQ sauce date marked 10/11/17, marinara sauce date marked 10/18/17 ,and roasted chicken stock date marked 10/15/17 All stored at walkin cooler. Foods discarded.
  • Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Herb dill sauce date marked 10/7/17, pasta date marked 10/14/17, BBQ sauce date marked 10/11/17, marinara sauce date marked 10/18/17 ,and roasted chicken stock date marked 10/15/17 All stored at walkin cooler. Foods discarded.
  • Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed no sneeze guard protection in employee cafeteria and main customer buffet.
  • 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. See stop sale. Split pea soup 47° F , Italian weeding soup 50° F and butter squash 45° F all Cooling over night at walkin cooler in large plastic containers. Foods have not been moved from cooler since last night. Foods discarded.
  • Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose near handwash sink in prep area.

Turning to the good news, there were a few perfect inspections:Sloan’s Ice Cream in Mizner Park; Tijuana Flats in Mission Bay; Manhattan Joe’s Pizzeria in Polo Club Shoppes; Shadowood Theater; and Le Rivage French in East Boca.
The new Duffy’s in Mission Bay had a near perfect inspection with just one minor violation. There were three perfect licensing inspections, for the new Texas Roadhouse on Lyons in Coconut Creek, Argentinian Grill on Federal Highway in East Boca, and also for Bottoms Up on 441 in Coral Springs, a “GastroPub and Tap House.”
Other notables in this report include:
Sushigo on Federal Highway had just two violations
Boston Market in Shadowood (2 violations, 0 high priority)
Bolay in Polo Club Shoppes (2 violations, 0 high priority)
The Subways in Woodfield (aka Regency Court) and Polo Club Shoppes each had two violations
Padrino’s in Mission Bay had 3 minor violations
Brooklyn Boys Pizza in Shadowood (3, 0)
Rancheritos in Somerset Shoppes (3, 0)
Chill-N Nitrogen Ice Cream in Woodfield/Regency (4, 0) – we just ate there tonight
TooJay’s in Polo Club Shoppes (4, 1)
Miller’s Ale House in Boca Lyons Plaza (6, 1)
Cherry Smash Ice Cream in Coral Springs (6, 0)
M.E.A.T. Eatery and Taproom (13, 2)
Our full spreadsheet for this report is below:
[gview file=”http://westbocanews.com/wp-content/uploads/2017/11/allinsp.pdf”]

43 Violations at Asia: Restaurant Inspections

Asia “Sushi Wok Grill”; image by Google

We were surprised to see 43 violations at Asia, a kosher Asian restaurant on the west side of Powerline at Camino Real. They’ve had mostly great inspections over the last couple of years. We have eaten there and like the place.
12 of the violations were marked as high priority, including multiple stop sales for dented cans, mold on a cucumber, and temperature abuse on cooked beef:

  • Dented/rusted cans present. See stop sale. Pineapple and corn cans with dents at the seams.
  • Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from cleaning to handling clean dishes and food without washing hands first. Employee washed hands. **Corrected On-Site**
  • Employee touched face and then engaged in food preparation, handled clean equipment without washing hands. Employee washed hands. **Corrected On-Site**
  • Employee washed hands with cold water. Water 80° F. Employees washed hands with water at over 100° F. **Corrected On-Site**
  • Food with mold-like growth. Cucumber with mold like growth at sushi bar cooler. Food discarded. See stop sale.
  • Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction records observed For salmon served raw on sushi.
  • 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. Cooked Beef 47-53° F Cooling on make table top at cookline flip top cooler overnight. Food discarded.
  • Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice not time marked. Rice discarded. **Corrective Action Taken**
  • Raw animal food stored over ready-to-eat food. Raw pooled Eggs stored behind cooked chicken on make table top at cookline flip top cooler where dripping from the egg may contaminate the chicken when being pulled forward. Eggs moved to the front . Corrected on site. Raw shelled eggs over spices at walkin cooler. Eggs moved. Corrected on site Raw beef over butter at walkin cooler. Foods moved and properly stored. Corrected on site. Raw fish over veggies at sushi bar cooler. Raw chicken over wonton and Raw beef over puff pastries at walkin freezer.
  • Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer – all products not commercially packaged. Raw chicken over raw beef.
  • 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. Beef 47-53° F Cooling on make table top at cookline flip top cooler overnight. Food discarded.
  • Toxic substance/chemical improperly stored. Rubbing alcohol and glue over prep area at cookline. Clean Utensils hanging next to soap dispenser by handwash sink in dishwashing area where soap may spill onto the clean utensils. Soap and cleaners next to flour under oven at cookline. Butane next to bowls in cookline area shelving unit. Disinfectants over cups in drink station. Chemicals moved and properly stored.

Others with more than 10 violations in this report were:

Kiki’s Asian Bistro on Federal Highway (21 violations, 5 high priority)
Bahama Grill on 441 in Parkland (18, 8)
Chaiyo Thai Grill on Military Trail in Delray (15, 3)
Brooklyn Water Bagel on Federal Highway (11, 3)

Blue Agave on 441 in Parkland also made the bad list (15, 3). The worst of it was one live roach and a few dead roaches, but they were not closed for it. Blue Agave is one of our regular places to eat and this one inspection won’t stop us. Their follow-up inspection the next day had only two minor violations. Previous inspections dating back to 2014 have been pretty good.
Good News

Mission Bay – space where Rotelli’s used to be. Burger IM coming soon.

There’s plenty of good news in this report. First of all in Mission Bay we noticed a perfect licensing inspection for “Burgers”. We think this is the soon to open Burgerim franchise that will sell a variety of sliders in the former Rotelli’s space. You can read more about the chain here: Burgerim at Burgerbeast. This might be a tough location since the LA Fitness entrance moved, but we are rooting for them and can’t wait to try it.

We don’t see a licensing inspection yet for Duffy’s in Mission Bay but they tell us the grand opening will be in early November and one source tells us they may have a soft open a few days earlier:


A new location for the Moon Thai is opening near Town Center by the Greenwise Publix. It’s the same chain as the one next to Regal Magnolia theater in Coral Springs.
In other good news, Vinny’s All Day Cafe by Woodfield and Tucci’s Pizza in East Boca had perfect routine inspections.
Our full spreadsheet from this report is below:
[gview file=”http://westbocanews.com/wp-content/uploads/2017/10/allinsp-10-22-2017.pdf”]

Ragin' Asians: 20 or More Violations at Four Asian Restaurants

Four Asian restaurants “top” our latest inspection report, each with 20 violations or more.

Images by Google.

The worst hit was Wanfu Chinese on Sample near Powerline in Pompano Beach. Inspectors reported 33 total violations, 6 of them high priority, stop sale orders for temperature abuse, and temporary closed the restaurant for rodent activity:

  • All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS foods in M3 flip top cooler found at 47°-53°F , as per operator, all items were in unit for more than 6 hours. See stop sale.
  • 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. Chlorine sanitizer found at 10 ppm.
  • Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 2 flies in kitchen.
  • Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw ground beef over pork in walk in cooler
  • Rodent activity present as evidenced by rodent droppings found. Observed 1 fresh rodent dropping under dishwashing table, approximately 10 fresh droppings under food preparation sink, 1 fresh dropping at employees restroom door, 5 dry droppings under Hobart mixer and 1 fresh dropping found at dry storage area.
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS foods in M3 flip top cooler found at 47°-53°F , as per operator, all items were in unit for more than 6 hours. See stop sale.

Their past inspection record is a mixed bag, though this is the worst we’ve seen from them.
The other three were in Boca, including:

Sushi Masa on Glades near Town Center, with 23 violations, 3 of them high priority
Yakitori Sake House in Royal Palm Place (20, 3)
Basilic Vietnamese on Federal Highway (20, 2)

Schwartz’s Deli in Coconut Creek.

Rodents also shut down Schwartz’s Deli on Lyons in Coconut Creek. Inspectors reported 19 violations with 6 high priority:

  • 1 Rusted can of globe apple topping present. See stop sale.
  • Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Harbor banks brand.
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter found on cookline prep table at 80°F, as per operator, item had been place on prep table 3 hours before inspection. Operator place item on ice to expedite temperature. **Corrective Action Taken**
  • Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer – all products not commercially packaged. Ground beef stored over steak in walk in freezer. Raw ground beef stored over bread and cooked potatoes in walk in freezer. **Corrected On-Site**
  • Rodent activity present as evidenced by approximately 10 fresh rodent droppings found behind blue bunny cooler at front counter service station. Observed 4 flying insect in kitchen area.
  • Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Cook washed hands with cold water. Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Sink in cookline. Cook rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**

There was one other shutdown of note. Hacienda Mexican on Military Trail in Delray was closed for roach activity with 11 violations including 5 high priority:

  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, Beef, cut tomatoes and sour cream between 47°F and 50°F in flip top cooler across Grill, for less than 2 hours. Employee moved items into cooler at prep area. **Corrective Action Taken**
  • 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. Burrito Salsa 50°F- 56°F, salsa 44°F-57°F in walk in cooler, prepared yesterday.
  • Raw shell eggs not properly stored based upon minimum required cooking temperature in walk-in cooler. Raw unpasteurized shell eggs stored over raw beef, raw shrimp and fish. Operator placed shell eggs on bottom shelf. **Corrected On-Site**
  • Roach activity present as evidenced by live roaches found. 7 live roaches inside unused flip top cooler to left of cook line. Cooler not plugged in. 4 live roaches behind loose cove molding to the left of cook line. 2 live roaches under ice machine.
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Burrito Salsa 50°F- 56°F, salsa 44°F-57°F, in walk in cooler, prepared yesterday.

Inspectors also found a number of dead roaches: Dead roaches on premises. 7 dead roaches inside unused cooler across cook line. 1 dead on ledge ice machine. 1 dead roach under ice machine. 7 dead roaches under cook line.
Turning to the good news, it starts with a perfect licensing inspection for Burton’s Grill in the new Park Place plaza on Military Trail north of Yamato. We believe they opened today (Monday).

We also see a perfect licensing inspection for a new chain, HM Palettas, which serves gelato pops on a stick in Town Center.
The McDonald’s in Shadowood recorded a perfect routine inspection.
There weren’t many other notables this week in West Boca, but our full spreadsheet for this report is below:
[gview file=”http://westbocanews.com/wp-content/uploads/2017/10/allinsp-10-15-2017.pdf”]

21 Violations at Rack's in Mizner: Restaurant Inspection Report

Rack’s in Mizner Park; image by Google.

We ate at Rack’s Downtown Eatery in Mizner Park earlier this month and enjoyed our meal. While we had not yet seen the latest inspection, it doesn’t seem as bad as the big number suggests.
Rack’s was reported as having 21 total violations include 3 high priority:

  • All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Drawers: ; beef patties (51-53°F – Cold Holding); calamari (54°F – Cold Holding); shrimp (53°F – Cold Holding); lobster (47°F – Cold Holding); salmon (50°F – Cold Holding); fish (50°F – Cold Holding); steak (51°F – Cold Holding). All foods were brought from the walk in cooler 30 minutes ago. Drawers has an ambient temperature of of 54°F. Chef moved all foods back to walk in cooler. **Corrective Action Taken**
  • All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked ribs (56°F – Cold Holding); cooked potatoes (55°F – Cold Holding), second flip top has an ambient temperature of 57°F. Chef moved all TCS foods to walk in cooler. **Corrective Action Taken**
  • Heat strip failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator called for service. **Corrective Action Taken**

While not great to see, these aren’t nearly as bad as some others we’ve seen and this would not stop us from eating there again.
The biggest number in West Boca went to Lindburgers with 17 violations including 3 high priority.

  • Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. HOT HOLDING (Cok Line) – grilled onions 66° mushrooms 96° chili 66° all at 11:25pm
  • 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 twice at 0PPM – service company in route **Corrective Action Taken**
  • Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. – manual warewashing taking place with NO sanitizer step.

That first one looks like an inspector error since onions and mushrooms are not meats or poultry. We eat at Lindburgers occasionally and this would not keep us away.
The worst inspection in this report was for Magical Rice on Federal Highway with 24 violations including 5 high priority.
On the good news side of things, one of our favorite Italian restaurants in West Boca recorded a perfect inspection. Stallone’s had zero violations.
Also arguable good news, the Coral Springs Steak and Shake on 441 reopened at the end of August after being shut down for a few days as we reported.
And we apparently now have two “nitrogen” ice cream places in or near West Boca. The Chill-N Nitrogen place near Woodfield (aka Regency Court) had 3 violations, 1 high priority. Phenomenom Nitrogen in the new plaza on Military Trail had 1 high priority violation.
McDonald’s and Brendy’s on Clint Moore at Jog were both near perfect with one minor violation each.

Other notable inspections include:
Crepe Cafe in Royal Palm Place had 17 violations, 3 high priority
Basilic Vietnamese Grill on Federal Highway (14, 2)
Capitini’s Italian Deli on Rogers Circle (11, 5)
Punjab on Federal Highway (10, 4)
Renzo’s Cafe Pizzeria on Clint Moore (9, 2)
Villagio in Mizner Park (8, 3)
The Dubliner in Mizner Park (7, 3)
Ben’s Deli and Temper Grille in The Reserve each had 7 violations, 1 high priority; Tempura House had a call back with 6 violations, 1 high priority.
Bamboo Wok and Chen’s Yokohama on opposite sides of Glades each had 6 minor violations.
Burger King on Glades near Boca Rio (2, 1)
Subway on 441 near Winikoff (2, 0)
Shen’s Peking on Glades (2, 0)

Our full spreadsheet is below:
[gview file=”http://westbocanews.com/wp-content/uploads/2017/09/allinsp-9-24-2017.pdf”]

Inspectors Close Steak & Shake Twice: Restaurant Inspections


State inspectors closed the Coral Springs Steak & Shake (441 south of Wiles) two days in a row. As of this writing we think it is still closed.
The current issues started with a complaint-prompted inspection on August 23rd which showed 9 total violations including 3 marked high priority. We’re not sure but we think the main problem is a ceiling leak that is allowing water to splash onto food items:

Stop Sale issued due to adulteration of food product. Water splashes from ceiling onto clean stacked pans on shelves next to dish machine and splashes onto buns, water droplets observed on plastic packaging containing buns. Stop sale issued on 2 packages of buns, about 60 buns. Manager discarded buns at time of inspection. **Repeat Violation**

The closure orders were on the 25th and 26th. Inspections also noted small flying insects in the kitchen. Other than that the reports and numbers don’t seem that bad.
The worst local inspection in West Boca was for Dominic’s in Westwinds (near Home Depot) with 20 violations. On the bright side only three were high priority:

  • Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. – pot washer unaware of appropriate manual ware-washing procedures. Manual washing taking place for all pots and pans without a sanitizer step
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER – red sauce 88° Red Sauce cooked yesterday 8/22 and placed in walk n cooler. See Stop Sale
  • Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. WALK IN COOLER – red sauce 88° Red Sauce cooked yesterday 8/22 and placed in walk n cooler. See Stop Sale

Hashi Sushi Thai in Shadowood also had big numbers with 18 violations, 4 high priority:

  • Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. – food prep top areas have built up soil and food residue.
  • Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. – operator has verification for salmon only. Verification letter needed from vendor supplying talapia and snapper.
  • Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
  • Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. – at rear sterile mopsink.

The worst overall numbers for this report were for La Bamba in Margate with 18 violations. A whopping 9 marked high priority and some are pretty disturbing.

  • Employee switched from working with raw food to ready-to-eat food without washing hands. Observed in cookline, cooks are handling raw beef and chicken and then wiping hands with gloves, on aprons, and then handling clean plates and ready to eat foods without handwashing.
  • Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle raw tenderized beef with gloves on and then handled a clean plate to put food on for an order without washing hands.
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Open top cooler:; cut lettuce (54-55°F – Cold Holding); sliced tomatoes (55-60°F – Cold Holding); pico de gallo (53°F – Cold Holding), employees put foods on ice as instructed to reduce temperature. Operator has multiple cold holding units. **Corrective Action Taken**
  • Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed it at 100ppm ,employee began to fill sanitization compartment again. **Corrective Action Taken** **Corrective Action Taken**
  • Raw animal food stored over cooked food. Observed in 2 door cooler in cookline: raw beef in container stored above precooked chicken and potato fries. Operator stored it properly. **Corrected On-Site**
  • Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken in container stored above raw fish, operator properly stored foods. **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. Observed with cooked mole sauce, 10lbs, with cooked peppers in large walk in cooler, it is dated 08/15/17 and today is 08/22/17. Operator instructed to discard it.
  • Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed with cooked mole sauce, 10lbs, with cooked peppers in large walk in cooler, it is dated 08/15/17 and today is 08/22/17. Operator instructed to discard it.
  • Stop Sale issued due to adulteration of food product. Raw fruits not washed prior to preparation. Observed with whole tomatoes that were diced in kitchen prep area, 2cups of diced tomatoes, employee did not wash them before dicing, he discarded them as instructed and washed other tomatoes before dicing. Tomatoes ready to eat.

The Yacht Club Restaurant in East Boca’s Royal Palm Yacht Club also got hit with 18 violations, 8 of them high priority.

For good news, Jon Smith’s Subs in Mission Bay registered a perfect inspection with zero violations. Other perfect reports include Hollywood at the Hamptons on Kimberly, the Boca city golf course (north side of Glades west of the Turnpike), Tomasso’s Pizzeria on Palmetto just east of I-95 (our favorite pizza and sandwiches in East Boca), and Fit Food Fresh in East Boca.

In Somerset Shoppes, both Original Pancake House and Yogurt Zone registered near perfect inspections one minor violation each.
Domino’s Pizza in Mission Bay and the new Little Brazil on Glades near the Turnpike both did well with just two violations each.
Other notables include:
Tutti Frutti in Shadowood (3 minor violations)
Dunkin Donuts on Glades near the International Jewelers Exchange (3 violations, 1 high priority)
Subway in Boca Greens (3, 1)
Shinju Buffet on Glades at the Turnpike entrance (3, 1)
Pei Wei at 441 south of Glades (4, 1)
Subway on Glades across from the Jewelers Exchange (4, 1)
Casa Tequila next to that Subway (6, 2)
Boon’s in Boca Greens (6, 2)
Boca Grill in Somerset Shoppes (6, 1)
Gary Woo Express on Yamato near 441 (7, 2)
Pho Boca on Glades west of Lyons (8, 0)
Dunkin Donuts on Lyons at Kimberly (8, 0)
Sinbad on Lyons at Kimberly (10, 0)
Our spreadsheet for this report is below:
[gview file=”http://westbocanews.com/wp-content/uploads/2017/08/allinsp-8-27-2017.pdf”]

25 Violations at Las Fajitas: Over 80 inspections in this report

Las Fajitas on Dixie Highway. Image by Google

Las Fajitas, a Mexican restaurant on Dixie Highway, had the worst numbers in our latest restaurant inspection report. Inspectors noted 25 total violations including 7 marked high priority:

  • All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed ambient temperature of walking cooler 47°. Food products were temping between 47° to 62°, Raw steak 47°, raw chicken 49°, boiled tomato sauces 49°, cut lettuce 62°. See stop sale for tomatoes sauce and cut lettuce.
  • Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed:Cooling cooked tomatoes: 1:15pm temperature range of 105-121 second temperature at 2:45pm temperature range if 99°-107°. At this rate tomatoes are not going to reach 70° within two hours. After reviewing with chef he is moving tomatoes to walk in cooler to speed up cooling process. Tomatoes are stored in walkin cooler in flat sheet with no cover.
  • Raw animal food stored over cooked food. Observed raw chicken in reach in freezer next to ready to eat cooked tomatoes. Tomatoes were just in a tray with no cover or protection.
  • Raw fish cold held at greater than 41 degrees Fahrenheit. Observed raw fish at 49° in flip top cooler in front of the stove. Chef put ice bag over fish. **Corrective Action Taken**
  • Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. observed temperature in flip top cooler had an ambient temperature of 50°. Raw steak 47°, raw fish 50°, and raw chicken 46° After reviewing with chef ice bags were place on top of food **Corrective Action Taken**
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed food in walking cooler with temperatures between 47°-62°. Stored Items had over 24 hours out of temperature. Stop sale for shredded lettuce 49°, cut tomatoes 49°cut lettuce62° sauces base on boiled tomatoes 47°.
  • Toxic substance/chemical improperly stored. Observed spray battle stored in hand wash sink.

Follow-up inspections each of the next two days showed that nearly all of the problems had been resolved. We should note that Las Fajitas has been one of our favorite Mexican places and one inspection like this will not stop us from going there.
Three places in Town Center each had more than 10 violations. DaVinci’s was second on the list with 16 violations including 5 high priority. California Pizza Kitchen had 14 violations with 7 marked high priority. And Blue Martini had 12 violations, 3 high priority.
On the positive side of things, Lucille’s BBQ in Delray Marketplace had a perfect inspection with zero violations.

We also see a licensing inspection for Chill-N Nitrogen Ice Cream in the Woodfield plaza at Yamato and Jog.

Some other good inspections include Corner Bakery Cafe (2 minor violations) and La Spada’s Hoagies (3 minor violations), both just east of Town Center. Miller’s Ale House in Boca Lyons Plaza did pretty good with 4 violations, 2 high priority.
For all the inspections, see our spreadsheet, below:
[gview file=”http://westbocanews.com/wp-content/uploads/2017/06/allinsp-6-23-2017.pdf”]

Steak N' Shake Closed for Leak in Coral Springs: Restaurant Inspections


Our latest inspection report is one of the better ones we’ve seen, with no restaurant getting more than 15 violations and no more than 7 marked high priority. While its numbers weren’t that bad, Steak N’ Shake in Coral Springs was temporarily closed on June 7th, apparently due to a roof leak that got into the food:

Stop Sale issued due to adulteration of food product. Observed water leaking from ceiling light in walk in cooler, tray with packaged turkey slices, under leaking light, is sitting in accumulation of water in pan, operator stated that he is not sure if it’s from the leaking light. Operator instructed to discard turkey, about 3lbs.

Inspectors noted a total of 11 violations with one other “high priority” violation involving live small flying insects. The restaurant was cleared two days later in a follow-up inspection with zero violations.
Closer to West Boca, Bru’s Room on Hillsboro in Coconut Creek had the most high priority violations with 7:

  • Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken in walk in cooler between 44-47°F, as per operator, chicken has been cooling from yesterday. Observed cooked ribs in walk in cooler between 45°-47°F , as per operator, ribs has been cooling from Tuesday. See stop sale.
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta at 50°F in reach in cooler from yesterday . 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. Observed cooked chicken in walk in cooler between 44-47°F, as per operator, chicken has been cooling from yesterday. Observed cooked ribs in walk in cooler between 45°-47°F , as per operator, ribs has been cooling from Tuesday.
  • Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken in reach in cooler from yesterday at 51°F. Raw fish in reach in cooler from yesterday at 52°F . See stop sale.
  • Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Sanitizer found in bar next to bottles with alcohol. **Corrected On-Site**
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed cooked chicken in walk in cooler between 44-47°F, as per operator, chicken has been cooling from yesterday. Observed cooked ribs in walk in cooler between 45°-47°F , as per operator, ribs has been cooling from Tuesday. Raw chicken in reach in cooler from yesterday at 51°F. Raw fish in reach in cooler from yesterday at 52°F . Cooked pasta at 50°F in reach in cooler from yesterday
  • Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**

The Chipotle near Palmetto and Powerline had 7 violations, 5 high priority, mostly related to food temperatures (lettuce, sour cream and shredded cheese) with a stop sale.

Bar Louie in the Promenade center, Coconut Creek, had the biggest numbers with 15 total violations, 4 of them high priority. Duffy’s on Hillsboro also had 15 violations, 2 high priority.
We also noticed one interesting licensing inspection.
Bahama Grill will be opening on 441 in Parkland in the space formerly occupied by The Whale. We reached out to them but were not able to get a target opening date yet. Their inspection had 5 violations with 1 high priority.
Other notables include:
Fah Asian Bistro on Federal Highway (14 violations, 6 high priority)
Nick’s New Haven Style Pizza near Town Center (14, 4)
El Jefe Luchador in Town Center (13, 4)
Cooper’s Hawk in Promenade (11, 4)
Blue Agave on 441 in Parkland (11, 0)
Original Pancake House on Glades (7, 4)
Tilted Kilt near the Boca Airport (7, 3)
Panera in Town Center Circle, Military Trail south of Glades (7, 1)
Seasons 52 near Town Center (6, 4)
Sybarite Pig, Shadowood (6, 1)
Pinon Grill in Town Center (3, 0)
Tossed in Town Center (3, 0)
Sapphire Indian in Royal Palm (2, 0)
Five Guys Burgers near Town Center (2, 0)
As usual, our spreadsheet is below.
[gview file=”http://westbocanews.com/wp-content/uploads/2017/06/allinsp-6-11-2017.pdf”]