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=”https://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=”https://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=”https://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=”https://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=”https://westbocanews.com/wp-content/uploads/2017/11/allinsp-11-19-2017.pdf”]