20+ Violations at Fat Boyz, La Granja and Orient Garden

Fat Boyz BBQ in the former Lil Ole Caboose location.

Three restaurants in and near West Boca were hit with 20 or more violations in early July. At the “top” of the list was Fat Boyz BBQ in Deerfield Beach with 26 violations including 7 marked high priority and stop sale orders on several items:

  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 56-60°F – Cold Holding in walk-in cooler. Food in cooler with ambient temperature of 62-64F overnight. Food not maintaining 41F or below for longer than 4 hours. Food has not been pulled , portioned or prepped . 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. Pasta salad 46-51°F; Ribs 46-48°F; brisket 46-50°F, Chicken 46-48F , beans 46-48F and sweet potatoes 46-48F all at walk-in cooler. Foods cooling overnight at walk-in cooler with an ambient temperature of 62-64F in covered over-stacked containers. Foods have been cooling since approximately 9 pm last night. See stop sale.
  • Raw animal food stored over cooked food. Raw turkey stored over cooked pasta salad in walk-in cooler and raw shelled eggs over cut cabbage at walk-in cooler. Operator removed raw turkey. **Corrected On-Site**
  • Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Whole shelled eggs at walk-in cooler cold holding at an ambient temperature of 62-64F. Food in cooler overnight. Food not maintaining an ambient temperature of 45F or below for longer than 4 hours. Food has not been pulled , portioned or prepped . See stop sale.
  • 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. Pasta salad 46-51°F; Ribs 46-48°F; brisket 46-50°F, Chicken 46-48F , beans 46-48F and sweet potatoes 46-48F all at walk-in cooler. Foods cooling overnight at walk-in cooler with an ambient temperature of 62-64F in covered over-stacked containers. Foods have been cooling since approximately 9 pm last night. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 56-60°F – Cold Holding in walk-in cooler. Food in cooler with ambient temperature of 62-64F overnight. Food not maintaining 41F or below for longer than 4 hours. Food has not been pulled , portioned or prepped . Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Whole shelled eggs at walk-in cooler cold holding at an ambient temperature of 62-64F. Food in cooler overnight. Food not maintaining an ambient temperature of 45F or below for longer than 4 hours. Food has not been pulled , portioned or prepped . See stop sale.
  • Toxic substance/chemical improperly stored. Medicine ( Bayer tables) on shelf by cookline next to spice containers. Spic n Span cleaner next to gloves in front counter area.
  • Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On outside of building , on east side.

La Granja near Town Center and the fairly new Orient Garden in the Sandalfoot Publix plaza were both up there. La Granja had 22 violations with 5 high priority, and Orient Garden had 20 violations with 6 high priority. Orient Garden (which may go by the name Oriental Garden) also had a stop sale:

Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 qts. of egg drop soup (119°F – Hot Holding); 2 qts. of sweet and sour sauce (121°F – Hot Holding); 5 qts. of wonton soup (120°F – Hot Holding) all in hot hold for 4 hours.

Good News

Perfect inspections were reported for Dunkin Donuts at Kimberly & Lyons, Tutti Frutti in Shadowood, and the Subway across from the International Jewelry Exchange. The Brendy’s at Jog and Clint Moore was near perfect with one minor violation.

Some other good reports were:

  • Jimmy John’s in Westwinds (Home Depot plaza) and Subway in Boca Greens, each with two minor violations
  • Phenomenom Nitrogen Ice Cream in Polo Club Shoppes with two minor violations
  • Jersey Mike’s Subs in Somerset Shoppes (Glades & Lyons) and Dunkin Donuts by the Jewelry Exchange with two violations each
  • Jon Smith’s Subs and Domino’s Pizza in Mission Bay with three violations each, and Panera in Mission Bay with four violations

Other Notables

Others worth noting in this report include:

  • House of Bread & Coffee near Sandalfoot and Cumberland Farms (18 violations, 3 high priority)
  • City Boys Pizza on Sandalfoot (16, 3)
  • Pollo Tropical at Lowe’s on 441 (16, 1)
  • IHOP in Mission Bay (15, 3)
  • Bagel Factory Cafe (formerly Boca Kosher Bagel) in the Boca Grove plaza (15, 1)
  • El Balcon de las Americas at 441 and Sandalfoot (13, 4)
  • Fresh Kitchen on Military Trail (10, 0)
  • Maya Flavors of India on St. Andrews near Town Center (9, 2)
  • Hashi Sushi Thai in Shadowood (8, 0)
  • Yokohama in Boca Lyons Plaza (6, 0)
  • Dominic’s on Glades by the Turnpike (5, 0)

As usual our spreadsheet for this report is below:

insp 7-15-2018

PDF

7 Deadly Sins: The Restaurant Inspection Report is Back

Image by Google.

7 restaurants have been the subject of emergency orders over the past couple months, most notably Cabo Flats in Delray Marketplace and Shanghai City in Lakeside Terrace. The state database we use had not been updated for a while so we held off on doing a report. This report is with updates through June 1.

Cabo Flats in Delray Marketplace was temporarily shut down on May 31st. That report showed 5 high priority violations out of a total of 16. The worst of it was:

  • Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, 1/3 pan of black beans in walk in cooler 51F, cooling overnight.( See Stop Sale.)
  • Live, small flying insects in kitchen, food preparation area. 3 live flies on paper towel dispenser near 3 compartment sink. 1 live fly on dish rack with clean dishes. 3 live flies on covered spices over prep table. Approximately 10 live flies flying around prep table, with one landing on covered honey. 2 live flies landing on prep sink on the cook line. 2 live flies landing on prep table and dry towel.
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Poultry 47F, sliced tomatoes 46F, chicken stock 48F, salsa 47F, butter 54F, beef 45F, cooked onions 59F, pork 47F, cooked chicken 47F, raw beef 49F, cooked beef 45F, milk 52F, cooked pasta 49F, shrimp 52F, raw fish 52F, vegetable salsa 46F, all TCS food cold holding in reach in cooler across from stoves. Cook stated all food placed in cooler between 9:00 and 9:30am. All food in cooler less then 4 hours and moved to working walk in cooler. Half and half 46 degrees F, bar area in cooler overnight. (See Stop Sale)
  • Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food, spray bottles containing cleaner, stored in hand washing sink in dish area.
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Half and half 46 degrees F, bar area in cooler overnight. 1/3 pan of black beans cooling overnight in walk on cooler.

In our experience these violations would not shut down a restaurant, so we’re not sure what the reason was for the closure.

Shanghai City was closed in late April due to: “Roach excrement and/or droppings present. Approximately 30 dry roach droppings on top of dish wash machine”. That inspection had 2 high priority violations out of 16 total.

Others with emergency orders were: Red Rock Oasis Bar & Grill on Lyons in Coconut Creek; ABC Chinese on Hillsboro in Deerfield; Del Aire Golf Club in Delray, and both Michel Caribbean and Taqueria Huetamo on Congress in Delray.

Aside from the closures, other inspections with over 20 violations included:

Orient House Express on SW 18th (26 violations, 4 high priority)

Brooklyn Water Bagel on Powerline at Palmetto (25, 2)

Sandalfoot Bagel (22, 6)

Good News

On the good news side of things we saw several perfect licensing inspections including the new Cream Nation ice cream sandwich place in Mission Bay, the new Benihana in Westwinds, the new second location for Pho Boca in Polo Club Shoppes, and something we just noticed – EZ Dogs in Boca Greens Plaza. That last one may be a food truck based out of that location.

Moon’s Tavern in Boca Greens had yet another perfect routine inspection.

Teriyaki Madness in Mission Bay recorded a near perfect inspection with just one minor violation.

We also noticed a Sushi Boca Cafe licensing inspection somewhere in Town Center, with two minor violations.

As always, our full spreadsheet (and this one is a long one) is below.

PDF

allinsp-6-1-2018

Perfect Inspections at Bonefish and Five Guys

Bonefish Grill and Five Guys; images by Google.

It was a good week for restaurant inspections, topped off by perfect inspections at the Bonefish Grill in Boca Grove and Five Guys near Town Center. First Watch on St. Andrews and a Wendy’s on Yamato were near-perfect with one violation each.

Very good inspections were also reported for IHOP in Mission Bay, Subway in Loggers’ Run, and Holloway’s Irish Pub on SW 18th, each with two violations.
We saw pretty good inspections (3 violations each) for sandwich favorite LaSpada’s, Giovanni’s Pizza on Powerline, Burger King on Glades near Boca Rio, and Habit Burger on Military Trail.
There wasn’t a lot of bad news. The worse numbers in this report were mostly in Coral Springs. Sal’s Italian on Sample and Wings N Ale each tied for the biggest number with 26 violations but each had only one high priority.
In West Boca the biggest number was for Little Caesar’s on 441 with 19 violations, but again only one was high priority. Nearby Papa John’s had 13 violations.
Madison’s near Town Center had 10 violations.

The Cheffrey Eats burger food truck that operates out of Parkland was shut down for a day but the report doesn’t indicate why and we don’t see anything that usually leads to a shutdown. They had 9 violations, 2 high priority but nothing terrible that we could see.
As usual our spreadsheet for this report is below.
[gview file=”http://westbocanews.com/wp-content/uploads/2018/03/allinsp3-11-2018.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”]

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”]