We cover 21 restaurant inspections this week including a popular Central Boca pizza joint and three other places with 10 or more violations. A new place in Mission Bay did poorly, while a new Vegan place in East Boca did well. And live roaches were found in a popular West Boca Caribbean/Latino restaurant.
You can see a sample version of this article here, with key details omitted, so you get a sense of what you’re missing.
Nick’s New Haven Pizza in Central Boca had 12 violations with 4 of them high priority involving food temperatures, the dishwashing machine, hand washing and poor storage of chemicals.
- All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. three door open air cooler on cook line at cheese (47-48°F – Cold Holding); mozzarella (47-48°F – Cold Holding); peppers (47-48°F – Cold Holding); chicken (47-48°F – Cold Holding), Manager iced items and called
- 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 at zero, primed unit for five minutes chlorine at 100. **Corrected On-Site**
- Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
- Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Pink liquid not labeled
Coming to Mission Bay is a new Acai place called Acai Concept Cafe. We’re not sure of the exact location but maybe near Supercuts. Their licensing inspection was not great with 12 violations, but only 1 was high priority.
Bar Louie in Promenade (Coconut Creek) had 10 violations with 5 high priority:
- Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly temperature 151°F. Manager called for service and set up triple sink with 200ppm QAC
- Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream, salsa, ranch and blue cheese dressing 60°F-65°F, chicken 65°F, manager stated for less than 3 hours. Breaker for unit off. Manager placed all items on ice and moved raw chicken to the reaching cooler. At the end of the inspection items have cooled down to 41°F-43°F. **Corrected On-Site**
- Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked wrapped , over-stacked and portioned chicken in the flip top cooler to the left of the grill date marked two days ago (44°F-50°F – Cold Holding) See stop sale.
- Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Cook line drawers: burgers, shrimp, turkey and pulled pork 46°F-49, Manager stated over night. 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. Cooked wrapped and portioned chicken in the flip top cooler to the left of the left of the grill date marked two days ago (44°F-50°F – Cold Holding) See stop sale. Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Cook line drawers: burgers, shrimp, turkey and pulled pork 46°F-49, Manager stated over night.
Kanpai at Palmetto and Federal Highway continues to struggle with callbacks on a previous bad inspection. Normally callbacks are near perfect and we don’t bother reporting on them in detail. This is their third follow-up inspection from a problem back in August. There are a number of problems but the worst we saw were:
Clean and sanitized plates, bowls and squeeze bottle tops sitting directly atop a soiled and rusted Chest Freezer On Cook Line.
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.
The last of the bigger numbers was Pollo Tropical in West Boca (in front of Lowe’s). They had 9 violations with 4 high priority including live roaches and food temperature issues.
- Roach activity present as evidenced by live roaches found. 1 live roach under 3 compartment sink 1 live roach under prep table in kitchen Operator cleaned up and sanitized area. **Corrected On-Site**
- Hot potentially hazardous (time/temperature control for safety) food received at less than 135 degrees Fahrenheit. Cooked onion (92°F Hot holding ) on prep table cooked 1/2 hour ago. Operator reheated to 172°F for holding. **Corrected On-Site**
- Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cheese cake (67°F – Cold Holding); key lime pie(54°F), in middle cooler at front counter, manager stated for more than 4 hours. See stop
- Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cheese cake (67°F – Cold Holding); key lime pie(54°F), in middle cooler at front counter, manager stated for more than 4 hours.
There’s good news too. A new Vegan place had a perfect licensing inspection in the FAU ghetto northwest of Glades and Dixie Highway. It’s called Holistic Vegan Kitchen. We don’t see a website but the owner has an instagram page – Anastasia Glam.
We also see a licensing inspection for a new Vietnamese place, Bonjour Vietnam, on East Palmetto Park Road. Their inspection was pretty good with 2 violations.
Other notables include Nippers on Military Trail with 5 violations and Texas Roadhouse on Lyons in Coconut Creek with 4 violations.
Our spreadsheet is below:
inspections-6-8-2019