Eight restaurants in our latest report had 10 or more violations. Six of the restaurants are in West Boca including the SW 18th corridor, Glades Road, St. Andrews Blvd and more. Two had over twenty violations.
The biggest number of the week in West Boca was Saiko-I Sushi on SW 18th Street with 22 violations including 4 high priority.
- 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… employee scooping rice with bare hands . Discussed with employee. **Corrected On-Site**
- Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit….ginger sauce 53° at soup station at kitchen being held less than an hour. Employee moved it to reach in cooler at time of inspection. **Corrective Action Taken** **Repeat Violation**
- 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 at sushi station . Employee time marked on rice at time of inspection. **Corrected On-Site**
- Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer – all products not commercially packaged…chicken above beef, pork , beef , pork above sea food. Discussed with employee.
The other big number was for Talia’s Tuscan Table on Dixie Highway in East Boca, with 24 violations, 3 high priority.
- Displayed food not properly protected from contamination. Sauces on buffet line
- Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer – all products not commercially packaged. – raw shell eggs above cut peppers? **Repeat Violation**
- Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Also on SW 18th Street, Oli’s Fashion Cuisine had 17 violations, Oliv Pit had 13, and Trattoria Nonna had 12. Orient House Express did a little better with 8 violations.
On St. Andrews near Town Center, Maya Flavors of India had 13 violations and Moon Thai had 11. Maggiano’s had the biggest number of high priority violations – 6 – on 9 violations total.
- All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit….shredded cheese 46°, tiramisu 49°, cheese cake 48°, cut tomatoes 50°, whipped cream 45° in flip top dessert reach in cooler at pantry station at kitchen. Per chef food being held less than four hours. Food moved to walk in cooler . **Corrective Action Taken**
- Live, small flying insects in kitchen, food preparation area, or food storage area….approximately over 10 small flies at bar
- Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit…..tomato ragu, marinara sauce, Alfredo sauce, ricotta cheese, butter, roasted garlic, all at 50°-55° in flip top reach in cooler across from burner at kitchen. Per chef food being held less than four hours. Time marked on food at time of inspection. **Corrective Action Taken**
- Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. …..lasagna 75°, ministron soup 60°, clam chowder 60° in a dipper than 4 inches container at walk in cooler with covered . Per chef food was cooked yesterday. See stop sale report. Employee discarded food at time of inspection. **Corrective Action Taken**
- Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above….hot holding marinara sauce 111°-116° on the top part of the food after stirring food it was 149°
- 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. …..lasagna 75°, ministron soup 60°, clam chowder 60° in a dipper than 4 inches container at walk in cooler with covered . Per chef food was cooked yesterday.
Nearby on St. Andrews, First Watch had 8 violations and Aloha Poke had 7.
The best report this week in or near West Boca was for Ripe, in the new plaza at the southeast corner of Lyons and Atlantic in West Delray. Their inspection was near perfect with just one violation. Yellowtail Asian, also on Atlantic just east of the Turnpike, had 4 violations.
Zinburger in Town Center did pretty well with two violations. Others on Glades Road include:
- Dunkin Donuts near the Turnpike (3 violations, zero high priority)
- Stallone’s (4, 2)
- Miller’s Ale House in Boca Lyons Plaza (4, 1)
- Subway near the Turnpike (5, 1)
There were several more inspections on St. Andrews including:
- La Granja (3 violations, 3 high priority)
- Jersey Mike’s Subs (3, 2)
- Pollo Tropical (3, 0)
- Pizza Hut Delivery (3, 0)
- Sicilian Oven (5, 1)
On SW 18th, Holloway’s Irish Pub continued a long history of good inspections with just 3 minor violations. Brendy’s had 4 violations.
Download our pdf spreadsheet for the week here. Image below.
