Restaurant Inspection Report

Two West Boca restaurants had perfect inspections. We cover 44 inspections in our latest report, including one prominent establishment that had 9 violations.

Moe’s Southwest Grill in Glades Plaza (just east of Town Center) and the nearby Farmer’s Table Express both had perfect inspections with zero violations.

Monet Cafe (Palmetto just west of Powerline) was near perfect with just one violation.

Just behind that with two violations were three Broward joints near West Boca:

• Steak N Shake on 441
• Burger King on Hillsboro
• Tijuana Flats on Sample Road

The worst inspection in this report goes to Ramen Lab Eatery just south of Mizner Park, with 12 violations. One basic violation indicated a dead roach under the mop sink. There were 6 violations marked high priority, including one live roach – apparently not enough to shut the place down:

• Employee failed to wash hands before putting on gloves after going outside and retuning to the cook line. Cook requested to change gloves and wash hands. **Corrected On-Site**
• Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 containers of Pork belly in marinade in walk cooler. See stop sale.
• Roach activity present as evidenced by live roaches found. 1 live roach on wall next to mop sink near back door.
• Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground chicken (52°F); miso (51°F); pork belly (53°F); (53°F); marinated eggs (53°F); duck (50°F) in reach in cooler at cook line opposite stove. Ambient 53F. See stop sale.
• Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) tempura batter (80°F); liquid eggs (80°F) on ice next to fryers. Ice level shallow and melted. Operator stated items on ice less than 4 hours. Ice changed and retested liquid eggs 43F. 2) beef (46°F); chicken (47°F); dumplings (47°F) in reach in cooler at cook line. Operator stated foods in cooler less than 3 hours and foods stored in walk in cooler overnight. All TCS items moved to walk in coolrr. 3) pork belly (60°F); kimchi (79°F); bean sprouts (72°F); tofu (73°F) on prep table at front counter. Cook stated items on prep table less than 3 hours and placed on ice to quick chill. 4) short ribs (46°F);; corn (60°F); chicken (47°F) on ice at front counter. Ice level shallow and foods over stacked.. Cook stated foods on ice less than 3 hours and added ice.. 5) ground chicken (52°F); miso (51°F); pork belly (53°F); (53°F); marinated eggs (53°F); duck (50°F) in reach in cooler at cook line opposite stove. Ambient 53F. See stop sale.
• 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. Sushi rice at front counter made less than 3 hours prr cook. Time mark added. **Corrected On-Site** **Repeat Violation**

Also less than great was City Fish Market, which had 9 violations. Fortunately all of them were minor.

La Casa De Peinado on 441 near the Cumberland Farms had 8 violations, 4 high priority:

• Raw animal food stored over ready-to-eat food. Observed raw beef stored on ready rack above precooked empanadas, raw dough, precook tamales. Operator moved to bottom shelf below all RTE items. **Corrected On-Site**
• Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold Holding: Observed hotline triple door cooler with chicken (45°F – Cold Holding) since 08/23 (according to operator) raw beef (45°F – Cold Holding); since 08/23 (according to operator) egg (53°F – Cold Holding); received 08/24 (according to operator) Issued stop sale for items that were stored in unit on a previous day or stored in cooler overnight. Per operator raw chicken and raw beef in triple cooler were pulled from freezer and stored in unit for 2 days, egg was received yesterday and stored in unit overnight. Cooling: Observed hotline make table with cooked beef ribs (50°F – Cooling Overnight); mushroom sauce (60°F – Cooling overnight); chocolate milk (50°F – Cooling Overnight); Observed Triple door cooler with Chicken soup (46°F – Cooling Overnight) Per operator all items were cooked yesterday and stored in make table to cool. Observed all items out of temperature. Issued stop sale.
• Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hotline make table with: raw beef steak (45°F – Cold Holding); Tilapia fish (45°F – Cold Holding); hotline triple door cooler with chorizo sausage (52°F – Cold Holding) pulled this morning (per operator) chicken (45°F – Cold Holding) since 08/24 (according to operator) raw beef (45°F – Cold Holding); since 08/24 (according to operator) egg (53°F – Cold Holding); received 08/24 (according to operator) All items cold held above 41°F. Operator removed fish and raw beef and stored in freezer. Per operator items were pulled from freezer and stored in make table at 8am. Operator removed items and stored in freezer to rapidly cool. Issued stop sale for items that were stored in unit on a previous day or stored in cooler overnight. Per operator raw chicken and raw beef in triple cooler were pulled from freezer and stored in unit for 2 days, egg was received yesterday and stored in unit overnight. Observed milk (60°F – Cold Holding) at front counter glass cooler. Per operator item purchased this morning at 7 am. Operator removed items and put in freezer to rapidly cool. **Repeat Violation**
• Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Observed hotline steam table with white rice (129°F – Hot Holding); empanadas (115°F – Hot Holding) Per operator items cooked at 9 am and stored in steam table. Steam table does not have adequate water. Operator reheated items to 165°F and added water to the unit. Observed fryer – pork belly (110°F – Hot Holding); plantain chips (110°F – Hot Holding); items not at 135°F or above. Operator fried items to 165°F and stored in steam table at 135°F **Corrected On-Site**

There were also some less remarkable inspections. Two favorite barbecue places nearby had average inspections.

Fat Boyz BBQ on Sample in Coral Springs had 6 violations, 2 high priority.

Mississippi Sweets BBQ on Federal Highway in East Boca had 5 violations, 4 high priority.

Our spreadsheet is below.

And also in pdf format below:

Most of the inspections this report were outside West Boca but we cover an area beyond because so many of us drive into Broward, West Delray and East Boca.