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=”https://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=”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”]