Dirty In Deerfield Not All-Deerfield Beach Recent Restaurant Inspections


Deerfield-News.com-Deerfield Beach,Fl-The most recent DBPR restaurant inspections have some bad and some good news for Deerfield Beach.We will start with the bad and go on to the so so reports.This week’s “Dirty in Deerfield” goes to Latino’s I am sad to say.They required a re-inspection which is also posted along with the original inspection. Also on the “Dirty In Deerfield” list Hibachi Buffet.Also sad to say Marlee’s Diner required a re-inspection after 15 violations the first go around.

With Chick-Fil-A- 4 High priority violations,6 Intermediate violations and 8 Basic violations. Five guys had 2 High priority violations but a good report in general.
El Balcon De Las Americas could use some improvement with 5 High priority violations 5 Intermediate violations and
9 Basic violations.

Yogurt U R Way-1 High Priority only the best report so far . .

Five guys had 2 High priority violations but a good report in general.

Pickle Barrel with some violations,but a decent report in general.

Licensee
Name: LATINOS RESTAURANTE License Number: SEA1621774
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 1754 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 08/02/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
10 5 14
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
13-03-4 Basic – Bakery employees with no hair restraint while engaging in food preparation. **Warning**
36-36-4 Basic – Ceiling tile missing above prep station in kitchen. **Warning**
36-34-5 Basic – Ceiling tiles/vents soiled with accumulated food debris, grease, dust throughout kitchen. **Warning**
08B-13-4 Basic – Dressing stored not covered in bakery reach in cooler. **Warning**
12B-12-4 Basic – Employee beverage container in a food preparation/clean dishware area does not have a lid and straw to prevent hand contact with lip contact area of drink container. Employee discarded. **Corrected On-Site** **Warning**
40-06-4 Basic – Employee personal items stored in or above a food preparation area. Observed employee cellphone in prep table. Manager moved cellphone. **Corrected On-Site** **Repeat Violation** **Warning**
10-11-4 Basic – In-use rice scoop stored in standing water at 88° degrees Fahrenheit. **Warning**
10-20-4 Basic – In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door. **Warning**
36-22-4 Basic – Kitchen floor area(s) covered with standing water next to dishwasher machine. **Warning**
38-07-4 Basic – Lights in bakery area missing the proper shield, sleeve coatings or covers. **Warning**
29-49-5 Basic – Observed standing water in bottom of reach-in cooler next to back prep table. **Warning**
25-27-4 Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser in bar area. **Warning**
21-12-4 Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Observed salt, flour, and sugar not labeled in prep area. Manager properly labeled. **Repeat Violation** **Warning**
01B-14-4 High Priority – 2 Shell egg in use with broken shell in bakery area. Operator discarded at will. **Warning**
12A-27-4 High Priority – Bakery employee cracked raw shell eggs and then handled clean equipment without washing hands. After reviewing with employee, employee properly washed hands. **Corrected On-Site** **Warning**
08B-02-4 High Priority – Displayed cheese bread not properly protected from contamination on front counter. Employee removed and properly covered. **Corrected On-Site** **Warning**
09-01-4 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. Observed employee cutting tomatoe for salads. **Warning**
11-13-4 High Priority – Employee with infected burn without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee properly covered wound. **Corrected On-Site** **Warning**
28-14-4 High Priority – Evidence of mop/cleaning wastewater dumped onto ground. Observed water dumped on parking lot. **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed rice pudding and flan at display reach in cooler with a temperature of 44°-45°F. Manager moved to service counter cooler. **Corrective Action Taken** **Warning**
08A-01-4 High Priority – Raw fish stored over cooked ground beef and cooked chicken in double door reach in cooler next to back door. Manager properly separated. **Corrected On-Site** **Repeat Violation** **Warning**
03G-07-4 High Priority – Reduced oxygen packaged food label lacking use by date. Observed cooked chicken wings with out a date marked. As per operator, chicken wings was cooked yesterday 8.1.17. **Warning**
35A-02-5 High Priority – Three live small flying insects in service area. **Repeat Violation** **Warning**
22-20-4 Intermediate – Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
02C-03-4 Intermediate – Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed open gallons of milk in different places with out a date marked. After reviewing Manager properly date marked them. **Corrected On-Site** **Repeat Violation** **Warning**
27-19-4 Intermediate – Handwash sink next to grill does not have enough water pressure to properly wash hands. Manager turn on valves. **Corrected On-Site** **Warning**
03D-16-4 Intermediate – Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooked beef at 110° to 111°F at 10AM. Observed cooked beef at 110°to 112°F at 10:45AM. Beef was stored in walk in freezer with a covered while cooling. Operator removed lid from covered container. **Corrective Action Taken** **Warning**
41-17-4 Intermediate – Two spray bottles containing toxic substance not labeled. Manager properly labeled. **Corrected On-Site** **Warning**
Licensee
Name: LATINOS RESTAURANTE License Number: SEA1621774
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 1754 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 08/03/2017 Met Inspection Standards
During This Visit
More information about inspections.
0 0 1
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
36-34-5 Basic – – From inspection on 2017-08-02: Basic – Ceiling tiles/vents soiled with accumulated food debris, grease, dust throughout kitchen. **Warning** – From follow-up inspection on 2017-08-03: Ceiling tiles/vents soiled with accumulated food debris, grease, dust throughout kitchen. **Time Extended

Licensee
Name: HIBACHI BUFFET License Number: SEA1621239
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 4026 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 08/09/2017 Met Inspection Standards
During This Visit
More information about inspections.
9 2 11
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
14-01-4 Basic – Bowl or other container with no handle used to dispense food. Observed plastic bowl used as scoop and stored inside soy sauce, duck sauce, and seasoning. Operator discarded. **Corrected On-Site** **Repeat Violation**
14-05-4 Basic – Cardboard used to line food-contact shelves in double door True brand reach in cooler in front of cook line.
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee cup next to clean plates, and bowls. Employee discarded. **Corrected On-Site** **Repeat Violation**
40-07-4 Basic – Employee cell phone, and coffee cup stored with clean utensils, plates, and pans next to cook line. Operator removed cell phone, and discarded coffee cup. **Corrected On-Site**
10-17-4 Basic – In-use knife stored in cracks between reach in coolers in cook line. Operator removed it. **Corrected On-Site**
10-01-4 Basic – In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Observed scoop handle stored inside sugar and bean containers with handle touching food next to stove.
10-07-4 Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal fish spatula stored in water of 88°F in prep table at the end of cook line. Operator discarded water. **Corrected On-Site**
21-04-4 Basic – In-use wet wiping towel used under cutting board on prep table at the back of cook line.
08A-26-4 Basic – Raw ribs stored above unwashed produce in walk in cooler.
08B-13-4 Basic – Stored food not covered in walk-in cooler. Observed cut lettuce, cooked chicken, cook chicken wings in walk in cooler not properly covered. **Repeat Violation**
08B-14-4 Basic – Stored food not covered in walk-in freezer. Observed dumplings, fish filets, and wontons stored in walk in freezer not properly cover.
01B-01-4 High Priority – 6 dented tomato sauce cans present. See stop sale.
22-41-4 High Priority – 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. Operation flush the system multiple times, dish machine has a 100ppm. **Corrected On-Site** **Repeat Violation**
12A-19-4 High Priority – Employee washed hands with cold water in hand wash sink next to dishwasher area.
12A-08-4 High Priority – Hot water takes too long to reach dishwasher area handwash sink resulting in employees using only cold water to wash their hands. Employee was told to properly washed hands with hot water. **Corrected On-Site**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Observed raw chicken, and raw steak stored over ice cream in white chest freezer next to dishwasher area. Operator moved raw chicken, and steak to freezer. **Corrected On-Site**
08A-10-4 High Priority – Raw shell eggs stored over BBQ sauce in reach-in cooler, In front of stove. Operator moved shell eggs to bottom and moved BBQ sauce to top. **Corrected On-Site**
08A-09-4 High Priority – Raw steak stored over ready-to-eat vegetables salad in walk-in cooler. Observed raw chicken over BBQ sauce in walk in cooler.
12A-09-4 High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching his face and proceeded to cut vegetables. Employee was told to change his gloves and properly washed hands. **Corrected On-Site**
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed cooked mussels 45°F, macaroni salad 45°F, carrot salad 46°F, coleslaw 45°F, cooked squid 45°F, and sushi ham rolls 45°-46°F in walk in cooler. As per, operator foods were prepared yesterday 8.8.17.
02C-03-4 Intermediate – Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed gallon of open milk with no date marked in True brand double door reach in cooler. As per, operator gallon of milk was open yesterday 8.8.17.
02C-02-4 Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked pasta, cooked ribs, cooked spring rolls, crab salad, cooked steak, cooked meat, cooked chicken in walk in cooler. As per, operator all foods were prepared yesterday 8.8.17. Observed no date marked on cooked spring rolls, and Cooke meat in True brand double door reach in cooler. As per, operator all foods were cooked yesterday 8.8.17. **Repeat Violation**

Licensee
Name: MARLEE’S DINER License Number: SEA1611354
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 699 S FEDERAL HWY
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/25/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
10 2 3
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored over food prep area at cookline and under clean cups in dishwashing area. **Repeat Violation** **Warning**
36-70-4 Basic – Objectionable odor in men’s restroom. **Warning**
21-07-4 Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength, at 200 ppm chlorine. **Warning**
12A-27-4 High Priority – Employee cracked raw shell eggs and then handled sausage and plates without washing hands and changing gloves. Hands washed. **Corrected On-Site** **Warning**
12A-25-4 High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched hair then handled clean plates for customer without washing hands first. Employee washed hands. Dishwasher scratched head and then put away clean plates without washing hands first. Employee washed hands. **Corrected On-Site** **Warning**
12A-28-4 High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched hat then handled food without washing hands and changing gloves first. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees. Feta cheese 49°F, salmon 50°F and meat loaf 50°F at cookline flip top cooler at end of cookline. Food items were discarded by operator. Cooler with ambient temperature of 57° F. **Corrected On-Site** **Warning**
03D-06-4 High Priority – 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. Cheese from 52°F to 50° F within 2 hrs, prepped at 6 AM and cooling at cookline flip top cooler next to reach in freezer. Second temperature taken at 12:30 pm. Food discarded. See Stop Sale. **Warning**
35A-09-4 High Priority – Presence of insects or other pests. Ants in dry storage room. **Warning**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw salmon over cooked meatloaf at cookline flip top cooler at end of cookline and raw steak and raw turkey at cookline area reachin freezer. Foods moved and properly stored. **Corrected On-Site** **Warning**
03A-04-4 High Priority – Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Rack of shell eggs under no temperature control at cookline. Ambient temperature 86° F. Eggs moved. **Corrected On-Site** **Warning**
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 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. Cheese from 52°F to 50° F within 2 hrs, prepped at 6 AM and cooling at cookline flip top cooler next to reach in freezer. Second temperature taken at 12:30 pm. Food discarded. **Warning**
41-02-4 High Priority – Toxic substance/chemical stored by or with food. Soap stored next to spices and over prep table in rear prep area. **Warning**
13-06-4 Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server with nail polish observed. **Warning**
14-77-5 Intermediate – Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired . Cookline flip top cooler at end of cookline with ambient temperature of 57° F. All potentially hazardous foods removed from cooler. **Corrective Action Taken** **Warning**

Re-Inspection for Marlee’s Diner-
Licensee
Name: MARLEE’S DINER License Number: SEA1611354
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 699 S FEDERAL HWY
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/27/2017 Met Inspection Standards
During This Visit
More information about inspections.
0 0 2
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
12B-07-4 Basic – – From inspection on 2017-07-25: Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored over food prep area at cookline and under clean cups in dishwashing area. **Repeat Violation** **Warning** – From follow-up inspection on 2017-07-27: Employee drink in prep area. **Time Extended**
36-70-4 Basic – – From inspection on 2017-07-25: Basic – Objectionable odor in men’s restroom. **Warning** – From follow-up inspection on 2017-07-27: Objectionable odor in restroom. **Time Extended**

Licensee

Name: CHICK-FIL-A HILLSBORO & POWERLINE License Number: SEA1623676
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 3648 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 08/09/2017 Met Inspection Standards
During This Visit
More information about inspections.
4 6 8
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
23-15-4 Basic – Accumulation of food debris/soil residue on all kitchen handwash sink.
08B-45-4 Basic – Case of sausage stored on floor in walk-in freezer. Manager removed box. **Corrected On-Site** **Repeat Violation**
24-08-4 Basic – Equipment not properly air-dried – wet nesting in shelf next to walk in cooler.
14-69-4 Basic – Ice buildup in Traulsen brand reach-in freezer next to front fryers.
05-09-4 Basic – No conspicuously located ambient air temperature thermometer in front counter reach in coolers. Manager provided new thermometers. **Corrected On-Site**
29-49-5 Basic – Observed standing water in bottom of two door reach-in cooler Traulsen brand next to breaking table.
33-16-4 Basic – Open dumpster lid.
21-12-4 Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on prep table next to walk in cooler. Manager removed and stored correctly. **Corrected On-Site**
35A-02-5 High Priority – Approximately 4 live, small flying insects in kitchen, food preparation area.
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed chicken 47°F prepared Saturday 8.5.17, and cut lettuce 46°F at 3:30pm, prepared today 8.9.17 at 9am. Double door reach in cooler Traulsen brand has an ambient temperature of 52°F. Manager has called for service **Corrective Action Taken**
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed chicken 47°F prepared Saturday 8.5.17, and cut lettuce 46°F at 3:30pm, prepared today 8.9.17 at 9am.
35A-07-4 High Priority – Two dead and two live small flying insects in front service area.
22-21-4 Intermediate – Accumulation of black/green mold-like substance inside the two ice bins in front counter next to drive thru.
22-63-4 Intermediate – Accumulation of mold-like substance on ice cream dispensing nozzles/equipment.
22-28-4 Intermediate – Interior of reach-in cooler soiled with accumulation of food residue . Observed accumulation of food residue in all reach in coolers through out kitchen.
31B-03-4 Intermediate – No soap provided at handwash sink next to breading table. Manager replaced soap. **Corrected On-Site**
03D-16-4 Intermediate – Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cover chicken with plastic paper in the walk in cooler cooked this morning temperature of 46°F. Manager removed plastic paper. **Corrective Action Taken** **Repeat Violation**
14-77-5 Intermediate – Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. 1. Observed chicken 47°F prepared Saturday 8.5.17, and cut lettuce 46°F at 3:30pm, prepared today 8.9.17 at 9am. Double door reach in cooler Traulsen brand has an ambient temperature of 52°F. 2. Observed Traulsen brand reach in cooler in drive thru area has an ambient temperature of 47°F. Manager has called for service. **Corrective Action Taken**

Name: EL BALCON DE LAS AMERICAS IV INC License Number: SEA1618976
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 246 S POWERLINE RD
DEERFIELD BEACH, FL 33442

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/31/2017 Met Inspection Standards
During This Visit
More information about inspections.
5 5 9
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
14-01-4 Basic – Bowl or other container with no handle used to dispense food. Observed plastic cup used to dispense chimichurri sauce and dressing out in the front reach in cooler. Manager discarded. **Corrected On-Site**
24-05-4 Basic – Clean pots and pans not stored inverted or in a protected manner in dry storage room.
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water on top of cutting board. Chef discarded. **Corrected On-Site** **Repeat Violation**
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. Observed wet nesting on clean pans next to dish washer area. **Repeat Violation**
10-01-4 Basic – In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Observed sugar scoop with handle stored inside closed container. Manager removed scoop. **Corrected On-Site**
38-07-4 Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields missing throughout kitchen.
29-49-5 Basic – Observed standing water in bottom of reach-in cooler. Observed standing water in front counter reach in cooler. Manager began cleaning process.
24-18-4 Basic – Silverware/utensils stored upright with the food-contact surface up. Observed clean utensils stored with no protection in service area/dining room.
08B-13-4 Basic – Stored food not covered in walk-in cooler. Observed cooked pork, creamy mushroom sauce, and dressing not properly covered. Chef properly cover foods. **Corrected On-Site**
01B-01-4 High Priority – Dented/rusted cans present. See stop sale. Observed two cans of tomatoes in dry storage.
03D-06-4 High Priority – 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. Observed cut tomatoes at 7:30am with a temperature of 51°F at 10:45am. Chef removed them and placed them in walking cooler to rapidly cooled tomatoes down. **Corrective Action Taken**
03A-19-4 High Priority – Raw fish cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (45-37°F – Cold Holding); raw fish (44-46°F – Cold Holding) in flip top cooler next to kitchen stove. Employee placed ice bags over raw shrimp and fish to rapidly bring temperature down. **Corrective Action Taken**
35A-02-5 High Priority – Two live small flying insects in dry storage area.
29-42-4 High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. Observed black mold like substance in the interior of ice machine. Manager began the cleaning process. **Corrective Action Taken**
53A-10-4 Intermediate – Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Operation did not know Big 5, and symptoms. Operator has Big 5, and symptoms poster in the back kitchen.
14-77-5 Intermediate – Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed front counter reach in cooler with an ambient temperature of 45°F and standing water. Manager called for services. Manager moved all foods into walk in cooler. Establishment has 5 other coolers. **Corrective Action Taken**
02C-02-4 Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cream mushrooms sauce, cooked pork and home made chimichurri over 24 hours not properly date marked in walk in cooler. Chef properly date marked food items. **Corrected On-Site**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Observed spray bottle with shield and shine not labeled next to dish washer.

Licensee
Name: YOGURT U R WAY License Number: NOS1622829
Rank: Non-Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 3932 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/27/2017 Met Inspection Standards
During This Visit
More information about inspections.
1 0 1
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
25-05-4 Basic – Single-service articles improperly stored. Single used cups stored on dry storage floor. **Corrected On-Site**
12A-08-4 High Priority – Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.

Licensee
Name: FIVE GUYS BURGERS & FRIES License Number: SEA1623805
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 296 S FEDERAL HWY #24A
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/31/2017 Met Inspection Standards
During This Visit
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes in flip top cooler 47°F. Tomatoes were double panned. Manager placed tomatoes in a single pan to quick chill.
29-42-4 High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Pickle Barrel had a decent report –
Licensee
Name: PICKLE BARREL License Number: SEA1607840
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 133 E HILLSBORO BLVD
DEERFIELD BEACH, FL 33441-3535

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/20/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
24-07-4 Basic – Cleaned and sanitized equipment or utensils not properly stored. Clean lids stored on floor under 3 compartment sink. **Warning**
40-07-4 Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purses phones next to lasting utensils in cabinet in front counter area. **Warning**
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment. Knife removed . **Corrected On-Site** **Warning**
02D-03-4 Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Potato salad, macaroni salad, Cole slaw and cheesecakes in front counter area glass door cooler. **Repeat Violation** **Warning**
22-05-4 Intermediate – Cutting board(s) stained/soiled. **Warning**
31A-04-4 Intermediate – Handwash sink removed from food preparation. Must be reinstalled in the same location where removed. Handwash sink removed from front counter area and moved to opposite side of the wall close to 3 compartment sink. **Warning**
51-16-5 Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Handwash sink removed from front counter area and moved to opposite side of wall near the 3 compartment sink. **Warning**

If you own or work at a local restaurant that has a perfect score on their most recent inspection send it to us we will publish as the headline in our restaurant reports.
news@Deerfield-News.com.

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