Deerfield Beach Restaurants-Health Inspector Restaurant Reports “Dirty In Deerfield” And The Good Ones Too!

Deerfield-News.com-Deerfield Beach,Fl-While this weeks headliner was Deerfield Beach Cafe which failed a November inspection and was temporarily closed by the State of Florida.The closure has lead the city of Deerfield Beach,the landlord to put the tenant on notice that those violations also violate the terms of their lease.Now onto more recent Deerfield Beach restaurant inspections made throughout Deerfield Beach.

First up Cracker Barrel which can do better!The Cracker Barrel had a total of 15 violations.Four High priority violations 3-Intermediate violations and 8 Basic violations.

.Duffy’s also passed ,but had some issues.Duffy’s had a total of 9 violations.Two High priority violations 1-Intermediate violation and 8-Basic violations.

The Sticky Bun only had one High Priority violations with 3 Intermediate violations and  1 Basic violation but required reinspection.

The Whales Rib also passed their inspection.The Whales Rib had eight total violations.Four High Priority Violations were found along with 4-Basic violations.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Licensee
Name: THE STICKY BUN License Number: SEA1621779
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 1619 SE 3 CT
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/21/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
1 3 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
40-07-4 Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone on top of bakery liner. Phone moved. Purse on top of foods in dry storage shelving by stove. Purse moved.**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**
12A-25-4 High Priority – Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then handled bag of food without washing hands first. Hands washed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-04-4 Intermediate – Handwash sink removed from food preparation area in front counter area. Must be reinstalled in the same location where removed. **Warning**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Used as dump sink in cookline area, straws and ice inside it. Reviewed proper use of handwash sink. Hand sink cleaned. **Corrective Action Taken** **Repeat Violation** **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 and ice machine added in its place in front counter area and added smoker with hinged lid outside. **Warning**

 

Licensee
Name: DUFFY’S SPORTS GRILL License Number: SEA1617279
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 401 N FEDERAL HWY
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/01/2017 Met Inspection Standards
During This Visit
More information about inspections.
2 1 6
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
23-04-4 Basic – Build-up of mold-like substance on nonfood-contact surface on exterior of balsamic vinegar container. Sent to be cleaned. **Corrective Action Taken**
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. **Corrected On-Site**
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment. Knives removed from gap.
29-49-5 Basic – Observed standing water in bottom of reach-in cooler. At batter prep cooler.
29-11-4 Basic – Water leaking from pipe and/or faucet/handle under sprayer sink in dish washing area.
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Oil bottle unlabeled. Bottle labeled. **Corrected On-Site**
03D-05-4 High Priority – 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. Lobster bisque 48-49° F and clam chowder 45-46° F both Cooling since midnight last night at walkin cooler. Foods have not been prepped or removed from cooler since last night.
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 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. Lobster bisque 48-49° F and clam chowder 45-46° F both Cooling since midnight last night at walkin cooler. Foods have not been prepped or removed from cooler since last night.
01C-03-4 Intermediate – Mussels tags not marked with last date served.
Licensee
Name: CRACKER BARREL #380 License Number: SEA1618564
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 1250 SW 11 WAY
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/06/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 3 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
24-05-4 Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in dish washing area.
40-06-4 Basic – Employee personal items ( cellphone)stored in or above a food preparation area. Phone removed.**Corrected On-Site** **Corrected On-Site**
13-07-4 Basic – Employee wearing jewelry (bracelets) and other than a plain ring on their hands/arms while preparing food. **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. Utensil handle was touching sugar in bin. Utensil correctly placed. **Corrected On-Site**
16-48-4 Basic – Old food stuck to clean dishware in dishwashing area.
08B-14-4 Basic – Stored food not covered in walk-in freezer. Observed container of hashbrowns uncovered in walk in freezer. Cover placed on container. **Corrected On-Site** **Repeat Violation**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple over prepped brocolli at walkin cooler.
29-11-4 Basic – Water leaking from pipe and/or faucet/handle at sprayer sink in dish washing area.
12A-12-4 High Priority – Employee raw food (eggs) then handled clean plate without washing hands first. Employee washed hands. **Corrected On-Site**
12A-10-4 High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face then proceeded to handle clean silverware. Employee washed hands correctly. **Corrected On-Site**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Over stacked tomatoes 53°F at cookline cooler. Over stacked removed and placed inside cooler. Butter pats in wait stations were at 72°F. Added ice to food level. **Corrected On-Site** **Repeat Violation**
41-27-4 High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution at prep table at 200 ppm. Solution was corrected to 50 ppm. **Corrected On-Site**
22-05-4 Intermediate – Cutting board(s) stained/soiled in back prep area.
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cottage cheese from 47°F to 46-47° F within 1 hr cooling on top of make table at flip top cooler in front line area in plastic container with cooler lid open. Item was removed and placed in freezer for rapid cooling. **Corrective Action Taken** **Repeat Violation**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Wet wiping cloth in hand wash sink. Wiping cloth removed. **Corrected On-Site**

 

Licensee
Name: WHALES RIB (THE) License Number: SEA1610616
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 2031 NE 2 ST
DEERFIELD BEACH, FL 33441-3816

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 11/08/2017 Met Inspection Standards
During This Visit
More information about inspections.
4 0 4
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. Employee drink stored next to crackers and condiments in wait station. Drink discarded. **Corrected On-Site**
35B-01-4 Basic – Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Repeat Violation**
36-22-4 Basic – Floor area(s) covered with standing water by water heater near dishwashing area. **Repeat Violation**
21-08-4 Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0 ppm quat. Corrected to 400 ppm quat. **Corrected On-Site**
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. Employee touched nose and face and failed to change gloves and wash hands before continuing to prep broccoli. Gloves changed and hands washed. **Corrected On-Site**
03D-05-4 High Priority – 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. Cooked Potatoes 49-51° F overnight Cooling in closed plastic container at reachin cooler in rear prep area. Potatoes discarded.
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw scallops over dressings and mayo at reachin cooler in rear prep area. Foods moved and properly stored. **Corrected On-Site**
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 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 Potatoes 49-51° F overnight Cooling in closed plastic container at reachin cooler in rear prep area. Potatoes discarded.

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