Deerfield Beach Restaurant Inspections- Nick’s Pizza,El Portal,Baja Cafe Dos,Tucker Dukes and Duffy’s

Deerfield-News.com-Deerfield Beach,Fl-Seems the State of Florida is busy just before the holidays inspecting many local restaurants.A little disappointed with some of these inspections,some of these are my favorites in town.Best inspection this time goes to Nick’s Pizza nice job Nick!

El Portal leads Deerfield Beachs’s worst inspection.with 21 total violations yet passed their inspection..

Baja Cafe with 14 violations,one of our favorites.I know they have had perfect inspections before hopefully again next time on the first try. 6 High Priority 3 Intermediate and 5 basic violations-Required re-inspection.For the record I ate here Sunday. and enjoyed everything .

Tucker Duke’s also had a not so good inspection.with a total of 9 violations 3 High priority  2-Intermediate violations 4- Basic violations and required a follow up on 12-04 which also has required a follow up.Come on Tucker Dukes this is not the first time,you can do better!

Duffy’s had nine violations-2 high priority 1-Intermediate violations 6-Basic violations

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Licensee
Name: BAJA CAFE License Number: SEA1619105
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 1310 S FEDERAL HWY
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/11/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 3 5
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 – Chef with no hair restraint while engaging in food preparation at cookline. **Warning**
36-03-4 Basic – Cove molding at floor/wall juncture broken/missing by chest freezer at cookline. **Warning**
12B-02-4 Basic – Employee coffee cup in a food preparation or other restricted area. Operator removed. **Corrected On-Site** **Warning**
35A-03-4 Basic – One dead roach on clean plate by steam table at cookline, Three dead roaches by chest freezer at cookline, 6 dead at waiters prep cooler , 1 dead roach by True refrigerator at cookline and 3 dead roaches above chest freezer at cookline. Roaches cleaned and area sanitized. **Corrected On-Site** **Warning**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Shelving and pipes at cookline soiled. Gaskets soiled at True cooler at end of cookline. **Warning**
50-17-2 High Priority – High – Operating with an expired Division of Hotels and Restaurants license. **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit . Spinach dip at 44 F in lower level of flip top at cookline left overnight. Operator move to freezer to cool , one hour later spinach dip at 41 F. **Corrected On-Site** **Warning**
03E-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice 80-89 F at 10:00 to 110-187 F at 11:00 and pork 125-135 F at 10:00 to 125-187 F at 11:00 both Reheating on steam table and food not being stirred. At current reheating rate foods on the lower end of the temperature scale will not reach 165 F in the 30 min that are left in the reheating process. Foods stirred. **Corrective Action Taken** **Warning**
08A-20-4 High Priority – Raw animal foods not properly separated from each other in holding unit. Observed raw beef and raw chicken above raw fish in beverage air cooler. Foods moved and properly stored.**Corrected On-Site** **Corrected On-Site** **Warning**
08A-10-4 High Priority – Raw chicken stored over chopped lettuce in reach-in cooler True refrigerator at cookline. Operator removed chicken and stored properly. **Corrected On-Site** **Warning**
41-10-4 High Priority – Toxic substance/chemical improperly stored. Observed at dry storage are an detergent stored with Togo soup containers and at bar stainless steel cleaner with clean containers. Operator placed with other chemicals. **Corrected On-Site** **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salsa 45 F at 9:57 to 45 F at 11:15 , lettuce 52 F at 9:57 to 52 F at 11:15 and chicken 50 F at 9:57 to 50 F at 11:15 all ambient Cooling in True refrigerator at end of cookline in covered plastic containers on bottom shelving of cooler. Foods placed in freezer to rapid cool. **Corrected On-Site** **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided towels. **Corrected On-Site** **Warning**
41-17-4 Intermediate – Spray bottle containing bleach not labeled. Operator labeled bottle. **Corrected On-Site** **Warning**
Licensee
Name: BAJA CAFE License Number: SEA1619105
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 1310 S FEDERAL HWY
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/12/2017 Met Inspection Standards
During This Visit
More information about inspections.
0 0 0
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
N/A No Violations Were Observed
Licensee
Name: EL PORTAL RESTAURANTE License Number: SEA1622879
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Delinquent Secondary Status: Active
Location Address: 3438 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/21/2017 Met Inspection Standards
During This Visit
More information about inspections.
2 3 16
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
08B-45-4 Basic – Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed container of potatoes stored on floor in walk in cooler. **Corrected On-Site**
36-34-5 Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and AC vents in kitchen with accumulated grease and dust.
24-05-4 Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted or protected on dry storage rack in kitchen.
40-06-4 Basic – Employee personal items stored in or above a food preparation area in kitchen.
14-10-4 Basic – Equipment or utensils not designed or constructed in a durable manner. Observed splash guard needed at hand wash sink located in kitchen next to flip top cooler. Bowl or other container with no handle used to dispense food. Observed no handle scoop in uncooked rice container. Ice buildup in walk-in freezer. Walk-in cooler shelves with rust that has pitted the surface.
35B-01-4 Basic – Exterior door has a gap at the threshold that opens to the outside.
36-01-4 Basic – Floor not cleaned when the least amount of food is exposed. **Repeat Violation**
22-19-4 Basic – Interior of microwave soiled with encrusted food debris. Observed microwave located in the kitchen with encrusted food debris Accumulation of encrusted food debris on/around mixer head located in kitchen.
33-11-4 Basic – Missing drain plug at dumpster. Open dumpster lid.
05-16-4 Basic – No conspicuously located ambient air temperature thermometer in reach-in cooler. Observed no thermometer in reach in cooler in the kitchen. **Corrected On-Site**
31B-04-4 Basic – No handwashing sign provided at a hand sink in male restroom.
16-46-4 Basic – Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers. **Corrected On-Site**
06-04-4 Basic – Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed turkey, pork and beef being thawed at room temperature in the kitchen. **Corrected On-Site**
23-14-4 Basic – Shelf under preparation table soiled with food debris located in the kitchen. Walk-in cooler gaskets soiled with slimy/mold-like build-up.
21-12-4 Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths throughout restaurant not stored in sanitizer solution between uses.
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Observed container of sugar in bar area not labeled.
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 1 small flying insect in kitchen area.
08A-21-4 High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw sausage over raw pork located in the walk in cooler. **Corrected On-Site**
31A-13-4 Intermediate – Employee used handwash sink as a dump sink. Observed food debris in hand washing sink on cook line.
03D-19-4 Intermediate – Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed pork cooling at cook line at 125°, as per operator pork has been cooked this morning. Operator placed cooked pork in walk in cooler immediately. **Corrected On-Site**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not labeled in kitchen.
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: TUCKER DUKE’S LUNCHBOX License Number: SEA1623476
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Delinquent Secondary Status: Active
Location Address: 1101 S POWERLINE RD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/27/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 2 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
08B-30-4 Basic – Food stored in dry storage area not covered. Container with flour, operator covered. Bag with flour stored on kitchen floor. **Corrected On-Site** **Warning**
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. Scoop with handle stored in container with flour. **Warning**
33-10-4 Basic – Inside/outside of dumpster not clean. Dumpster overflowing garbage. Open dumpster lid. **Warning**
08B-13-4 Basic – Stored food not covered in walk-in cooler. Container with chocolate uncovered in walk in cooler. **Warning**
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. Observed hot water took over 80 seconds to reaches 100°F. **Warning**
01B-14-4 High Priority – Shell eggs in use or stored with cracks or broken shells. Observed 2 crack eggs stored in case at walk in cooler. Operator discarded at will. **Warning**
29-34-4 High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At rear door. **Repeat Violation** **Warning**
53A-05-5 Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
53B-05-5 Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Licensee
Name: TUCKER DUKE’S LUNCHBOX License Number: SEA1623476
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Delinquent Secondary Status: Active
Location Address: 1101 S POWERLINE RD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 12/04/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 2 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
08B-44-4 Basic – Case/container/bag of food stored on floor in kitchen. Bag with onions stored on kitchen floor. Container with food items stored on walk in cooler floor. **Warning**
24-05-4 Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing bowl in storage area. **Warning**
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
33-10-4 Basic – Inside/outside of dumpster not clean. Dumpster lid open. Dumpster overflowing. **Warning**
14-12-4 Basic – Utensils in poor condition. Observed a spatula with deep chips. **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Sugar container in kitchen not identified by common name. **Warning**
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 3 live flying insects in kitchen. Numerous amounts of flies at dumpster area. **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef burger at 44-46°F at cook line cooler, operator place ice packages on item to expedite temperature. **Corrected On-Site** **Warning**
29-34-4 High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb missing on pipe at exit door. **Repeat Violation** **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site** **Warning**
53B-05-5 Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Licensee
Name: NICKS PIZZA License Number: SEA1621116
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 137 NE 2 AVE
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/12/2017 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
14-11-4 Basic – – From initial inspection : – From inspection on 2017-06-20: Basic – Equipment in poor repair. Chest freezer outside rusted and interior of lid in disrepair. **Repeat Violation** **Warning** – From follow-up inspection on 2017-08-23: Freezer in disrepair. **Time Extended** – From follow-up inspection on 2017-10-04: Lid in disrepair. **Time Extended** – From follow-up inspection 2017-11-08: **Time Extended** – From follow-up inspection 2017-12-12: freezer rusted. **Time Extended**

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