Deerfield Beach Food Inspections ABC Chinese Restaurant Was Shut Down – Bob’s Pizza-Amantes Has To Be Retested-Time For State Of Florida To Mandate Posting Of Recent Inspection In Front Of Restaurant

 

Deerfield-News.com-Deerfield Beach, Fl-On 5-23 the State of Florida ordered the restaurant closed. Below are the most recent inspection reports. A total of 17 violations including adulterated food and roach activity. Shame back in the day when Sue was there this was a nice place to go and for take-out or delivery.

Bob’s Pizza/Amantes restaurant required a reinspection on their recent inspection.

Burger-Fi had a near perfect inspection with one High priority  violation.

We have written before that as a tourist-dependent economy Florida needs to mandate the most recent food inspection at restaurants,c-stores, bars hotels are all posted in front of the establishment. Many states have this requirement and it is consumer friendly and the right thing to do.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Licensee
Name: ABC CHINESE RESTAURANT License Number: SEA1609569
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 1919 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/23/2018 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
5 3 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.
Licensee
Name: ABC CHINESE RESTAURANT License Number: SEA1609569
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 1919 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/24/2018 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
1 1 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
23-25-4 Basic – – From initial inspection : Basic – Build-up of grease/dust/debris on hood filters. **Warning** – From follow-up inspection 2018-05-24: **Time Extended**
35A-03-4 Basic – – From initial inspection : Basic – Dead roaches on premises. 1 dead on side of reach in cooler on cook line, 1 dead under prep table on cook line 1 dead near walk in cooler 1 dead in dry storage area 1 dead under server station **Warning** – From follow-up inspection 2018-05-24: 1 dead in front of walk in cooler. 1 dead between prep table and reach in cooler 1 dead on floor **Time Extended**
36-14-4 Basic – – From initial inspection : Basic – Grease accumulated on kitchen floor and all over cooking equipment Ceiling vents soiled with accumulated dust. **Warning** – From follow-up inspection 2018-05-24: **Time Extended**
22-08-4 Basic – – From initial inspection : Basic – Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning** – From follow-up inspection 2018-05-24: Interior of oven has heavy accumulation of black substance/grease/food debris. **Time Extended**
35A-05-4 High Priority – – From initial inspection : High Priority – Roach activity present as evidenced by live roaches found. 6 live under hot holding unit on cook line. **Warning** – From follow-up inspection 2018-05-24: 1 live on speed rack 1 live on box on dry storage shelf next to walk in cooler 1 live on floor next to prep table 1 live in between prep table and reach in cooler. 4 live in dry storage room **Time Extended**
22-28-4 Intermediate – – From initial inspection : Intermediate – Interior of reach-in cooler soiled with accumulation of food residue on cook line. Soiled reach-in cooler gaskets in cooler in cook line. Food debris, grease, soil residue on exterior of reach-in cooler on cook line. **Warning** – From follow-up inspection 2018-05-24: **Time Extended**
Violation Observation
23-25-4 Basic – Build-up of grease/dust/debris on hood filters. **Warning**
14-09-4 Basic – Cutting board has cut marks and is no longer cleanable on cook line. Observe cutting board next to fryer with whole in the middle. **Warning**
35A-03-4 Basic – Dead roaches on premises. 1 dead on side of reach in cooler on cook line, 1 dead under prep table on cook line 1 dead near walk in cooler 1 dead in dry storage area 1 dead under server station **Warning**
16-13-4 Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observe cook wash knife and cutting board washed in three compartment sink and put away. Cook did not use sanitizer. Reviewed with manager three steps of three compartment sink. **Warning**
08B-27-4 Basic – Food placed in soiled container/equipment. Fried rice noodles ready to eat stored prep shelf on cook line. Observe shelf with buildup grease and observe grease in container. See stop sale. **Warning**
36-14-4 Basic – Grease accumulated on kitchen floor and all over cooking equipment Ceiling vents soiled with accumulated dust. **Warning**
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment. Between reach in cooler and prep table. Manager removed. **Corrected On-Site** **Warning**
22-08-4 Basic – Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
06-05-4 Basic – Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observe shrimp in food containers in standing water on floor. Cook removed off floor and placed under running water. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On cook line: bean sprouts (60F – Cold Holding); per manager was placed on counter for rush. Advised to keep in cooler or use time. On counter fried rice (69-63F – Cold Holding) per cook was removed from walk in cooler at 9:30am. Advised to reheat to 165f or put back in walk in cooler to bring temperature below 41f. reach in cooler in front of woks: top part of cooler (); 1 lb cooked chicken (45-48°F – Cold Holding); 1 lb cooked beef (44-45°F – Cold Holding); 1 lb cooked shrimp (45°F – Cold Holding); .5 lb cooked eggs (46°F – Cold Holding); 1 lb cooked pork (52°F – Cold Holding); 2 lbs cooked pasta (54°F – Cold Holding); 1 lbs cooked broccoli (49°F – Cold Holding); 1lb can corn (49°F – Cold Holding) ambient of top part of unit 55F. Per manager was left overnight in unit. See stop sale. **Warning**
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. 6 live under hot holding unit on cook line. **Warning**
01B-03-4 High Priority – Stop Sale issued due to adulteration of food product. 1 lb fried rice noodles read to eat stored under prep shelf on cook line. Observe grease buildup on shelf and observe grease in food container. **Warning**
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. reach in cooler in front of woks: top part of cooler (); 1 lb cooked chicken (45-48F – Cold Holding); 1 lb cooked beef (44-45F – Cold Holding); 1 lb cooked shrimp (45°F – Cold Holding); .5 lb cooked eggs (46F – Cold Holding); 1 lb cooked pork (52F – Cold Holding); 2 lbs cooked pasta (54F – Cold Holding); 1 lbs cooked broccoli (49F – Cold Holding); 1lb can corn (49F – Cold Holding) ambient of top part of unit 55F. Per manager was left overnight in unit. See stop sale. **Warning**
41-02-4 High Priority – Toxic substance/chemical stored by or with food. Dishwasher chemical stored next to soy sauce and duck sauce containers. **Warning**
22-28-4 Intermediate – Interior of reach-in cooler soiled with accumulation of food residue on cook line. Soiled reach-in cooler gaskets in cooler in cook line. Food debris, grease, soil residue on exterior of reach-in cooler on cook line. **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand in sink next to three compartment sink. Manager provided. **Corrected On-Site** **Warning**
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. Duck made on 5-20-18 in walk in cooler. **Warning**

 

Licensee
Name: BOB’S ITALIAN RESTAURANT INC License Number: SEA1600729
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 2068 NE 2 ST
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 05/14/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 1 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
40-06-4 Basic – Employee personal items stored in or above a food preparation area. Stored on food storage area above flip to cooler. Operator removed. **Corrected On-Site** **Warning**
08B-38-4 Basic – Raw beef stored on floor. Operator removed from floor. **Corrected On-Site** **Warning**
01B-01-4 High Priority – Dented/rusted cans present. 5lb can of artichoke quarters See stop sale. **Warning**
12A-13-4 High Priority – Dish washer handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Reviewed proper procedure with cook, he than washed his hands and put gloves on. **Corrected On-Site** **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mozzarella 46°F in glass door reach in cooler in prep area. Operator was asked to put ice on cheese to bring temperature down. **Corrective Action Taken** **Warning**
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. Walk in cooler: 20qt Bolognese sauce 56-58F overnight cooling, 30qt Marinara sauce 57°F-62°F, 10qt beef stock 50F overnight cooling, 12qt chicken stock 50F overnight cooling. Foods were cooling overnight and did not reach 41F and below. Flip top cooler: Cooked pasta cooling overnight 58F and did not reach 41F and below. Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed food in deep covered plastic containers. **Warning**
03B-01-5 High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. marinara sauce (121-131°F – Hot Holding), operator was instructed to reheat sauce to 165F. Sauce was reheated to 167F **Corrected On-Site** **Warning**
03F-02-4 High Priority – Potentially hazardous (time/temperature control for safety) pizza 90°F identified in the written procedure as a food held using time as a public health control has no time marking. Pizza cook stated pizza came out of the oven 30 minutes ago and time marked. **Corrected On-Site** **Warning**
08A-21-4 High Priority – Raw animal chicken stored over seafood,not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Cook reversed items. **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 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. Walk in cooler: 20qt Bolognese sauce 56-58F overnight cooling, 30qt Marinara sauce 57°F-62°F, 10qt beef stock 50F overnight cooling, 12qt chicken stock 50F overnight cooling. Food were cooling overnight and did not reach 41F and below. Flip top cooler: Cooked pasta cooling overnight 58F and did not reach 41F and below. Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed foods in deep covered plastic containers. **Warning**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Utensil stored in handsink next to wait area. Operator removed **Corrected On-Site** **Warning**

REINSPECTION NO VIOLATIONS OBSERVED-

Licensee
Name: BOB’S ITALIAN RESTAURANT INC License Number: SEA1600729
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 2068 NE 2 ST
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 05/21/2018 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: BURGERFI License Number: SEA1622108
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 2009 NE 2 ST UNIT B&C
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 05/14/2018 Met Inspection Standards
During This Visit
More information about inspections.
1 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
29-34-4 High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.

 

 

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