Dirty In Deerfield-More Restaurant Inspection Reports JB’s On The Beach Disappointing

Deerfield-News.com-Deerfield Beach, Fl-More recent restaurant inspections of Deerfield Beach eateries. JB’s On The Beach had a disappointing inspection. JB’s had a total of 12 violations of which 7  were high priority violations. The State has required a follow-up examination for JB’s.

 

Next up Antonio’s in The Cove with 6 violations. Antonios has passed their most recent visit from the DBPR, below is the report.

Burger- Fi  at the beach had a pretty good report and it is posted below.

Licensee
Name: JB’S ON THE BEACH License Number: SEA1620539
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 300 N OCEAN BLVD
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/24/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 5 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
01B-01-4 High Priority – Dented/rusted cans present. See stop sale. 1 can of marinara sauce (6 lbs) 2 cans of diced tomatoes (6 lbs) **Warning**
22-49-4 High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glasswasher At 0 ppm Iodine in main bar. **Warning**
12A-28-4 High Priority – Employee touched soiled apron/clothes and then engaged handled clean equipment or utensils (tongs ) without washing hands. Employee changed gloves and washed hands. **Corrected On-Site** **Warning**
01D-01-4 High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For swai served raw on ceviche. **Warning**
03F-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Tomatoes, lettuce, chicken , and fish at the cookline not time marked. Foods time marked. **Corrected On-Site** **Warning**
08A-01-4 High Priority – Raw animal food stored over cooked food. Raw fish over quinoa at walkin cooler. Foods moved and properly stored. **Corrected On-Site** **Warning**
41-02-4 High Priority – Toxic substance/chemical stored by or with food. Cleaners next to margarita mix at side bar. Chemicals moved. **Corrected On-Site** **Warning**
01C-03-4 Intermediate – Clam/mussel/oyster tags not marked with last date served. **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. Cheese filled olives not date marked at side bar. No knowledge of when olives were actually open. Olives discarded. **Corrected On-Site** **Warning**
31A-13-4 Intermediate – Employee used handwash sink as a dump sink in cookline area. Reviewed proper use of handwash sink. **Corrective Action Taken** **Warning**
31B-05-4 Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels at handwash sink near ice machines. Towels provided. **Corrected On-Site** **Warning**
53B-14-5 Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

 

Licensee
Name: ANTONIOS RESTAURANT License Number: SEA1615071
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 1636 SE 3 CT
DEERFIELD BEACH, FL 33441-4419
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/09/2019 Met Inspection Standards
During This Visit
More information about inspections.
2 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
08B-38-4 Basic – Food stored on floor. Flour bag on floor by Mixer area. Eggplant and ground beef on floor in walkin cooler. Foods elevated. **Corrected On-Site**
03F-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza by the slice not time marked. Pizza time marked. **Corrected On-Site**
41-08-4 High Priority – Toxic substance/chemical stored by or with clean or in-use utensils. Window cleaner next to clean plates by prep sink. Chemical moved. **Corrected On-Site**
11-07-4 Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big Five and exclusions and restrictions. **Corrective Action Taken**
22-22-4 Intermediate – Encrusted material on can opener blade.
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Container stored inside handwash sink in cookline area. Container removed. **Corrected On-Site*
Licensee
Name: BURGERFI License Number: SEA1622108
Rank: Seating License Expiration Date: 12/01/2019
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 01/11/2019 Met Inspection Standards
During This Visit
More information about inspections.
2 1 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
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half n half 49F and whipped topping 48F at ice cream topping cooler in front counter area. Tomatoes 48-52F at cookline flip top cooler. Hotdogs 52-60F, cheese 51-53F, and veggie burgers 47-48F at cookline flip top cooler next to grill. Foods stored on top of make-table at cooler with lid open. All foods in coolers for less than 2 hour.s All foods moved to walkin cooler to quick chill. **Corrective Action Taken**
03F-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Blanched Fries stored on top of fryers not time marked. Fries time marked. **Corrected On-Site**
31A-02-4 Intermediate – Handwash sink not accessible for employee use due to being blocked by floor fan. Fan moved. **Corrected On-Site**

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