Deerfield-News.com-Deerfield Beach, Fl-Recent restaurant inspections of some Boca Raton eateries, show the need for improvement in cleanliness and food handling and storage procedures.

First up with a bad inspection is Bagel City South on 18th Street. Next up is Maggianos which could do better, they had 10 violations. Smokey Bones BBQ out on 441 can also use some improvement. Talia’s Tuscan Table with a high of 24 violations, which include many basic ones also has a need for improvement.

Licensee
Name: BAGEL CITY SOUTH License Number: SEA6010779
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 6006 SW 18 ST
BOCA RATON, FL 33433-7188
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/11/2020 Met Inspection Standards
During This Visit
More information about inspections.
6 9 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
40-06-4 Basic – Employee personal items cell phone stored on the prep line at kitchen. Employee moved it.
08B-36-4 Basic – Food stored in a location that is exposed to splash/dust….black olive front of handwashing sink at cook line. Employee moved it. **Corrected On-Site**
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees at bagel station.
25-32-4 Basic – Reuse of single-service articles…reusing pickle container without proper labeled.
21-12-4 Basic – Wet wiping cloth not stored in sanitizing solution between uses at front line coffee station. Discussed with manager. **Corrected On-Site**
03A-15-4 High Priority – All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit….tuna salad, chicken salad, egg salad, cut tomatoes, cut lettuce, sausages, turkey bacon, white fish salad ,ham hot dogs all at between 48°-50° in reach in cooler at cook line . Per manager food being held less than four hours. Employee moved food to walk in cooler . **Corrective Action Taken**
12A-04-5 High Priority – Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands…dishwasher. Discussed with operator. **Repeat Violation**
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area….one small fly front line, one bread toast station flying around. Employee kick them out. **Corrected On-Site**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit….milk 67° at coffee station at front line being held more than four hours. Employee discarded milk at time of inspection . Stop sale issue ……single serve butter 62° at bagel / bread toast station being held less than four hours , employee time marked on butter…..egg wash 58°, feta cheese 49° , smoked salmon 47° temperature control in ice at cook line being held less than four hours. Employee added up more ice . **Corrective Action Taken**
03A-04-4 High Priority – Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit at cook line being held less than four hours. Employee moved it to walk in cooler. **Corrective Action Taken**
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 cold held at greater than 41 degrees Fahrenheit….milk 67° at coffee station at front line being held more than four hours.
22-22-4 Intermediate – Encrusted material on can opener blade. Cleaned it up at time of inspection. **Corrected On-Site**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing….stored a pitcher in handwashing sink at cook line . Employee moved it. **Corrected On-Site** **Repeat Violation**
22-28-4 Intermediate – Interior of reach-in cooler soiled with accumulation of food residue at cook line.
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at cook line . Employee provided it . **Corrected On-Site**
02C-04-4 Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again….soup in walk in freezer .
53B-13-5 Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02C-08-4 Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked….soup in walk in cooler. Employee date marked food at time of inspection. **Corrected On-Site**
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….salmon cream cheese, cooked potatoes, chicken soup at walk in cooler. Discussed with manager.
22-06-4 Intermediate – Slicer blade soiled with old food debris…cleaned it up at time of inspection. **Corrected On-Site**
Licensee
Name: MAGGIANO’S LITTLE ITALY License Number: SEA6013579
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 21090 ST ANDREWS BLVD
BOCA RATON, FL 33433
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/06/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 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
36-12-4 Basic – Floors not constructed to be easily cleanable….grooved in floor. **Warning**
14-41-4 Basic – Walk-in cooler door and by the door in disrepair all walk in cooler at the establishment **Warning**
03A-15-4 High Priority – All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit….shredded cheese 46°, tiramisu 49°, cheese cake 48°, cut tomatoes 50°, whipped cream 45° in flip top dessert reach in cooler at pantry station at kitchen. Per chef food being held less than four hours. Food moved to walk in cooler . **Corrective Action Taken** **Warning**
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area….approximately over 10 small flies at bar . **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit…..tomato ragu, marinara sauce, Alfredo sauce, ricotta cheese, butter, roasted garlic, all at 50°-55° in flip top reach in cooler across from burner at kitchen. Per chef food being held less than four hours. Time marked on food at time of inspection. **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. …..lasagna 75°, ministron soup 60°, clam chowder 60° in a dipper than 4 inches container at walk in cooler with covered . Per chef food was cooked yesterday. See stop sale report. Employee discarded food at time of inspection. **Corrective Action Taken** **Warning**
03B-01-5 High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above….hot holding marinara sauce 111°-116° on the top part of the food after stirring food it was 149° **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. …..lasagna 75°, ministron soup 60°, clam chowder 60° in a dipper than 4 inches container at walk in cooler with covered . Per chef food was cooked yesterday. **Warning**
03D-16-4 Intermediate – Potentially hazardous (time/temperature control for safety) food clam chowder, ministron soup covered and dipper than four inches while cooling **Warning**
 
Licensee
Name: SMOKEY BONES BAR & FIRE GRILL #7528 License Number: SEA6018976
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 21733 SR 7
BOCA RATON, FL 33428
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/12/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 2 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
21-38-4 Basic – Wiping cloth sanitizing solution stored on the floor at kitchen. Properly stored it at time of inspection. **Corrected On-Site** **Warning**
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….00 ppm due to sanitizer bucket empty. Manager replace new sanitizer bucket..chlorine 100 ppm. **Corrected On-Site** **Warning**
12A-07-4 High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food..,discussed with employee. **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….employee cutting lettuce with bare hands. Discarded lettuce and employee washing hands before putting gloves on hands. **Corrected On-Site** **Warning**
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area….approximately 20 live small flies at smoker room, expo line and bar flying around not contacting with food . **Admin Complaint**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit…cheese 45°, cut tomatoes 44°, shredded cheese 47° in top reach in salad cooler across from fryer at kitchen. Per manager food being held less than four hours . Employee covered food at time of inspection. **Corrective Action Taken** **Warning**
31B-03-4 Intermediate – No soap provided at handwash sink at bar. Employee provided it . **Corrected On-Site** **Warning**
31B-05-4 Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels at Dishmachine area. Manager fixed it at time of inspection. **Corrected On-Site** **Warning**
Licensee
Name: TALIA’S TUSCAN TABLE License Number: SEA6011162
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 4060/4070 N DIXIE HWY
BOCA RATON, FL 33431
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/07/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 7 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
35A-06-4 Basic – Accumulation of dead insects, or other pests, in control devices. – in kitchen and prep area ceiling light fixtures.
32-04-4 Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. – public / employee restroom.
23-25-4 Basic – Build-up of grease/dust/debris on hood filters.
36-75-4 Basic – Build-up of soil/debris on the floor under shelving. In kitchen, prep area, and back of the house.
24-07-4 Basic – Cleaned and sanitized equipment or utensils not properly stored. – pots and pans stored on floor.
36-01-4 Basic – Floor not cleaned when the least amount of food is exposed. **Repeat Violation**
23-20-4 Basic – Food debris/dust/grease/soil residue on exterior of oven. – EIGHT open burner range with months of heavy build up of grease and carbon.
36-14-4 Basic – Grease accumulated on kitchen floor and/or under cooking equipment – heavy grease build up beneath equipment especially on cook line.
36-47-5 Basic – Hood soiled with accumulated grease, dust or food debris. . – heavy grease running down inside hood from filters.
10-20-4 Basic – In-use tongs stored on equipment door handle between uses. – multiple tongs on blodgett oven door handles
22-19-4 Basic – Interior of microwave soiled with encrusted food debris. **Repeat Violation**
38-07-4 Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. – in kitchen prep area. **Repeat Violation**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. – Exteriors of: – ice machine, – 2 Door REACH IN COOLER – Single Door REACH IN COOLER/FREEZER. – Chest Freezer, – Cold Table
36-27-5 Basic – Wall soiled with accumulated grease, food debris, and/or dust. – cook line wall **Repeat Violation**
08B-02-4 High Priority – Displayed food not properly protected from contamination. Sauces on buffet line
08A-18-5 High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer – all products not commercially packaged. – raw shell eggs above cut peppers? **Repeat Violation**
08B-01-4 High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-05-4 Intermediate – Cutting board(s) stained/soiled. – on cold table stained / soiled not cleanable.
22-27-4 Intermediate – Food-contact surfaces encrusted with grease and/or soil deposits. – metro-type shelving in kitchen used to store in-use dry foods and cleaned/sanitized dishware and single service items is filthy with soil and decomposed food build-up.
31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times. – Hand Wash Sink in rear kitchen completely blocked by 5′ shelving. – in kitchen to left of open burner range Hand Wash Sink blocked by garbage can covered in grease. **Repeat Violation**
27-16-4 Intermediate – Hot water not provided/shut off at employee handwash sink. – public / employee rest room no hot water.
22-16-4 Intermediate – Reach-in cooler shelves soiled with food debris. – glass door Stand Up AND Undercounter coolers in kitchen are heavily soiled inside and out.
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. – in “Central REACH IN COOLER” – ckkoed breaded chicken, – roasted peppers, cut bell peppers, breaded chicken, cooked pastas, olive salad,
45-05-4 Portable fire extinguisher missing from its designated location. For reporting purposes only. – TWO Class ABC portable extinguishers on floor in rear kitchen.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395
 
The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement
 
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Depart

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