Deerfield-News.com-Deerfield Beach, Fl- In a week that saw many good inspections across town Tucker Dukes required a double follow up inspection. Dukes did not have roaches or rodents, but they have issues with food handling and storage. Now follow up inspections are not uncommon, unfortunately. Tucker Dukes we noticed in reviewing DBPR public records has had eleven of them in the past three years. That is a high number for any Deerfield Beach restaurant. We are listing the two most recent inspections that still require a follow-up from state inspectors.

Licensee
Name: TUCKER DUKE’S LUNCHBOX License Number: SEA1623476
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current 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 02/24/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 1 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
14-01-4 Basic – Bowl or other container with no handle used to dispense food. Container in flour. **Warning**
36-14-4 Basic – Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
06-04-4 Basic – Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Impossible burger in hand sink was moved to cooler. **Corrected On-Site** **Warning**
23-09-4 Basic – Soiled reach-in cooler gaskets, hoods soiled, **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Flour containers in prep area. **Warning**
22-42-4 High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitizer being used. Employee added chlorine 50°Ppm. **Corrected On-Site** **Warning**
50-17-2 High Priority – Operating with an expired Division of Hotels and Restaurants license. Expired: 12-1-19. Paid **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. Top part of cooler: raw burger 48°F, cheese 50°F observed food layered to high in containers. Bottom part of cooler on cook line: raw fish (49°F); raw burger (48°F); sausage (48°F); impossible burger (48°F); turkey burger (47°F); cheese (47°F); rice (50°F); pasta (49°F) ambient of unit 49°F cooler in front of stove. Per cook was placed in unit at 1:00pm advised to move food to working unit. cheddar cheese spread (56°F); cooked onions spread (60°F) observed ice too low from food in counter, items are stored on cook line. Walk in cooler: jerk chicken (50°F); chicken wing (44°F); rice (44°F); sour cream (44°F); pork belly wrapped in bacon (44°F); salsa (44°F) employees go in and out of unit all day. Cooler not holding temperature of food below 41°F. **Admin Complaint**
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. 2 lbs pasta (48°F cooling overnight) pasta was made on 2-23-2020 and portioned in bags stored in walk in cooler. **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. 2 lbs pasta (48°F cooling overnight) pasta was made on 2-23-2020 and portioned in bags stored in walk in cooler. **Warning**
31A-02-4 Intermediate – Handwash sink not accessible for employee use due to being blocked by reach in cooler. Impossible burger thawing in sink. Container with sponge in sink. All items were removed. **Corrected On-Site** **Warning**
Licensee
Name: TUCKER DUKE’S LUNCHBOX License Number: SEA1623476
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current 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 02/25/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 1 3
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
36-14-4 Basic – – From initial inspection : Basic – Grease accumulated on kitchen floor and/or under cooking equipment **Warning** – From follow-up inspection 2020-02-25: **Time Extended**
23-09-4 Basic – – From initial inspection : Basic – Soiled reach-in cooler gaskets, hoods soiled, **Warning** – From follow-up inspection 2020-02-25: **Time Extended**
02D-01-5 Basic – – From initial inspection : Basic – Working containers of food removed from original container not identified by common name. Flour containers in prep area. **Warning** – From follow-up inspection 2020-02-25: Not labeled **Time Extended**
03A-02-4 High Priority – – From initial inspection : High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Top part of cooler: raw burger 48°F, cheese 50°F observed food layered to high in containers. Bottom part of cooler on cook line: raw fish (49°F); raw burger (48°F); sausage (48°F); impossible burger (48°F); turkey burger (47°F); cheese (47°F); rice (50°F); pasta (49°F) ambient of unit 49°F cooler in front of stove. Per cook was placed in unit at 1:00pm advised to move food to working unit. cheddar cheese spread (56°F); cooked onions spread (60°F) observed ice too low from food in counter, items are stored on cook line. Walk in cooler: jerk chicken (50°F); chicken wing (44°F); rice (44°F); sour cream (44°F); pork belly wrapped in bacon (44°F); salsa (44°F) employees go in and out of unit all day. Cooler not holding temperature of food below 41°F. **Admin Complaint** – From follow-up inspection 2020-02-25: Top part of cooler: raw burger 49°F, cheese 42-52°F observed food layered to high in containers. Salad station: sour cream 51°F, sour cream with feta cheese 50°F, sliced tomatoes 48°F all food was placed in unit at 11:00am. Walk in cooler: 20 lbs jerk chicken 48°F, 2 lbs falafel 46-47°F, 24 each chicken eggrolls 48°F, 2 gallon chili 48°F, 2 lbs cooked onions 44°F, 2qts Horsey sauce 47°F, 2 qts sauce made with cooked mushrooms 45°F, impossible meat 48°F, Milk 43°F, rice 43°F, cheese 43°F, sour cream 43°F. Observed cooler being opened during service. Establishment has one small walk in cooler and two reach in cooler that not holding temperature. **Admin Complaint**
03D-05-4 High Priority – – From initial inspection : 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. 2 lbs pasta (48°F cooling overnight) pasta was made on 2-23-2020 and portioned in bags stored in walk in cooler. **Warning** – From follow-up inspection 2020-02-25: 2 lbs pasta (48°F cooling overnight) pasta was made on 2-23-2020 and portioned in bags stored in walk in cooler. Item was stoped sale yesterday. Food was discarded today from manager. **Admin Complaint**
01B-02-4 High Priority – – From initial inspection : 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. 2 lbs pasta (48°F cooling overnight) pasta was made on 2-23-2020 and portioned in bags stored in walk in cooler. **Warning** – From follow-up inspection 2020-02-25: Walk in cooler: 20 lbs jerk chicken 48°F, 2 lbs falafel 46-47°F, 24 each chicken eggrolls 48°F, 2 gallon chili 48°F, 2 lbs cooked onions 44°F, 2qts Horsey sauce 47°F, 2 qts sauce made with cooked mushrooms 45°F, 2 lbs pasta (48°F cooling overnight) pasta was made on 2-23-2020 and portioned in bags stored in walk in cooler. Item was stoped sale yesterday. Food was discarded today from manager. **Admin Complaint**
31A-02-4 Intermediate – – From initial inspection : Intermediate – Handwash sink not accessible for employee use due to being blocked by reach in cooler. Impossible burger thawing in sink. Container with sponge in sink. All items were removed. **Corrected On-Site** **Warning** – From follow-up inspection 2020-02-25: Onions and food container stored inside sink. Was removed. **Admin Complaint** **Corrected On-Site**

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