Deerfield-News.com-Deerfield Beach, Fl-The following are the most recent restaurant inspection reports from the state of Florida for Deerfield Beach eateries. First up is El Balcon de Las Americas on Powerline Road. Next up while not in Deerfield Beach at the moment is Fat Boyz BBQ a place I have enjoyed but they seem to have some food storage issues going on in Coral springs.

On the good list, McDonald’s at 300 West Hillsboro with a perfect inspection! I heart Mac n Cheese with a good inspection as well as Jersey Mike’s, Hooks Fish and Chicken and Latino’s Restaurante!

Name: EL BALCON DE LAS AMERICAS IV INC License Number: SEA1618976
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 246 S POWERLINE RD
DEERFIELD BEACH, FL 33442
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/22/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 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
14-01-5 Basic – Bowl or other container with no handle used to dispense food. Cook used plate to scoop rice out from rice cooker. Cook used a ladle. **Corrected On-Site** **Warning**
35A-02-6 High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 flies in dry storage area. Some landing on boxes of covered to go containers Approximately 3 near the entrance of door and walk in cooler in kitchen. Did not observe landing on anything. Manager removed most flies. **Corrective Action Taken** **Warning**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line: 5lbs cut lettuce (47-52°F); 2lb salsa (46°F); 1lbsour cream (48°F); 5oz shredded cheese (55°F); 2lbs dice tomatoes (49°F); 1lb guacamole with tomatoes (52°F); 1lb cheese (55°F); 2lbs ground beef (46°F); 8lbs mushed potatoes (45°F); 5oz sour cream (50°F) ambient of unit is 69°F, thermostat on cooler is reading 38°F. Per cook all food was left overnight. See stop sale. 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. Walk in cooler: 32qts beans (52°F)cooling overnight ; 20lbs cooked pork (44-51 °F – Cooling overnight) ; see stop sale. Reach in cooler next to reach in freezer: shredded cheese (51°F); shredded chicken (45°F); pork (49°F); tomatoes sauce (49°F) all food was stored overnight. Ambient of unit 43°F see stop sale. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line: 5lbs cut lettuce (47-52°F); 2lb salsa (46°F); 1lbsour cream (48°F); 5oz shredded cheese (55°F); 2lbs dice tomatoes (49°F); 1lb guacamole with tomatoes (52°F); 1lb cheese (55°F); 2lbs ground beef (46°F); 8lbs mushed potatoes (45°F); 5oz sour cream (50°F) ambient of unit is 69°F, thermostat on cooler is reading 38°F. Per cook all food was left overnight. See stop sale. Reach in cooler next to reach in freezer: shredded cheese (51°F); shredded chicken (45°F); pork (49°F); tomatoes sauce (49°F) all food was stored overnight. Ambient of unit 43°F see stop sale. **Repeat Violation** **Warning**
03D-05-5 Intermediate – High Priority – 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. Walk in cooler: 32qts beans (52°F)cooling overnight ; 20lbs cooked pork (44-51 °F – Cooling overnight) ; see stop sale. **Repeat Violation** **Warning**
03F-10-5 Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form. **Warning*
Licensee
Name: FAT BOYZ BBQ CATERING License Number: SEA1623133
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 6192 W SAMPLE RD
CORAL SPRINGS, FL 33067
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 08/27/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
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
25-06-4 Basic – Single-service articles not stored inverted or protected from contamination. Observed single service tin containers not inverted on cook line. Operator inverted containers. **Corrected On-Site** **Warning**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. A) Observed Smoked Ribs (115°F-125°F – Hot Holding) and Smoked Chicken (109°F-129°F – Hold Holding) stored in double door humidifier hot hold unit. Per operator items were cooked at 12pm and held in unit for more than 2 hours. Stop Sale issued due to hot holding below 135°F for more than 2 hours. B) Observed smoked ribs (48°F – 52°F- Cooling Overnight); beef brisket (46°F – 50°F- Cooling overnight); rue (milk, cheese seasoning) (46°F – 52°F – Cooling Overnight); potato salad (46°F – Cooling Overnight); collared greens (96°F – 92°F – Cooling from 1pm check at 5:00); in walk-in cooler. Observed Egg Whites (60°F – Cooling Overnight (08/26)) in front counter cooler(per date mark and operator.) Per operator brisket and ribs brought in from sister location (smokehouse) yesterday (08/26); Based on date marks (08/26) on rue and operator item was prepared and stored in cooler for more than 24 hours; Based on date marks (08/20, 08/25) and operator potato salad was was prepared and stored more than 24 hours; Per operator collared greens prepared at 1pm, temperature check at 5pm shows collared greens did not cool to 70 degrees within 2 hours. Issued stop sale due to improper cooling. **Warning**
03D-05-5 Intermediate – High Priority – 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. Observed smoked ribs (48°F – 52°F- Cooling Overnight); beef brisket (46°F – 50°F- Cooling overnight); rue (milk, cheese seasoning) (46°F – 52°F – Cooling Overnight); potato salad (46°F – Cooling Overnight); collared greens (96°F – 92°F – Cooling from 1pm check at 5:00); in walk-in cooler. Observed Egg Whites (60°F – Cooling Overnight (08/26)) in front counter cooler(per date mark and operator.) Per operator brisket and ribs brought in from sister location (smokehouse) yesterday (08/26); Based on date marks (08/26) on rue and operator item was prepared and stored in cooler for more than 24 hours; Based on date marks (08/20, 08/25) and operator potato salad was was prepared and stored more than 24 hours; Per operator collared greens prepared at 1pm, temperature check at 5pm shows collared greens did not cool to 70 degrees within 2 hours. Issued stop sale due to improper cooling. **Warning**
03B-01-6 High Priority – Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Observed Smoked Ribs (115°F-125°F – Hot Holding) and Smoked Chicken (109°F-129°F – Hold Holding) stored in double door humidifier hot hold unit. Per operator items were cooked at 12pm and held in unit for more than 2 hours. Stop Sale issued due to hot holding below 135°F for more than 2 hours. **Warning**
53B-01-5 Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof available for any employees. 2 are recent hires. **Warning**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Observed spray bottle of degreaser on triple sink unlabeled. Operator labeled chemical and stored properly. **Corrected On-Site** **Warning**
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