Deerfield-News. com-Deerfield Beach, Fl-First up is Donna’s Caribbean with ten violations.
Next up was El Portal who had five violations and has some fly issues.
El Jefe Luchador had seven violations of which one was a high priority.
Next up in this week’s Deerfield Beach restaurant inspections is Acai Com Tapioca.
With no violations this week is Chipotle.
Licensee
Name: DONNAS CARIBBEAN RESTAURANT License Number: NOS1624831
Rank: Non-Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 4740 NORTH POWERLINE RD
DEERFIELD BEACH, FL 33073
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 10/20/2020 Met Inspection Standards
During This Visit
More information about inspections.
3 3 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
36-34-5 Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over soda machine soiled.
08B-38-4 Basic – Food stored on floor. Onions stored on floor in prep area. Moved to proper location by manager. **Corrected On-Site**
12B-13-4 Basic – Opened employee beverage container in a cold holding unit with food to be served to customers at cook line. Removed by kitchen manager. **Corrected On-Site**
21-10-4 Basic – Soiled dry wiping cloth in use on cook line. Replaced by clean cloth and sanitizer by kitchen manager. **Corrected On-Site**
22-54-4 High Priority – Equipment and utensils rinsed, no application of the sanitizer solution. Manager set up sanitizer and rewashed dishes **Corrected On-Site**
08A-02-6 High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw beef over rte in walk-in freezer in storeroom. Inverted by manager. **Corrected On-Site**
03B-01-6 High Priority – Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. yams (120°F – Hot Holding) at 10AM, second test 166F at 10:40AM. Manager stated yams in steam table less than two hours at initial test. Yams reheated to above 165F. **Corrected On-Site**
22-20-5 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine.
31A-02-4 Intermediate – Handwash sink not accessible for employee use due to being blocked by garbage can in prep area. **Corrected On-Site**
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.
Licensee
Name: EL PORTAL RESTAURANTE License Number: SEA1622879
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 3438 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 10/28/2020 Met Inspection Standards
During This Visit
More information about inspections.
2 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
16-23-4 Basic – Accumulation of lime scale on the inside of the dishmachine.
24-05-4 Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Places on storage racks.
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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator refilled sanitizer. Final reading at 100 pp. **Corrected On-Site**
35A-02-6 High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in dishwashing area.
31A-02-4 Intermediate – Handwash sink not accessible for employee use due to being blocked by chest freezer. **Corrected On-Site**
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Licensee
Name: EL JEFE LUCHADOR License Number: SEA1622718
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 27 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 10/29/2020 Met Inspection Standards
During This Visit
More information about inspections.
1 2 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
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup containing Coca Cola Open bottle of drinking water
08B-47-4 Basic – Food not stored at least 6 inches off of the floor. Onions **Corrected On-Site**
08B-38-4 Basic – Food stored on floor. Onions on Kitchen floor **Corrected On-Site**
10-08-5 Basic – Rice scoop handle in contact with cooked rice **Corrected On-Site**
08A-14-5 High Priority – Raw animal food not separated from ready-to-eat food during preparation. Raw Beef on same Prep table as cooked Beef
31A-02-4 Intermediate – Handwash sink not accessible for employee use due to being blocked by garbage can.
53A-05-6 Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site*
Licensee
Name: ACAI COM TAPIOCA License Number: NOS1614773
Rank: Non-Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 3264 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/17/2020 Met Inspection Standards
During This Visit
More information about inspections.
2 0 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
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name. **Corrected On-Site**
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. -Observed employee cutting fruits with bare hands. **Corrected On-Site**
08A-05-6 High Priority – Raw animal food stored over ready-to-eat food. -Observed raw chicken stored over cream cheese in walk in cooler. Operator removed and stored properly. **Corrected On-Site**
