Deerfield-News. com-Deerfield Beach, Fl-First up this post is Little Havana again with a disappointing inspection. This time around they have 12 violations of which 3 are high priority
Next up on the not-so-good inspections is Brazilian Depot with a total of nine violations.
Duffy’s with 5 violations of which 2 are a high priority requires a follow-up inspection from the state.
Brazilian Food Court had a total of 8 violations of which 5 were a high priority.
Harbor City Lunch had 5 high-priority violations and requires a follow-up inspection.
*Licensee
Name: LITTLE HAVANA RESTAURANT License Number: SEA1621188
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 721 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/09/2021 Met Inspection Standards
During This Visit
More information about inspections.
3 3 6
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
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Line cooks wearing Bracelet and watches – employees removed. **Corrected On-Site**
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation.
16-13-5 Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized – operator instructed employee on the proper cleaning and sanitizing order. **Corrective Action Taken**
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment – operator removed knife. **Corrected On-Site**
06-08-5 Basic – Time/temperature control for safety food thawed under water that was barely running/dripping. Running water not covering all the fish – operator corrected. **Corrected On-Site**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. MSG bin, sugar bin both not labeled.
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. Dishwasher (Chlorine 0ppm); operator changed empty chlorine bucket Dishwasher (Chlorine 50ppm). **Corrected On-Site**
12A-18-4 High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Line cook wiped towel on his face then dried hands touched single serve tray. Instructed operator on proper hand washing and drying procedures. **Corrective Action Taken**
41-27-4 High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
53A-04-6 Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. On hot line hand sink.
02C-02-5 Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded pork prepared from prior day held over 24 hours.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395
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Licensee
Name: BRAZILIAN DEPOT (DBA) FOOD CRT License Number: SEA1618938
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 700 SW 10 ST #19
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/03/2021 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 2 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
50-09-4 Basic – Current Hotel and Restaurant license not displayed. **Warning**
16-46-4 Basic – Old labels stuck to food containers after cleaning. Potto croquettes containers dated 10/28/21 operator stated prepared on the 11/01. **Warning**
33-16-4 Basic – Open dumpster lid. **Repeat Violation** **Warning**
03D-02-5 High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. potato croquettes (44°-46°F – Cold Holding) operator states held overnight in 3 door reach in – see Stop Sale. **Warning**
12A-17-4 High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands and used clean hands to turn off faucets-employee rewashed hands and followed proper hand washing procedures. **Corrected On-Site** **Warning**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. potato croquettes (44°-46°F – Cold Holding) operator states held overnight in 3 door reach in cooler – see Stop Sale. **Warning**
03D-06-5 High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING – sausage (46°F – Cooling) since 10:00am recheck 35 mins 46°F; operator moved to storage facility cooler. 3 door reach in air flow insufficient to cool product. pulled chicken (46°F – Cooling) cooling since 10:00am recheck 35mins 46°F.- operator chose to discard. **Corrective Action Taken** **Warning**
31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times – operator removed garbage can. **Corrected On-Site** **Warning**
16-37-1 Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector gave operator some test strips until purchased. **Corrective Action Taken** **Warning**
asic 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.
Licensee
Name: DUFFY’S SPORTS GRILL License Number: SEA1617279
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 401 N FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/04/2021 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 0 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
22-20-5 Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Truffle oil in an EcoLab spray bottle no label – operator labeled. **Corrected On-Site** **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. fry station make table – breaded cooked chicken wings (52°F – Cold Holding); cooked chicken wings (52°F – Cold Holding) – operator states food product held over 4 hours not portioned or prepared today – See stop sale. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station make table – breaded cooked chicken wings (52°F – Cold Holding); cooked chicken wings (52°F – Cold Holding) – operator states food product held over 4 hours not portioned or prepared today – See stop sale. Fry station make table – raw shrimp (53°F – Cold Holding); cod filet (52°F – Cold Holding) operator states held under 4 hours not portioned today – operator moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complain
Licensee
Name: FOOD COURT License Number: SEA1621587
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 736 SW 10 ST BAY #19
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/03/2021 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 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
40-06-5 Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep surface-operator removed. **Corrected On-Site** **Warning**
29-11-4 Basic – Water leaking from pipe and/or faucet/handle. Hand sink next to 3 compartment sink. **Warning**
14-31-5 High Priority – Nonfood-grade bags used in direct contact with food. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5 High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Drawers – raw chicken over raw beef – operator moved raw chicken to walk in cooler. **Corrected On-Site** **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. Pizza prep area – cream cheese (71°F) left out at room temperature over 4 hours – see Stop Sale. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza prep area – cream cheese (71°F) left out at room temperature over 4 hours – see Stop Sale. Reviewed TPHC procedures and emailed copy to operator. small flip top – sliced ham (49°F – Cold Holding); cooked corn (49°F-Cold Holding); potato salad (49°F-Cold Holding) not portioned or prepared today operator states held under 4 hours-moved to walk in cooler. drawers – raw chicken breast (52°F – Cold Holding); breaded beef (52°F-Cold Holding); Beef (51°F – Cold Holding); beef strips (46°F – Cold Holding); sliced sausage (51°F) – operator states held under 4 hours moved to walk in cooler. **Corrective Action Taken** **Warning**
41-15-5 High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine >200ppm) corrected Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING – cooked ground beef (65°F – Cooling) 3:15 cooling since 12:00pm recheck 63°F – cooling in deep containers- operator moved to shallow containers to facilitate the cooling process. **Corrective Action Taken** **Warning**
Licensee
Name: HARBOR CITY LUNCH License Number: NOS1620660
Rank: Non-Seating License Expiration Date: 12/01/2022
Primary Status: Current Secondary Status: Active
Location Address: 91 SE 4 ST
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 10/26/2021 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 0 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
14-86-1 High Priority – Non-food grade paper/paper towel used as liner for food container in bacon .
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 with broccoli, French fries in reach in freezer.
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food…raw ham burger with roast beef , bacon in reach in freezer. Operator properly stored. **Corrected On-Site**
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…marina sauce 49°, macaroni salad 49°, eggs 48°, chicken salad 50°, tuna salad 48°, bacon 50° in flip top reach in cooler , food being held more than four hours.
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…marina sauce 49°, macaroni salad 49°, eggs 48°, chicken salad 50°, tuna salad 48°,bacon 50° ,boiled eggs 49° in flip top reach in cooler , food being held more than four hours. Stop sale issue . Operator discarded food at time of inspection……ham, turkey, cheese, bacon , roast beef all at 49° to 50° in reach in cooler below slicer , food being held less than four hours. Operator moved food to another acceptable cooler. **Corrective Action Taken*
