Deerfield-News. com-Deerfield Beach, Fl-First up in bad inspections for a Deerfield Beach restaurants is Buffalo Wild wings on Federal Highway.
Next on deck is China Moon on Military Trail with 11 violations of which three were a high-priority.
Next up is The Juicy crab on West Hillsboro Boulevard which also required a reinspection.
Licensee
Name: BUFFALO WILD WINGS License Number: SEA1624075
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 1219 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/27/2023 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 1 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
08B-12-5 Basic – Stored food not covered. Cooked peppers in walk in cooler not covered. Operator covered **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. Observed 4 live small flying insects at far left hand wash sink on cook line. Observed 2 live small flying insects on wall at bar. Operator removed cleaned and sanitized. **Corrective Action Taken** **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (53°F); cut tomatoes (48°F-53°F); cut cabbage (52°F); cut lettuce (54°F). Stored in far left cook line slide top. Operator states item have been in unit for 3.5 hours. Operator moved items to walk in freezer to quick chill. batter containing milk (63°F – Cold Holding) being held in cold holding bin. Operator states item has been out for 3 hours. Operator added ice to chill product and item will be discarded in 1 hour **Corrective Action Taken** **Warning**
03B-01-6 High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso dip (122°F – Hot Holding) in steam table. Operator states item has been in unit for approximately 3.5 hours. Operator reheated to 167°F **Corrected On-Site** **Warning**
22-31-4 Intermediate – Non-pitting surface rust on food-contact equipment. Observed on shelving in expo flip top cooler **Warning**
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: CHINA MOON License Number: SEA1619480
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 1311 S MILITARY TRL
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 02/24/2023 Met Inspection Standards
During This Visit
More information about inspections.
3 3 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
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Employee cooking chicken at cookline – no hair restraint- operator provided. **Corrected On-Site**
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment. At prep area table by triple sink- knife in between prep table and wall- educated operator- operated removed to be washed. **Corrected On-Site**
12B-13-4 Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open coffee drink – in flip top cooler- operator removed. **Corrected On-Site**
08B-12-5 Basic – Stored food not covered.containers of soy sauce on floor by three compartment sink, walk in cooler and dry storage- operator moved off floor. **Corrected On-Site**
06-01-5 Basic – Time/temperature control for safety food thawed in an improper manner. At prep area counter- Raw ground pork defrosting at room temperature- operator moved to walk in cooler **Corrected On-Site**
50-17-3 High Priority – Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
08A-02-6 High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At tall reach in freezer- raw ground pork not commercially packaged over cooked egg rolls- operator moved to lower shelf. **Corrected On-Site**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table by flip top cooler- cooked noodles 47-50F – cold holding, raw bean sprouts 47-51F- cold holding- operator states food not prepared or portioned today- left out of temperature for 1 hour- operator placed in reach in cooler to quick chill. **Corrective Action Taken**
11-07-5 Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed big 6 poster to operator. **Corrected On-Site**
31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times. Handwash sink by cookline blocked by storage table and rice cooker- operator moved. **Corrected On-Site**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. At handwash sink by three compartment sink – employees used to rinse out hand towel.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487
Licensee
Name: THE JUICY CRAB License Number: SEA1625484
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 3964 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 03/03/2023 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 4 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
50-09-4 Basic – Current Hotel and Restaurant license not displayed. **Warning**
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic containers stacked with water. Educated operator, operator removed **Corrected On-Site** **Warning**
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment. **Warning**
23-03-4 Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled **Warning**
35A-02-6 High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar area- by three compartment sink observed approximately 20 small flying insects – landing on bar counter and three compartment. **Admin Complaint**
08A-11-5 High Priority – Raw animal food stored over canned/bottled drinks. Raw fish over bottled beer in walk-in refrigerator. **Warning**
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sausage on cart in walk-in refrigerator. Raw chicken over cooked crab on cart in walk-in refrigerator. **Warning**
41-10-4 High Priority – Toxic substance/chemical improperly stored. Cook line bottle of hand sanitizer over prep area. Operator removed **Corrected On-Site** **Warning**
11-07-5 Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times. Sanitizer buckets in hand sink located in dish room **Warning**
53A-01-7 Intermediate – Manager or person in charge lacking proof of food manager certification. **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. **Warning**
