Deerfield-News. com-Deerfield Beach, Fl-It seems three different restaurant operators want the 20-year contract to operate the restaurant from the city. The current operator is Class Act. Class Act according to a source says they cannot compete with the other two offers made to the city of Deerfield Beach.
Local restaurateur Lou Mosakos who bought The Cove restaurant is competing against local restaurateur Danielle Rosse owner of Oceans 234. Seems the current operator says they can not compete with the offer to the city from the other two operators. Class Act’s lease with the city of Deerfield Beach will expire in October.
Mosakos has offered the city $200,000 in lease payments for the first five years with a two percent increase every year thereafter as well as make $3.8 million in improvements to the building.
The Rosse bid would invest $2.3 million in the restaurant and pay $125,000 a year to the city for the first five years with 5 percent increases in subsequent years.
Below is a not-so-good report from the DBPR in 2017 closing the cafe which maybe is part of the reason it seems the city is looking to make a change in operators.
Pepperidge Farm remembers that this inspection caused a temporary closure and letters from the city attorney to the operator of Deerfield Beach Cafe.
Licensee
Name: DEERFIELD BEACH CAFE License Number: SEA1623252
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 202 NE 21 AVE
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/13/2017 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
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
08B-45-4
Basic – Case/container/bag of food stored on floor in walk-in cooler. Potatoes on floor at walkin cooler. Food elevated. **Corrected On-Site**
35A-03-4
Basic – Dead roaches on premises. 1 dead roach under handwash sink in cookline area and 1 dead roach under prep table in rear prep area.
13-07-4
Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets worn.
29-49-5
Basic – Observed standing water in bottom of reach-in cooler at Edesa cooler in cookline area.
12A-25-4
High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server scratched chest then handled and filled pot of coffee without washing hands first. Hostess touched face then made shakes without washing hands first. Employees washed hands. **Corrected On-Site**
03A-02-4
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach 49° F, cheese American 61° F, white cheese 60° F, tomatoes 62° F, salsa 61° F, sausage 61° F, chicken , ham 56° F, chicken 60° F, and liquid egg 48° F at flip top cooler next to grill. Cooler with ambient temperature of 50° F, coils frozen. Food moved to working cooler to quick chill. Foods in cooler for less than 4 hours. Corrective Action Taken. Overstacked Tomatoes 52° F, cheese 53° F, and sauce 54° F at flip top cooler at end of cookline. FOD observed being stored above rim level of container in make table top. Overstack of foods removed and placed inside of cooler **Corrective Action Taken**
08A-17-5
High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer – all products not commercially packaged. Raw beef over raw fish . Foods moved and properly stored. **Corrected On-Site**
35A-05-4
High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 62 live roaches in rear prep area by prep sink table and reachin freezer and 12 live roaches by prep cooler at end of cookline.
05-05-4
Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit at Edesa cooler in cookline area.
13-06-4
Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Servers observed with nail polish.
03D-15-4
Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes from 79-85° F to 78-79° F at 11:02 Cooling in large deep covered container at walkin cooler. Ice added to quickly bring down potatoes to 70° F. Reviewed proper cooling parameters and methods. **Corrective Action Taken**
31A-02-4
Intermediate – Handwash sink not accessible for employee use due to being blocked by plastic container in dishwashing area. Handwash sink used to refill coffee pot with water. Reviewed proper use of handwash sink. Obstructions removed. **Corrected On-Site**
Follow-Up*-
Licensee
Name: DEERFIELD BEACH CAFE License Number: SEA1623252
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 202 NE 21 AVE
DEERFIELD BEACH, FL 33441
Last Inspection note again the nail polish violation
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Licensee
Name: DEERFIELD BEACH CAFE License Number: SEA1623252
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 202 NE 21 AVE
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/30/2017 Met Inspection Standards
During This Visit
More information about inspections.
4 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
40-07-4
Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purses and cellphone stored in food storage shelving. Personal items moved. **Corrected On-Site**
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. 0 ppm chlorine. Corrected to 100 ppm chlorine. **Corrected On-Site**
08A-01-4
High Priority – Raw animal food stored over cooked food. Ham over raw fish at walkin cooler. Foods moved and properly stored. **Corrected On-Site**
08A-22-4
High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw steak stored behind raw fish on cold holding drawer at cookline, where cross contamination may occur when steak is being pulled forward and drippings may fall on fish. Foods moved and properly stored. **Corrected On-Site** **Repeat Violation**
41-02-4
High Priority – Toxic substance/chemical stored by or with food. Quat tablets stored next to hot sauce at cookline. Chemical moved and properly stored. **Corrected On-Site**
13-06-4
Intermediate – Employee (Server) with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee wore gloves. **Corrected On-Site** **Repeat Violation**
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/14/2017 Met Inspection Standards
During This Visit
More information about inspections.
0 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
N/A
No Violations Were Observed
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/19/2023 Met Inspection Standards
During This Visit
More information about inspections.
0 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
51-13-4 Basic – No Heimlich maneuver/choking sign posted.
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. As a dump sink or rinsing sink, Chef cleaned sink
27-17-4 Intermediate – Water pressure lacking at fixtures that require the use of water. At hand wash sink by the three compartment sink
