Home City Of Deerfield Beach Restaurant Inspection Report Needs Improvement-Quick Bite Thai and Sushi

Restaurant Inspection Report Needs Improvement-Quick Bite Thai and Sushi


Deerfield-News.com-Deerfield Beach,Fl-The State of Florida DBPR inspected Quick Bite Thai and Sushi on West Hillsboro Boulevard and found 15 violations of which 4 were a high-priority. Below is the complete report.


Name: QUICK BITE THAI AND SUSHI License Number: SEA1616421
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 470 W HILLSBORO BLVD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 04/24/2024 Met Inspection Standards
During This Visit
More information about inspections.
4 5 6
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.
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of teas and personal water bottle on raw vegetable food prep table by ware washing area.
08B-49-4 Basic – Employee personal food not properly identified and segregated from food to be served to the public. 1. Bowl of fried fish skin, stored next to batter for food for the public. 2. Container of rice for employees stored with food for the public, on dry storage rack near bathrooms.
08B-37-4 Basic – Food stored in a prohibited area. Beverages and singles use utensils observed stored in the bathroom. Per operator, bathroom is used for storage and remains locked.
10-07-4 Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water 121F with stored utensils at the cook line in the kitchen.
23-03-4 Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen.
01B-01-4 High Priority – Dented/rusted cans present. See stop sale. Straw peeled mushroom, 3lb 5oz, stored on dry storage rack near bathroom.
08A-17-6 High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw chicken in bags stored over bagged vegetables in the reach in freezer in the kitchen.
12A-09-4 High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1. Employee touched apron with gloved hands then touched clean utensils without handwashing. 2. Employee touched glasses with gloved hand and then touched clean utensils and started preparing food.
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork dumpling 52F in flip top cooler in ware wash area. Operator placed in cooler less than three hours ago. Food observed covered with lid and double panned. Operator removed lid and placed 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. Provided operator Big 6 poster.
11-27-4 Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator clean up poster.
02B-04-5 Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu shows raw items marked with a symbol but no legend to disclose meaning. Operator added marking to consumer advisory on menu. **Corrected On-Site**
05-08-4 Intermediate – No probe thermometer provided to measure temperature of food products.
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. No written procedures for sushi rice on time as a public health.


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