Deerfield-News.com-Deerfiel Beach, FL-Recent restaurant inspections by the State of Florida DBPR show Benihana can use improvement.
The famous restaurant chain Boca Raton location founded by Rocky Aoki had 10 violations of which 6 were a high priority.
Licensee
Name: BENIHANA License Number: SEA6021934
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 9918 GLADES ROAD
BOCA RATON, FL 33434
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 05/15/2024 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 3 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
06-09-1 Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler – Commercially processed reduced oxygen packaged tuna bearing label to remove from packaging before thaw not removed- operator cut bag. **Corrected On-Site** **Warning**
01B-28-5 High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed bowls of precooked noodles date marked/ prepared 05/07/2024 – food stored for 8 days- see stop sale. **Warning**
14-86-1 High Priority – Non-food grade paper/paper towel used as liner for food container. At sushi station – container of lotus root stored with non food grade paper towels- operator removed. **Corrected On-Site** **Warning**
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 walk in freezer raw fish eggs not commercially packaged stored over tamago ( cooked egg omelet) operator stored properly **Corrected On-Site** **Warning**
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over pasteurized liquid egg- operator moved raw beef to lower shelf. **Corrected On-Site** **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by sushi station-precooked noodles (45F – 47F cold holding)- cold holding – food not prepared or portioned today- food out of temperature for 3 hours- operator moved walk in cooler to quick chill. **Corrected On-Site** **Warning**
03F-02-5 High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At sushi station- no time mark for sushi rice – operator time marked for remaining 30 minutes. **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. At flip top cooler by back cookline area- tofu (45F @1:40pm – 45F @2:50pm – Cooling since 11:30am)- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill. At flip top cooler by sushi station- raw chopped chicken (45F @2:40pm – 46F @3:00pm – Cooling since 11:30am); steak (48F @2:40pm – 48F @3:00pm – Cooling since 11:30am); raw chopped steak (48F @2:40pm – 48F @3:00pm – Cooling since 11:30 am); raw chicken (47F @2:40pm 48F @3:00pm – Cooling since 11:30 am) at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill. **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at dish machine handwash sink- operator provided. **Corrected On-Site** **Warning**
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. At front counter reach in cooler- cooked pork prepared on 05/12/24 not date marked- operator date marked.**Corrected On-Site** **Corrected On-Site** **Warning**
