Deerfield-News. com-Deerfield Beach, FL-A longtime South Florida favorite needs to clean up its act. Zuckerello’s is almost tied with Godberg’s Deli and Bagels in Fort Lauderdale, both with a poor inspection and 25 violations. Come on, what is with the operators of these well-known establishments???
Zuckerellos
3017 E Commercial Blvd, Fort Lauderdale ( County)
Business Informations
Board Code: 200 District: 2 Region: 12
License Type: Permanent Food Service
Rank Code: Seating
Licensee: ELIAD RESTAURANT GROUP INC
Business: ZUCKERELLOS
3017 E Commercial Blvd, Fort Lauderdale (Broward county), FL, 33308.
License Number: SEA1612729
Primary Status: Current
Secondary Status: Active
License Expiry Date: Dec. 1, 2027
Number of Seats : 200
Inspection Results & Disciplinary Actions
*Click inspection disposition to see detail report.
Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to have machine cleaned. **Warning**
Basic – At cook line ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
Basic – Buildup of food debris/soil residue on equipment door handles and gaskets. All cook line cold holding units. **Repeat Violation** **Warning**
Basic – Carbon dioxide tank not adequately secured next ice machine. **Warning**
Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler – Observed cooler fans making a continuous loud grinding sound. **Warning**
Basic – Dead roaches on premises. In women’s restrooms one dead roach under sink. Operator removed and cleaned the area. **Corrected On-Site** **Warning**
Basic – Expo area – Interior of microwave has accumulation of black substance/grease/food debris. **Warning**
Basic – Floor area(s) covered with standing water. Excessive amount of standing water in walk-in cooler and expo area. **Warning**
Basic – Food stored on floor. Cooking oil in plastic container stored on the floor by expo area. Discussed with operator who stored oil proper **Corrected On-Site** **Warning**
Basic – In-use knife/knives stored in cracks between pieces of equipment. Operator removed. **Corrected On-Site** **Warning**
Basic – Inside walk in freezer floor soiled/has accumulation of debris. **Warning**
Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All top shelves at cook line containing clean utensils and single service items – visibly soiled. **Repeat Violation** **Warning**
Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cook line – Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. **Corrected On-Site** **Warning**
High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler Minestrone soup (54F – Cooling); Chicken broth (51-55F – Cooling); Marinara (54F – Cooling); Meat Sauce (49F – Cooling); Cream sauce (45-46F – Cooling); Demi glaze (48F – Cooling); Marsala (57-59F – Cooling); Cooked pasta (45-47F – Cooling); cooked meatballs (49-50F – Cooling); Lasagna (48F – Cooling) per operator all items prepared on the previous day. No items prepared or portioned today. Observed all items in tall plastic containers – cooked pasta in hotel pans. Observed cooler fans making a continuous loud grinding sound. See stop sale. Cook line – Triple low boy: mashed potatoes (68-70F – Cooling) per operator item prepared on the previous day. Item not prepared or portioned today. See stop sale. **Warning**
High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee made sanitization solution, then put on gloves and began handling ready to eat food without washing hands. Reviewed proper handwashing with operator and employee washed hands. **Corrected On-Site** **Warning**
High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. 1. Cook line – Dukers reach in raw chicken and raw veal stored over ready to eat eggplant. 2. Expo reach in – raw beef carpaccio stored over ready to eat prepared salads. Operator corrected storage. ** Corrected On-Site** **Corrected On-Site** **Warning**
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. Walk in cooler- Burrata (46-48F – Cold Holding); Heavy cream (47F – Cold Holding) per operator none of the items have been prepared or portioned today and have been held in unit overnight. Observed cooler fans making a continuous loud grinding sound. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler Minestrone soup (54F – Cooling); Chicken broth (51-55F – Cooling); Marinara (54F – Cooling); Meat Sauce (49F – Cooling); Cream sauce (45-46F – Cooling); Demi glaze (48F – Cooling); Marsala (57-59F – Cooling); Cooked pasta (45-47F – Cooling); cooked meatballs (49-50F – Cooling); Lasagna (48F – Cooling) per operator all items prepared on the previous day. No items prepared or portioned today. Observed all items in tall plastic containers – cooked pasta in hotel pans. Observed cooler fans making a continuous loud grinding sound. See stop sale. Cook line – Triple low boy: mashed potatoes (68-70F – Cooling) per operator item prepared on the previous day. Item not prepared or portioned today. See stop sale. **Warning**
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- Burrata (46-48F – Cold Holding); Heavy cream (47F – Cold Holding) per operator none of the items have been prepared or portioned today and have been held in unit overnight. Observed cooler fans making a continuous loud grinding sound. See stop sale. **Warning**
Intermediate – Clam and mussel tags not marked with last date served.Reviewed proper procedure with operator. **Warning**
Intermediate – Clams and mussels tag removed from original container prior to container being emptied at cook line flip top. Operator replaced tags **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack visibly soiled **Warning**
Intermediate – Handwash sink on expo area not accessible for employee use at all times/filled with utensils. Reviewed handwashing with operator. Operator removed items. **Corrected On-Site** **Warning**
Intermediate – Handwash sink used for purposes other than handwashing. Handwashing sink at cook line used to fill sanitation bucket. Reviewed proper use of handwashing sinks. **Warning**
Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate – Spray bottle containing toxic substance not labeled by bar area. **Warning**
Count
Violation
3
+ Approved source
2
+ Time and Temperature Control – potentially hazardous / time / temperature control for safety foods (PH / TCS)
2
+ Food protection, cross-contamination
1
+ Hands washed and clean, good hygienic practices, eating / drinking / smoking
3
+ Food-contact surfaces clean and sanitized
2
+ Handwash sinks, handwashing supplies and handwash sign
1
+ Chemicals / toxic substances
1
+ Food management certification valid / Employee training verification
1
* No presence or breeding of insects / rodents / pests; no live animals, outer openings protected from insects / pests, rodent proof.
1
In use food dispensing utensils properly stored
1
Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
1
Wiping cloths; clean and soiled linens; laundry facilities
2
Non-food contact surfaces clean
3
Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
