Deerfield-News.com-Deerfield Beach,FL-The State of Florida most recent restaurant inspections by DBPR include Barracuda and Ichiban who had a perfect inspections!

Name: BARRACUDA BAR & SEAFOOD License Number: SEA1622719
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 1965 NE 2 ST
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/13/2017 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

Great Job BARRACUDA BAR & SEAFOOD!

Five Guys also had a good inspection even with a couple of violations.

Licensee
Name: FIVE GUYS BURGERS & FRIES License Number: SEA1623805
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 296 S FEDERAL HWY #24A
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/31/2017 Met Inspection Standards
During This Visit
More information about inspections.
2 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
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes in flip top cooler 47°F. Tomatoes were double panned. Manager placed tomatoes in a single pan to quick chill.
29-42-4 High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

The State of Florida also inspected Ichiban and they too,had a perfect score.Great Job!
Licensee
Name: CHINA ICHIBAN BUFFET License Number: SEA1624375
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 800 S FEDERAL HWY
DEERFIELD BEACH, FL 33341

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Food-Licensing Inspection 07/24/2017 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

Great Job CHINA ICHIBAN BUFFET! We do not know this restaurant and a reader has reported they are not open,more to follow as we check how the State of Florida did an inspection.

The DBPR also inspected Flanigans who also did quite well!

Licensee
Name: FLANIGAN SEAFOOD BAR & GRILLE License Number: SEA1610183
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 2041 NE 2 ST
DEERFIELD BEACH, FL 33441-3816

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/31/2017 Met Inspection Standards
During This Visit
More information about inspections.
0 0 2
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
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of warming cabinet, manager discarded. **Corrected On-Site**
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Employee in cook line with out hair restraint.manager provided new hat. **Corrected On-Site**

The State of Florida also recently inspected Biondos Pizza who also passed the inspection ,they had some violations.
Licensee
Name: BIONDOS PIZZA License Number: SEA1623833
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 606 S FEDERAL HWY
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/25/2017 Met Inspection Standards
During This Visit
More information about inspections.
3 4 6
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
14-01-4 Basic – Bowl or other container with no handle used to dispense food. Can with no handle at flour bin. Can removed. **Corrected On-Site**
36-36-4 Basic – Ceiling tile missing by walkin cooler and by dishwashing area.
25-32-4 Basic – Reuse of single-service articles. Reuse of ricotta containers to store sausage. Reuse of grated cheese container to store salt and sugar. Reuse of cracker container to store salt.
25-06-4 Basic – Single-service articles not stored inverted or protected from contamination. Aluminum foil containers not properly inverted in dry storage area shelving. Containers inverted. **Corrected On-Site**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Exterior of silver cooler across from walkin cooler soiled .
42-05-5 Basic – Storage of tools on shelf above or with clean equipment and utensils, single service items, and/or clean linens. Paintbrushes next to clean lids on shelving in dishwashing area. Tools moved. **Corrected On-Site**
22-45-4 High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spatula washed and rinsed at handwash sink in cookline area. No sanitization step used. REVIEWED proper sanitization with owner. **Corrective Action Taken**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 56°F , cheese 57°F and cooked mushrooms 60°F all at flip top cooler in front of oven. Cooler ambient temperature is 50°F. Foods moved to walkin cooler to quick chill. **Corrective Action Taken**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw chicken over fries at silver cooler closest to handwash sink at cookline. Foods moved and properly stored. **Corrected On-Site**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Employee washing spatula and scraper at handwash sink in cookline area. Measuring cup stored in hand wash sink near side prep area. REVIEWED proper use of handwash sink with owner. **Corrective Action Taken**
14-77-5 Intermediate – Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cookline flip top cooler in front of oven with ambient temperature of 50° F. All potentially hazardous foods removed from cooler . Repairman fixed ambient temperature of cooler now at 41° F. **Corrected On-Site**
02C-08-4 Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked Sausage at walkin cooler frozen and thawed out 2 days ago not time marked to show the food has been in use for a total of 3 days out of the 7 allowed.Food time marked. **Corrected On-Site**
02C-02-4 Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken in walkin cooler not time marked.. food time marked. **Corrected On-Site**

The State of Florida also recently inspected Biondos Pizza who also passed the inspection,they had some violations.

The State of Florida also inspected BT’s who also passed the inspection they,had some violations.
Licensee
Name: BT’S OCEANFRONT License Number: SEA1613017
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 950 OCEAN DR
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/12/2017 Met Inspection Standards
During This Visit
More information about inspections.
5 1 8
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
32-12-4 Basic – Covered waste receptacle not provided in women’s employee bathroom.
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch worn while prepping lettuce, watch contacting cutting board. Watch removed. **Corrected On-Site**
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation.
14-11-4 Basic – Equipment in poor repair. Lids in disrepair at flip top cooler at end of cookline.
08B-30-4 Basic – Food stored in dry storage area not covered. Rice bag uncovered in dry storage room. Bag closed. **Corrected On-Site**
35B-02-4 Basic – Insect control device installed over food preparation area. Bug zapper installed in coffee wait station over coffee urn and grinder.
29-07-5 Basic – Plumbing system improperly installed . Mop sink drain not flushed to the floor and curbed , drain raised above the floor about 4 inches. Must use alternative mop sink in laundry area until this issue has been resolved.
08A-27-4 Basic – Raw animal food not properly separated from unwashed produce. Unwashed avocados over burgers at True refrigerator near handwash sink at cookline. Foods moved and properly stored. **Corrected On-Site**
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. 3 flies near mop sink area , 1 flying insect in bar area and 1 fly in dry storage room. **Repeat Violation**
03F-02-4 High Priority – Potentially hazardous (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. Eggs, ham , salsa, cheese, spinach, sausage, melon, butter, cream cheese, yogurt, oatmeal, grits’s not time marked at buffet and omelette station. Food time marked. **Corrected On-Site**
03B-01-4 High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 119-127° F at hot holding cabinet in rear prep area. Sausage sent to be reheated to 165° F. **Corrective Action Taken**
08A-20-4 High Priority – Raw animal foods not properly separated from each other in holding unit. Raw beef over raw fish at True refrigerator near handwash sink at cookline. Foods moved and properly stored. **Corrected On-Site**
12A-09-4 High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went from cleaning to food handling and prep without washing hands and changing gloves. Employee washed hands and changed gloves. **Corrected On-Site**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in employee unisex restroom. Paper towels provided. **Corrected On-Site**

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