RESTAURANT INSPECTION REPORTS ON THE THREE RESTAURANTS THAT WANT TO OPERATE DEERFIELD BEACH CAFE

Deerfield-News. com-Deerfield Beach, Fl-With three local restaurateurs competing for the 20-year lease to operate the “Deerfield Beach Cafe” we are reporting all three bidders’ most recent inspections.

Deerfield Beach Cafe with the current operator which just had a recent inspection had only 3 violations of which none were a high priority.

The Cove had a recent inspection and had 8 violations of which 2 were a high priority.

Ocean’s 234 had a recent inspection and had a total of 6 violations of which two were a high priority.

 

Licensee
Name: DEERFIELD BEACH CAFE License Number: SEA1623252
Rank: Seating License Expiration Date: 12/01/2023
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 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

 

 

THE COVE RESTAURANT AND TIKI BAR License Number: SEA1609058
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 1755 SE 3 CT
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/17/2023 Met Inspection Standards
During This Visit
More information about inspections.
2 3 3
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. Observed at tuna in walk in cooler. Tuna still partially frozen. Operator opened up packaging **Corrected On-Site**
10-12-5 Basic – In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine ledge. Operator cleaned and sanitized and moved to pan **Corrected On-Site**
29-49-6 Basic – Standing water in bottom of reach-in-cooler. Observed at right side flip top cooler on cook line
22-57-6 High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator reset booster and retested 160°F **Corrected On-Site**
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked chicken wings in cook line cooler. Operator reorganized **Corrected On-Site**
01C-10-4 Intermediate – Clams/mussels tag removed from original container prior to container being emptied. Observed at pans on cook line. Operator replaced tags **Corrected On-Site**
22-02-4 Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at tiki bar, frozen beverage dispensers soiled at tiki bar. Can opener blade soiled. Operator moved can opener to ware washing area **Corrective Action Taken**
16-62-1 Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395
The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided

 

Licensee
Name: OCEANS 234 License Number: SEA1620605
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 234 N OCEAN BLVD
DEERFIELD BEACH, FL 33441

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.
2 1 3
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
22-20-5 Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef removed ice and had machine cleaned and sanitized at time of inspection **Corrected On-Site**
08B-38-4 Basic – Food stored on floor. Boxes of lemon and lime on floor in walk in cooler chef had the boxes picked up. **Corrected On-Site**
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees. Chef posted the hand wash signs at the bar sink and kitchen hand wash sink **Corrected On-Site**
22-49-4 High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish washer chlorine at zero ppm and glass washer at bar with zero chlorine Chef called for maintenance
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line at swordfish, mahi-mahi, lamb, burgers, cheese (47-48F – Cold Holding), chef stated everything was less than two or three hours. Chef iced some items and moved the rest to a working cooler and called for maintenance **Corrective Action Taken**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Thawing fish, chef removed **Corrected On-Site**

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