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Licensee
Name:
BLUE AGAVE OF PARKLAND
License Number:
SEA1621785
Rank:
Seating
License Expiration Date:
12/01/2019
Primary Status:
Closed
Secondary Status:
Location Address:
7609 N SR 7 PARKLAND, FL 33073
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/16/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
2
10
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.
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
Old chicken found in box containing roll of plastic wrap.
Aluminum foil pans found in dry storage room not inverted. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area.
Employees foods not properly separated from restaurant foods in reach in cooler.
Employee cellphone and clothes stored on shelf in dry storage room. **Corrected On-Site** **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Scoop found in container with uncooked beans. **Warning**
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
Lights out in dry storage room. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
Ground beef over steak.
Raw beef and chicken in same container. **Warning**
High Priority - Roach activity present as evidenced by 1 live roaches found on steam table at cookline.
Dead roaches on premises.
Observed 3 dead roaches in dry storage room, operator clean and sanitizer area on discovery. **Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Server wash her hands in 3 compartment sink at bar. **Corrected On-Site** **Warning**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
Open gallon of whole milk from yesterday not date mark. **Warning**
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 may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
