Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: CHANSON AT ROYAL BLUES License Number: SEA1623540
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 45 NE 21 AVE
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 11/06/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 4 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
21-05-4    Basic - Cloth used as a food-contact surface. Observed cloth used to cover spinach and mushrooms in walk in cooler. Observed cloth covering salad in cooler in prep area. **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Observed cook not wearing hair restraint. **Repeat Violation** **Warning**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield at cookline. **Warning**
12A-16-4    High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside back door and then returned to prepping veggies without washing hands first. Employee washed hands. **Corrected On-Site** **Warning**
12A-25-4    High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touch hair then handled clean equipment. Observed waitresses touching face and hair then handling plated food without washing hands first. Employees washed hands.**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes and handling them with bare hands. Employee put on gloves. **Repeat Violation** **Warning**
22-57-5    High Priority - Heat strip failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
01D-01-4    High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper, Grouper served raw on tartare with no parasite destruction paperwork. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 56° F, cream cheese 62° F and eggs 57° F at True flip top cooler in front counter area. All foods double panned. Moved foods to inside of cooler. **Corrected On-Site** **Warning**
41-08-4    High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemicall cleaning solution bottles stored above clean utensils in dishwashing area. Bottles moved. **Corrected On-Site** **Warning**
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Observed items blocking handwash sink in prep area. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed tray with produce on handwash sink in prep area. Tray removed. **Corrected On-Site** **Warning**
31B-05-4    Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser not working in prep area. Operator fixed the dispenser. **Corrected On-Site** **Repeat Violation** **Warning**
31B-06-4    Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed broken soap dispenser near dishwashing area. **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395