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:
BOB'S ITALIAN RESTAURANT INC
License Number:
SEA1600729
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
2068 NE 2 ST DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/14/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
8
1
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.
Basic - Employee personal items stored in or above a food preparation area. Stored on food storage area above flip to cooler. Operator removed. **Corrected On-Site** **Warning**
High Priority - Dish washer handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Reviewed proper procedure with cook, he than washed his hands and put gloves on. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Mozzarella 46°F in glass door reach in cooler in prep area. Operator was asked to put ice on cheese to bring temperature down. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Walk in cooler: 20qt Bolognese sauce 56-58F overnight cooling, 30qt Marinara sauce 57°F-62°F, 10qt beef stock 50F overnight cooling, 12qt chicken stock 50F overnight cooling. Foods were cooling overnight and did not reach 41F and below.
Flip top cooler: Cooked pasta cooling overnight 58F and did not reach 41F and below.
Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed food in deep covered plastic containers.
**Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
marinara sauce (121-131°F - Hot Holding), operator was instructed to reheat sauce to 165F. Sauce was reheated to 167F **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) pizza 90°F identified in the written procedure as a food held using time as a public health control has no time marking.
Pizza cook stated pizza came out of the oven 30 minutes ago and time marked. **Corrected On-Site** **Warning**
High Priority - Raw animal chicken stored over seafood,not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Cook reversed items. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Walk in cooler: 20qt Bolognese sauce 56-58F overnight cooling, 30qt Marinara sauce 57°F-62°F, 10qt beef stock 50F overnight cooling, 12qt chicken stock 50F overnight cooling. Food were cooling overnight and did not reach 41F and below.
Flip top cooler: Cooked pasta cooling overnight 58F and did not reach 41F and below.
Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed foods in deep covered plastic containers.
**Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensil stored in handsink next to wait area. Operator removed **Corrected On-Site** **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.
