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Licensee
Name: TAVERNA TRELA License Number: SEA6021645
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 4801 LINTON BLVD
DELRAY BEACH, FL 33445

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 03/05/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
9 2 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
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment in prep area . Operator removed. **Corrected On-Site**
29-03-4    Basic - Water draining onto floor surface, from drain pipe at hand wash sink on cook line.
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Container empty, no spare container available. Operator set up triple sink with chlorine at 75ppm. **Corrective Action Taken**
03C-98-1    High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Left over spit 44°F from yesterday back on cooker, about 3 inches thick. See stop sale. **Repeat Violation**
03E-01-4    High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Lemon chicken soup 119°F in steam table, cooked yesterday, in reheating process since 8am this morning, almost 4 hours, at 11:50am.
01B-38-4    High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Raw Chicken Skewers 49°F, marinated last night inside a bus bin tightly covered in walk in cooler.
03D-06-4    High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw Chicken Skewers 49°F, marinated last night inside a bus bin tightly covered in walk in cooler. See stop sale
08A-21-4    High Priority - Raw chicken over potatoes, lamb and ground beef not properly stored, based upon minimum required cooking temperature in walk-in cooler. Operator stored in proper order. **Corrected On-Site**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 5+ live roaches inside bottom oven at cook line. 2 live roaches on wall under hand wash sink at cook line. 3 live roaches under prep table at cook line. 1 live roach under dish machine. 1 live roach inside rice cooker 1 live roach inside handwash sink on cook line. No doors separating dish area and kitchen.
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Left over spit 44°F from yesterday back on cooker, about 3 inches.
01B-02-4    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 in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Lemon chicken soup 119°F in steam table, cooked yesterday, in reheating process since 8am this morning, almost 4 hours, at 11:50am.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink, because Water draining onto floor surface, from drain pipe at hand wash sink on cook line.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395