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Licensee
Name:
DECK 84
License Number:
SEA6009873
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
840 E ATLANTIC AVE DELRAY BEACH, FL 33444
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/27/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
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 - In-use utensil stored in sanitizer between uses. Spatulas on cook line stored in quat sanitizer of 400ppm in between uses. Discussed with operator. Utensils removed, sanitizer discarded **Corrected On-Site** **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large buildup of grease Located behind cook line equipment **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked meatloaf (49°F - Cooling) prepared 7-25. See Stop Sale **Warning**
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. Bar dish machine tested at 0ppm. Operator attempted to change and prime sanitizer. Retested at 0ppm. Operator called for service **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked chicken in cook line cooler. Operator reorganized
Raw tuna stored above washed tomatoes in salad line cooler, operator reorganized **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (50°F); cooked pork (51°F); cooked chicken thighs (51°F); cooked black bean (50°F); cooked meatloaf (49°F - Cooling); béchamel sauce (54°F - Cold Holding); cooked quinoa (51°F); cooked rice (54°F); cooked chicken (52°F); cooked pasta (49°F); cooked rice (49°F); butter (50°F); Muenster cheese (47°F); Swiss cheese 49 (47°F); seared tuna (52°F); shells eggs (51°F); shredded cheese (48°F); feta (51°F); buttermilk (49°F); cream cheese (48°F); cream (50°F); raw bacon (48°F); raw burger (50°F). Located in downstairs walk in cooler, Monitored temperatures for 2 hours with no change. Unit has an ambient temperature of 47°F-54°F. Operator states items have been in unit overnight. Unknown time out of temperature. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (50°F); cooked pork (51°F); cooked chicken thighs (51°F); cooked black bean (50°F); cooked meatloaf (49°F - Cooling); béchamel sauce (54°F - Cold Holding); cooked quinoa (51°F); cooked rice (54°F); cooked chicken (52°F); cooked pasta (49°F); cooked rice (49°F); butter (50°F); Muenster cheese (47°F); Swiss cheese 49 (47°F); seared tuna (52°F); shells eggs (51°F); shredded cheese (48°F); feta (51°F); buttermilk (49°F); cream cheese (48°F); cream (50°F); raw bacon (48°F); raw burger (50°F). Located in downstairs walk in cooler, Monitored temperatures for 2 hours with no change. Unit has an ambient temperature of 47°F-54°F. Operator states items have been in unit overnight. Unknown time out of temperature. See Stop Sale **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.
