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Licensee
Name:
NYPD IV
License Number:
SEA6012908
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
4895 WINDWARD PASSAGE DR BAY #1 BOYNTON BEACH, FL 33436
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.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken pot pie 46° in deeper than 4 inches container at walk in cooler . Food was cooked yesterday.... Tomato sauce 63°, tomato sauce 52° in a dipper than 4 inches container at walk in freezer . Food was cooked day before yesterday. Stop sale issue . Employee discarded food.
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above lettuce, celery at walk in cooler. Employee properly stored food **Corrected On-Site**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....blue cheese date marked 8/7, fete cheese date 8/8 in reach in cooler . Employee stated that it was wrong date . Stop sale issue due to temperature abuse , see stop sale report.
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...feta cheese 54°, blue cheese 56°, mozzarella cheese 56°, ham 55°, turkey 54°, sliced cheese 56° in reach in cooler next to steam table . Food being held less than four hours. ...
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken pot pie 46° in deeper than 4 inches container at walk in cooler . Food was cooked yesterday.... Tomato sauce 63°, tomato sauce 52° in a dipper than 4 inches container at walk in freezer . Food was cooked day before yesterday. **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...feta cheese 54°, blue cheese 56°, mozzarella cheese 56°, ham 55°, turkey 54°, sliced cheese 56° in reach in cooler next to steam table . Food being held less than four hours. Employee discarded food **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times...stored bottles,note book front of the handwashing sink at pizza station. Employee moved. **Corrected On-Site**
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.