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Licensee
Name:
DETROIT EATS
License Number:
SEA6021987
Rank:
Seating
License Expiration Date:
12/01/2022
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
1313 W BOYNTON BEACH BLVD NUM R5 BOYNTON BEACH, FL 33426
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 - Dead roaches on premises.
1 dead roach in the seal of prep cooler across grill.
2 dead roaches on shelf next to dish machine.
Operator cleaned and sanitized. **Warning**
High Priority - Dishmachine QAC 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. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
6 rodent droppings on shelf under prep table, across reach in freezer, behind cook line. No doors separating areas.
10 rodent dropping on the floor across reach in freezer,
Behind cook line. No doors separating areas.
4 rodent droppings on a tool kit on a shelf next to reach in freezer.No doors between areas.
5 rodent droppings on top of water heater in dish area.
5 + rodent droppings behind floor mixer next to walk in cooler.
10+ rodent droppings under shelf next to stove. **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.
Pizza prep: ham 53°F, meat balls 48°F, for more than 4 hours. Ham and meat balls are on top of other foods not reaching down into the cold air of the flip top cooler.
Turkey 47°F, ground beef 47°F, chicken 48°F, coleslaw 47°F, hot dogs 48°F, in walk in cooler, over night.
Ambient temperature in walk in cooler 44°F.
**Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Pizza prep: ham 53°F, meat balls 48°F, for more than 4 hours. Ham and meat balls are on top of other foods not reaching down into the cold air of the flip top cooler.
See stop sale.
Turkey 47°F, ground beef 47°F, chicken 48°F, coleslaw 47°F, hot dogs 48°F, in walk in cooler, over night.
Ambient temperature in walk in cooler 44°F. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing at entrance to kitchen. Used as a dump sink, straws, ice cubes and lemon wedges in sink. **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.
