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:
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
07/29/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
3
7
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 - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. **Warning**
Basic - Employee eating in a food preparation or other restricted area.
At cookline- employee grabbed cooked pepper from reach in cooler and ate it on the cookline. **Warning**
Basic - Raw fruits/vegetables not washed prior to preparation.
At sushi station and cookline- spin use avocados with stickers still attached - educated operator employee removed. **Corrected On-Site** **Warning**
High Priority - Non-food grade paper/paper towel used as liner for food container.
At sushi station- non food grande paper towel/ napkin used in contact with basil/ herb garnish. **Corrected On-Site** **Warning**
High Priority - Nonfood-grade bags used in direct contact with food.
At walk on cooler- non food grade plastic to- go shopping bag used to store raw meat- operator removed. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored in same container as ready-to-eat food.
At sushi station reach in cooler drawer- cooked ell in same container as raw tuna- operator removed. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At reach in cooler at cookline- Raw chicken over fingerling potatoes - operator stored properly. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At chef expo line - Butter 56-60F- cold holding, garlic butter 55-60F- cold holding- food above ice bath and double panned- food not prepared or portioned today- food out of temperature for 2 hours.
At reach in cooler at cookline- raw burger 54-56F- cold holding, sliced cheeses 54-56F - cold holding, raw shell eggs 47F- cold holding- food not prepared or portioned today- food out temperature for 2.5 hours- operator moved to walk in cooler to quick chill.**Corrective Action Taken**
At reach in cooler by cookline - fried rice 55F-cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator removed and placed in reach in freezer to quick chill.
**Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
No time mark for cut lettuce and sliced tomatoes under time as a public health control.- operator time marked. **Warning**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
At reach in cooler by hostess station- gallon of milk opened more 2 days not date marked - operator date marked. **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At reach in cooler by cookline- cooked onions 54F at 1:25 to 54F at 2:40 ( cooling since 12:30)- at current rate of cooling food will not reach 41F within remaining time - operator placed in reach in freezer to quick chill.
At walk in cooler - Chimichurri 54F at 1:20 to 54F at 2:30 ( cooling since 1:20)- food covered and in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator placed in reach in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
At handwashing sink by ice cream station- sink with bucket of water inside- 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.
