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Licensee
Name:
NYPD IV
License Number:
SEA6012908
Rank:
Seating
License Expiration Date:
12/01/2025
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.
Basic - Buildup of food debris/soil residue on equipment door handles.
Observed at bison refrigeration door handle soiled with residue. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed at pizza station cooler employee Gatorade bottle stored on prep table. Operator stored properly. **Corrected On-Site**
High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
Observed employee wash hands and then proceeded to dry hands on soiled towel. Advised employee to wash hands. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
#1 Observed in walk in cooler raw veal stored next to cooked noodles. Operator stored properly.
#2 Observed in bisco refrigeration raw veal stored over cooked sausages. Operator stored properly. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at bison refrigeration butter (52F - Cold Holding). Per operator food not prepared or portioned today. Food held out of temperature for less than 4 hours. Operator opts to discard.
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. Operator time marked 11:30-3:30 **Corrected On-Site**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener heavily soiled. Operator cleaned during time of inspection. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed in walk in cooler cooked chicken wings not date marked. Operator date marked 2/9/25. **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.
