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Licensee
Name:
OFF THA BONE BBQ LLC
License Number:
NOS6021774
Rank:
Non-Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
1516 NORTH TAMARIND AVE WEST PALM BEACH, FL 33401
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/20/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
2
4
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.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked macoroni (44F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. **Warning**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee touching dishes in triple sink and wet wiping cloths. Hands not washed before handling food equipment. **Warning**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding) on prep table. Out less than four hours. Placed in cooler. Discussed TPHC with operator. **Corrective Action Taken** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked macoroni (44F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; fish (57F - Cold Holding) in ice bath next to stove top. Not prepped or portioned today. Out less than four hours. Removed and cooked immediately. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (79F - Hot Holding); in steam table turned off. Out less than four hours. Placed on stove top to reheat to 165F. **Corrective Action Taken** **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.
