BEES KNEES DINER
2410 N FEDERAL HWY, Delray Beach FL 33483
Last inspected Jan 26, 2024 · 3 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
JAN 24
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017052074 | Oct 24, 2017 | Nov 28, 2017 | $800 |
| 2--2016012868 | Feb 25, 2016 | Apr 14, 2016 | $400 |
Inspection history
3 visits, newest first
Jan 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Dishmachine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...chlorine 00 ppm...manager prepared triple sink to sanitize utensils.
Operating with an expired Division of Hotels and Restaurants license.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....chili date marked 1/14/24, potato salad 1/18/24, whipped cream 1/09/24 in reach in cooler. Stop sale issue. Manager discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....chili date marked 1/14/24, potato salad 1/18/24, whipped cream 1/09/24 in reach in cooler. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...in house cinnamon butter, tomato soup in reach in cooler,manager not determined when food was cooked or prepped.
Show the remaining 6 findings ▾
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....chili 46°, tomato soup 46°, raw salmon 46°, raw chicken 45° in bottom shelf in tall glass door reach in cooler and shredded cheese, ham 51°, turkey 50°, prosciutto 51° in flip top reach in cooler and single serve butter 49° in two door reach in cooler at front line. Some food being held less than 4 hours, some food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chili 46°, tomato soup 46°, raw salmon 46°, raw chicken 45° in bottom shelf in tall glass door reach in cooler and shredded cheese, ham 51°, turkey 50°, prosciutto 51° in flip top reach in cooler and single serve butter 49° in two door reach in cooler at front line. Some food being held less than 4 hours, some food being held more than 4 hours. Stop sale issue. Employee discarded food... single serve butter 73° at expo line, eggwash 53° in cook line being held less than 4 hours. Food not repped or portion today. Employee time marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...in house cinnamon butter, tomato soup in reach in cooler,manager not determined when food was cooked or prepped. Stop sale issue. Employee discarded food.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package....salmon in reach in cooler. Employee removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons, tongs, knives at 73°F at cook line. Employee reheated water at 156°
Water draining onto floor surface at front line handwashing sink.
Sep 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings 50°F, in drawer under grill, cooked 2 days ago. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings 50°F, in drawer under grill, cooked 2 days ago.
Dishmachine quaternary ammonium 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. Container empty. Operator called for service and set up triple sink with 75ppm chlorine..
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. Butter (86°F - Cold Holding) left out out over night on stove.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (86°F - Cold Holding) left out out over night on stove. See stop sale
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 70°F. Cook heated water to 140°F.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.