BLUE MOON DINER
4650 DONALD ROSS RD STE 104, Palm Beach Gardens FL 33418 · 561-429.3001
Last inspected Jul 24, 2026 · 18 visits since November 2023
JUN 25
JUN 25
OCT 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed one flat of eggs on cook line temperature 69F. Per operator less than one hour. Operator placed eggs in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,325
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025087739 | Oct 13, 2025 | Jun 10, 2026 | $1,800 |
| 2--2024038757 | Jun 17, 2024 | Mar 18, 2025 | $550 |
| 2--2024027850 | Apr 18, 2024 | Oct 14, 2024 | $800 |
| 2--2023023095 | Mar 28, 2023 | Aug 15, 2023 | $175 |
Inspection history
18 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. Designated hand sink blocked by pan. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at designated hand sink in ware washing area. Operator provided paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for food on time control. Provided form to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several food items prepared onsite and held over 24 hours, with no date marking.
Show the remaining 3 findings ▾
Covered waste receptacle not provided in women's bathroom. No covered receptacle in ladies restroom.
Food stored on floor. At walk in cooler, pot of cooked potatoes stored on floor.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. SS items stored inside ladies restroom.
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw Pork sausage stored over cooked sausage, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, hash browns (101F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F. Operator placed item onto flat top to reheat,
Handwash sink used for purposes other than handwashing. At cook line, handwashing sink used for other purposes as evident by metal pitcher inside sink. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, Hollandaise sauce, gravy, mash potatoes, chicken soup, prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen above cook line, ceiling soiled with mold like substance.
Water leaking from pipe and/or faucet/handle. At rear of kitchen near dishwasher area, pipe leaking at hand wash sink.
Dec 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification. No certified food manager for Edmund.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict's on menu without any indication that food is served raw or undercooked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Oct 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification. No certified food manager for Edmund.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict's on menu without any indication that food is served raw or undercooked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Oct 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 9 high priority.
9 High priority4 Intermediate4 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Hollandaise sauce 60F at 2:00( cooling since 8:00) cooked potatoes 83F at 2:00( cooling since 8:00)- at current rate of cooling food did not reach to 41F within remaining time- see stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched their face and then put on gloves and engaged in food preparation without washing their hands- educated operator- employee washed their hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes than handled clean dishes without changing their gloves and washing their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shell eggs stored over cut ham and sliced cheese- operator removed and stored properly. At walk in cooler raw sausage over milk-operator stored and properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler Raw shell eggs -46-49F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. On top of the reach in cooler by cookline - Raw shell eggs 83F- cold holding - food not prepared or portioned today- food sitting out for 30 minutes- operator placed in reach in freezer to quick chill.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used gloves and touched their face and engaged in food preparation without changing their gloves or washing their hands.- educated operator - employee washed their hands.
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. At walk in cooler sliced white cheese 49F- cold holding, cooked potato salad 49F- cold holding,, diced yellow cheese 49F- cold holding, block cheddar cheese 49F- cold holding,, red sauce 48F- cold holding, cut melon 49F- cold holding, raw bacon 48F- cold holding, broth 49F- cold holding, cut cabbage 49F- cold holding, feta cheese 49F- cold holding, cooked eggs 49F- cold holding, cooked potatoes 48F- cold holding batter 50F- cold holding,corn beef 48F- cold holding, cooked egg 48F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by cookline- cut melon 54F at 1:30( cooling since 7:00AM), sausage 52F- cold holding, pooled eggs 50F at 1:30( cooling since 7:00AM), shredded yellow cheese 48-52F- at 1:30( cooling since 7:00AM), cut sausage 50F at 1:30( cooling since 7:00), diced tomatoes 48-52F- at 1:30( cooling since 7:00) shredded white cheese 49F at 1:30( cooling since 7:00), diced ham 48F at 1:30( cooling since 7:00)- at current rate of cooling food will not reach to 41F within 4 hours- see stop sale. At walk in cooler -pooled eggs 50F at 2:00( cooling since 7:00) - at current rate of cooling food did not reach to 41F within 4 hours- see stop sale. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler Raw shell eggs -46-49F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Hollandaise sauce 60F at 2:00( cooling since 8:00) cooked potatoes 83F at 2:00( cooling since 8:00)- at current rate of cooling food did not reach to 41F within remaining time- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler sliced white cheese 49F- cold holding, cooked potato salad 49F- cold holding,, diced yellow cheese 49F- cold holding, block cheddar cheese 49F- cold holding,, red sauce 48F- cold holding, cut melon 49F- cold holding, raw bacon 48F- cold holding, broth 49F- cold holding, cut cabbage 49F- cold holding, feta cheese 49F- cold holding, cooked eggs 49F- cold holding, cooked potatoes 48F- cold holding batter 50F- cold holding,corn beef 48F- cold holding, cooked egg 48F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. At walk in cooler ham 46F- cold holding milk 46F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour- operator moved to reach in freezer to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by cookline- cut melon 54F at 1:30( cooling since 7:00AM), sausage 52F- cold holding, pooled eggs 50F at 1:30( cooling since 7:00AM), shredded yellow cheese 48-52F- at 1:30( cooling since 7:00AM), cut sausage 50F at 1:30( cooling since 7:00), diced tomatoes 48-52F- at 1:30( cooling since 7:00) shredded white cheese 49F at 1:30( cooling since 7:00), diced ham 48F at 1:30( cooling since 7:00)- at current rate of cooling food will not reach to 41F within 4 hours- see stop sale. At walk in cooler -pooled eggs 50F at 2:00( cooling since 7:00) - at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
Handwash sink used for purposes other than handwashing. Metal pitcher in hand sink by cookline- operator removed.
Manager or person in charge lacking proof of food manager certification. No certified food manager for Edmund.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict's on menu without any indication that food is served raw or undercooked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored over prep counter- operator removed.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler- in use bananas with stickers still attached.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed banana stored over cut tomatoes - operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping clothes in cookline prep counter.
Jun 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found At front counter bar/ server station approximately 4 small flying insects landing on in use ice scoop wall and bottle of balsamic vinegar. At dinning room area approximately 20 small flying insects landing on dining room walls. At back door hallway- approximately 5 small flying insects landing on soda boxes and wall. At dishwashing/ prep kitchen area- approximately 5 small flying insects landing on single service containers and wires above prep table.
Jun 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Hard boiled eggs ( peeled) 51F at 10:00 ( cooling overnight ) - at current rate of cooling food did not reach to 41F within 6 hours - see stop sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator employee washed hands.
Live, small flying insects found At front counter bar/ server station approximately 4 small flying insects landing on in use ice scoop wall and bottle of balsamic vinegar. At dinning room area approximately 20 small flying insects landing on dining room walls. At back door hallway- approximately 5 small flying insects landing on soda boxes and wall. At dishwashing/ prep kitchen area- approximately 5 small flying insects landing on single service containers and wires above prep table.
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. At walk in cooler- Hard boiled eggs ( peeled) 51F at 10:00 ( cooling overnight ) - at current rate of cooling food did not reach to 41F within 6 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- Cut ham 52-54F- cold holding, Cooked sausage 66F- cold holding, sliced ham 48-50F- cold holding, sliced turkey 48-51F- cold holding, cooked onions 45-47F- cold holding, diced cheese 45-47F- cold holding- food not prepared or portioned today- as per operator- food out of temperature for 3 hours - operator placed ice bags in food to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler- sliced tomatoes 44F at 9:50 to 44F at 10:10 ( cooling since 8:00)- at current rate of cooling food will not reach to 41F within remaining time- operator placed ice bags on food to quick chill.
Manager or person in charge lacking proof of food manager certification. Edmund Dayan - no proof
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water at cookline prep counter- operator removed.
Employee with no hair restraint while engaging in food preparation.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler - in use avaocoads and bananas with stickers attached not washed properly- educated operator - employee removed.
Jun 26, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found At front counter bar/ server station approximately 2 small flying insects landing on reach in cooler and wall. At dinning room area approximately 15 small flying insects on dining room walls. At dishwashing/ prep/ kitchen area- approximately 5 small flying insects landing on single service containers. At back door hallway- approximately 2 small flying insects landing on soda boxes and wall.
Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Jun 25, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Live, small flying insects found At front counter bar/ server station approximately 2 small flying insects landing on reach in cooler and wall. At dinning room area approximately 15 small flying insects on dining room walls. At dishwashing/ prep/ kitchen area- approximately 5 small flying insects landing on single service containers. At back door hallway- approximately 2 small flying insects landing on soda boxes and wall.
Handwash sink used for purposes other than handwashing. Metal pitcher in hand sink by cookline- operator removed.
Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Jun 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area+ employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands.
Live, small flying insects found At front counter bar/ server station approximately 2 small flying insects landing on reach in cooler and wall. At dinning room area approximately 15 small flying insects on dining room walls. At dishwashing/ prep/ kitchen area- approximately 5 small flying insects landing on single service containers. At back door hallway- approximately 2 small flying insects landing on soda boxes and wall.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler,er- raw shell eggs stored above cooked sausage- operator removed and stored properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline on top of flip top cooler- raw shell eggs 66F- cold holding - food left out on counter- as per operator food out of temperature for 30 minutes- operator placed in reach in cooler to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- cut ham 51-52F- cold holding, cut sausage 52-54F- cold holding, cut Melon 51-55F- cold holding, milk 52-61F- cold holding, shredded cheese 54F- cold holding, sliced cheese 52-54F- cold holding, cooked sausage 55F- cold holding, cooked sausage patties 55F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved food to walk in cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler at cookline- cut tomatoes 52-54F at 9:40 to 52-54F at 10:00 ( cooling since 8:30)- at current rate of cooling food will not reach to 41F within remaining time- operator moved to reach in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Metal pitcher in hand sink by cookline- operator removed.
Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food stored on floor. At walk in cooler- bucket of cooked potatoes stored on the floor.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline- in use avocados with stickers attached.
Wet wiping cloth not stored in sanitizing solution between uses. At cookline counters wet/ soiled wiping cloth stored on cutting board.
May 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sausage patties (58F - Cold Holding) Observed in pan resting on top of drop in pans of flip top cooler at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator placed product back inside cooler.
Handwash sink used for purposes other than handwashing. Measuring cup and spatula in hand wash sink on cook line.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handling employees currently on shift, no certified food manager present at time of inspection.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have heavy rust and pitting.
Mar 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Raw pork sausage links over onions and melons at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sausage patties (58F - Cold Holding) Observed in pan resting on top of drop in pans of flip top cooler at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator placed product back inside cooler.
Toxic substance/chemical improperly stored. Oven cleaner spray and burn spray stored in cabinet over prep table where spices and canned food items are stored.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Observed at cook line. Advised operator to correct to 50-100ppm chlorine sanitizer.
Handwash sink used for purposes other than handwashing. Measuring cup and spatula in hand wash sink on cook line.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handling employees currently on shift, no certified food manager present at time of inspection.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have heavy rust and pitting.
Oct 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 8 seconds after handling dirty dishes then proceeded to handle clean dishes- educated operator - employee washed hands properly.
Handwash sink not accessible for employee use at all times. Handwash Sink blocked by buckets at dish machine area- operator removed.
Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Paper towel dispenser at handwash sink not working/unable to dispense paper towels- near hand wash sink by dish machine.
Food stored on floor. Pot with cooked potatoes on floor in walk in cooler- operator moved off floor.
Raw fruits/vegetables not washed prior to preparation. At cookline flip top cooler- in use bananas and avocados with stickers attached - educated operator employee removed and washed properly.
Jun 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed one flat of eggs on cook line temperature 69F. Per operator less than one hour. Operator placed eggs in cooler.
Handwash sink used for purposes other than handwashing. Observed measuring cup,knives and spatula in hand washing sink at cook line. Employee removed
Manager or person in charge lacking proof of food manager certification. Edmund Dayan schedule test May 8 or 9
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above make table in kitchen
Apr 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack raw shell eggs and then handle a spatula to an omelette. Inform employee about proper hand washing.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiped hands with soiled wiping cloth and handle clean plates without washing hands. Explained employee proper hand washing
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed one flat of eggs on cook line temperature 69F. Per operator less than one hour. Operator placed eggs in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer 200+ Ppm. Employee diluted rechecked 100 Ppm
Handwash sink used for purposes other than handwashing. Observed measuring cup,knives and spatula in hand washing sink at cook line. Employee removed
Manager or person in charge lacking proof of food manager certification. Edmund Dayan schedule test May 8 or 9
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above make table in kitchen
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf above make table
Floor not cleaned when the least amount of food is exposed. Operator cleaned floor.
Food stored on floor. Observed plastic container of oil stored on kitchen floor.
Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken sitting in sink out at room temperature without water running on it. Employee removed and placed in walk-in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados over tuna Saladin walk-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Current Hotel and Restaurant license not displayed.
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing hands- educated operator employee washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employees crack raw shell egg then without washing there hands- handled spatula to serve cooked eggs- educated operator- employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near cookline- raw shell eggs stored over blueberries- operator removed raw shell eggs.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- mashed potatoes 103F at 9:20 to 96-101F at 10:00( cooling since 9:00)- food overstacked and covered- at current rate of cooling food will not reach 70F within remaining hour- operator moved to reach in freezer to quick chill.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by cutting board on top on sink at dishwashing area- operator removed cutting board.
Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled in kitchen area.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Container of oil stored on floor - operator moved off floor.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler -stickers on avocados at cookline- operator removed.
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.