IDEAL NUTRITION
350 HAVERHILL RD 100, West Palm Beach FL 33415
Last inspected Mar 28, 2024 · 4 visits since November 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.
NOV 23
MAR 24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table marinara sauce (58F@ - Cold holding) not prepared or portioned today. As per operator food out of temperature approximately 1 hour. Item moved to walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Mar 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Unable to fix
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. Employee touched garbage can and proceeded to open bags of guacamole. Manager educated employee to wash hands and change gloves. Dishwasher touched garbage can and proceeded to touch clean dishes before changing gloves and washing hands; educated; employee washed hands;
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Date marking label system marked all foods as 8 days after opening or preparation. Educated operator on properly tracking dates for date marking. Operator started reprinting the correct date marking during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table marinara sauce (58F@ - Cold holding) not prepared or portioned today. As per operator food out of temperature approximately 1 hour. Item moved to walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Whole breast cooked chicken (56F - Cooling) at 9:46 to 70 F at 10:46 since 9:00; in walk-in cooler #1; food overstocked in plastic containers; moved to different part of cooler; advised to store in single layer;
Time/temperature control for safety food thawed in an improper manner. Approximately 50 cases of raw steak and 12 cases of raw chicken breast thawing at room temperature at food prep area. Advised operator to use approved thawing methods.
Nov 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermo tape failed to turn black tried three times. Advised to discontinue dish machine and use three compartment sink to sanitize.
Nov 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm checked 3 times.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermo tape failed to turn black tried three times. Advised to discontinue dish machine and use three compartment sink to sanitize.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dishwasher handled soiled dishes then handled clean dishes without washing hands. Explained and he washed hands.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on the splitter at mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sweet potato mash cooling tightly covered since 11:12 based on the label. Temperature 77 at 2:56 second temperature 73 at 3:32 pm, chicken stock 153 at 2:48 second temperature 140 at 3:31, at this rate of cooling it will not reach 135 to 70f within 2 hours. Explained. diced tomato onion mix Ambient cooling tightly covered 55 at 2:42 second temperature 53 at 3:29 prepared at 11:45 at this rate it will not cool to 41 f within 4 hours.
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.
Covered waste receptacle not provided in women's bathroom. Manager switched covered can from men's room.
Several (bug zappers )Insect control device installed over food preparation area throughout. Explained.
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing on speed rack at room temperature. Temperature 34 f. Manager moved speed rack to walk in cooler.
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.