POPPIES RESTAURANT & DELI
4900 LINTON BLVD, Delray Beach FL 33445 · 561 498-4900
Last inspected Dec 11, 2025 · 13 visits since August 2023
JUL 24
JAN 25
FEB 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Food with mold-like growth....feta cheese in walk in cooler. See stop sale. Operator discarded food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025016025 | Jan 22, 2025 | Apr 23, 2025 | $400 |
Inspection history
13 visits, newest first
Dec 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 45F in walk in cooler. Per manager food was cooked yesterday. Stop sale issue.
Food with mold-like growth....feta cheese in walk in cooler. See stop sale. Operator discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above pie filling in walk in cooler. Raw hamburger above ready to eat fish kippers in reach in drawer at kitchen. Employee stored properly
Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth....feta cheese in walk in cooler.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee grabbed bagel with bare hand for putting cream cheese on the bagel.
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....portioned cream cheese 47F in reach in cooler..... cream cheese 47F in flip top cooler at server station and ham 49F, feats cheese 50F, slice cheese 54F in flip top reach in cooler across from grill at kitchen, food not prepped or portioned today, food being held more than 4 hours..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 45F in walk in cooler. Per manager food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....portioned cream cheese 47F in reach in cooler..... cream cheese 47F in flip top cooler at server station and ham 49F, feats cheese 50F, slice cheese 54F in flip top reach in cooler across from grill at kitchen, food not prepped or portioned today, food being held more than 4 hours. Stop sale issue, operator dis a food.... Veggie Cream cheese 56F, salmon cream cheese 56F in corner salad reach in cooler at kitchen, food not prepped or portioned today, food being held less than four hours.Employee voluntarily discarded food.... Leafy greens 50F in produce walk in cooler. Commercially packaged food being held less than four hours. Operator removed food to another acceptable cooler.
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..cream cheese, butter in flip top reach in cooler at server station, food being held less than four, manger time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....chicken soup 59F in walk in cooler, cooling in dip container greater than 4 inches container. Per manager food was cooked today. Took another temperature about 2 hours later, food temperature is 51F. Employee replaced food in shallow container and removed to walk in freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...shrimp salad, chicken salad, tuna salad, coleslaw in walk cooler was prepped 2,3 days ago.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 13 high priority.
13 High priority8 Intermediate6 Basic
Show 27 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 45F in walk in cooler. Per manager food was cooked yesterday. Stop sale issue.
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...Chlorine 00 ppm.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee grabbed bagel with bare hand for putting cream cheese on the bagel. Stop sale issue.
Food with mold-like growth....feta cheese in walk in cooler. See stop sale. Operator discarded food.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above pie filling in walk in cooler. Raw hamburger above ready to eat fish kippers in reach in drawer at kitchen. Employee stored properly
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought soiled plates from the customer table and then prepped dink, served food without washing hands. Discussed with manager.
Shell eggs in use or stored with cracks or broken shells. Manager discarded
Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth....feta cheese in walk in cooler.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee grabbed bagel with bare hand for putting cream cheese on the bagel.
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....portioned cream cheese 47F in reach in cooler..... cream cheese 47F in flip top cooler at server station and ham 49F, feats cheese 50F, slice cheese 54F in flip top reach in cooler across from grill at kitchen, food not prepped or portioned today, food being held more than 4 hours..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 45F in walk in cooler. Per manager food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....portioned cream cheese 47F in reach in cooler..... cream cheese 47F in flip top cooler at server station and ham 49F, feats cheese 50F, slice cheese 54F in flip top reach in cooler across from grill at kitchen, food not prepped or portioned today, food being held more than 4 hours. Stop sale issue, operator dis a food.... Veggie Cream cheese 56F, salmon cream cheese 56F in corner salad reach in cooler at kitchen, food not prepped or portioned today, food being held less than four hours.Employee voluntarily discarded food.... Leafy greens 50F in produce walk in cooler. Commercially packaged food being held less than four hours. Operator removed food to another acceptable cooler.
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..cream cheese, butter in flip top reach in cooler at server station, food being held less than four, manger time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...French toast batter made with raw egg wash 49F in walk in cooler. Per manager food was prepped yesterday. Stop sale issue.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...plain cream cheese in walk in cooler, food was opened two days ago. Advise to date marked after opening.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....chicken soup 59F in walk in cooler, cooling in dip container greater than 4 inches container. Per manager food was cooked today. Took another temperature about 2 hours later, food temperature is 51F. Employee replaced food in shallow container and removed to walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime....pie fillings containers, jam, jelly containers, pickles containers, cheese containers in walk in cooler.
Handwash sink not accessible for employee use at all times....stored tray with clean drink glasses at bagel station.
Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at front server station, stored towel in handwashing sink at dishwashing area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine for dishmachine, quaternary ammonium
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...shrimp salad, chicken salad, tuna salad, coleslaw in walk cooler was prepped 2,3 days ago.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food...scooping ice with drink cup from ice machine.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container by the corner salad cooler at kitchen.
Employee eating in a food preparation or other restricted area...employee drink at food runner station.
Food stored on floor at walk in freezer. Dry goods on walk way area.
No handwashing sign provided at a hand sink used by food employees at bagel station.
Wet wiping cloth not stored in sanitizing solution between uses...wet towels on the counter all server station.
Jul 25, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Jul 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 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....onion soup 45F, lintel soup 45 F in dip 5 gallons container at walk in cooler, per Cook and Chef food was cooked yesterday. Stop sale issue. Employee discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken above peeled of and cleaned onion at walk in cooler. Employee removed chicken.
Shell eggs in use or stored with cracks or broken shells at dairy cooler, employee discarded
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....block cheese 48F, cheddar cheese 47F, Swiss cheese 47F, goat cheese 49F, blue cheese 49F, shredded cheese 49F, provolone cheese 47F, egg wash 45F, rice pudding 48F, Linton soup 45F, onion soup 45F and mushrooms, grilled onion, cut melon 46F in walk in cooler, food prepped or portion today, food being held more than 4 hours. Stop sale issue.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....onion soup 45F, lintel soup 45 F in dip 5 gallons container at walk in cooler, per Cook and Chef food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....block cheese 48F, cheddar cheese 47F, Swiss cheese 47F, goat cheese 49F, blue cheese 49F, shredded cheese 49F, provolone cheese 47F, egg wash 45F, rice pudding 48F, Lintel soup 45F, onion soup 45F and mushrooms, grilled onion, cut melon 46F, Demi glaze sauce 47F, marinara 45F, cabbage soup 45F in walk in cooler, food prepped or portion today, food being held more than 4 hours. Stop sale issue. Chef discarded food.... chicken salad, tuna salad, egg salad, stuffed grape leaves, cheese all at 49F to 55F in salad corner cooler by the handwashing sink at kitchen, food not prepped or portion today food being held less than 4 hours. Employee removed food to another acceptable cooler.
Food-contact surface soiled with food debris, mold-like substance or slime... macaroni salad, pickle containers at walk in cooler. Employee cleaned.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...rice pudding prep two days ago, Demi glaze prepared yesterday 12 noon, hollandale sauce prepped yesterday 9am, fruit salad yesterday 9am ( all prepped and cooked TCS food no date marked in walk in cooler ) at walk in cooler. Advised chef date marked food. Employee date marked.
Feb 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw fish above cut fruit in walk-in refrigerator. Operate removed the fish to lower shelf. 2)Observe raw beef above bagels in walk-in refrigerator. Operate removed the raw beef. 3) observe raw fish not commercially packaged in walk-in freezer Andover uncovered cheese cake. Operate moved the raw salmon.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe at front counter beef (125-132F - Hot Holding).
Handwash sink not accessible for employee use at all times. Observe at cook line hand sink. A 3th pan with onions in hand sink. Operate removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator couldn't fined form. I emailed operator form.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observe in corn meal. Operate discarded.
Food stored on floor. Observe beans in plastic container stored on floor.
Stored food not covered. Observe cheese cake in walk-in freezer not covered.
Jan 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 10 high priority.
10 High priority4 Intermediate3 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....gravy 45F in a dipper than 4 inches container at walk in cooler, food was cooked yesterday. Stop sale issue. Employee discarded food.
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...00 ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized due to Dishmachine not sanitizing utensils.
Raw animal food stored over/not properly separated from ready-to-eat food...raw steak above sauce butter in glass door reach in cooler by the kitchen...raw shell eggs above butter in reach in cooler at kitchen, properly stored eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw steak, raw chicken above raw sea food in glass door reach in cooler, raw lamb, raw beef above salmon, smoke white fish at reach in drawer at kitchen. Employee properly stored food.
Stop Sale issued due to food not being in a wholesome, sound condition...Time/temperature control for safety food re-served to customers....single serve butter, portion cream cheese brought up from customer table to reach in cooler.
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.... Swiss cheese 47F, Swiss cheese 45F in flip top reach in cooler by the bagel oven at front line and stuffed cabbage 50F, potato pancake 51F, cut melon 49F, cooked beets 51F in Deli cooler at top shelf by the bagel side. Food not prepped or portion today, food being held more than 4 hours....Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....gravy 45F in a dipper than 4 inches container at walk in cooler, food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Swiss cheese 47F, Swiss cheese 45F in flip top reach in cooler by the bagel oven at front line and stuffed cabbage 50F, potato pancake 51F, cut melon 49F, cooked beets 51F in Deli cooler at top shelf by the bagel side. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue... employee discarded food..... hot dog 48F, slice turkey 45F, cheese 49F in reach in cooler at cook line, food not prepared or portion today, food being held less than 4 hours, employee voluntarily discarded food...sour cream 49F, yogurt 48F, cottage cheese 47F in flip top reach in cooler at expo line, food not prepped or portion today, food being held less than four hour, employee removed food to another acceptable cooler.....all ready to eat and TCS food 44F to 45 F in walk in cooler. Some food prepped today, some are yesterday. Per manager food being held less than 4 hours. Food removed food another acceptable cooler.
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...cream cheese, butter at server station being held less than four hours..manager discarded food due to unwholesome condition
Time/temperature control for safety food re-served to customers....single serve butter, portion cream cheese brought up from customer table to reach in cooler. Manager discarded food after discussion. Stop sale issue.
Handwash sink used for purposes other than handwashing...stored container, spoons in handwashing at server station. Employee cleaned.
No paper towels or mechanical hand drying device provided at handwash sink at server station
No soap provided at handwash sink at server station
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly top of the ice machine. Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...butter scoop at 78F water at server station, employee removed
No handwashing sign provided at a hand sink used by food employees multiple stations at the premises.
Jul 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate3 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...chicken soup 47F, Demi glaze 49F cooling in deep container with tightly covered in walk in cooler. Per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
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...chlorine 00 ppm. Operator fixed it at 100 ppm at time of inspection.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...sanitized utensils.
Raw animal food stored over/not properly separated from ready-to-eat food....raw egg wash above chicken soup at walk in cooler. Chef properly stored.
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...cream cheese 68F, milk 47F, whipped butter 46F in flip top reach in cooler at server station,...... ham, turkey, cheeses, chicken salad, butter, hot dogs, ham burger, smoke salmon all at between 51-53F food not prepped or portion today, cream cheese held more than 4 hours, some are less.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...chicken soup 47F, Demi glaze 49F cooling in deep container with tightly covered in walk in cooler. Per chef food was cooked yesterday. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 12:53 pm slice tomatoes 53F, cut lettuce 51F in reach in cooler at kitchen. Per Prepper food was prepped at 8 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cream cheese 68F, milk 47F, whipped butter 46F in flip top reach in cooler at server station,...... ham, turkey, cheeses, chicken salad, butter, hot dogs, ham burger, smoke salmon all at between 51-53F food not prepped or portion today, cream cheese held more than 4 hours, other food less. Stop sale issue. Operator ice down on food and removed to walk in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 12:53 pm slice tomatoes 53F, cut lettuce 51F in reach in cooler at kitchen. Per Prepper food was prepped at 8 am. Stop sale issue. Employee discarded food.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean utensils Knife stored between equipment at kitchen. Employee removed.
Standing water in bottom of reach-in-cooler...all reach in cooler at kitchen
Wet wiping cloth not stored in sanitizing solution between uses at server station. Operator removed.
Jun 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee ate and then engaged in food preparation, without washing hands. Prep cook ate a bagel and cream cheese, touching her lips with her hands, in wait area, then proceeded to refill oatmeal at steam table. Reviewed hand washing with cook. She went to wash her hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 52°F, on ice at cook line. Chef stated eggs were pooled yesterday and stored in walk in cooler over night. Eggs were placed on ice at cook line 2 hours ago. Not enough ice in container, chef added ice.
Bowl or other container with no handle used to dispense flour in prep are. Operator removed.
Equipment and utensils not rinsed between washing and sanitizing. No water set up, only soap and sanitizer in triple sink. Operator set up rinse step.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 76°F at cook line. Operator discarded water.
Wiping cloth sanitizing solution stored on the floor at front counter. Operator placed on a shelf.
Working containers of food removed from original container not identified by common name. Flour container not labeled in prep area. Operator labeled.
Oct 23, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 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 tested at 0ppm. Sanitizer was empty. Operator replaced sanitizer and retested at 100ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (49F - Cold Holding) being held on top of pans in 2 door flip top cooler. Operator states item was in unit for 1 hour operator moved to reach in section. Discussed proper storage and fill lines with operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (98F - Hot Holding). Item is holding on cook line with no temperature control. Employee states item was cooked less than 2 hours ago. Employee reheated to 165°F and held on heat
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for new employees
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee had a personal water bottle on cook line. Employee removed.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above reach in coolers on cook line
Oct 17, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Cut tomatoes stored in direct contact with cardboard box after cutting during preparation. Operator removed and put in food grade containers
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground turkey stored above raw steak, Raw burger stored above raw salmon in drawers under grill unit. Operator reorganized
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for new employees. FRLA Food handlers provided for employees employed over 60 days. Provided reporting agreement to operator
Time/temperature control for safety food not maintained frozen solid in a freezer. Tcs foods in walk in cooler not maintained frozen solid, tcs foods temped below 35°F
Walk-in cooler shelves with rust that has pitted the surface.
Oct 2, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offering nova salmon on menus.
Aug 1, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato pancakes 85°F, on speed rack next to grill. Cooked and cooled yesterday. Came from walk in cooler 3 hours ago.Potato pancakes 41°F in walk in cooler. Cook placed cakes into fryer and heated to 170°F. Tuna salad 48°F, smoked salmon47°F, herring 49°F, herring dip 50°F, in display cooler for less than 4 hours. Foods near the front of display cooler are out of temperature. Operator moved food to other units.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. noodle pudding 11:35 (112°F - Cooling); noodle pudding 12:30 (101°F - Cooling) on speed rack in kitchen. Pudding was cooked at 11:00 am and left out at room temperature. At this rate pudding will not reach 70°F within 2 hours. Cook placed pudding in freezer for quick cooling.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offering nova salmon on menus.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in freezer not maintaining food solid frozen. Water dripping from the ceiling, coils are frozen up. All foods were moved to a different location.
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.