REVEL KITCHEN
9 PLAZA REAL S STE 108, Boca Raton FL 33432
Last inspected Aug 2, 2024 · 4 visits since November 2023
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.
3 inspections, one direction. The current grade is the worst on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked brown rice (73F - Cooling)at3:37pm to 73F at 4:02pm since 3:00 pm At this rate food will not cool to 41F within 6 hours Rice in large plastic covered container
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
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. Ran two times. Dishwasher (Temperature 0).
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over mayonnaise yogurt and smoothie in two door cooler in back kitchen Removed
Spray hose at dish sink lower than flood rim of sink. At smoothie station Hose hooked behind ring
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (122F - Hot Holding); chicken (118F - Hot Holding); end of steam table. In unit less than four hours. Reheated to 165F. Steam table turned up.
Show the remaining 4 findings ▾
Toxic substance/chemical improperly stored. Windex stored with clean plastic containers over prep area Removed
Manager or person in charge lacking proof of food manager certification.
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.
Old labels stuck to food containers after cleaning. On shelf over triple sink
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over onions Raw shell eggs over lime juice two door reach in cooler Removed
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked carrots (145F - Reheating); pork (145F - Reheating); chicken (145F); cooked tofu (103F- Reheating); cooked mushrooms (140F - Reheating) placed in steam table. Reheated to 165F.
Handwash sink used for purposes other than handwashing. Employee filling pitcher of water in hand sink at front counter
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide on site
Bowl or other container with no handle used to dispense food. Cup as scoop in peanuts almond flour oats quinoa in dry storage
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84F
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Muffins brownies cooked at front counter no date product was packaged
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked brown rice (73F - Cooling)at3:37pm to 73F at 4:02pm since 3:00 pm At this rate food will not cool to 41F within 6 hours Rice in large plastic covered container
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pineapple Raw shell eggs over garlic cloves Removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.