THE FISH DEPOT BAR AND GRILLE
511 N E 4 ST, Boynton Beach FL 33435
Last inspected Sep 16, 2023 · 2 visits since September 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $5,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023054564 | Sep 16, 2023 | Mar 27, 2024 | $3,400 |
| 2--2023024615 | Apr 13, 2023 | Jul 12, 2023 | $1,500 |
| 2--2022015851 | Mar 8, 2022 | Apr 29, 2022 | $400 |
Inspection history
2 visits, newest first
Sep 16, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Cook began working with food, handling clean equipment and utensils,without first washing hands. Cook opened refrigerator and took food out.. No potable water available. Water repaired later by plumber during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Fish 43F-50F. Tuna 41F, in cooler on ice. Thawed inside package over night.
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.
Sep 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority7 Intermediate3 Basic
Show 14 findings ▾
Cook began working with food, handling clean equipment and utensils,without first washing hands. Cook opened refrigerator and took food out.. No potable water available. Water repaired later by plumber during inspection.
Establishment operating with no potable running water. Plumber on premises during inspection. At the end of inspection potable water provided.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Fish 43°F-50°F. Tuna 41°F, in cooler on ice. Thawed inside package over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kimchi 48°F, salsa 51°F, coleslaw 50°F, sliced tomatoes 60°F, on counter in ice bath. Ice has melted. Cook stated items were not prepped or cooked today. He removed foods from cooler 1.5 hours ago. Recommend to fill container with fresh ice. Cook replaced ice and rechecked at the end of inspection temperatures have gone down below 45°F. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1: Fish 59°F, chicken 50°F, cheese 53°F, sour cream 55°F, live clams 61°F, live oysters 55°F, calamari 55°F, in Walk in cooler #1. All items in cooler over night. Not prepped or cooked today. Cooler frozen up.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Conch batter in low boy next to triple sink.
Handwash sink not accessible for employee use at all times dishes and towels in sink next to entrance. Cook removed.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink at entrance. Cook provided.
No probe thermometer provided to measure temperature of food products.
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.
No soap provided at handwash sink at entrance to kitchen. Cook provided.
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. Fish 43°F-50°F. Tuna 41°F, in cooler on ice. Thawed inside package over night. See stop sale.
Equipment in poor repair. Stand up cooler not working, rusted no food inside. Low boy next to triple sink frozen up. Foods still in temperature, may have to be moved.
Standing water in bottom of reach-in-cooler next to triple sink.
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.