7/18/2017 Licensing Portal - Inspection Details

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Licensee
Name: THE BOCA BEACH HOUSE License Number: SEA6013597
Rank: Seating License Expiration Date: 12/01/2017

Primary Status: Current Secondary Status: Active

887 E PALMETTO PARK RD
Location Address:
BOCA RATON, FL 33432

Inspection Information
High
Inspection Inspection Intermediate Basic
Result Priority
Type Date Violations Violations
Violations

Routine - Facility Temporarily Closed

07/14/2017 5 3 12
Food Operations ordered stopped until violations are corrected.
More information about inspections.
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's
sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High
Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as
cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to
risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or
record keeping and labeling. Basic violations are those which are considered best practices to implement. While most
establishments correct all violations in a timely manner (often during the inspection), the division's procedures are
designed to compel compliance with all violations through follow-up visits, administration action or closure when
necessary.
Violation Observation
36-75-4 Basic - Build-up of soil/debris on the floor under shelving in storage room and kitchen.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance
36-34-5
in kitchen
14-41-4 Basic - Chest freezer in storage room gasket torn/in disrepair.
Basic - Cook water container in a food preparation/clean dishware area does not have a lid and a straw or
12B-12-
equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook
4
discarded water. **Corrected On-Site**
Basic - Dead roaches on premises. 10 dead roaches on floor in dish area. 1 dead roach on wall above triple
sink. 3 dead roaches on shelf with clean dishes next to flip top cooler. 3 dead roaches in front of Food
35A-03-
processessor to left of grill. 1 dead roach inside motor of Food processor to left of Food processor. 20+ dead
4
roaches on floor around and under grill. 5 dead roaches in storage room under shelf. 1 dead roach in front of
microwave in storage room.
35B-01-
Basic - Exterior door has a gap at the threshold that opens to the outside.
4
36-73-4 Basic - Floor soiled/has accumulation of debris, behind front counter.
36-14-4 Basic - Grease accumulated on kitchen floor and/or under cooking equipment
22-19-4 Basic - Interior of microwave soiled with encrusted food debris In storage room.
08A-26- Basic - Shell eggs stored above unwashed produce in the Walk in cooler, manager moved eggs to bottom
4 shelved. **Corrected On-Site**
36-26-4 Basic - Wall soiled with accumulated black debris in dishwashing area.
02D-01- Basic - Working containers of food removed from original container not identified by common name. 6
5 bottles of salad dressings not labeled. Manager labeled every bottle. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41
03A-02-
degrees Fahrenheit. Bucket with creamers at the front counter at 70F, for less than 2 hours, Manager
4
placed creamers in the freezer. **Corrective Action Taken**
03F-02- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written
4 procedure as a food held using time as a public health control has no time marking and the time removed
from temperature control cannot be determined. Hollandaise sauce 91F, was not time marked, cook placed

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7/18/2017 Licensing Portal - Inspection Details
time on sauce container. Diced cooked potatoes 91F, were not time marked, cook time marked.
**Corrective Action Taken**
03A-06- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Cook stated, Chicken is
4 been marinating for 3 days, temperature was 45F-46F. See stop sale
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on floor under triple
35A-05- sink. 4 live roaches on floor in front of grill. 2 live roaches under shelf to the left of grill. 2 live roaches on
4 floor in dish area. 2 live roaches on floor under prep table. No doors separating dish and storage area from
kitchen.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to
01B-02-
temperature abuse. Cook stated, Chicken is been marinating for 3 days, temperature was 45F-46F. See
4
stop sale.
22-02-4 Intermediate - Accumulation of food debris/grease on cutting board for food processor at end of cook line.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared
02C-02-
onsite and held more than 24 hours not properly date marked. Cut melon in upright refrigerator in storage
4
room not dated marked.
41-17-4 Intermediate - Spray bottle containing toxic substance not labeled in the front counter.

2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic
mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section
455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have
one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a
personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if
you are affected by this change.

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