POPPIES RESTAURANT & DELI

Name: POPPIES RESTAURANT & DELI
Address: 4900 LINTON BLVD, DELRAY BEACH, FL, 33445, US
Rating: 0

4900 LINTON BLVD, DELRAY BEACH, FL 33445

License #6009906

🥪 Deli/Sandwich ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 7 findings · 3 critical

Routine - Food (follow-up)

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Quick take

POPPIES RESTAURANT & DELI in DELRAY BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 116 total violations — 55 critical, 29 major, 32 minor.

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Inspections on file

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Callback visits

Latest clean pass

July 25, 2025

The latest inspection on September 9, 2026 shows 7 observation rows: 3 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

116

Coverage note

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[21-12-4] Wet towel stored in handwashing sink at kitchen, dishwashing area.
[31A-11-4] Stored towel, dumped ice in handwashing sink at kitchen , dishwashing area.
[36-24-5] Hole in or other damage to wall by handwasysink at dishwashing area.
[53B-13-5] 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...provided 2 employee food handlers training , 5 Certified Food Managers out of 50 employees.
[03A-02-5] Diced ham 54F, feta cheese 54F, mushrooms 55F in flip top reach in cooler across from flat grille , gyro 44F, sausage 52F in reach in middle drawer below flat grille ...artichoke 48F, feta cheese 49F, stuffed grape leaves 49F, blue cheese 47F, green leafy 49F in glass door at kitchen. Food not prepped or portioned today. Food being held more than 4 hours. Stop sale issued. Manager discarded food.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ....single serve butter , pirtioned cream cheese in flip top reach in cooler . See stop sale. Manager stated that forgot to do time marked. Stop sale issued due to temperature abuse also .
[01B-02-5] 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....single serve butter 57F, milk 48F in reach in cooler at bagel station. ...cheeses 58F, ham 53F, pico de gallo 51F, corn beef hash 53F, Canadian bacon 56F , butter 71F in flip top reach in cooler across from flat grill at kitchen... cut tomatoes 51F, gyro 48F, turkey 48F, chicken 48F , cheese 50F in reach in drawer bellow flat grill in kitchen....butter 53F, sour cream 52F, cream cheese 47F in tall baking reach in cooler at bakery station . Food not prepped or portioned today , food being held more 4 hours...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken noodle soup 45F to 47F in walk in cooler . Per date marked and Cook , food was cooked yesterday and day before yesterday.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
[06-09-2] 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.... Grouper thawing in reduce oxygen packaging at glass door reach in cooler. Label states to remove before thawing. Employee removed from package.
[11-26-1] 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...per manager new employee working over month without Employee Health agreement sign . Provided this form .
[02D-01-5] Working containers of food removed from original container not identified by common name...water spray bottle, salt container. Employee labeled
[14-01-5] Bowl or other container with no handle used to dispense food...cup , container use scooping salt , flour at deli station. Employee removed .
[21-38-4] Wiping cloth sanitizing solution stored on the floor at server station. Employee properly stored.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime...multiple pickle containers at walk in cooler .
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack...cleaned containers, pan, pot stored with dirty shelf at dishwashing area.
[31A-11-4] Handwash sink used for purposes other than handwashing...dumped ice , stored plate in handwashing sink at sandwich station. Employee removed.
[31B-03-4] No soap provided at handwash sink at front line server station, bagel station. Employee provided.
[36-24-5] Hole in or other damage to wall by handwasysink at dishwashing area.
[01B-02-5] 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....single serve butter 57F, milk 48F in reach in cooler at bagel station. ...cheeses 58F, ham 53F, pico de gallo 51F, corn beef hash 53F, Canadian bacon 56F , butter 71F in flip top reach in cooler across from flat grill at kitchen... cut tomatoes 51F, gyro 48F, turkey 48F, chicken 48F , cheese 50F in reach in drawer bellow flat grill in kitchen....butter 53F, sour cream 52F, cream cheese 47F in tall baking reach in cooler at bakery station . Food not prepped or portioned today , food being held more 4 hours...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken noodle soup 45F to 47F in walk in cooler . Per date marked and Cook , food was cooked yesterday and day before yesterday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 57F, milk 48F in reach in cooler at bagel station. ...cheeses 58F, ham 53F, pico de gallo 51F, corn beef hash 53F, Canadian bacon 56F , butter 71F in flip top reach in cooler across from flat grill at kitchen... cut tomatoes 51F, gyro 48F, turkey 48F, chicken 48F , cheese 50F in reach in drawer bellow flat grill in kitchen....butter 53F, sour cream 52F, cream cheese 47F in tall baking reach in cooler at bakery station . Food not prepped or portioned today , food being held more 4 hours stop sale issue .
[53B-13-5] 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...provided 2 employee food handlers training , 5 Certified Food Managers out of 50 employees.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken noodle soup 45F to 47F in walk in cooler . Per date marked and Cook , food was cooked yesterday and day before yesterday. Stop sale issue .
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ....single serve butter , pirtioned cream cheese in flip top reach in cooler . See stop sale. Manager stated that forgot to do time marked. Stop sale issued due to temperature abuse also .
[31B-04-4] No handwashing sign provided at a hand sink used by food employees...at front line server station, bagel station. Employee provided
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses....trough out kitchen, prep station, server station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at front line , bagel station. Employee provided
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...employee washed hands after discussion.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice bucket top of ice machine. Employee removed

Disposition: Warning Issued
[03D-02-5] 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 .
[01B-07-4] Moldy Steak at walk in cooler . Employee discarded
[08A-05-6] Raw lobster above blueberry fillings , raw chicken directly top of the corn hash browns at walk in cooler .
[01B-13-4] 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 .
[01B-02-5] Issue : American cheese 50F, provolone 49F, Swiss cheese 49F in flip top reach in cooler across from grille at kitchen... , feta cheese 50F, blue cheese 48F, chicken salad 47F, egg salad 47F , nova cream cheese in corner salad reach in cooler by wall at kitchen. Food not prepped or portioned today , food being held more than four hours .
[03A-02-5] American cheese 50F, provolone 49F, Swiss cheese 49F in flip top reach in cooler across from grille at kitchen... , feta cheese 50F, blue cheese 48F, chicken salad 47F, egg salad 47F , nova cream cheese in corner salad reach in cooler by wall at kitchen. Food not prepped or portioned today , food being held more than four hours . Stop sale issue . ...
[03F-02-5] Cream cheese 61F, butter 63F in flip top reach in cooler at bagel station, food not prepped or portioned today , food being held less than hour . Manager tome marked.
[03D-15-4] Chicken soup 103 F in dipper 5 gallon container , chicken noodle 83F dipper than 4 inches container at walk in cooler . Took another temperature after about 30 minutes. Chicken soup 101F, chicken noodle 80F
[02C-02-5] Not observed. AC from initial inspection
[53B-14-5] 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food...scooping ice with drink cup from ice machine .
[12B-12-5] 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.
[12B-02-4] Employee eating in a food preparation or other restricted area...employee drink at food runner station.
[08B-38-4] Food stored on floor at walk in freezer . Dry goods on walk way area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at bagel station .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses...wet towels on the counter all server station.
[03D-02-5] 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 .
[22-41-4] 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.
[09-01-4] 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 .
[01B-07-4] Food with mold-like growth. ...feta cheese in walk in cooler . See stop sale. Operator discarded food.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
[08A-05-6] 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
[12A-02-4] 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.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. Manager discarded
[01B-13-4] 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 .
[01B-02-5] 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.
[03A-02-5] 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 .
[03F-02-5] 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 .
[03D-06-5] 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 .
[02C-03-5] 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.
[03D-15-4] 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 .
[22-02-4] 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 .
[31A-09-4] Handwash sink not accessible for employee use at all times....stored tray with clean drink glasses at bagel station .
[31A-11-4] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine for dishmachine, quaternary ammonium
[02C-02-5] 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 .
[53B-14-5] 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.

Disposition: Warning Issued
[03D-02-5] 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.
[08A-05-6] 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.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells at dairy cooler , employee discarded
[01B-02-5] 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.
[03A-02-5] 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 .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime... macaroni salad , pickle containers at walk in cooler . Employee cleaned .
[02C-02-5] 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 .

Disposition: Warning Issued
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly top of the ice machine . Employee removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit...butter scoop at 78F water at server station, employee removed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees multiple stations at the premises.
[03D-02-5] 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.
[22-41-4] 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.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized due to Dishmachine not sanitizing utensils .
[08A-05-6] 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 .
[08A-20-5] 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.
[01B-13-4] 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 .
[01B-02-5] 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 .
[03A-02-5] 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 .
[03F-02-5] 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
[07-08-5] 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 .
[31A-11-4] Handwash sink used for purposes other than handwashing...stored container, spoons in handwashing at server station. Employee cleaned .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at server station
[31B-03-4] No soap provided at handwash sink at server station
[53B-13-5] 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.

Disposition: Met Inspection Standards
[24-14-4] Clean utensils Knife stored between equipment at kitchen. Employee removed .
[29-49-6] Standing water in bottom of reach-in-cooler...all reach in cooler at kitchen
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses at server station . Operator removed.
[03D-02-5] 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.
[22-41-4] 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.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...sanitized utensils .
[08A-05-6] 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 .
[01B-02-5] 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 .
[03A-02-5] 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 .
[03D-06-5] 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 .
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-13-5] 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.