BANYAN TREE RESTAURANT
301 West Avenue A
Florida, 33430
Palm Beach County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/16/2024
High Priority
4
Intermediate
2
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler: raw Swaii and tilapia stored over ready to eat sliced tomatoes,shredded cheese,pickles and onions Operator stored properly. Corrected On-Site Warning - From follow-up inspection 2024-04-16: At double door stainless steel reach in cooler: Raw Swaii stored over ready to eat sausage gravy in pans. Operator stored properly. Admin Complaint Corrected On-Site
- 01B-02-5:High Priority - - From initial inspection : High Priority - 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. At double door stainless steel reach in cooler: macaroni pasta (45F - Cold Holding) As per manager, made 2 days; raw pork chops (50F - Cold Holding) As per manager, prepped yesterday. See stop sale. Warning - From follow-up inspection 2024-04-16: Observed at double door stainless steel reach in cooler: pork chops (51F at 11:20am- ambient cooling), as per manager, pork chops were marinated and placed to cool at approximately 6:30am. Item did not cool to 41F within 4 hours. See stop sale. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: sliced cheese (67F - Cold Holding) As per manager, item was sitting out for 1 hour; macaroni pasta (45F - Cold Holding) As per manager, made 2 days; raw pork chops (50F - Cold Holding) As per manager, prepped yesterday. None of these items were prepped or portioned today. Advised operator to quick chill sliced cheese. See stop sale for macaroni pasta and raw pork chops. Warning - From follow-up inspection 2024-04-16: At cook-line sitting on table next to flat top grill: raw shelled eggs (72F - Cold Holding) placed on counter 20 mins prior. Advised operator to put on Time as a Public Health Control or place to quick chill. Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (82F - Hot Holding) As per cook, made at 3 hours prior; cooked eggs (106F - Hot Holding) made 10 mins prior. Advised operator to reheat. Warning - From follow-up inspection 2024-04-16: At steam table: mashed potatoes(92F- 140F - Hot Holding) As per cook, made at 2 hours prior. Observed that some sections of pan was over stacked. Advised operator to reheat. Admin Complaint Admin Complaint
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on table near flat top grill: French toast mix (82F at 10:13am; 73F at 10:32am- Cooling) As per cook, prepped at about 2 hours prior. At cook line; on table beside flat top grill: eggs (74F at 10:17am; 74F at 10:31am- Cooling) As per cook, cooling prepped 45 minutes prior. At current rate of cooling, items will not cool to 41F within a total of 4 hours. Advised operator to place on Time as a Public Health Control or quick chill. Warning - From follow-up inspection 2024-04-16: Observed at double door stainless steel reach in cooler: pork chops (51F at 11:20am- ambient cooling), as per manager, pork chops were marinated and placed to cool at approximately 6:30am. Item did not cool to 41F within 4 hours. See stop sale. Admin Complaint
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-04-16: **Time Extended**
Food safety inspection conducted on 4/16/2024 revealed 6 total violations (4 high priority, 2 intermediate, 0 basic).
Inspection on 4/15/2024
High Priority
6
Intermediate
5
Basic
2
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed dishwasher wash pans with detergent then sanitized; No rinsing was done after washing with detergent. Advised operator to set up rinse compartment of sink to enable wash-rinse-sanitize of food contact surfaces. Warning
- 08B-38-4:Basic - Food stored on floor. Bucket of onions to red on floor opposite of triple sink. Operator stored properly. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In double door stainless steel reach in freezer: raw fish stored over ready to eat sweet potato fries and cut potatoes; not all products commercially packaged. Advised operator to store properly. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler: raw Swaii and tilapia stored over ready to eat sliced tomatoes,shredded cheese,pickles and onions Operator stored properly. Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door stainless steel reach in cooler: raw shelled eggs stored over portioned raw tilapia and Swaii in pans. Operator stored properly. Corrected On-Site Warning
- 01B-02-5:High Priority - 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. At double door stainless steel reach in cooler: macaroni pasta (45F - Cold Holding) As per manager, made 2 days; raw pork chops (50F - Cold Holding) As per manager, prepped yesterday. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: sliced cheese (67F - Cold Holding) As per manager, item was sitting out for 1 hour; macaroni pasta (45F - Cold Holding) As per manager, made 2 days; raw pork chops (50F - Cold Holding) As per manager, prepped yesterday. None of these items were prepped or portioned today. Advised operator to quick chill sliced cheese. See stop sale for macaroni pasta and raw pork chops. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (82F - Hot Holding) As per cook, made at 3 hours prior; cooked eggs (106F - Hot Holding) made 10 mins prior. Advised operator to reheat. Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator stated that she will post poster. **Corrective Action Taken** Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on table near flat top grill: French toast mix (82F at 10:13am; 73F at 10:32am- Cooling) As per cook, prepped at about 2 hours prior. At cook line; on table beside flat top grill: eggs (74F at 10:17am; 74F at 10:31am- Cooling) As per cook, cooling prepped 45 minutes prior. At current rate of cooling, items will not cool to 41F within a total of 4 hours. Advised operator to place on Time as a Public Health Control or quick chill. Warning
- 11-26-1:Intermediate - 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. Operator stated that she will make copies for each employee to complete. **Corrective Action Taken** Warning
- 53B-13-5:Intermediate - 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. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At double door stainless steel reach in cooler: Macaroni pasta made 2 days ago, as per manager, not date marked. Advised the operator to date mark. Warning
Food safety inspection conducted on 4/15/2024 revealed 13 total violations (6 high priority, 5 intermediate, 2 basic).
Inspection on 10/30/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
Food safety inspection conducted on 10/30/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).