COPPERFISH KITCHEN
5250 TOWN CENTER CIR #143, BOCA RATON 33486
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 10/16/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On drying rack Removed Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Powder sugar container
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Four cans of yellow peppers in dry storage
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils water on cook line 78F
Food safety inspection conducted on 10/16/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 8/14/2023
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. In the walk in freezer, meat stored on the floor. Meat was not delivered today. Chef moved the meat to the shelf. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, crab soup (44-45F - Cooling). The soup was prepared yesterday and was cooling overnight. The soup was discarded. See Stop Sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, crab soup (44-45F - Cooling). The soup was prepared yesterday and was cooling overnight. The soup was discarded. See Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar in the bar caddy, blue cheese stuffed olives (53F - Cold Holding). The olives were in the caddy at room temperature. The olives were removed to the lower cooler to chill and cold hold. **Corrective Action Taken**
Food safety inspection conducted on 8/14/2023 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).