DirtyFLRestaurant Inspection Data

GALLAGHERS STEAKHOUSE

2006 Northwest Executive Center Circle
Boca Raton, Florida, 33431
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/6/2025

Inspection #: Visit ID: 10772986

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign by the dishwasher and by the walk in cooler handwashing sinks.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of Gatorade was in the cooler next to the steaks. Chef discarded bottles
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at the salad station still had stickers. Chef removed avocados and removed stickers and washed avocados before cutting. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled.
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Items on front bar counter, limes, olives, peels, and other items used for drink on counter with no covering. Exposed to where people walk bye or walk up to counter.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and oyster tags not dated with last day of use.
  • 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Handwashing sink in back prep room lacking pressure for handwashing

Inspection Date: 1/3/2025

Inspection #: Visit ID: 10752540

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl being used to scoop cut lettuce. Chef discarded bowl. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in kitchen, prep room and employee restroom
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.flour containers not labeled
  • 22-41-4:High Priority - 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. Glass washer at front bar at 0 ppm. Bartender changed bucket and primed to 100 ppm Corrected On-Site
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Fruits and olives on bar counter where people walk by has no protection from contamination
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with a triple splitter with no hose Bibb vacuum breaker
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster and clam tags not mark with last day of use from bag
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips or heat measuring device at time of inspection

Inspection Date: 11/8/2024

Inspection #: Visit ID: 8735252

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed in prep area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked mushroom stuffed bone marrow in cook line reach in cooler. Operator reorganized Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise sauce with liquid egg (113F - Hot Holding) for less than 1 hour. Discussed TPHC with operator. Provided written procedure. Operator time marked to be discarded at the end of 4 hours **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/oyster tags not marked with last date served. Most recent tags not marked with last date served. Discussed with operator
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Utensils stored in meat prep walk in cooler hand wash sink. Meat preparation observed. Operator removed Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand wash sink with a temperature or 81F. Tech arrived at time of inspection. Hot water provided Corrected On-Site

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8597698

  • N/A:No Violations Were Observed

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8357060

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs hanging on oven door handle.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Main kitchen cook line- observed wiping cloth on cold holding unit preparation table. Employee removed wiping cloth. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Prep area at walk in cooler- observed Hand washing sink being blocked by Linen basket. Operator removed linen basket. Corrected On-Site