SEASONS 52 #4504

2300 Northwest Executive Center Drive

Boca Raton, Florida, 33431

Palm Beach County County

★★★½☆ (3.5/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10863031

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. Thawed fish still in reduced oxygen package. Manager had employee removed reduced oxygen packaging. Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans and pots at dishwasher being stacked while still wet, Manager had employee separate items to air dry. Corrected On-Site
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at salad bar in standing water. Chef removed water. Corrected On-Site
22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher not reaching 160°f at final rinse. Manager stopped use and rebooted booster. Dishwasher was corrected to 160°f Corrected On-Site

Inspection #: Visit ID: 8769737

16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauges not working at the time of inspection
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing at the front bar. Chef refilled Corrected On-Site

Inspection #: Visit ID: 8997329

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles with dust around exhaust vents in dining area
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line draws at beef (55F - Cold Holding); chicken (55F - Cold Holding); salmon (55F - Cold Holding), chef removed all items to working cooler and called for maintenance
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. One of the Handwashing sink at front bar had no paper towels. Chef filled paper towels Corrected On-Site

Inspection #: Visit ID: 8473627

25-32-4:Basic - Reuse of single-service or single-use articles. Cook line cold holding unit- observed 2 ounce plastic Togo container being stored in salsa. Operator discarded container. Corrected On-Site
12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter main kitchen from rear exit door, put on gloves, grab cutting board, return to pantry station. Operator stop employee, made employee wash hands and change gloves. Observed employee enter kitchen from rear exit door, walk to prep table, put on apron and gloves. Operator stopped employee, made employee wash hands and change gloves. Corrected On-Site

Inspection #: Visit ID: 8370888

03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six draw on cook line at salmon, scallops, fish (45-47F - Cold Holding). Six draw cooler on salad station.at watermelon, lettuce, tomato, tuna (48-49F - Cold Holding) items were put in freezer cooler emptied completely, and called for maintenance **Corrective Action Taken**
27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at the rest room not hot, chef fixed the adjusted for the hot water Corrected On-Site