WALT'S AMERICAN GRILLE AND BAR

Name: WALT'S AMERICAN GRILLE AND BAR
Address: 6030 SW 18TH ST. STE. A 2/3, BOCA RATON, FL, 33433, US
Rating: 2.3

6030 SW 18TH ST. STE. A 2/3

★★☆☆☆ (2.3/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8994184

10-07-4:Basic - In-use utensil stored in standing water (85F) less than 135 degrees Fahrenheit. Operator placed metal pan on grill to begin heating water for utensils. **Corrective Action Taken**
29-49-6:Basic - Standing water in bottom of reach-in-cooler left of handwashing sink on kitchen prep line.
06-09-1:Basic - Thawing commercially processed reduced oxygen packaged mahi-mahi fish bearing a label indicating that it is to remain frozen until time of use not removed from reduced oxygen package. Operator removed from packaging. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes (58F - Cold Holding); cooked chicken (65F - Cold Holding) held on expo line for less than 3 hours. Operator stated there was a breaker up issue with the unit preventing proper cold holding. Operator moved items to freezer to quick chill. **Corrective Action Taken**
29-34-4:High Priority - Vacuum breaker missing at splitter added to hose bibb.
03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator.

Inspection #: Visit ID: 8786441

08B-38-4:Basic - Food stored on floor. Box of beef on the floor in the walk in freezer. Chef picked box up Corrected On-Site
29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipes from three compartment sink are sticking into the floor drain, no one inch air gap
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat cut celery and carrots. Chef removed fish Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at tuna (51F - Cold Holding); cooked chicken (51F - Cold Holding); cooked shrimp (51F - Cold Holding), items were in double containers, double stacked, Chef removed items to walkincooler and used single containers on other items

Inspection #: Visit ID: 8554723

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink Corrected On-Site
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.expired 12/1/23 Expired less than sixty days Confirmation number 236051031 Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles Corrected On-Site

Inspection #: Visit ID: 8385195