COVE BISTRO
8430 BLUE MOUNTAIN DR, BOYNTON BEACH 33473
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/19/2024
High Priority
8
Intermediate
1
Basic
1
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor...several boxes on the floor at walk in freezer , employee properly stored Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to Dishmachine not sanitizing. Manager set up triple sink to sanitize utensils. Corrected On-Site
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired... if run machine twice to sanitize utensils then it tuned black .
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....smoke salmon above ready to eat crab meat, cheese in reach in cooler at kitchen. Cook properly stored Corrected On-Site
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handled dirty dishes and then serve food to customers without washing hands. Discussed with manager, employee washed hands. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...3 trays of eggs stored in room temperature at cook line . Per Cook egg being held less than an hour, Cook removed reach in cooler . **Corrective Action Taken**
- 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....sour cream 53F , cream cheese 68 F , milk53 F in glass door reach in cooler at expo line . Food was not prepped or portion today , manager not determined how long food being held out of temperature.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 53F , cream cheese 68 F , milk53 F in glass door reach in cooler at expo line . Food was not prepped or portion today , manager not determined how long food being held out of temperature. stop sale issue . Employee discarded food **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding rice 98° at cook line being held less than four hours, Cook discarded food. **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of temperature measuring dives .
Food safety inspection conducted on 2/19/2024 revealed 10 total violations (8 high priority, 1 intermediate, 1 basic).
Inspection on 9/11/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
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. Observed ROP sliced tuna thawed. Operator punctured ROP. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 9/11/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).