DirtyFLRestaurant Inspection Data

COVE BISTRO

8430 BLUE MOUNTAIN DR, BOYNTON BEACH 33473

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/4/2025

Inspection #: Visit ID: 10808885

  • 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef returning to cook line and put gloves on without washing hands Educated on site Warning - From follow-up inspection 2025-04-04: Employee entered kitchen from outside through back door and did not wash hands before putting on gloves and handling clean and sanitized dishes. Discussed with operator who had employee wash hands. Admin Complaint Corrected On-Site
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.Cutting board on hand sink end of cook line Warning - From follow-up inspection 2025-04-04: Intermediate - Handwash sink used for purposes other than handwashing.Cutting board on hand sink end of cook line . Discussed with operator who removed cutting board. Admin Complaint Corrected On-Site

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10716966

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. In use tongs hanging on garbage bin on cook line Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys on top of canned items in dry storage Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef returning to cook line and put gloves on without washing hands Educated on site Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling unclean dishes to putting away clean dishes without washing hands in between Educated on site Warning
  • 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. Dishwasher (Temperature 0) ran multiple times. Set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken** Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef patties over cheese slices in walk in freezer Items not commercially packaged Removed Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (80F - Cold Holding); on cook line. Removed and placed in cooler. Out less than four hours. Discussed Tphc with manager. Warning
  • 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. chicken (50F - Cold Holding) in reach in cooler drawer under cook line. In unit over four hours. Not prepped or portioned today. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding) in reach in cooler drawer under cook line. In unit over four hours. Not prepped or portioned today. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (115F - Hot Holding); above stove top. Out less than four hours. Reheated to 165F **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals stored with deli slicer on shelving rack next to mop sink Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Cutting board on hand sink end of cook line Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.Unable to provide Repeat Violation Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Inspection Date: 11/8/2024

Inspection #: Visit ID: 8780489

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Gloves not changed and hands not washed after cracking raw shell eggs and handling clean cooking equipment
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Instructed chef to remake.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8496831

  • 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 .

Inspection Date: 9/11/2023

Inspection #: Visit ID: 8379387

  • 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