DirtyFLRestaurant Inspection Data

DECK 84

840 East Atlantic Avenue
Florida, 33483
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/17/2025

Inspection #: 3629707

Inspection Date: 1/6/2025

Inspection #: Visit ID: 8843006

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar , prep station. Manager provided Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered..tomato sauce at walk in cooler . Chef covered Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above ready to eat broccoli at walk in cooler , raw beef , raw calamari above cooked ground chicken, butter,cooked chicken,sauce in multiple reach in cooler at kitchen. Chef properly stored Corrected On-Site Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee grabbed garbage can and then cutting pineapple without changed gloves and washing hands . Employees washed hand after discussion. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ..observed at 2:12 sous vide was prepped 1/4/25 at walk in cooler , manager stated that food was cooked that day at 11 am . Missing time marked .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 50F, cut tomatoes 46F, spring mixed 47F in flip top reach in pantry cooler at expo line . Food not prepped or portion today , food being held less than 4 hours . Chef time marked . **Corrective Action Taken** Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...coleslaw, butter, fresh grail in onion, dressing, cheeses , chicken salad , cut tomatoes, cut lettuce at multiple station at kitchen. Chef time marked Corrected On-Site Repeat Violation
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ..observed at 2:12 sous vide was prepped 1/4/25 at walk in cooler , manager stated that food was cooked that day at 11 am . Missing time marked . Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 1 pm cooling to serve boiled eggs 50-60F in flip top pantry reach in cooler , take another temperature at 1:39 , food temperature getting high at 52-62F , per eggs was boiled at 11am . Chef time marked **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...glass spinner installed in handwashing sink at bar . Employee removed spinner . Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink at bar , manager provided Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....cooked ground chicken, pulled pork in reach and walk in cooler was cooked Saturday, chef date marked Corrected On-Site

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8842872

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At chef expo line - Butter 56-60F- cold holding, garlic butter 55-60F- cold holding- food above ice bath and double panned- food not prepared or portioned today- food out of temperature for 2 hours. At reach in cooler at cookline- raw burger 54-56F- cold holding, sliced cheeses 54-56F - cold holding, raw shell eggs 47F- cold holding- food not prepared or portioned today- food out temperature for 2.5 hours- operator moved to walk in cooler to quick chill.**Corrective Action Taken** At reach in cooler by cookline - fried rice 55F-cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator removed and placed in reach in freezer to quick chill. **Corrective Action Taken** Warning - From follow-up inspection 2024-07-30: At reach in cooler at cookline- raw burger 50-54F- cold holding, sliced cheeses 52-55F - cold holding, raw shell eggs 47F-50F- cold holding- food not prepared or portioned today- food out temperature for 2.5 hours- operator placed ice bags on food to quick chill. At reach in cooler by cookline - fried rice 54-56F- -cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator removed and placed in reach in freezer to quick chill. Admin Complaint **Corrective Action Taken**

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8724633

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. At cookline- employee grabbed cooked pepper from reach in cooler and ate it on the cookline. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at ice cream station. Repeat Violation Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board- at cookline. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning- at clean dish rack near dish machine. Repeat Violation Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At sushi station and cookline- spin use avocados with stickers still attached - educated operator employee removed. Corrected On-Site Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station- non food grande paper towel/ napkin used in contact with basil/ herb garnish. Corrected On-Site Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At walk on cooler- non food grade plastic to- go shopping bag used to store raw meat- operator removed. Corrected On-Site Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. At sushi station reach in cooler drawer- cooked ell in same container as raw tuna- operator removed. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at cookline- Raw chicken over fingerling potatoes - operator stored properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At chef expo line - Butter 56-60F- cold holding, garlic butter 55-60F- cold holding- food above ice bath and double panned- food not prepared or portioned today- food out of temperature for 2 hours. At reach in cooler at cookline- raw burger 54-56F- cold holding, sliced cheeses 54-56F - cold holding, raw shell eggs 47F- cold holding- food not prepared or portioned today- food out temperature for 2.5 hours- operator moved to walk in cooler to quick chill.**Corrective Action Taken** At reach in cooler by cookline - fried rice 55F-cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator removed and placed in reach in freezer to quick chill. **Corrective Action Taken** Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for cut lettuce and sliced tomatoes under time as a public health control.- operator time marked. Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler by hostess station- gallon of milk opened more 2 days not date marked - operator date marked. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- cooked onions 54F at 1:25 to 54F at 2:40 ( cooling since 12:30)- at current rate of cooling food will not reach 41F within remaining time - operator placed in reach in freezer to quick chill. At walk in cooler - Chimichurri 54F at 1:20 to 54F at 2:30 ( cooling since 1:20)- food covered and in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator placed in reach in freezer to quick chill. **Corrective Action Taken** Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink by ice cream station- sink with bucket of water inside- operator removed. Corrected On-Site Warning

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8658645

  • 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. Tuna 37°F not removed from package. Operator removed from package. Corrected On-Site
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Rinse step not set up. Dish washer set up three compartment sink correctly with a rinse step in between washing and sanitizing. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 78°F ice scoop. Chef discarded water. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to tomato containers after cleaning, in walk in cooler. Label states Jasmin rice. Operator removed old label. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 47°F-51°F, cooked yesterday in a deep covered container in walk in cooler. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 47°F-51°F, cooked yesterday in a deep covered container in walk in cooler.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzasiki marked 4.5.24 in walk in cooler, held for more than 7 days. See stop sale
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzasiki marked 4.5.24 in walk in cooler, held for more than 7 days.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice 9:05 cooked at 8:30 (105°F-120°F - Cooling); rice 9:50 (90°F-92°F - Cooling) left out at room temperature on speed rack next to walk in cooler. Operator moved rice into walk in cooler. Rice will be monitored to make sure rice reaches 70°F within 2 hours. **Corrective Action Taken**

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8576037

  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the expo station, the condiment bar items were being held on TPHC. The bar was set up at 11:00am. The time mark was applied Corrected On-Site
  • 01C-03-4:Intermediate - mussel tags not marked with last date served.

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8346088

  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator date but not time . Operator removed Rop. . Corrected On-Site
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator has date longer then 48 hours Operator removed Rop. Corrected On-Site