DirtyFLRestaurant Inspection Data

EXCELL RESTAURANT

South Congress Avenue
Florida, 33445
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/23/2025

Inspection #: Visit ID: 8836274

  • 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observe at 3:10 pm cut lettuce 69F on the prep table , cut lettuce 47F in reach in cooler , Per employee food was prepped today at 9 am . Food being held more than 4 hours . Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 45 to 51F on the prep table , food not prepped or portion today , food being held less than 4 hours . Reviewed Time control for TCS food and advised time marked on food. Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observe at 3:10 pm cut lettuce 69F on the prep table , cut lettuce 47F in reach in cooler , Per employee food was prepped today at 9 am . Food being held more than 4 hours . 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 cooked vegetables 127F on the prep table by the steamer , food being held less than 4 hours , employee stored in the steamer and steamer thermostat place in high . **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Cooked turkey 91-85 F , cooked pork 94-97F shelf underneath prep table . Took another temperature after 45 minutes, food was same temperature as above . Employee removed food to walk in cooler . **Corrective Action Taken**
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8747312

  • 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....chicken 47F, goat 48F , pork 48F, black beans 52F in walk in cooler with covered . Per Cook food was cooked yesterday, stop sale issue . Employee discarded food. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food above cut carrots, cut lettuce at reach in cooler . Employee properly stored Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken 47F, goat 48F , pork 48F, black beans 52F in walk in cooler with covered . Per Cook food was cooked yesterday, Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pork 57 F underneath prep table at kitchen,food not prepped or portion today , food being held less than four hour . Employee removed food to reach in cooler. **Corrective Action Taken** Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8650366

  • 08B-38-4:Basic - Food stored on floor. Observed bag of bean, and carrots on floor by walk-in refrigerator.
  • 38-01-4:Basic - Light shield damaged/in disrepair. Observe by 3 compartment sink.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observe cooked plantains (90F cooling) operator stated that he cooked at 12 and it is 2:15 now. Operator placed in freezer to rapidly cool. **Corrective Action Taken**
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observe employee use if his bare hand to put plantains on plate. Employee started to use tong. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw fish above cooked plantains.
  • 28-25-5:High Priority - Sewage/wastewater backing up through sinks. Observe at out side mop sink.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at out side mop sink.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8494533

  • 21-12-4:Basic - Wet wiping cloth on prep table at cook line not stored in sanitizing solution between uses. Operator removed. 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. Cooked pork 51°F-60°F, in reach in cooler in kitchen, cooked yesterday, in deep container.
  • 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. Cooked pork 51°F-60°F, in reach in cooler in kitchen, cooked yesterday, in a deep container.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.23

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8364019

  • 08B-38-4:Basic - Black cooked beans stored on floor in kitchen in front of 2 door refrigerator. Operator placed on a table. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at sink in kitchen. Operator provided a sign and placed on wall at hand sink. Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 200+. Operator set up fresh solution at 100ppm. 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. Prep cook walk-in in the kitchen from outside and unwrapping single service containers. Reviewed hand washing before beginning to work. Prep cook washed hands. Corrected On-Site