GREEN OWL RESTAURANT
11 Southeast 4th Avenue
Florida, 33483
Palm Beach County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/27/2024
High Priority
13
Intermediate
1
Basic
2
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop directly stored on the counter, soda line . Operator properly stored . Corrected On-Site
- 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.... Mahi-mahi thawing in reduce oxygen packaging at reach it cooler. Label states to remove before thawing. Employee removed package. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food....employee pushed down garbage in the garbage can and then changed gloves to prepared sandwich without washing hands. Employee washed hands after discussion . Corrected On-Site
- 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 handles dirty dishes and then handle clean dishes without washing hands. Discussed with operational...Operator educated employee
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands....Cook broken shell eggs with bare hands and than grabbed cleaned plate to serve food without washing hands . Repeat Violation Admin Complaint
- 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......employee grabbed toasted bread with bare hands . Employee discarded bread after discussion. Stop sale issue . Corrected On-Site Repeat Violation Admin Complaint
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...freezing raw hamburger above French fries in reach in freezer . Employee 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 take out dirty dishes from customers table and then served food without washed hands. Discussed with operator . Operator educated employee Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...one box of eggs in room temperature at kitchen being held less than four hours, employee removed. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... 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......employee grabbed toasted bread with bare hands .
- 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit......Hot holding cooked to serve oatmeal 77F by the slicer at kitchen. Food was cooked 7:30 am , at 11: 55 still food in serve . .. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 11:53 beef hash browns 77F at kitchen , food opened 7 am .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit......butter 72F, cut tomatoes 71F, eggwash 70F, grilled onion 71F on the prep counter at kitchen and slice cheese 53F by the toaster in flip top reach in cooler ,food not prep or portion today , food being held less than 4 hours. Reviewed time control for TCS food procedure. Operator time marked. **Corrective Action Taken**
- 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... observed at 11:53 beef hash browns 77F at kitchen , food opened 7 am . Stop sale issue. Operator 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 to serve oatmeal 77F by the slicer at kitchen. Food was cooked 7:30 am , at 11: 55 still food in serve . Stop sale issue. Operator 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...slice ham 54F , slice turkey 56F in flip top reach in cooler to serve customers, food was slice today, take another temperature after 50 minutes it was same temperature ham 54F, slice turkey 55 F , food being held less than four hours, operator time marked Repeat Violation Admin Complaint
Food safety inspection conducted on 2/27/2024 revealed 16 total violations (13 high priority, 1 intermediate, 2 basic).
Inspection on 9/7/2023
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Dish washer eating in dish area next to dish machine. Dish washer went into dining room to finish eating. Corrected On-Site
- 25-06-4:Basic - Single-service forks not stored inverted or protected from contamination, in wait station. Waitress inverted.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook broke raw unpasteurized shell eggs and then touched clean utensils , ham and turkey without washing hands and putting gloves on. Reviewed proper hand washing with cook. He washed his hands. Corrected On-Site
- 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. Cook touched ham and turkey for sandwiches with bare hands removed a tray from underneath and put items back in flip top cooler. Sandwich cook plated toast with bare hands. Reviewed wearing gloves with cook and sandwich cook. They then washed hands and put gloves on. Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes (117°F-120°F - Hot Holding) cooked one hour ago. Potatoes were left out on kitchen counter. Cook reheated potatoes to 174°F and left on grill for hot holding. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ambient cooling at room temperature. Canned Corned beef 82°F 10:00am cooling on kitchen counter at cook line. Canned Corned Beef 82°F, 10:30 cooling on kitchen counter at cook line. Cook stated can was opened 2 hours ago. Cans are kept at room temperature. Cook placed corned beef in refrigerator, corned beef must reach 41°F within the next 2 hours.
Food safety inspection conducted on 9/7/2023 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).