DirtyFLRestaurant Inspection Data

POPPIES RESTAURANT & DELI

4900 Linton Boulevard
Florida, 33445
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/24/2025

Inspection #: Visit ID: 10785349

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observe in corn meal. Operate discarded. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observe beans in plastic container stored on floor.
  • 08B-12-5:Basic - Stored food not covered. Observe cheese cake in walk-in freezer not covered .
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw fish above cut fruit in walk-in refrigerator. Operate removed the fish to lower shelf . 2)Observe raw beef above bagels in walk-in refrigerator. Operate removed the raw beef. 3) observe raw fish not commercially packaged in walk-in freezer Andover uncovered cheese cake. Operate moved the raw salmon. Corrected On-Site 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. Observe at front counter beef (125-132F - Hot Holding).
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observe at cook line hand sink. A 3th pan with onions in hand sink . Operate removed. Repeat Violation Admin Complaint
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator couldn't fined form. I emailed operator form.

Inspection Date: 1/22/2025

Inspection #: Visit ID: 8776620

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly top of the ice machine . Employee removed.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...butter scoop at 78F water at server station, employee removed Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees multiple stations at the premises.
  • 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....gravy 45F in a dipper than 4 inches container at walk in cooler , food was cooked yesterday . Stop sale issue . Employee discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...00 ppm. Repeat Violation Admin Complaint
  • 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 utensils . Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw steak above sauce butter in glass door reach in cooler by the kitchen. ..raw shell eggs above butter in reach in cooler at kitchen, properly stored eggs . Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw steak, raw chicken above raw sea food in glass door reach in cooler , raw lamb , raw beef above salmon , smoke white fish at reach in drawer at kitchen. Employee properly stored food. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Time/temperature control for safety food re-served to customers....single serve butter, portion cream cheese brought up from customer table to reach in cooler .
  • 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.... Swiss cheese 47F, Swiss cheese 45F in flip top reach in cooler by the bagel oven at front line and stuffed cabbage 50F, potato pancake 51F, cut melon 49F, cooked beets 51F in Deli cooler at top shelf by the bagel side. Food not prepped or portion today , food being held more than 4 hours . ...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....gravy 45F in a dipper than 4 inches container at walk in cooler , food was cooked yesterday .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Swiss cheese 47F, Swiss cheese 45F in flip top reach in cooler by the bagel oven at front line and stuffed cabbage 50F, potato pancake 51F, cut melon 49F, cooked beets 51F in Deli cooler at top shelf by the bagel side. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue ... employee discarded food ..... hot dog 48F, slice turkey 45F, cheese 49F in reach in cooler at cook line , food not prepared or portion today , food being held less than 4 hours , employee voluntarily discarded food ...sour cream 49F, yogurt 48F, cottage cheese 47F in flip top reach in cooler at expo line , food not prepped or portion today , food being held less than four hour , employee removed food to another acceptable cooler . ....all ready to eat and TCS food 44F to 45 F in walk in cooler . Some food prepped today , some are yesterday. Per manager food being held less than 4 hours . Food removed food another acceptable cooler . **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...cream cheese , butter at server station being held less than four hours. .manager discarded food due to unwholesome condition **Corrective Action Taken**
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers....single serve butter, portion cream cheese brought up from customer table to reach in cooler . Manager discarded food after discussion. Stop sale issue . **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored container, spoons in handwashing at server station. Employee cleaned . Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at server station
  • 31B-03-4:Intermediate - No soap provided at handwash sink at server station
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8835757

  • 24-14-4:Basic - Clean utensils Knife stored between equipment at kitchen. Employee removed . Corrected On-Site Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler...all reach in cooler at kitchen Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at server station . Operator removed. Corrected On-Site Warning
  • 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 soup 47F, Demi glaze 49F cooling in deep container with tightly covered in walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken** Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...chlorine 00 ppm. Operator fixed it at 100 ppm at time of inspection. Corrected On-Site Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...sanitized utensils . Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw egg wash above chicken soup at walk in cooler . Chef 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.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cream cheese 68F, milk 47F , whipped butter 46F in flip top reach in cooler at server station , ...... ham, turkey, cheeses , chicken salad, butter , hot dogs , ham burger , smoke salmon all at between 51-53F food not prepped or portion today , cream cheese held more than 4 hours , some are less .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...chicken soup 47F, Demi glaze 49F cooling in deep container with tightly covered in walk in cooler . Per chef food was cooked yesterday. 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 12:53 pm slice tomatoes 53F , cut lettuce 51F in reach in cooler at kitchen . Per Prepper food was prepped at 8 am . Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cream cheese 68F, milk 47F , whipped butter 46F in flip top reach in cooler at server station , ...... ham, turkey, cheeses , chicken salad, butter , hot dogs , ham burger , smoke salmon all at between 51-53F food not prepped or portion today , cream cheese held more than 4 hours , other food less . Stop sale issue . Operator ice down on food and removed to walk in cooler . **Corrective Action Taken** Warning
  • 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 12:53 pm slice tomatoes 53F , cut lettuce 51F in reach in cooler at kitchen . Per Prepper food was prepped at 8 am . Stop sale issue . Employee discarded food . **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 6/7/2024

Inspection #: Visit ID: 8676243

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense flour in prep are. Operator removed. Corrected On-Site
  • 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. No water set up, only soap and sanitizer in triple sink. Operator set up rinse step. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 76°F at cook line. Operator discarded water. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at front counter. Operator placed on a shelf. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled in prep area. Operator labeled. Corrected On-Site
  • 12A-05-4:High Priority - Employee ate and then engaged in food preparation, without washing hands. Prep cook ate a bagel and cream cheese, touching her lips with her hands, in wait area, then proceeded to refill oatmeal at steam table. Reviewed hand washing with cook. She went to wash her hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 52°F, on ice at cook line. Chef stated eggs were pooled yesterday and stored in walk in cooler over night. Eggs were placed on ice at cook line 2 hours ago. Not enough ice in container, chef added ice. **Corrective Action Taken**