POPSTROKE DELRAY BEACH
1314 N FEDERAL HWY
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 2/29/2024
Inspection #: Visit ID: 8542128
- 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 walk it cooler. Label states to remove before thawing. Chef removed packaged . Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name...oil, water, sauce squeezed bottles at kitchen.
- 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 200++ ppm. Manager called to service .
- 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 handle dirty dishes and then handle cleaned dishes. Dishwasher washed hand after discussed. Corrected On-Site
- 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...cut cabbage 60F at cook line being held more than four hours, food not prepped or portion today . .. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding Queso sauce 121F, black beans 123F , marinara 127F in steam table , food being held more than 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 60F at cook line being held more than four hours, food not prepped or portion today . Stop sale issue . Chef 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 Queso sauce 121F, black beans 123F , marinara 127F in steam table , food being held more than 4 hours. Stop sale issue . Employee discarded food. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times....blocked by moving cart , chef removed cart . Corrected On-Site
Inspection Date: 11/1/2023
Inspection #: Visit ID: 8275926
- N/A:No Violations Were Observed