SUGAR FACTORY
307 East Atlantic 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 3/26/2024
High Priority
4
Intermediate
8
Basic
2
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop , spatula at 78F water , manager removed. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at kitchen
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cooked shrimp, ketchup in reach in cooler . Manager removed sea food. Corrected On-Site Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... 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. Sushi rice.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....tuna 44 F, salmon 47F , salmon 50 F in sushi case, food not prep or portion today, food being held less than 4 hours . Employee removed food to reach in freezer . **Corrective Action Taken**
- 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. Sushi rice. See stop sale. Employee discarded rice . **Corrective Action Taken**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment...employee make it inorder at time of inspection Corrected On-Site Repeat Violation
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Admin Complaint
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants....establishment vacuum package marinated chicken in walk in cooler no date or time marked. Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 4:05 cooling spicy tuna 48F in dipper than 4 inches container in reach in cooler. Took another temperature at 4:55 it is same previous temperature at 48 F . Employee removed to walk in cooler Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink at expo line . Employee cleaned Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, employee provided Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum package sea food . Admin Complaint
Food safety inspection conducted on 3/26/2024 revealed 14 total violations (4 high priority, 8 intermediate, 2 basic).
Inspection on 12/19/2023
High Priority
5
Intermediate
7
Basic
0
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-15-5:High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observe with chicken sauce Warning
- 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 sushi chef touching raw salmon that will be used for raw sushi with bare hands. Operator washed hands and put on gloves. Corrected On-Site Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe with red snapper in Rop not frozen. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observed raw fish above cooked fish in walk-in refrigerator. Operator placed raw fish on lower shelf. 2) observed raw beef above cooked chicken.. Operator placed cooked chicken on different shelf . **3) observed raw fish above cooked chicken in draw refrigerator. Operator placed raw fish in lower draw. Corrected On-Site** Corrected On-Site Repeat Violation Admin Complaint
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observe with red snapper in Rop not frozen. Warning
- 01C-05-4:Intermediate - Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed with oysters and clam not in chronological order. Repeat Violation Admin Complaint
- 01C-03-4:Intermediate - Clam/oyster tags not marked with last date served. Observed with clams and Oysters no date last sold. Repeat Violation Admin Complaint
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at Sushi refrigerator ; tuna at 3:23 with 4.75 hours left (53F - Cooling) at 3:55 57°f. Operator placed ice bags on top of fish. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris and ice machine soiled with mold like substance. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. The sou chef Chris stated there is no way to check temperature of dishwasher " Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
Food safety inspection conducted on 12/19/2023 revealed 12 total violations (5 high priority, 7 intermediate, 0 basic).