DirtyFLRestaurant Inspection Data

SHIVAM HOSPITALITY GROUP LLC

With 3 inspections documented, SHIVAM HOSPITALITY GROUP LLC maintains a 2.9/5 food safety rating in JUNO BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 1y 6mo ago · 3 reports on file

13801 US HWY 1

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 3 health inspection reports

All Inspection Reports

9/26/2024· 1y 6mo ago

Visit ID: 8785849

Met Inspection Standards

1 high, 1 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Plastic container of cooked potatoes-operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. single door reach in - scrambled eggs (48F - Cold Holding); milk (51F - Cold Holding); cream cheese (53F - Cold Holding) operator states held under 4 hours since delivery at 1:39pm - operator moved to freezer.

8/29/2023· 2y 7mo ago

Visit ID: 8484560

Met Inspection Standards

1 int

  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2023-08-29: **Time Extended**

8/28/2023· 2y 7mo ago

Visit ID: 8483234

Follow-up Inspection Required

3 high, 2 int

  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk date marked 10 days. Employee stated she date marks the milk when received. Milk was opened yesterday. Employee date marked with the correct date. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 64°F, yoghurt 56°F, at buffet line for three hours. Food items will be added to TPHC and discarded after 4 hours. Warning
  • 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 was 3 hours ago. Milk 56°F, Butter 69°-72°F, cream cheese 68°F, on buffet since three hours. Warning
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.Breakfast attendant has no knowledge of date marking and to discard time controlled food items on the buffet. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning