DirtyFLRestaurant Inspection Data

CENTER STREET NOOK

223 Center Street
Florida, 33458
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/11/2024

Inspection #: Visit ID: 10739203

  • N/A:No Violations Were Observed

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8878471

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over scrapple not in commercial packaging at walk in freezer. Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken not in commercial packaging over raw sausage at walk in freezer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top right of range oven: cheddar (52F - Cold Holding); diced tomatoes (46F - Cold Holding); feta (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place ice bags on all tcs products. Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pastrami and turkey sliced 12/8 not date marked at walk in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. Operator removed to be cleaned and sanitized. **Corrective Action Taken**

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8877837

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large flip top cook line: cheese ( 58- Cold Holding); ham ( 54- Cold Holding); raw shell eggs (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place ice bags on all tcs products. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-04: Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large flip top cooler: Sliced cheese 47F - cold holding; diced tomato salsa 44F - cold holding; raw shell eggs 54F - cold holding - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Admin Complaint

Inspection Date: 9/3/2024

Inspection #: Visit ID: 8790325

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. hollandsise (99F - Cooling) at 9:39; cooling since 7:30 Observed sitting on counter in kitchen. Operator placed back on stove to reheat to 165+F. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef and raw chicken over fully cooked gyro meat at reach in freezer on cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large flip top cook line: cheese ( 58- Cold Holding); ham ( 54- Cold Holding); raw shell eggs (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place ice bags on all tcs products. 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. In pans over cook line: home fries (133F - Hot Holding); sausage links (120F - Hot Holding); hash browns (113F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator already has time control procedure, but not filled out by operator. Educated operator on how to fill out time control procedure. Advised operator to place time stamp for remaining 3 hours. Repeat Violation Admin Complaint

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8357016

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine cleaned during the inspection. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Cook set up fresh solution @ 100ppm. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Cook placed on a shelf. Corrected On-Site
  • 12A-13-4:High Priority - Dish washer handled soiled equipment or utensils and then , handled clean equipment or utensils, without washing hands. Dish washer washed her hands. Corrected On-Site
  • 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 0ppm. Container empty . Operator changed container 100ppm. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over salad dressings in walk in cooler. Cook reversed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 50°F, Roast beef 48°F, left out on prep table during lunch. Cook stated for less than 3 hours. Cook placed items in freezer to cool rapidly. **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. (93°F - Hot Holding) on shelf above grill, cook stated for less than 2 hours. Cook said breakfast is over and placed sausage in walk in cooler to cool. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink outside.