DirtyFLRestaurant Inspection Data

CHRIS' TAVERNA

4774 North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 5/23/2025

Inspection #: Visit ID: 10845226

  • 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef using soiled wiping cloth to clean grill and immediately began using clean cooking equipment Gloves not changed in between Educated on site. Employee changed gloves and washed hands **Corrective Action Taken** Warning - From follow-up inspection 2025-05-23: Observed employee handled phone while standing at stove top then handled clean put of sauce to stir with the same gloves; no glove change; no hand wash. Employee changed gloves and washed hands. Admin Complaint Corrected On-Site
  • 01B-02-5:High Priority - - From initial inspection : 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (84F - Cold Holding) in microwave. Not prepped or portioned today. In unit over four hours. cooked pasta (46F - Cold Holding); cooked peppers (46F - Cold Holding); stuffed grape leaves (46F cold holding ) ground beef (46F - Cold Holding); in walk in cooler in main kitchen. Not prepped or portioned today. In unit over four hours. Warning - From follow-up inspection 2025-05-23: At walk in cooler:house made tomato sauce (45F at 11:20am- Cooling) As per chef, cooling in unit overnight. Item did not cool from 135F to 41F in a total of 6 hours. See stop sale.

Inspection Date: 5/22/2025

Inspection #: Visit ID: 10843638

  • 08B-38-4:Basic - Food stored on floor. Food on floor in walk in cooler at prep kitchen Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In back prep kitchen and at beverage area in dining room Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils above warmer across from cook line -82F Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers above bane maries on cook line not inverted Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). On cook line. Remade Sanitizer Bucket (Chlorine 150ppm) Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Baking soda container on rack next to triple sink and back door Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employees raw shell eggs stored over lettuce in bottom reach in cooler on cook line Removed Corrected On-Site Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef using soiled wiping cloth to clean grill and immediately began using clean cooking equipment Gloves not changed in between Educated on site. Employee changed gloves and washed hands **Corrective Action Taken** 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (84F - Cold Holding) in microwave. Not prepped or portioned today. In unit over four hours. cooked pasta (46F - Cold Holding); cooked peppers (46F - Cold Holding); stuffed grape leaves (46F cold holding ) ground beef (46F - Cold Holding); in walk in cooler in main kitchen. Not prepped or portioned today. In unit over four hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (84F - Cold Holding) in microwave. Not prepped or portioned today. In unit over four hours. cooked pasta (46F - Cold Holding); cooked peppers (46F - Cold Holding); stuffed grape leaves (46F cold holding); ground beef (46F - Cold Holding); in walk in cooler in main kitchen. Not prepped or portioned today. In unit over four hours. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of 409 stored with to go containers on cook line Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and cooked peppers labeled today -Thursday. Per chef food items not cooked today. Date marking improper. Warning

Inspection Date: 5/1/2025

Inspection #: Visit ID: 10828858

  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee began to handle plate of cooked calamari. Discussed with operator who had employee wash hands. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched trash can and without washing hands employee began to handle clean and sanitized dishes coming out of machine. Discussed wit( operator who had employee wash hands and re wash and sanitize dishes. Corrected On-Site 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 steam box cabinet chicken soup (126F - Hot Holding) cooked green beans (115F - Hot Holding); per operator products reheated on stove and place in unit to hold until served. Operator removed product to be reheated on stove to 165+F **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Inspection Date: 4/11/2025

Inspection #: Visit ID: 10817361

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen ice machine interior bin has Accumulation of black/green mold-like substance. Discussed with operator to clean and sanitize ice bins.
  • 08B-38-4:Basic - Food stored on floor. In walk in freezer large container of soup stored on floor discussed with operator who moved product to shelf. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees at cook line handled soiled cloth to wipe counters and without washing hands employee handled foil liners to line to go container for French fries. Discussed with operator employee washed hands. Corrected On-Site 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. Employee used visibly soiled cloth to wipe knife used to cut various cooked meats. Discussed with operator to wash and sanitize knife.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw chicken tenders stored on shelf directly above open bucket of honey sauce. Discussed with operator who corrected storage of products. Repeat Violation Admin Complaint
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server entered kitchen with dirty customer plates placing into dish washing area and without washing hands server handled clean plates of customers food to take to table. Discussed with operator who had servers wash hands. Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In kitchen above salad station on shelf bottle of spray antiseptic stored in plastic bin with single service plastic lids. Discussed with operator who corrected storage of products. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cut lettuce (71F - Cooling) at 1:00 since 10:00 to 71F at 1:30. At this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who moved product to walk in freezer. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at dish washing station no paper towels provided. Discussed with operator who provided paper towels. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 1/29/2025

Inspection #: Visit ID: 8823183

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above salad flip top station ceiling vent with hanging dust / debris. Discussed with operator to clean vent.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dish storage racks cleaned and sanitized plates not stored inverted. Discussed with operator who inverted dishes. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer very thick layer of ice on floor and shelves. Operator states repair Order already placed to have water leak fixed to stop ice buildup.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In kitchen tray of bottles containing cooking oil not labeled. Operator added labels to bottles. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In second prep kitchen employee slicing tomatoes wiped face and without washing hands returned to preparing tomatoes. Discussed with operator employee washed hands and changed gloves. Corrected On-Site
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at grill used cloth to wipe sweat from face then tuck rag back into pants and without washing hands employee handled tongs used to flip eggplant on grill.discussed with operator employee washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer open box of raw chicken stored over French fries. Operator corrected storage of products. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler across from deep fryer sliced tomatoes (48F - Cooling) at 11:15 since 9:00 to 48F at 11:50. At this current rate of cooling product will not reach 41F within 4 hours operator removed top portion of overfilled bin and moved to walk in cooler to chill. In walk in cooler in main kitchen raw pork (54F - Cooling) at 11:00 since 9:00 to 54F at 11:55at this current rate of cooling product will not reach 41F within 4 hours operator removed stacked pans and placed in walk in freezer to rapid chill. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At hand washing sink across from stove top employee using handwashing sink to rinse tomatoes. Discussed with operator who had employee remove tomatoes and moved to food prep sink. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand washing sink no paper towels. Operator provided paper towels. In second kitchen handwashing sink no paper towels. operator provided Corrected On-Site

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8822901

  • N/A:No Violations Were Observed

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8786506

  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust....uncovered gyro stored front of handwashing sink. Employee removed Corrected On-Site Warning
  • 21-03-4:Basic - Wet wiping cloths stored in detergent . Employee removed **Corrective Action Taken** Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength...00 ppm. Employee removed **Corrective Action Taken** 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.... moussaka 46F in walk in cooler ,food was cooked day before yesterday, pastitsio 47F in walk in cooler , food was cooked yesterday . Cooling food with covered and stacked pan one another. Stop sale issue . Employee discarded food. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... moussaka 46F in walk in cooler ,food was cooked day before yesterday, pastitsio 47F in walk in cooler , food was cooked yesterday . Cooling food with covered and stacked pan one another. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Cheese 44F , cheese 45F, lamb shank 45F in walk in cooler , food not prepped or portion today , food being held less than 4 hours , employee removed food to walk in freezer . **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...gyro 123-130F at front of the handwashing sink being held less than 4 hours . Employee removed to serve immediately. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times...blocked by garbage can , gyro at kitchen, employee removed those things Corrected On-Site Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8455717

  • 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...butter 78° by the hot holding warmer 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...butter 78° by the hot holding warmer being held more than 4 hours , stop sale , employee discarded food . ..... cheese, 44°, babagunush 44° in flip top reach in cooler across from fryer at kitchen, food being held less than 4 hours . Operator covered food. **Corrective Action Taken**

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8385266

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks on counter. Operator removed. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in multiple holding unit.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet towels on counter.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. Corrected On-Site