MEALS ON WHEELS OF THE PALM BEACHES

2211 N DIXIE HWY

★★★☆☆ (3.4/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10774012

Inspection #: Visit ID: 8878392

10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water in a cup. Water temperature 76 f. Explained. Chef dumped the water. Corrected On-Site Warning
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 0 ppm. Advised to setup three compartment sink to sanitize the dishes until dishwasher is repaired and working properly. Warning
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef opened the walk in cooler door with gloved hands. Chef touched soiled walk in cooler door handle the discarded the gloves and put on new gloves to handle cooked chicken prior to washing hands. Explained and chef properly put on gloves. Corrected On-Site Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee Filling cup of water for chocolate mix. Explained. Warning
53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Inspection #: Visit ID: 8722941

Inspection #: Visit ID: 8626256

03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (48F); butter (49F - Cold Holding); liquid eggs (49F - Cold Holding); cheddar cheese (48F - Cold Holding); mozzarella (51F - Cold Holding); heavy cream (49F - Cold Holding); raw chicken (47F - Cold Holding); cooked pasta (50F - Cold Holding) in walk in cooler. Not prepped or portioned. Walk in cooler door kept open for food prep. Food out of temperature for less than four hours. Moved to reach in coolers. **Corrective Action Taken** Warning - From follow-up inspection 2024-03-07: At walk-cooler; cut tomatoes (48F - Cold Holding); pasteurized liquid eggs (48F- Cold Holding). Operator stated items not prepared or portioned today being held in cooler overnight. See Stop Sale. Admin Complaint

Inspection #: Visit ID: 8573039

31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at walk in cooler Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (48F); butter (49F - Cold Holding); liquid eggs (49F - Cold Holding); cheddar cheese (48F - Cold Holding); mozzarella (51F - Cold Holding); heavy cream (49F - Cold Holding); raw chicken (47F - Cold Holding); cooked pasta (50F - Cold Holding) in walk in cooler. Not prepped or portioned. Walk in cooler door kept open for food prep. Food out of temperature for less than four hours. Moved to reach in coolers. **Corrective Action Taken** Warning

Inspection #: Visit ID: 8572323

Inspection #: Visit ID: 8345259

33-16-4:Basic - Open dumpster lid. Warning
22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed utensil. Not sanitized before placing on drying rack. Warning
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. Milk opened 48 hours ago Corrected On-Site Warning
53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary 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