DirtyFLRestaurant Inspection Data

JOHN G’S

South Ocean Boulevard
Florida, 33462
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 12/20/2024

Inspection #: Visit ID: 10747615

  • 14-01-5:Basic - Bowl with no handle used to dispense cinnamon on cook line. Cook removed. Corrected On-Site Repeat Violation Admin Complaint
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line . Cook removed Corrected On-Site
  • 10-01-5:Basic - In-use scoop in non-time/temperature control for safety sugar container not stored with handle above top of food within a closed container next to entrance to kitchen. Cook removed. Corrected On-Site
  • 02D-01-5:Basic - Working containers of sugar removed from original container not identified by common name next to entrance to kitchen.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then plated ready-to-eat sausage without washing hands. Employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-05-4:High Priority - Employee drank from a water bottle unscrewed lid and touched rim of the container where his lips touched with his gloves, then engaged in food preparation, handled cheese without washing hands and changing his gloves. Employee went to wash hands and changed gloves. Corrected On-Site
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Butter chips re-served to customers.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 98F on cook line prep table. Cook stated sausage links were cooked approximately one hour ago and supposed to be hot held. Cook reheated sausage links to 170F for further hot holding on the grill. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Chlorine 200+ in wait area.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sinks not working/unable to dispense paper towels. Both hand sinks in kitchen, at cook line and next to dish area. Cook placed paper towels on top of dispenser. **Corrected On-Site Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing floor cleaner not labeled under hand sink in prep area. Operator labeled. Corrected On-Site

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8993444

  • N/A:No Violations Were Observed

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8785650

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense blue cheese and raisins in prep area. Cook removed. Corrected On-Site Warning
  • 36-34-5:Basic - Ceiling tiles and vent soiled with accumulated food debris, grease, dust, or mold-like substance in front of walk in cooler. Vent also missing a screw and could be loose. Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice in wait area. Waitress removed. Corrected On-Site Warning
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses in prep area. Prep cook discarded sanitizer. Recommended using water above 135F to keep utensils. Corrected On-Site Warning
  • 12B-13-4:Basic - Opened employee water bottle in a cold holding unit with food to be served to customers on cook line across grill. Cook removed. Corrected On-Site Warning
  • 08B-38-4:Basic - Raw chicken stored on floor in walk in cooler. Cook placed on a shelf. Corrected On-Site Warning
  • 12A-27-4:High Priority - Cook cracked raw shell eggs and then plated ready-to-eat bacon without washing hands. Cook went to wash his hands. Corrected On-Site 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. Mushrooms (120F - Hot Holding) on cook line shelf. Cook stated mushrooms were grilled about one hour ago and left out on the shelf. Cook reheated mushrooms to 170F and they will be hot held above 135F. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova Bagel Platter, Nova Lox side, containing undercooked salmon and eggs Benedict containing undercooked poached egg ,not disclosed on menu. Warning

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8575287

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Inverted Pots stored on soiled cardboard at prep station.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from expo area. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing poached eggs no hair restraint.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cracked fresh shell eggs then touched a clean spoon - instructed employee to remove gloves and wash hands. Employee washed hands and put on gloves. Corrected On-Site
  • 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. Sauté station make table - sliced smoked salmon (47F - Cold Holding) make table - sliced smoked salmon (47F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - sliced smoked salmon (47F - Cold Holding) make table - sliced smoked salmon (47F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink - educated operator on proper hand washing practices.

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8574766

  • 53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff Certifications. Warning - From follow-up inspection 2023-12-15: Operator ordered training books. **Time Extended**

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8384282

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in blue cheese - operator removed. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Repeat Violation Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Whipped butter dated 12/06. 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. sauté station make table - rue butter (46F - Cold Holding); herbed chicken (46F); cut tomatoes (46F) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station make table - rue butter (46F - Cold Holding); herbed chicken (46F); cut tomatoes (46F) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Kitchen prep table - pooled eggs (43F-51F - Cold Holding) sitting in a shallow ice bath under 2 hours - operator moved to cooler - reviewed Time Procedures and emailed copy to operator. omelette station small make table -: cooked spinach (57F - Cold Holding); corned beef hash (57F - Cold Holding) not portioned or prepared today removed from walk in cooler under 2 hours - operator moved to walk in cooler. Wait station expo line - butter portions (60F - Cold Holding); cut melon (60F - Cold Holding); cut watermelon (60F - Cold Holding) not portioned r prepared today sitting in a shallow ice bath under 2 hours - operator moved to walk in cooler - reviewed Time Procedures and emailed copy to operator. **Corrective Action Taken** Warning
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff Certifications. Warning