ANGRY MOON CAFE
2401 PGA BLVD #194, PALM BEACH GARDENS 33410-3500
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
All Inspection Reports
Inspection on 4/23/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack sitting on the prep table at front counter and cell phone on the bar next to clean utensils Removed Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair- cracked at front counter and kitchen
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Advised to have a CFM present when 4 or more Repeat Violation Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 4/23/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 3/27/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/26/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Front counter make table - sliced ham (59F - Cold Holding); dill cream cheese (61F - Cold Holding); Barata (59F); goat cheese (60F - Cold Holding); crumbled blue cheese (60F - Cold Holding); sliced portioned smoked salmon (60F - Cold Holding); cut cherry tomatoes (59F - Cold Holding); roasted red peppers (63F - Cold Holding) operator states all the above foods were not prepared or portioned today held overnight and more than 4 hours - see stop sale. Warning - From follow-up inspection 2024-03-26: Front counter make table - Swiss cheese 53F, provolone cheese 52F, dill cream cheese 54F. Not portioned or prepared today held over night and more than 4 hours - see stop sale. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table - sliced ham (59F - Cold Holding); dill cream cheese (61F - Cold Holding); Barata (59F); goat cheese (60F - Cold Holding); crumbled blue cheese (60F - Cold Holding); sliced portioned smoked salmon (60F - Cold Holding); cut cherry tomatoes (59F - Cold Holding); roasted red peppers (63F - Cold Holding) operator states all the above foods were not prepared or portioned today held overnight and more than 4 hours - see stop sale. Warning - From follow-up inspection 2024-03-26: Front counter make table - Swiss cheese 53F, provolone cheese 52F, dill cream cheese 54F. Not portioned or prepared today held over night and more than 4 hours - see stop sale. Admin Complaint
Food safety inspection conducted on 3/26/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 3/25/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Half eaten corn on the Cobb sitting on top of convection oven - operator stated it was an employee food - operator removed. Corrected On-Site Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Operator moved containers of oil and vinegar and a case of roasted peppers to shelves. Corrected On-Site Warning
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Pooled eggs over cur tomatoes- operator moved cut tomatoes. Corrected On-Site Repeat Violation Admin Complaint
- 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. Front counter make table - sliced ham (59F - Cold Holding); dill cream cheese (61F - Cold Holding); Barata (59F); goat cheese (60F - Cold Holding); crumbled blue cheese (60F - Cold Holding); sliced portioned smoked salmon (60F - Cold Holding); cut cherry tomatoes (59F - Cold Holding); roasted red peppers (63F - Cold Holding) operator states all the above foods were not prepared or portioned 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. Front counter make table - sliced ham (59F - Cold Holding); dill cream cheese (61F - Cold Holding); Barata (59F); goat cheese (60F - Cold Holding); crumbled blue cheese (60F - Cold Holding); sliced portioned smoked salmon (60F - Cold Holding); cut cherry tomatoes (59F - Cold Holding); roasted red peppers (63F - Cold Holding) operator states all the above foods were not prepared or portioned today held overnight and more than 4 hours - see stop sale. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink - used to dump ice instructed operator on proper hand sink policy. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ at time of inspection 5 employees were present. Repeat Violation Warning
- 16-62-1:Intermediate - No measuring device available at time of inspection for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
Food safety inspection conducted on 3/25/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 2/15/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair- throughout many parts of the establishment Repeat Violation - From follow-up inspection 2024-02-15: **Time Extended**
- 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak not commercially packaged stored with ice cream commercially packaged in chest freezer Advised operator to store properly - From follow-up inspection 2024-02-15: Raw steak not commercially packaged stored with ice cream commercially packaged in chest freezer Operator moved raw steak to walk-in freezer Admin Complaint Corrected On-Site
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-02-15: No CFM **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint - From follow-up inspection 2024-02-15: Admin Complaint
Food safety inspection conducted on 2/15/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 2/14/2024
High Priority
8
Intermediate
6
Basic
1
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair- throughout many parts of the establishment Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched probe thermometer; walked inside waking cooler; touched hat; put gloves and started cooking food; no handwash Educated and asked to wash hands before putting gloves in to work with food;
- 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. Dishwasher cleaning dirty plates proceeded to unload dishwasher and clean bowls Educated employee
- 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 touched hat and scratched leg touching his pants; touched clean pans and started to work with food; advised to wash hand after changing tasks or touching uniform;
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee discarded old coffee grinds from espresso holder by touching / slamming it on the rim of garbage can; refilled with coffee and placed back inside espresso machine to make new cup of coffee; Advised to sanitize or use different container to discard old coffee grinds
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak not commercially packaged stored with ice cream commercially packaged in chest freezer Advised operator to store properly
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (46F - Cold Holding); sliced ham (47F - Cold Holding) raw shell eggs (54F - Cold Holding) in sandwich table at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; Advised operator to move foods in different working cooler; or use TPHC and discard after four hours ; Repeat Violation Admin Complaint
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pulled eggs (50-49 F - Cooling)at 9:36 to 51 F at 9:50 since 9:00; in sandwich table at cook line; at this rate food will not reach 41 F or below within 4 hours; thermometer inside cooler not working properly; advised to move food to ice or use TPHC form;
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise sauce (88F - Hot Holding) spinach (100F - Hot Holding) on top of cooler at cook line and on speed rack at cook line ; as per operator food outside for approximately 1 hour; as per operator using TPHC form; no form; no time mark either; operator could not find TPHC form; printed form and operator time marked Corrected On-Site
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit- sandwich table at cook line
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint
Food safety inspection conducted on 2/14/2024 revealed 15 total violations (8 high priority, 6 intermediate, 1 basic).
Inspection on 9/18/2023
High Priority
2
Intermediate
7
Basic
4
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by three compartment sink
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Drinking coffee from cup with no lid ; stored with clean plates at cook line ; operator removed Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed and printed poster
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor by cook line ; operator stored propane Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over olives in walk-in cooler Operator stored properly Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (49F - Cold Holding); sliced tomatoes (49F - Cold Holding) in make table at front counter ; as per operator food not portioned or prepared today; foods out of temperature since 8:30 am; foods moved in the walk-in **Corrective Action Taken**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and printed out poster Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provide poster during inspection Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at make table at front counter
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 31B-03-4:Intermediate - No soap at hand was sink at cook line; no paper towels provided at handwash sink at front counter Operator provided Corrected On-Site
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 9/18/2023 revealed 13 total violations (2 high priority, 7 intermediate, 4 basic).