BIRDIE’S
400 AVENUE OF THE CHAMPIONS, PALM BEACH GARDENS 33418
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/23/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observe coca-cola refrigeration gaskets broken. Warning - From follow-up inspection 2024-04-23: **Time Extended**
Food safety inspection conducted on 4/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/22/2024
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observe coca-cola refrigeration gaskets broken. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above cooked ham. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at glass refrigerator ; beef, sour cream , fish (45F - Cold Holding). 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. Observe On top of freezer ; sausage (80F - Hot Holding), I talked to operator about using Taphc. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observe dishes in cook line hand sink. Operator removed Corrected On-Site Warning
- 22-02-4:Intermediate - Observe soda guns surface soiled with food debris, mold-like substance or slime. Warning
Food safety inspection conducted on 4/22/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 1/19/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees- at bar and cookline handwash sink. Repeat Violation
- 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. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes - educated operator- employee washed hands. **Corrective Action Taken**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cold well by cookline- raw shell eggs 47F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in ice bath to quick chill. **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. At cookline on stove- Cooked sausege 105-117F- hot holding,- food out of temperature for 1.5 hours- operator placed on hot stove to reheat to 165F. **Corrective Action Taken**
Food safety inspection conducted on 1/19/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).