J ALEXANDER'S RESTAURANT
4625 PGA Boulevard
Florida, 33418
Palm Beach County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/2/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over whole muscle beef operator moved to lower shelf. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-05-02: At walk in cooler raw ground beef stored over whole muscle beef- operator stored properly. Admin Complaint Corrected On-Site
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jason Peña 01/24/2021-2024 Warning - From follow-up inspection 2024-05-02: **Time Extended**
Food safety inspection conducted on 5/2/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 5/1/2024
High Priority
6
Intermediate
4
Basic
1
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At front counter make station- in use avocados with stickers attached - operator removed avocados. Corrected On-Site Repeat Violation Warning
- 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 without washing their hands- educated operator- employee wash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. At cookline- employee touched their face then proceeded to prepare food without washing their hands- educated operator- employee washed hands. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near cookline area- raw shell eggs stored over creamers- operator over to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over whole muscle beef operator moved to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by front counter make station- chicken 49-52F- cold holding, cheese sauce 49-52F- cold holding, marinara sauce 49-52- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator over to walk in cooler to quick chill. At reach in cooler drawers by front counter make station - cooked couscous 49-52F- cold holding, cooked orzo 49-52F- cold holding, steamed green beans 49-52F - cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on cooked artichokes, butter under time as a public health control - operator time marked for remaining hour. Corrected On-Site Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler drawers by make station- cut tomatoes 49-53F at 1:45 to 50-53F at 2:25( cooling since 11:30) chopped mixed greens 49-54 F at 1:45 to 49-53F at 2:25( cooling since 11:30) chopped lettuce 53-55F at 1:45 to 53F-55F at 2:25( cooling since 11:30)- at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill **Corrective Action Taken** Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sink- multiple metal containers stored inside- operator removed. Corrected On-Site Repeat Violation Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jason Peña 01/24/2021-2024 Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At front counter by server area- spray bottle of sanitizer not labeled - operator labeled. Corrected On-Site Warning
Food safety inspection conducted on 5/1/2024 revealed 11 total violations (6 high priority, 4 intermediate, 1 basic).
Inspection on 12/6/2023
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 12/6/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/4/2023
High Priority
8
Intermediate
2
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. At coffee station fly sticky tape above coffee machine and prep counter. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At prep area- knifes stored between prep table and wall- operator removed. Corrected On-Site Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At make station by cookline- in dude avocados with stickers attached - educated operator- employee removed avocados. Corrected On-Site Warning
- 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 dish machine area- employee handled dirty dishes then handled clean dishes- without washing their hands - educated operator- employee washed hands. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over beer kegs- operator moved fish. Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw ground beef stored over whole muscle beef- operator moved ground beef to lower shelf. Corrected On-Site 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler at cookline- diced tomatoes 52-54F at 3:30( cooling since 10:30)- at current rate of cooling food did not reach 41F within 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. A t reach in cooler by cookline- shredded cheese 44-45F cold holding butter 44-45F- cold holding,- food not prepared or portioned today - food out of temperature for 3.5 hours - operator moved to walk in cooler to quick chill. **Corrective Action Taken** Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for sliced tomatoes and chopped lettuce for burgers on cold line- operator provided for remaining 30 minutes. Corrected On-Site Warning
- 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. At reach in cooler at cookline- diced tomatoes 52-54F at 3:30( cooling since 10:30)- at current rate of cooling food did not reach 41F within 4 hours- see stop sale. Warning
- 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. At hot box near cookline- Cooked Beef 120F- hot holding - food out of temperature for 1.5 hours- operator moved to be reheated to 165F. Corrected On-Site Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline-Sliced chicken 45-47F at 3:30 to 45-47F at 4:10( cooling since 11:30), Mac and cheese 45-47F at 3:30 to 45-47F at 4:10 ( cooling since 10:30), cooked pasta 45-47F at 3:30 to 45-47F at 4:10 ( cooling since 10:30), cooked rice 45-47F to 3:30 to 45-47F at 4:10 ( cooling since 10:30)- at current rate of cooling food will not reach 41F with remaining time- operator moved food to walk in freezer to quick chill. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar area handwash sink with strainer inside- operator removed. Corrected On-Site Warning
Food safety inspection conducted on 12/4/2023 revealed 14 total violations (8 high priority, 2 intermediate, 4 basic).