NEVS BARBECUE
9920 ALT A1A SPACE 709, PALM BEACH GARDENS 33410
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 4/19/2024
Inspection #: Visit ID: 8656486
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ribs in two compartment sink- water running in one compartment only; operator moved food in walk-in cooler; Corrected On-Site
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. corn (106-115F - Reheating)at 1:30 to 115 at 1:45 since 1:00 in hot box at cook line; at this rate food will not reach 165 F within 2 hours; food moved in the oven ; **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. brisket burned ends (122-135F - Hot Holding); burgers (120F - Hot Holding); in hot box at front counter; food out of temperature for approximately 30 minutes; food not stirred and rotated; Send at the back of the kitchen to reheat to 165 F; **Corrective Action Taken** Repeat Violation Admin Complaint
Inspection Date: 2/19/2024
Inspection #: Visit ID: 8547106
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle- at handwash sink at dishwasher area; operator fixed Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.Operator renewed during inspection 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. baked beans (44-46F - Cold Holding) in walk-in cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked beans (44-46F - Cold Holding) in walk-in cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket (128F - Hot Holding); in hot box at front counter Food out of temperature for approximately 20 minutes; Food to be reheated to 165 F **Corrective Action Taken**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chili made on 2/7 frozen and thawed out on 2/18; not tracking dates; advised to date Repeat Violation
Inspection Date: 11/7/2023
Inspection #: Visit ID: 8356501
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching cranberry sauce in cold holding drawer in the kitchen; removed Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled- gloves damaged; educated operator; employee changed gloves Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (47F - Cold Holding);in walk-in cooler ; food not prepared or portioned today ; food left outside for approximately 30 minutes and placed back in walk-in cooler; cooked pasta (41-51F - Cold Holding); at make table at cook line: food overstocked; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved on the bottom cooler; **Corrective Action Taken**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again- chili in walk-in cooler