STAGE KITCHEN & BAR
2000 PGA BLVD, SUITE 5502, PALM BEACH GARDENS 33408
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/21/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - open Greek yogurt on floor - operator moved to shelf. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched hair and then touched gloves - instructed employee to wash hands and then put on gloves.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Blue paper utilized to separate raw fish operator could not prove its food grade - operator removed and replaced with deli paper. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken over fresh octopus- operator inverted. Corrected On-Site
- 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. Cheese sauce dated 02/24.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cherry tomatoes (65F - Cooling) 10:45am ambient cooling since 10:15am recheck 11:15pm 62F. Held in top unit of make table - operator moved to reach in cooler. **Corrective Action Taken** Repeat Violation
- 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/ over 10 employee present at time of inspection. Chris GARVIN arrived during inspection. Corrected On-Site
Food safety inspection conducted on 3/21/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 9/28/2023
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line; knives stored in cracks between coolers. Operator removed. Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in use on cutting board. Operator removed. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Bar top; cut watermelon (69°F - ((cut at 11am))Ambient Cooling 1:33pm/67°F - Ambient Cooling 2:09pm). Cut watermelon sitting on bar top at room temperature, at this rate of cooling product will not reach 41°F within 4 hours. Operator moved to reach in cooler. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink outside walk-in cooler; hand wash sink used to store knife. Operator removed. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At cook line; spray bottle containing sanitizer not labeled. Operator labeled. Corrected On-Site
Food safety inspection conducted on 9/28/2023 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).