DirtyFLRestaurant Inspection Data

INTERCOASTAL CHICKEN AND SEAFOOD INC

1370 Avenue E
Florida, 33404
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/20/2025

Inspection #: Visit ID: 8831754

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork at room temperature
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and began using whisk with the same gloves.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (74F - Cold Holding); on counter. Out less than four hours. Discussed TPHC with operator. Placed back in cooler. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (69F - Cold Holding); on counter. Out less than four hours placed in cooler. Not prepped or portioned today.

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8721585

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep table where bread is toasted employee bottled water present, operator discarded. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. At dry storage area cases of beverage drinks and bottled water stored on floor, operator removed all items from floor. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of corned beef hash dented
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At front counter observed cashier move to kitchen and grab a slice of bread to put in customer order with bare hands, pointed out to operator who discarded slice bread and spoke to employee. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At stand up stainless steel door reach in cooler container of raw chicken stored over a container of raw lobster, operator rearranged to achieve proper storage. Corrected On-Site
  • 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. Employee Amanda Canady expired on 3/14/2024

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8343704

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand washing sink, operator provided. Corrected On-Site Repeat Violation

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8531880

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on outside of hood over cook line/breading table soiled with accumulated grease/dust.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At flour storage container; scoop handle laying in flour. Operator removed. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Blinds behind/over steam table/prep table has accumulated grease/dust.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; employee washed and rinsed utensils then placed to dry without sanitizing. Triple sink quaternary not set up. Explained proper sanitization.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. At grab and go drink cooler; non food grade blue 5 gallon buckets used to store juice. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At upright stainless; raw shell eggs stored over milk. Operator moved eggs below milk. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Prep table; raw shell eggs (73°F - Cold Holding ((Ambient Air)). Operator stated being held on prep table less than 2 hours, moved to reach in cooler. **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. Provided reporting agreement. Corrected On-Site
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee assigned to dishwasher is unaware of how to properly set up triple sink/wash, rinse and sanitize dishes. Explained proper procedures to Operator. Operator explained to employee. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At employee restroom; hand wash sink blocked by employee person items stored in sink. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At employee bathroom hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Employee Reporting Agreement, Operator printed and employees read/signed. Corrected On-Site
  • 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.