DirtyFLRestaurant Inspection Data

PERK COFFEE HOUSE

384 Tequesta Drive
Florida, 33469
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/17/2024

Inspection #: Visit ID: 10697515

  • N/A:No Violations Were Observed

Inspection Date: 10/16/2024

Inspection #: Visit ID: 8834471

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored over clean pans in prep area. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed Ibuprofen stored over reach in cooler by cook line. Operator stored properly. Corrected On-Site
  • 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. reach in cook line by cabinets: tuna salad (50F - Cold Holding); chic peas (48F - Cold Holding); cooked carrot hummus (49F - Cold Holding); cooked quinoa (47F - Cold Holding); yogurt (46F - Cold Holding); hard boiled eggs (45F - Cold Holding); feta cheese (47F - Cold Holding); roasted beets (48F - Cold Holding); ricotta cheese (48F - Cold Holding); cooked sweet potatoes (48F - Cold Holding); cooked butternut squash (51F - Cold Holding); cooked potatoes (51F - Cold Holding); tuna salad (45F - Cold Holding); butter (51F - Cold Holding); mozzarella (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cook line by cabinets: tuna salad (50F - Cold Holding); chic peas (48F - Cold Holding); cooked carrot hummus (49F - Cold Holding); cooked quinoa (47F - Cold Holding); yogurt (46F - Cold Holding); hard boiled eggs (45F - Cold Holding); feta cheese (47F - Cold Holding); roasted beets (48F - Cold Holding); ricotta cheese (48F - Cold Holding); cooked sweet potatoes (48F - Cold Holding); cooked butternut squash (51F - Cold Holding); cooked potatoes (51F - Cold Holding); tuna salad (45F - Cold Holding); butter (51F - Cold Holding); mozzarella (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. coffee station: low-fat milk (62F - Cold Holding) Per operator, not prepared or portioned today. Per operator, product out of temperature for approximately 3 hours. Operator decided to use time control. Time control procedure emailed to operator. Operator placed time stamp for remaining 1 hour. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Multi surface cleaner hanging on rack over clean pans. Operator stored properly. Corrected On-Site

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8833961

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer label available to test high temperature dish machine. Repeat Violation Admin Complaint - From follow-up inspection 2024-07-26: No measuring device. **Time Extended**

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8770791

  • 12B-07-4:Basic - Employee beverage containers on a food preparation table or over/next to hand sink at front counter . Employees removed. Corrected On-Site Warning
  • 12A-16-4:High Priority - 2 Employees entered coffee bar from outside began working with food, making coffee drinks, handling clean single service coffee cups without washing hands first. Reviewed hand washing with employees. Employees washed their hands. Corrected On-Site Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Set up chlorine solution in triple sink to sanitize until machine is repaired. 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 cold held at greater than 41 degrees Fahrenheit. Display cooler: Quiche 55°F, not cooked or prepped today. Quiche was stored in cooler over night. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: Quiche 55°F, not cooked or prepped today. Quiche was stored in cooler over night. See stop Sale. Blueberry cheese danish 67F, stored on top of display cooler . Employee stated for less than 2 hours. Employee placed cheese danish in cold holding unit. 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 was 2 hours ago. Employee time marked. Corrected On-Site Warning
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in display cooler reads 40F , ambient temperature in unit is 60F. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer label available to test high temperature dish machine. Repeat Violation Admin Complaint
  • 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. Employees have no knowledge of symptoms , food borne illnesses or reporting responsibilities. Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit thermometer indicates 50F in ice water. Warning
  • 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. Repeat Violation Admin Complaint
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers undercooked eggs. Printed consumer advisory and operator placed it on the wall behind coffee bar. Corrected On-Site Warning

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8485233

  • 29-03-4:Basic - Water draining onto floor surface from mop sink next to triple sink.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp.12.1.23 License was renewed during the inspection. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook brakes raw shell eggs to make an omelette and then plates o croissant without washing her hands. Recommended using pooled eggs or liquid eggs with a dispensing utensil to avoid hand washing after breaking shell eggs. Cook washed her hands and changed gloves. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat cheese 48°F-50°F, in cooler at prep area. Cheese is in a shallow container, not reaching all the way down into the cold air flow. Cheese was placed in cooler less than 2 hours ago. Cook placed cheese in a deep container **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer.
  • 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.

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8319542

  • 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shell eggs (57F - Cold Holding) in 2 door cooler at the back of the kitchen; as per operator foods out of temperature for approximately 2 hours; rechecked ambient temperature to 44 F Corrected On-Site Warning - From follow-up inspection 2023-08-28: shell eggs (57F - Cold Holding) in 2 door cooler at the back of the kitchen; as per operator foods out of temperature for approximately 2 hours; food moved to different Admin Complaint **Corrective Action Taken**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta cheese (51F - Cold Holding); turkey bacon (51F - Cold Holding); milk (50F- Cold Holding ); in 2 door cooler at the back of the kitchen As per operator food not prepared or portioned today; foods out of temperature for approximately 2 hours; doors left open; rechecked temperature to 48 F; sour cream (43-46F - Cold Holding) in reach in cooler at cook line ; food overstocked ; food out of temperature for less than 1 hour; smaller portions made; **Corrective Action Taken** Warning - From follow-up inspection 2023-08-28: Sliced cheese packages 55 F Cold Holding Humus 54 F Cold Holding in 2 door cold holding unit at the back of the kitchen As per operator food not prepared or portioned today; food out of temperature for approximately 2 hours ; foods moved to different cooler Admin Complaint **Corrective Action Taken**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2023-08-28: currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-08-28: No proof Admin Complaint

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8371242

  • 12B-02-4:Basic - Employee drinking while preparing foods - at the prep station at the back of the kitchen ; educated employee **Corrective Action Taken**
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched faced and started to cut vegetables without washing hands and changing gloves; educated; employee washed hands and changed gloves; Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (52F - Cold Holding); raw shell eggs (60F - Cold Holding) in two door cooler at the back of the kitchen As per operator food out of temperature for approximately 2 hours; foods not prepared or portioned today ; moved to different cooler **Corrective Action Taken** Repeat Violation Admin Complaint
  • 35A-11-4:Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Water dog bowls Operator removed Corrected On-Site 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/ Manager walked in during inspection Corrected On-Site
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint
  • 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. Printed firm and signed during inspection