DirtyFLRestaurant Inspection Data

SHORT STACKS

11924 Forest Hill Boulevard
Florida, 33414
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/21/2025

Inspection #: 3634672

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10795658

  • N/A:No Violations Were Observed

Inspection Date: 3/10/2025

Inspection #: Visit ID: 10794687

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 12/01/2024. Warning - From follow-up inspection 2025-03-10: Same. Operator tried to renew online, as per DBPR customer service, system for renewal is down. **Time Extended** **Time Extended**

Inspection Date: 3/7/2025

Inspection #: Visit ID: 10702694

  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Waffle batter not discarded at end of time mark. Marked 7am to 11am. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak then handled clean pan of cooked bacon; no hand wash. Employee washed hands. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses then handled clean spatula to make food at cook line; no hand wash. Employee washed hands. Corrected On-Site Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 12/01/2024. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door reach in freezer: Raw steak stored over open bag of hash browns. At single door reach in freezer: Raw salmon stored over open bag of hash browns. Employee stored properly. 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stovetop: house made chicken soup (106F at 11:45am;135F at 12:20pm- Reheating) As per chef, reheating since 10am. Soup did not reheat to 165F in a total of 2 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stove top unit: molten butter (95F - Hot Holding) As per chef, stored more than 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near oven: cinnamon cream cheese (63F - Cold Holding) stored over night over stacked ; cream cheese (64F - Cold Holding) stored over night over stacked. At flip top cooler near flat top grill: sliced cheese (55F - Cold Holding) As per chef, stored over 4 hours, double panned. Not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near oven: cinnamon cream cheese (63F - Cold Holding) stored over night over stacked ; cream cheese (64F - Cold Holding) stored over night over stacked. At flip top cooler near flat top grill: sliced cheese (55F - Cold Holding) As per chef, stored over 4 hours, double panned. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Waffle batter not discarded at end of time mark. Marked 7am to 11am. 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. Pancake batter and butter at expo line on written procedure not time marked. As per chef stored since 10am. Operator time marked. Corrected On-Site Repeat Violation Admin Complaint
  • 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. At stovetop: house made chicken soup (106F at 11:45am;135F at 12:20pm- Reheating) As per chef, reheating since 10am. Soup did not reheat to 165F in a total of 2 hours. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stove top unit: molten butter (95F - Hot Holding) As per chef, stored more than 4 hours. See stop sale. 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. Sitting on prep counter: cooked potatoes (98F at 11:40am; 90F at 12:20pm - Cooling) As per chef, cooling since 1 hour. At current rate of cooling, potatoes will not cool from 135F to 70F in a total of 2 hours. Stored on counter in large quantity. Operator separated into smaller quantities and placed to quick chill. **Corrective Action Taken** Warning

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8776223

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair and leaking water into passage between stainless steel reach in freezer and storage rack
  • 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. Observed chef cracked several raw shelled eggs, wipe hand on dry wiping cloth then handled clean spatula to flip pancake; no hand wash. Chef washed hands. Corrected On-Site
  • 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. Observed dishwasher handle dirty dishes then handled clean dishes; no glove change; no hand wash. Advised kitchen manager/ chef that dishwasher should wash hands.
  • 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. Observed chef touched cut lettuce with bare hands. Chef discarded cut lettuce. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At flip top cooler: cracked raw shelled eggs stored with intact shelled eggs.
  • 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. At flip top cooler near cook line: sliced tomatoes (49F - Cold Holding) ; cooked chicken (58F - Cold Holding) As per chef, items stored in unit overnight. Not prepped or portioned today. Tomatoes stored over stacked. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cook line: sliced tomatoes (49F - Cold Holding) ; cooked chicken (58F - Cold Holding) As per chef, items stored in unit overnight. Not prepped or portioned today. Tomatoes stored over stacked. See stop sale. 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. Salmon in flip top cooler near freezers identified on written procedure not time marked. Chef discarded. Corrected On-Site 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. On shelf above stovetop: molten butter (117F - Hot Holding) As per operator, stored since 30 mins. On expo line: hollandaise sauce (98F at 9:33am - Hot Holding) As per operator, stored since 7:00am. Advised operator to reheat items to 165F.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Various food items with poached eggs.

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8577958

  • 53B-14-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-12-20: Same **Time Extended**

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8577072

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of chili 1 dented can of pineapple slices 1 dented can of white tuna Warning
  • 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 eggs then handled clean plate with over easy egg for service, no glove change; no hand wash. Advised employee to wash hands. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw shelled eggs in a tray stored above cooked potatoes. Operator stored properly. Corrected On-Site Repeat Violation 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. Flip top reach in cooler #2: smoked salmon (47F - Cold Holding); sliced corned beef (46F - Cold Holding); turkey slices (45F - Cold Holding) As per operator stored in unit overnight. Not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler #2: smoked salmon (47F - Cold Holding); sliced corned beef (46F - Cold Holding); turkey slices (45F - Cold Holding) As per operator stored in unit overnight. Not prepped or portioned today. See stop sale. 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. Expo area: whipped butter; whipped butter blend Per operator products stored for approximately 2 hours. Operator time marked. Corrected On-Site Warning
  • 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. Warning

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8370303

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep tables at expo line and kitchen; operator removed Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table at expo line; removed Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler and walk-in cooler interior/shelves have accumulation of soil residues.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed case of mushrooms over pancake batter and cooked sausage in walk-in cooler Operator stored properly Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)operator was able to fix chlorine to 100 ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook cracked raw shell eggs, touched Canadian bacon; touched face and touched Canadian bacon and pans without changing gloves and washing hands ; manager educated ; cook washed hands and changed gloves; Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked sausage in walk-in cooler Operator stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled potato (44F - Cold Holding); in the walk-in cooler; as per operator foods not prepared or portioned today; door kept opened while receiving and storing foods inside the cooler; food out of temperature for approximately 30 minutes; operator kept door closed boiled potatoes (45-46F - Cold Holding) in reach in cooler across from reach in freezer at cook line ; as per operator foods not portioned or prepared today; foods left outside ; food out of temperature for 30 minutes; food moved in the walk-in cooler **Corrective Action Taken** **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. gravy (130F - Reheating)at 10:15 to 126 F at 10:40 since 9:45; on the stove; at this rate food will not reach 135 F within 2 hours; operator turned stove on to properly reheat ; **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser stored with cleaned and sanitized dishes on the rack by dishwasher; Bleach and soap containers stored with food like cans of relish and mayo containers on the bottom shelf by dishwasher washer ; Operator stored properly Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sausage (89-90F - Cooling)at 10:00 to 90 F at 10:30 since 9:30; in walk-in cooler ; food covered and placed in deep/ big container; operator uncovers food; **Corrective Action Taken**
  • 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.