WHITE HORSE CATERING LLC
14440 Pierson Road
Florida, 33414
Palm Beach County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/9/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03F-02-5:High Priority - - From initial inspection : 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. See stop sale. No time mark on food items prepared to be placed in buffet. Operator began implemented time mark. **Corrective Action Taken** - From follow-up inspection 2024-02-09: No time mark on some food items on the buffet line such as hot box. Operator time stamped. Admin Complaint Corrected On-Site
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labelled with yellow chemical on cook line. Operator removed to be labelled. **Corrective Action Taken** - From follow-up inspection 2024-02-09: Same. **Time Extended**
Food safety inspection conducted on 2/9/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 2/8/2024
High Priority
5
Intermediate
1
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior section of ice machine soiled.
- 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 Double door stainless steel reach in cooler: cooked pasta (46F - Cold Holding); egg salad (46F- cold holding); smoked salmon (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At coffee station: ; whole milk (51F - Cooling); almond milk (65F - Cooling); oat milk (53F - Cooling) As per operator, portioned at 8am,more than 4 hours. Item did not cool to 41F within 4 hours. Item was sitting out on table at coffee station at room temperature. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door stainless steel reach in cooler: cooked pasta (46F - Cold Holding); egg salad (46F- cold holding); smoked salmon (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale.
- 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. See stop sale. No time mark on food items prepared to be placed in buffet. Operator began implemented time mark. **Corrective Action Taken**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At coffee station: ; whole milk (51F - Cooling); almond milk (65F - Cooling); oat milk (53F - Cooling) As per operator, portioned at 8am,more than 4 hours. Item did not cool to 41F within 4 hours. Item was sitting out on table at coffee station at room temperature. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At single glass door hot box: cooked baby Pak Choi (93F - Hot Holding) As per operator item was cooked 30 minutes prior. Operator proceeded to reheat. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labelled with yellow chemical on cook line. Operator removed to be labelled. **Corrective Action Taken**
Food safety inspection conducted on 2/8/2024 revealed 7 total violations (5 high priority, 1 intermediate, 1 basic).
Inspection on 1/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/3/2024
High Priority
2
Intermediate
8
Basic
4
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sinks used by food employees- throughout the kitchen Advised operator to post signs
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in produce cooler: Boxes of unwashed mushrooms over prepped onion, zucchini noodles. Advised operator to store properly. **Corrective Action Taken**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium solution at cook line was 0ppm. Operator changed to one of 200ppm. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At bar near store, sanitizing bucket stored on floor. Operator removed. Corrected On-Site
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came from restroom, washed hands in food prep sink with no soap and wiped hands on pants. Advised operator to have employee wash hands. Emile washed hands in handwash sink Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At clean dish rack near prep area: Can of spray paint stored above clean pans. Operator removed. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster and operator printed during inspection Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Double door stainless steel cooler on cookline: pancake batter (66F at 9:50am; 52F at 11:02am- Cooling) cooling since an hour and 50 mins ago. At current rate of cooling of cooling, item would not cool to 41F in a total of 4 hours. Operator discarded. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near dish wash area in kitchen blocked by rolling tray. Operator unblocked. Corrected On-Site
- 31A-12-4:Intermediate - No handwash sink for employees. No hand wash station at bar outside main kitchen; coffee dispensing area; smoothie make bar; bar area near store Operator implemented a mobile hand wash station at all areas. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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. Emailed form to the operator and printed during inspection. All new hires signed during the inspection Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For both hot and cold buffet area, no written procedure for TPHC. Emailed form to operator, operator implemented. Corrected On-Site
- 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. Emailed and printed during the inspection Corrected On-Site
Food safety inspection conducted on 1/3/2024 revealed 14 total violations (2 high priority, 8 intermediate, 4 basic).
Inspection on 10/19/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-10-18: **Time Extended** - From follow-up inspection 2023-10-19: **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 2023-10-18: **Time Extended** - From follow-up inspection 2023-10-19: **Time Extended**
Food safety inspection conducted on 10/19/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 10/18/2023
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-10-18: **Time Extended**
- 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. At kitchen-area- approximately 150 rodent droppings on prep tables and prep counters, inside reach in coolers, under the floor near cook line area, on flat top grill- on clean plates and dishes by clean dish rack area, along dishmachine counter. Admin Complaint - From follow-up inspection 2023-10-18: Observed approximately 1 rodent dropping on stove top- approximately 3 rodent droppings on floor under prep counter- approximately 3 rodent droppings under dry storage area on floor- operator removed and sanitized area. Admin Complaint
- 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 2023-10-18: **Time Extended**
Food safety inspection conducted on 10/18/2023 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 10/17/2023
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. At kitchen-area- approximately 150 rodent droppings on prep tables and prep counters, inside reach in coolers, under the floor near cook line area, on flat top grill- on clean plates and dishes by clean dish rack area, along dishmachine counter. Admin Complaint
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 53B-01-5: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
Food safety inspection conducted on 10/17/2023 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).