COURTYARD MARRIOTT RESTAURANT
600 NORTH POINT PKWY, WEST PALM BEACH 33407-1946
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/13/2024
High Priority
4
Intermediate
4
Basic
0
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Pineapple and marinara sauce on dry storage shelves.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above muffins inside double glass reach in cooler and raw shell eggs stored above hard boil eggs inside metal double door reach in cooler on kitchen area. Operator stored properly Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside a metal container on top of table on from counter area. Cooked eggs 78F hot Holding, Per operator product stored for approximately 2 hours. Per operator product cooked and left there until order arrives. Operator moved product to time as a public health control , marked product from 7:45-11:45am Emailed form to operator
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitation wipes, sanitation solution bottle , lemon stainless steel cleaner stored above prep tables throughout the kitchen area. Operator removed Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal container with leftover milk inside hand washing sink on front counter area. Operator removed Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips for 3 compartment sink with quaternary . Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen area on the back. Operator provided. Corrected On-Site
Food safety inspection conducted on 3/13/2024 revealed 8 total violations (4 high priority, 4 intermediate, 0 basic).
Inspection on 10/31/2023
High Priority
2
Intermediate
3
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of Raw hamburgers stored over open box of fully cooked hamburgers in reach in freezer. Explained and manager rearranged. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chobani yogurt 49 in 2 door glass cooler. As per employee it was in another cooler at front counter for 3 hours. Manager moved yogurt container to reach in freezer to cool quickly. second temperature of Chobani yogurt 35 f after 20 minutes Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to three compartment sink Blocked by 2 5 gallon pails. Manager removed both . Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Multi quat hooked to three compartment sink . Sink and surface test kit. Explained either get sink n surface sanitizer or get multi quat test kit.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For multi quat. Three compartment sink multi quat hooked up .
Food safety inspection conducted on 10/31/2023 revealed 5 total violations (2 high priority, 3 intermediate, 0 basic).