PETE'S PLACE 2
1760 N JOG RD #180, WEST PALM BEACH 33411
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 6/4/2024
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 6/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/28/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by kitchen prep area ice machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area. Repeat Violation
- 08B-25-4:Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At cookline prep counter- in use avocado with stickers attached- educated operator - operator removed and washed properly. Corrected On-Site
- 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 reach in chest freezer by cookline- raw beef not commercially packaged stored over precooked fries- operator removed to lower shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- hard boiled eggs 45F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in freezer and reached to 41F. Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At storage rack near cookline/ fry station area -container of soap stored over dry pasta - operator removed soap. Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired on 03/27/24 for Angie Maxwell.
Food safety inspection conducted on 5/28/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 4/4/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- near dish machine area. Warning - From follow-up inspection 2024-04-04: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-04-04: **Time Extended**
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 03/27/24. Warning - From follow-up inspection 2024-04-04: **Time Extended**
Food safety inspection conducted on 4/4/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 4/3/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- near dish machine area. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 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. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes - educated operator- employee washed hands. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by cokkline- Sausage 50F- cold holding, sliced cheese 50-51F- cold holding, corn beef 50-51F- cold holding, cooked chicken 50-51F- cold holding, butter 50-53F- cold holding, butter chips 50-53F- cold holding- food not prepared or portioned today- operator frequently opens cooker for orders- food out of temperature for 2 hours - operator placed items under time as a public health control for remaining time. At walk in cooler - Sausage 50F- cold holding, sliced cheese 50-51F- cold holding, corn beef 50-51F- cold holding, cooked chicken 50-51F- cold holding, butter 50-53F- cold holding, butter chips 50-53F- cold holding- food not prepared or portioned today- food out of temperature- walk in cooler door left open from delivery- food out of temperature for 3 hours- operator placed ice on food to quick chill. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At dishmachine area- bucket inside handwash sink- operator removed. Corrected On-Site Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon Onion and sliced salmon nova on menu with no identification that the product is served raw. Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 03/27/24. Warning
Food safety inspection conducted on 4/3/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 9/22/2023
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At cookline prep area in use avocado with sticker attached- educated operator- employee removed.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Hash brown on top of paper towel at cookline- operator moved.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter near cookline-Pink Cream cheese -56-60F- cold holding- food not prepared or portioned today- out of temperature for 45 minutes- operator placed in reach in cooler to quick chill.
- 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 steam table area by cookline-cooked oatmeal 111F- hot holding- food out of temperature for 15 minutes- operator moved to reach in freezer to quick chill food. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-Country gravy 116F at 8:55 to 116F at 9:35 ( cooling since 8:15 ) - food covered- at current rate of cooling food will not reach 70F within remaining 40 minutes- operator moved to reach in freezer to quick chill. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by cookline- pitcher inside handwash sink- operator removed.
Food safety inspection conducted on 9/22/2023 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).