SOURBON
215 Clematis Street
West Palm Beach, Florida, 33401
Palm Beach County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/14/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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. Natalia stated that there is No measuring device available Repeat Violation Admin Complaint - From follow-up inspection 2024-03-14: **Time Extended**
Food safety inspection conducted on 3/14/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/6/2024
High Priority
6
Intermediate
7
Basic
0
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 who was doing food preparation told me when asked were he wash hands said that it was in the bathroom, I explained to employees that they mush wash hands in kitchen before starting food preparation, and employee washed hands. Corrected On-Site Warning
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee that was I doing food preparation told me that she washed hands in sink that had no soap or paper towels . Employee washed hands in hand wash sink. Corrected On-Site Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe octopus,, salmon , trout , calamari. Raw in ROP Warning
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observe octopus,, salmon , trout , calamari. Raw in ROP Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at splitter at mop sink Repeat Violation Admin Complaint
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operator still didn't apply for various and there still Rop cooked cheese sauce and cooked vegetables in ROP. Admin Complaint
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature lessthen160). Operator set up 3 compartment sink. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Natalia stated that there is No measuring device available Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line hand sink Operator placed paper towel at sink. 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
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observe at cook line hand sink Operator placed soap at sink. Corrected On-Site Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is still not applied for HACCP plan , and there is still cooked cheese sauce and cooked vegetables in Rop. Admin Complaint
Food safety inspection conducted on 3/6/2024 revealed 13 total violations (6 high priority, 7 intermediate, 0 basic).
Inspection on 1/23/2024
High Priority
1
Intermediate
4
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-06-4:Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Observe at dry storage. Warning - From follow-up inspection 2024-01-23: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink splitter. Repeat Violation Warning - From follow-up inspection 2024-01-23: No back flow at splitter. Admin Complaint
- 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-01-23: Operator did not apply for various. And there still Rop cooked vegetables on site. Admin Complaint
- 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. Chef stated there no way person in charge did not have any way to test high temperature dishwasher with termo lables or high temperature dishwasher thermometer. Repeat Violation Warning - From follow-up inspection 2024-01-23: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. I emailed operator form. Warning - From follow-up inspection 2024-01-23: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-01-23: Operator did not apply for haccp plan. And there still Rop cooked vegetables on site. Admin Complaint
Food safety inspection conducted on 1/23/2024 revealed 6 total violations (1 high priority, 4 intermediate, 1 basic).
Inspection on 11/20/2023
High Priority
1
Intermediate
7
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Observe at dry storage. Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink splitter. Repeat Violation Warning
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated there no way person in charge did not have any way to test high temperature dishwasher with termo lables or high temperature dishwasher thermometer. Repeat Violation Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at 3 compartment sink hand washing sink Operator placed paper towels. Corrected On-Site Repeat Violation Warning
- 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. I emailed operator form. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observe at 3 compartment sink hand washing sink. Operator placed soap. Corrected On-Site Repeat Violation Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe at men's bathrooms. Warning
Food safety inspection conducted on 11/20/2023 revealed 9 total violations (1 high priority, 7 intermediate, 1 basic).