Jc Deerfield Investment
Last inspected: Aug 23, 2024
19
Score
The health department has logged eight inspections at Jc Deerfield Investment, the earliest from 2022. Jc Deerfield Investment was last inspected on Aug 23, 2024. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 10 violations per visit.
“No paper towels” accounts for the largest share of issues, appearing five times across the record.
Compared to other Deerfield Beach restaurants (averaging 83), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
5
Critical latest
5
Major latest
8
Minor latest
Inspection History
Aug 23, 2024
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter has no hose Bibb vacuum breaker
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over vegetables in walk in cooler.
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink quaternary at zero
22-43-4
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. Chlorine ppm 0
22-41-4
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.
12A-29-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
11-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test chlorine , no quaternary test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at any hand wash sink in kitchen
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. No thermometer
05-08-4
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.
11-26-1
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop I dirty bucket, removed bucket
10-12-5
Basic - Carbon dioxide/helium tanks not adequately secured. Several co tanks not secured in kitchen and front bar
51-11-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution at 0 ppm
21-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towels dispenser and sink with food debris and grease, very sticky
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at front bar
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In any reach in cooler
05-09-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
19
Feb 19, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by dishwasher and kitchen has no paper towels
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sinks at waiters station
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen has no hot water.
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hands sign at hand wash sink at front counter bar
31B-04-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Bowl or other container with no handle used to dispense food. Chef discarded bowls **Corrected On-Site**
14-01-5
64
Jan 4, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over vegetables. Chef moved chicken **Corrected On-Site**
08A-05-6
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. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. **Corrected On-Site**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sinks at cook line
31B-02-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Food stored on floor. Box of vegetables on the floor in the walk-in cooler. Chef picked **Corrected On-Site**
08B-38-4
55
Oct 25, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Manager discarded bowls **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded drink **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Boxes of food on the floor in the walk-in cooler. Manager picked up **Corrected On-Site**
08B-38-4
61
Jul 10, 2023
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested at 200+ppm chlorine at bar area. Operator remade and retested at 100ppm **Corrected On-Site**
41-27-4
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. Dish machine tested at 0ppm. Sanitizer empty, no sanitizer to replace. Operator set up triple sink at 100ppm chlorine **Corrective Action Taken**
22-41-4
Intermediate - Establishment not maintaining oyster tags for 90 days.
01C-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine sanitizer
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ice machine hand wash sink. Operator refilled **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at ware washing hand wash sink, operator provided **Corrected On-Site**
31B-03-4
50
Mar 4, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled **Warning** - From follow-up inspection 2023-03-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-03-04: **Time Extended**
50-09-4
90
Mar 3, 2023
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over canned/bottled drinks. Raw fish over bottled beer in walk-in refrigerator. **Warning**
08A-11-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar area- by three compartment sink observed approximately 20 small flying insects - landing on bar counter and three compartment. **Admin Complaint**
35A-02-6
High Priority - Toxic substance/chemical improperly stored. Cook line bottle of hand sanitizer over prep area. Operator removed **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sausage on cart in walk-in refrigerator. Raw chicken over cooked crab on cart in walk-in refrigerator. **Warning**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer buckets in hand sink located in dish room **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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**
53B-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked with water. Educated operator, operator removed **Corrected On-Site** **Warning**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled **Warning**
23-03-4
30
Nov 4, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanding stone in hand wash sink by three compartment sink, chef removed. **Corrected On-Site**
31A-11-4
78
Frequently Asked Questions
When was Jc Deerfield Investment last inspected?
The most recent health inspection at Jc Deerfield Investment on file is from Aug 23, 2024. The public record contains eight inspections in total.
What is the most common violation at Jc Deerfield Investment?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Jc Deerfield Investment.
How does Jc Deerfield Investment compare to other restaurants in Deerfield Beach?
Jc Deerfield Investment most recently scored 19 out of 100, which is lower than the Deerfield Beach average of 83.
Has Jc Deerfield Investment's inspection record improved over time?
No. Recent inspections at Jc Deerfield Investment have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Jc Deerfield Investment means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Jc Deerfield Investment inspected?
Based on the inspection history on file, Jc Deerfield Investment is inspected around four times per year on average.
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