Olenka Peruvian Bistro
Last inspected: Jan 30, 2024
67
Score
Olenka Peruvian Bistro has been inspected four times since 2022. Olenka Peruvian Bistro was last inspected on Jan 30, 2024. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. Olenka Peruvian Bistro's record stops at Jan 30, 2024, more than two years back, so current conditions may differ.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
“Employee beverage container on a food preparation table” comes up most often, recorded three times in the inspection record.
That's lower than the typical Boca Raton restaurant, which scores around 74. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
4
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 30, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main kitchen cook line hand washing sink- observed no paper towels at hand washing sink- operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen cook line cold holding unit shelf- observed mixing bowls being stored not inverted. Employee stored mixing bowls inverted. Main kitchen oven at reach in cooler- observed sheet trays being stored on top of oven not inverted. Employee store sheet trays inverted. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen cook line prep table- observed employee cup of coffee on prep table. Employee removed cup of coffee **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Main kitchen reach in freezer at walk in cooler- observed ice buildup in reach in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.main kitchen oven- observed tongs hanging on oven door handle. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen cook line prep table- observed service utensils being stored inside plastic container of water at 72 degrees F. Operator removed utensils. **Corrected On-Site**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen mop sink- observed mops wet nesting in mop sink and mop bucket.
42-01-4
67
Aug 10, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as liners for food , Manager removed **Corrected On-Site**
14-86-1
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips and quaternary test strips
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded **Corrected On-Site**
12B-07-4
67
Feb 9, 2023
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat it3ms, chef moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice left on counter on cook line, rice (60F - Cold Holding), cook moved back to walk in cooler
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottles with chemicals not labeled
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in restroom
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Table blocked hand wash sink at the cook line
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager or chef not on site pic has a food handler.
53A-01-7
Basic - Uncovered food stored near sink exposed to splash. Hand wash sink on the cook line is right next the the burners used for cooking in large pots, and is close enough to produce a splash into the food, splash guard needed
08B-54-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cloth used as a food-contact surface. Paper towels used for food wraps g and covering, cook removed **Corrected On-Site**
21-05-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
37
Aug 18, 2022
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler at fish, goat cheese (44-46F - Cold Holding), chef stated cooler defrost. Chef put ice on fish and moved the goat cheese packs to a working cooler and called for maintenance **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not label.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by the sushi bar has no hot water, water not reaching 100°
27-16-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed
03F-10-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing fish on cunterby sushi bar,chefputunder cool running water **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Bottles with clear liquid not labeled
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board chef discarded and sanitized cutting board **Corrected On-Site**
12B-07-4
50
Frequently Asked Questions
When was Olenka Peruvian Bistro last inspected?
The most recent health inspection at Olenka Peruvian Bistro on file is from Jan 30, 2024. The public record contains four inspections in total.
What is the most common violation at Olenka Peruvian Bistro?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at Olenka Peruvian Bistro.
How does Olenka Peruvian Bistro compare to other restaurants in Boca Raton?
Olenka Peruvian Bistro most recently scored 67 out of 100, which is lower than the Boca Raton average of 74.
Has Olenka Peruvian Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Olenka Peruvian Bistro have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Olenka Peruvian Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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