How many health inspections has Dcb to Go LLC in Plantation had?

Dcb to Go LLC in Plantation has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Dcb to Go LLC in Plantation ever been shut down?

No, Dcb to Go LLC in Plantation has no emergency closures on record with Florida DBPR.

When was Dcb to Go LLC in Plantation last inspected?

Dcb to Go LLC in Plantation was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 13, 2024. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Dcb to Go LLC in Plantation had?

Dcb to Go LLC in Plantation has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Dcb to Go LLC in Plantation find?

Dcb to Go LLC in Plantation was most recently inspected by FDACS on September 13, 2024 (Met Sanitation Inspection Requirements).

Has Dcb to Go LLC in Plantation had any stop-sale or stop-use orders?

No, Dcb to Go LLC in Plantation has no stop-sale or stop-use orders on record with Florida FDACS.

Does Dcb to Go LLC in Plantation have any repeat violations?

Yes, Dcb to Go LLC in Plantation has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11.

Dcb to Go LLC in Plantation

101 N State Rd 7, Plantation, FL 33317

Broward County · Food Service
DBPR License: MFD1653421
FDACS Estab #: 367434

Overview

DCB To Go in Plantation has been cited for significant food safety violations across two inspections on record. A June 2022 inspection documented 26 violations including three high-priority findings: raw shell eggs stored at ambient temperature (51–53°F) instead of refrigerated, sweet potato pudding held at 55°F instead of the required 41°F or below, and a food employee observed handling open foods without washing hands between tasks. Management voluntarily discarded the eggs and pudding during the inspection. A September 2024 inspection found 8 violations including raw shell eggs stored directly above ready-to-eat vegetables and cheese in a reach-in cooler, absent hand-washing soap at a food service sink, and lack of certified food protection manager certification. The facility corrected the egg storage and hand-washing soap issues during the inspection. Across both inspections, the facility has not demonstrated consistent food safety knowledge, with persons in charge unable to answer basic food safety questions correctly in both instances. The most recent inspection on September 13, 2024 was completed with violations corrected on site.

Summary generated from Florida DBPR public inspection records.

0Inspections

0Violations

0Closures

2FDACS Insp.

Last inspected FDACS: September 13, 2024

Dcb to Go LLC in Plantation: Comparison to Broward County Averages

This Facility 0 violations / inspection 0 violations per inspection

Broward County Avg 4.52 violations / inspection 4.52 county average

This Facility 0 emergency closures 0 closures

Broward County Avg 0.23 closures / facility 0.23 county average

Dcb to Go LLC in Plantation: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 1 inspection

Sep 13, 2024 — Met Sanitation Inspection Requirements· 8 violations· Met Requirements

Inspector: FRANCIS ODIO, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Demonstration of knowledge not in compliance as evidenced by unavailable certified food protection manager certificate, priority violations observed, and person in charge not answering relevant food safety questions correctly.

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Retail Area: Raw shell eggs stored directly above RTE (ready-to-eat) vegetables and cheese inside reach-in cooler next to freezer. COS: Eggs were moved to appropriate location during the inspection. Y x

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Food Service Area: Soap not available at hand wash sink next to hot box unit.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat

Certified food protection manager certificate not available during the inspection.

Good Retail Practice Violations

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Backroom: Visible gap right bottom of the exit door.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside: Dumpster not covered with lid at time of the inspection.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Backroom: Unused equipment stored in food processing area including a microwave.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Food Processing Area: Broken floor tiles near entrance area.

2022 — 1 inspection

Jun 13, 2022 — Met Inspection Requirements· 26 violations· Met Requirements

Inspector: YUKO KIM

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . ROBERT WHITE, OWNER YUKO KIM, SANITATION AND SAFETY SPECIALIST Kaitlyn Ford, Environmental Specialist II

Risk-Based Violations

Person in charge did not demonstrate food safety knowledge during the inspection, as evidenced by having no certified food manager certification, unable to respond correctly to food safety questions, and having priority violations. o

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Processing- Cooked beef patties stored on trays inside the walk-in cooler not covered. o

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Backroom- Old dark yellow food residue encrusted on mixing joint of floor mixers used to make flour dough. COS, mixer was washed, rinsed, and sanitized during the inspection. x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Food service- Cartons of raw shell eggs found stored at an ambient temperature of 51-53*F inside the cold unit. COS, raw shell eggs were voluntarily discarded by management during the inspection. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food service- Sweet potato pudding inside the cold unit was probed internally and found at 55*F. COS, item was voluntarily discarded by management during the inspection. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Processing- Wrapped cut tomatoes sliced 4 days ago not date marked and package of opened liquid egg white opened 4 days ago not date marked inside the large cold unit. COS, items were date marked correctly by management during the inspection. x

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Processing- Employee coffee cup found stored on preparation table across from the fryer. Employee coffee cup found stored on preparation table near the waffle maker. Backroom- Employee water bottle found stored on preparation table near the microwave. COS, all employee beverages were moved to proper location during the inspection. x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food service- Food employee observed working with open foods, exiting/re-entering the area, then continue working serving foods to customers without first washing hands. COS, hands were washed upon instruction. x

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Food service- Hand wash sign not available at hand wash sink near hot holding unit. COS, sign was provided during inspection. x Print Date: 6/13/2022 Page 1 of 5 13 P Citation Description: Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P Observation: Processing- Package of raw bacon stored above ready-to-eat package of butter, raw shell eggs stored above container of icing, and package of raw bacon stored above ready-to-eat package of sauce inside the walk-in cooler. COS, raw bacon and raw shell eggs were moved to proper location during the inspection. x

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Certified food protection manager certificate not available at time of inspection. o Print Date: 6/13/2022 Page 2 of 5

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail- Various juices (Lemonade, Pink Lemonade, Fruit Punch, Pineapple Ginger) made and packed on-site displayed inside the retail cold unit within customer reach without the required labeling information (sub-ingredients and net weight). Various "Ahit Dat" juices (Sorrel, Fruit Punch, Peach Lemonade, Lemonade Ginger) made and packed on-site displayed inside the retail cold unit within customer reach without the ingredients labeling. COS, juices were removed from the cold unit and stored behind the counter by management during the inspection. x

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Processing- Various squeeze bottles of sauces and condiments stored on preparation table not labeled with the common name of the food. o

Backroom- Visible gap right bottom of the exit door. o

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Food service- Numerous flying insects observed around cold and hot units. o

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Processing- In use wet wiping cloths stored on preparation table by the oven and stored on top of the container of paper towel. Backroom- In use wet wiping cloths stored on preparation table by the microwave. o

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Backroom- Observed handle of scoop touching the product inside the flour container. o

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Backroom- Cleaned utensils on drain board found stored with unclean pans at ware wash sink. COS, unclean utensils were moved to wash compartment sink to wash, rinse, and sanitized during the inspection. x

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Food service - Dessert cold unit found in disrepair with an ambient temperature of 51-53*f and is unable to hold temperature dependent food items at an internal temperature of 41*f or below. COS, dessert cold unit was repaired by technician and ambient air temperature reached below 41*F during the inspection. Sliding doors of hot holding unit broken and bent. o

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Processing- Bread pans, sheet pans, fryer baskets, oven racks, and pots encrusted with carbon buildup. o Print Date: 6/13/2022 Page 3 of 5 47 Citation Description: Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C) Observation: Processing- Heavy soil and old food residue accumulated on exterior of ovens next to the fryer and on shelf under preparation table. o

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Outside- Backflow prevention device not installed at faucet of mop sink. o

5-501.16(B)-(C) Waste receptacle not provided in each area where refuse is generated or commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)

Food service- Waste receptacle not available near hand wash sink. o

Outside- Dumpster not covered with lid at time of inspection. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Processing- Heavy grease, soil, and debris accumulation on floors under and around preparation tables, ovens, stove, and rolling rack. Backroom- Accumulation of soil and debris on floors under and around three compartment sink, preparation tables, and mixers. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Processing- Broken floor tiles near area entrance. o

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Backroom- Unused equipment stored in area including floor mixer and deck oven. o

4-301.14 Ventilation hood systems and devices not sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. 4-301.14

Processing- Grease accumulation on walls under and around hood system above stove. o

Dcb to Go LLC in Plantation: Frequently Asked Questions

How many health inspections has Dcb to Go LLC in Plantation had?: Dcb to Go LLC in Plantation has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has Dcb to Go LLC in Plantation ever been shut down?: No, Dcb to Go LLC in Plantation has no emergency closures on record with Florida DBPR.
When was Dcb to Go LLC in Plantation last inspected?: Dcb to Go LLC in Plantation was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 13, 2024. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Dcb to Go LLC in Plantation had?: Dcb to Go LLC in Plantation has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Dcb to Go LLC in Plantation find?: Dcb to Go LLC in Plantation was most recently inspected by FDACS on September 13, 2024 (Met Sanitation Inspection Requirements).
Has Dcb to Go LLC in Plantation had any stop-sale or stop-use orders?: No, Dcb to Go LLC in Plantation has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Dcb to Go LLC in Plantation?: The most frequently cited FDACS violations at Dcb to Go LLC in Plantation are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 2-102.11(A): Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11.
Does Dcb to Go LLC in Plantation have any repeat violations?: Yes, Dcb to Go LLC in Plantation has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11.