48 Palm Beach County restaurants get perfect scores; 4 closed; 44 fail inspections

Staff reports
Updated ·74 min read

You can use the database to search by county or by restaurant name.

Florida's restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.

For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our Palm Beach County restaurant inspections site.

Here's the breakdown for recent health inspections in Palm Beach County, Florida, for the week of April 1-7, 2024. Please note that some more recent, follow-up inspections may not be included here.

Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a 'snapshot' of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.

For full restaurant inspection details, visit our Palm Beach County restaurant inspection site.

Which Palm Beach County restaurants got perfect scores on their health inspections?

These restaurants met all standards during their April 1-7 inspections and no violations were found.

** Restaurants that failed an inspection and aced a follow-up inspection in the same week

Which Palm Beach County restaurants were temporarily closed by inspectors?

These restaurants failed their April 1-7 inspections and were temporarily closed. Follow-upinspections are required.

Dairy Queen

1113 Royal Palm Beach Blvd, Royal Palm Beach

Routine Inspection on April 4

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

4 total violations, with 2 high-priority violations

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At prep table by front counter- approximately 3 small flying insects landing on wall. **Warning**

  • High Priority - Rodent activity present as evidenced by rodent droppings found. At dry storage/ dish washing/ prep area- approximately 12 rodent droppings on floor under shelves with single service cups. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Drawbridge Torry Island

3300 W Canal St N, Belle Glade

Routine Inspection on April 4

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

11 total violations, with 7 high-priority 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. Dishwasher chlorine solution was 0ppm. As per operator, dishwasher is not being used. However, during the inspection a tray loaded with utensils was observed in dishwasher. Discontinue use of dishmachine for sanitizing and utilize only the triple sink until dishmachine is repaired and sanitizing properly. **Warning**

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 6 flies in kitchen; 1 landing on paper towel. **Warning**

  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in in cooler in pans: Raw chicken stored over raw steak. Raw ground beef stored over Raw Swai. Operator discarded because of temperature abuse. **Corrected On-Site** **Warning**

  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At deep freezer: Raw chicken stored over ground beef; chicken not commercially packaged and is in an open plastic bag. Operator stored properly. **Corrected On-Site** **Warning**

  • High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 16 rodent dropping on floor in passage near walk in cooler. Droppings are in the passage leading up to the entrance of the walk in cooler. Approximately 10 rodent droppings in storage area where deep freezer is located; droppings are beside and behind deep freezer. **Warning**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked potatoes (51F - Cold Holding); cooked rice (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (52F - Cold Holding); raw Swaii (51F - Cold Holding) As per operator items stored over night. As per operator storm caused a power outage for approximately 5-6 hours from last night to this morning. See stop sale. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked potatoes (51F - Cold Holding); cooked rice (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (52F - Cold Holding); raw Swaii (51F - Cold Holding) As per operator items stored over night. As per operator storm caused a power outage for approximately 5-6 hours from last night to this morning. See stop sale. **Warning**

Routine Inspection on April 5

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

1 total violation, with 1 high-priority violation

  • High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 6 flies in kitchen; 1 landing on paper towel. **Warning** - From follow-up inspection 2024-04-05: 3 live small flying insects observed in deep freezer storage area. 2 live small flying insects observed in kitchen and passage area near walk in cooler. **Admin Complaint**

India Grill and Bar

650 Royal Palm Beach Blvd #A1, West Palm Beach

Complaint Inspection on April 3

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

11 total violations, with 6 high-priority violations

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar area - approximately 5 small flying insects landing on bar counter.

  • High Priority - Operating with an expired Division of Hotels and Restaurants license.

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cooked potatoes- operator moved fish to lower shelf. **Corrected On-Site**

  • High Priority - Roach activity present as evidenced by live roaches found. At small prep area room across from cookline- approximately 4 live roaches on floor and wall- operator killed and removed. At cookline - approximately 1 live roach on floor- operator killed and removed. At cookline area in storage cabinet- approximately 1 live roach crawling on paper to-go bags- operator killed and removed. At large dry storage area- approximately 2 live roaches on floor- operator killed and removed.

  • High Priority - Rodent activity present as evidenced by rodent droppings found. At server station by soda/ fountain machine approximately 1 rodent dropping on counter- operator removed. At server station inside cabinet underneath soda/ fountain machine approximately 8 rodent droppings - operator removed. At large dry storage area - approximately 1 rodent dropping on tall white box- operator removed. **Corrected On-Site**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dead roaches on premises. At server station by soda machine ice well - approximately 1 dead roach in ice operator removed roach and sanitized area - see stop sale.

Complaint Inspection on April 4

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

3 total violations, with 1 high-priority violation

  • High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2024-04-04: **Admin Complaint**

Complaint Inspection on April 4

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

2 total violations

Lets Dish Caribbean Restaurant

5083 Okeechobee Bvld, West Palm Beach

Routine Inspection on April 2

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

15 total violations, with 8 high-priority violations

  • 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. Employee washing pots, stopped to prepare/package food without washing hands. Advised Operator on proper hand washing. **Warning**

  • High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household pesticide stored under cook prep table. Advised Operator pesticide unapproved for use in establishment. **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw eggs stored over cooked oxtails. Advised Operator to store raw under ready to eat. **Warning**

  • High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches in kitchen crawling on shelves over prep table 1 live roach in kitchen crawling on cutting board on prep table. 1 live roach in kitchen crawling from soap dispenser at hand wash sink 1 live roach in kitchen crawling on floor near steam table 1 live roach in kitchen crawling on shelf under cooking equipment 1 live roach in kitchen crawling under triple sink **Warning**

  • High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler raw shell eggs (56F -Ambient Air Cold Holding) . Operator stated held in cooler overnight. See stop sale **Warning**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk in cooler, rice and peas (54F - Cold Holding); curry chicken (54F - Cold Holding); brown stew chicken (54F - Cold Holding); raw eggs (56F -Ambient Air Temperature Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler rice and peas (54F - Cold Holding); curry chicken (54F - Cold Holding); brown stew chicken (54F - Cold Holding); Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line fried plantains (93F - Hot Holding); cooked rice (120F - Hot Holding); fried chicken (110F - Hot Holding). Operator stated food prepared today 3 hours prior held on stove/in steam table until served. Advised Operator to reheat items to 165F. **Warning**

Routine Inspection on April 3

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

3 total violations, with 1 high-priority violation

  • High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches in kitchen crawling on shelves over prep table 1 live roach in kitchen crawling on cutting board on prep table. 1 live roach in kitchen crawling from soap dispenser at hand wash sink 1 live roach in kitchen crawling on floor near steam table 1 live roach in kitchen crawling on shelf under cooking equipment 1 live roach in kitchen crawling under triple sink **Warning** - From follow-up inspection 2024-04-03: Approximately 5 live roaches in kitchen on cabinet and 2 live roaches on floor. **Admin Complaint**

Routine Inspection on April 4

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

2 total violations, with 1 high-priority violation

  • High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches in kitchen crawling on shelves over prep table 1 live roach in kitchen crawling on cutting board on prep table. 1 live roach in kitchen crawling from soap dispenser at hand wash sink 1 live roach in kitchen crawling on floor near steam table 1 live roach in kitchen crawling on shelf under cooking equipment 1 live roach in kitchen crawling under triple sink **Warning** - From follow-up inspection 2024-04-03: Approximately 5 live roaches in kitchen on cabinet and 2 live roaches on floor. **Admin Complaint** - From follow-up inspection 2024-04-04: 6 live roaches **Admin Complaint**

Last week: 38 Palm Beach County restaurants get perfect scores; 2 closed; 47 fail inspection

Which Palm Beach County restaurants had high priority violations?

4 Szn Grill

2540 Village Walk Cir, Wellington

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

7 total violations, with 3 high-priority violations

  • High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon undercooked (not cooked to 145F for 15 seconds). No proof of parasite destruction. Fish must be fully cooked to a minimum of 145F for 15 seconds. **Warning** - From follow-up inspection 2024-02-01: No parasite destruction documents provided for salmon. Same. **Admin Complaint** - From follow-up inspection 2024-04-02: No proof of parasite destruction provided.**Admin Complaint** **Admin Complaint**

  • High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On rolling trays near reach in freezer: meat loaf (59F - Cold Holding) As per operator removed from reach in freezer 3 hrs ago. Not prepared or portioned today. Operator moved to the walk in cooler to quick chill. At flip top reach in cooler unit: cooked mushrooms (50F - Cold Holding); Swiss cheese (50F - Cold Holding); pasteurized eggs (48F - Cold Holding) As per operator, held overnight. Not prepared or portioned today. See stop sale. **Warning** - From follow-up inspection 2024-02-01: At flip top reach in cooler unit: whipped raw shelled eggs (50F - Cold Holding); As per operator, held placed in cooler 2 hours prior. Not prepared or portioned today. Operator moved to walk in cooler to quick chill. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-04-02: At flip top reach in cooler unit: cooked mushrooms (50F - Cold Holding); Feta cheese (49F - Cold Holding); egg yolks (48F - Cold Holding); cheddar cheese (50F - Cold Holding) As per operator, items stored from 9:30am, more than 4 hours. See stop sale. **Admin Complaint**

  • High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vaccum breaker missing at hose bibb at mop sink. Advised operator to provide. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-01: Same. **Admin Complaint** - From follow-up inspection 2024-04-02: Same. **Admin Complaint**

Ana's Killer Empanadas

3244 S Dixie Hwy, West Palm Beach

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

15 total violations, with 6 high-priority violations

  • High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023 **Admin Complaint**

  • High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hot sauce and chimichurri in upright cooler prepared date marked 3/25btoday is 04/02. Not used within 7 days. Explained day of preparation is counted day 1 and maximum days 7 days. Emailed date marking information. **Warning**

  • High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hot sauce and chimichurri in upright cooler prepared date marked 3/25btoday is 04/02. Not used within 7 days. **Warning**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sauce 53 f, not prepared or portioned today . In small cooler at front counter . hot sauce 50 f , chimichurri 50 f in upright cooler in dining room stored overnight sauce 53 f, not prepared or portioned today .( longer than 4 hours ( stored overnight) **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri 81 f as per manager 3 hours on the counter . Explained time as public health control and emailed the form.Hot sauce ( peppers cooked ) 80 f as per manager 3 hours. Hot sauce 53 f, not prepared or portioned today ( stored overnight). In small cooler at front counter . hot sauce 50 f , chimichurri 50 f in upright cooler in dining room . **Warning**

  • High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth bucket chlorine over 200 ppm. Explained. **Warning**

Aquagrille

14121 US Hwy 1, Juno Beach

Routine Inspection on April 5

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 3 high-priority violations

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - shucked oysters over boiled eggs - operator removed oysters. **Corrected On-Site**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - shucked oysters (44F - Cold Holding) not portioned or prepared today and held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - shucked oysters (44F - Cold Holding) not portioned or prepared today and held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**

Aramark @ Biomet 3i

4600 E Park Dr, Palm Beach Gardens

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

2 total violations, with 1 high-priority violation

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (60F - Cold Holding); sliced cheese (60F-Cold Holding); in reach in cooler at cook line; as per operator foods not prepared or portioned today; foods outside during breakfast orders: food outside for approximately 1 hour; food placed in ice to quick chill; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Atlantis C C Snack Bar

190 Atlantis Blvd, Atlantis

Routine Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 2 high-priority violations

  • 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. After 3 attempts Dishwasher (Chlorine 10ppm) operator to set up separate sanitizer station until machine is repaired. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - American cheese (54F - Cold Holding); Swiss cheese (48F - Cold Holding). Not portioned or prepared today held under 2 hours - operator moved to reach in cooler. **Corrective Action Taken** **Warning**

Avalon

110 E Atlantic Ave Ste 120a, Delray Beach

Routine Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 6 high-priority violations

  • High Priority - Non-food grade paper/paper towel used as liner for food container....cilantro, shiso in reach in cooler. Employee removed. **Corrected On-Site** **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw lamb above roasted garlic in reach reach in cooler. ...raw beef above stock in walk in cooler . Chef properly stored. **Corrected On-Site** **Warning**

  • High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...cream for corn date marked 3/12 in reach in cooler . Stop sale issue . Employee discarded food. **Corrected On-Site** **Warning**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...cream for corn date marked 3/12 in reach in cooler . **Warning**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Cooked bacon 55 F, cream 53F, roasted garlic 51F, couscous 53F, corn 51F in flip top reach in cooler across from flat grill at kitchen and ....blanched green beans 48F, cooked potatoes 49F, cooked mushrooms 51F, cooked spinach 50F, pasta 49F in flip top reach in cooler across from fryer at kitchen ....oyster 47F, shrimp 46F in gourmet reach in cooler at kitchen, food not prepped or portion today . **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Cooked bacon 55 F, cream 53F, roasted garlic 51F, couscous 53F, corn 51F in flip top reach in cooler across from flat grill at kitchen and ....blanched green beans 48F, cooked potatoes 49F, cooked mushrooms 51F, cooked spinach 50F, pasta 49F in flip top reach in cooler across from fryer at kitchen ....oyster 47F, shrimp 46F in gourmet reach in cooler at kitchen, food not prepped or portion today . Stop sale issue . Recommend to chef discarded food. **Warning**

Begformore

19 SE 5 Ave, Delray Beach

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

5 total violations, with 3 high-priority violations

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area...one small flying insects landing on cooked asparagus in sushi reach in cooler . Stop sale issue . Employee discarded food. One flying insects flying around by the handwashing sink , employee spray on them and eliminated flying insect at time of inspection. **Corrected On-Site** **Warning**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area...one small flying insects landing on cooked asparagus in sushi reach in cooler . **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tuna 47F, wahoo 48F , fish eggs 47F in flip top sushi reach in cooler . Food not prepared or portion today , food being held less than four hours. Employee replace food in dipper container and removed to freezer to cooling fast . **Corrective Action Taken** **Warning**

Routine Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

1 total violation, with 1 high-priority violation

  • High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tuna 47F, wahoo 48F , fish eggs 47F in flip top sushi reach in cooler . Food not prepared or portion today , food being held less than four hours. Employee replace food in dipper container and removed to freezer to cooling fast . **Corrective Action Taken** **Warning** - From follow-up inspection 2024-04-03: Asparagus 49F in flip top reach in cooler only one food item was left from the lunch . Food not prepped or portion today . Food being held more than 4 hours . Stop sale issue . Employee discarded food . **Admin Complaint**

Bru's Room Sports Grill

1333 N Congress Ave, Boynton Beach

Complaint Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 5 high-priority violations

  • High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Flat top cooler - Chicago Beef Portioned sliced roast beef dated 03/25. **Warning**

  • High Priority - Sewage/wastewater backing up through floor drains - At outside bar floor drains. **Admin Complaint**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo Glass door reach in - salsa (50F - Cold Holding); sour cream (50F - Cold Holding) operator operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. salad fry make table - portioned shredded cheese (67F - Cold Holding); cut tomatoes (54F - Cold Holding); crumbled blue (67F - Cold Holding); blue cheese dressing (64F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. flat top station make table - shredded cheese (64F - Cold Holding); sliced American cheese (59F - Cold Holding); sliced provolone (57F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo - ranch dressing (60F - Cold Holding); blue cheese dressing (60F - Cold Holding); saracha ranch dressing (60F - Cold Holding) operator states not portioned or prepared today held on top of ice bath under 4 hours moved to freezer for quick chill- reviewed Time procedures. Expo Glass door reach in - salsa (50F - Cold Holding); sour cream (50F - Cold Holding) operator operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. salad fry make table - portioned shredded cheese (67F - Cold Holding); cut tomatoes (54F - Cold Holding); crumbled blue (67F - Cold Holding); blue cheese dressing (64F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. flat top station make table - shredded cheese (64F - Cold Holding); sliced American cheese (59F - Cold Holding); sliced provolone (57F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top Bain Marie - marinara sauce (112F - Hot Holding); black beans (115F - Hot Holding); French onion soup (122F - Hot Holding) operator stated all were reheated 2 hour priors - operator moved to stove to reheat. **Corrective Action Taken** **Warning**

Burger King #09360

1721 Belvedere Rd, West Palm Beach

Routine Inspection on April 5

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

5 total violations, with 4 high-priority violations

  • High Priority - Food stored in ice used for drinks. At front line; carton of half and half stored in drink ice. See stop sale. Operator moved half and half to reach in cooler, discarded ice.

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At upright reach in freezer; opened bag of raw chicken stored over opened bag of ready to eat mozzarella sticks. Operator moved mozzarella sticks to upper shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. At front line; carton of half and half stored in drink ice. See stop sale.

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line; hash browns (118F - Hot Holding). Operator stated hash browns reheated prior to being placed into holding bin, held less than 1 hour, discarded. **Corrective Action Taken**

Carrabba's Italian Grill

1999 N Congress Ave, Boynton Beach

Routine Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 2 high-priority violations

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station drawers - cooked pasta (51F-56F - Cold Holding); cooked chicken strips (54F - Cold Holding); portioned goat cheese (51F - Cold Holding); breaded chicken 54F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station drawers - cooked pasta (51F-56F - Cold Holding); cooked chicken strips (54F - Cold Holding); portioned goat cheese (51F - Cold Holding); breaded chicken 54F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**

Ceviche Arigato

1447 10th Street Suite B, Lake Park

Complaint Inspection on April 5

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 2 high-priority violations

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep area flip top: shrimp at 1:45pm (47F - Cooling); clams at 1:45pm (47F - Cooling); house made spicy sauce at 1:45pm (49F - Cooling); operator states that all items prepared and portioned over 4 hours ago, see stop sale. **Warning**

  • High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep area flip top: shrimp at 1:45pm (47F - Cooling); clams at 1:45pm (47F - Cooling); house made spicy sauce at 1:45pm (49F - Cooling); operator states that all items prepared and portioned over 4 hours ago, see stop sale. **Warning**

Chefcorp

5745 Columbia Cir, Mangonia Park

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 6 high-priority violations

  • High Priority - Dented/rusted cans present. See stop sale. 1 #10 can of creamed corn 1 #10 can of black eye peas **Warning**

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw fish stored over plastic wrapped cooked chicken on speed rack. Advised operator all food must be properly stored. **Warning**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front counter flip top cooler sliced tomatoes (44F - Cold Holding). Operator stated sliced tomatoes not prepared or portioned today, held in double pan, overnight. See stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter flip top cooler sliced tomatoes (44F - Cold Holding). Operator stated sliced tomatoes not prepared or portioned today, held in double pan, overnight. See stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table, cooked mushrooms (110F - Hot Holding); sautéed onions (110F - Hot Holding). Operator stated mushrooms and onions cooked 2 hours prior before being placed in steam table. Operator moved to be reheated to 165. **Corrective Action Taken** **Warning**

  • High Priority - Toxic substance/chemical improperly stored. At dry storage catering area, chemicals stored on shelf over and with spices, syrup, olive oil. Advised operator to store chemicals away from food. **Repeat Violation** **Admin Complaint**

China Taste

8989 Okeechobee Blvd, West Palm Beach

Routine Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 4 high-priority violations

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw Chicken over cooked ribs walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures. **Repeat Violation** **Admin Complaint**

  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw Chicken over raw ground pork walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures. Storage chart sent to operator. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (77F - Cold Holding) Observed in container sitting on counter. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Per operator, cut cabbage sits on counter until order comes in. Advised operator to use time control.

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice (78F - Hot Holding) Observed in rice cooker, power off. Per operator, out of temperature for approximately 1 hour. Per operator, rice stays in cooker until an order comes in. Advised operator to use time control. Time control procedure sent to operator with explanation on how to use time control. **Repeat Violation** **Admin Complaint**

Chinatown

3101 Pga Blvd #L217, Palm Beach Gardens

Routine Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

9 total violations, with 5 high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (53-49F - Cooling); in cooler at cook line; as per operator food cooked yesterday and stored inside cooler overnight in big plastic container; food never reached 41 F within 6 hours; See Stop Sale **Warning**

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles (75-72F - Cooling)at 11:42 to 76 F at 12:05 since 10:30 ; in reach in cooler at cook line; at this rate food will not reach 70 F within 2 hours; advised operator to reheat and start cooling process using a different cold holding unit; **Warning**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (53-49F - Cooling); in cooler at cook line; as per operator food cooked yesterday and stored inside cooler overnight in big plastic container; food never reached 41 F within 6 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding) in 2 door small cooler #2)at cook line; egg rolls (48F - Cold Holding) in 2 door tall cooler by cook line (#3)as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding) in 2 door small cooler #2)at cook line; egg rolls (48F - Cold Holding) in 2 door tall cooler by cook line (#3)as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale raw shrimp (47F - Cold Holding); in 2 door small cooler at cook line #2); raw shell eggs (52F - Cold Holding); in 3 door tall cooler( #4) as per operator foods not prepared or portioned today ; foods out of temperature for approximately 2 hours; advised to use 4 hour time control and discard afterwards as no coolers working in the entire establishment **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (98-116F - Hot Holding); in frying baskets ; as per operator food out of temperature for approximately 1 hour; advised operator to reheat food to 165 F **Repeat Violation** **Admin Complaint**

Chop & Toss Salad Co.

3101 Pga Blvd L205, Palm Beach Gardens

Routine Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 2 high-priority violations

  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cut up green apples with bare hands; food will not reach 145 F ; educated ; employee washed hands and put gloves on; **Corrected On-Site**

  • High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

Churrasco Grill Cafe LLC

405 Federal Hwy Ste C, Lake Park

Routine Inspection on April 5

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 2 high-priority violations

  • High Priority - Dented/rusted cans present. See stop sale. 1 can of pulled tomatoes dented **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At make line reach in cooler Raw pork over ready to eat sauces, At stand up reach in cooler raw steak over ready to eat shredded carrots, At reach in freezer Raw sausage over precooked frozen French fries, operator repositioned all products to achieve proper storage. **Corrected On-Site** **Warning**

Cracker Barrel #287

1475 SW 8 St, Boynton Beach

Routine Inspection on April 4

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 3 high-priority violations

  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef cracked raw shell eggs with barehands, wiped hands on apron, immediately touched clean spatula to cook. Hands not washed. Educated on site. **Warning**

  • High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0). Ran three times. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (49F - Cold Holding); steak (49F - Cold Holding); burgers (49F - Cold Holding);roast beef (46F - Cold Holding) first reach in cooler drawer at cook line. Removed from walk in cooler less than four hours. Walk in cooler temping at 40F. Drawer not closing all the way. Items moved back to walk in cooler. **Repeat Violation** **Admin Complaint**

Doubletree Palm Beach Gardens

4431 Pga Blvd, Palm Beach Gardens

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

5 total violations, with 2 high-priority violations

  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched desserts with bare hands while opening the package licked his fingers; touched knife to continue to open package; educated ; employee washed hands put gloves on before returning working with food; **Corrected On-Site**

  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored above raw fish in reach in cooler at cook line; stored properly **Corrected On-Site**

Firehouse Subs

10229 Okeechobee Blvd Ste C, Royal Palm Beach

Routine Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

5 total violations, with 2 high-priority violations

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef meatballs (88F - Hot Holding); chicken meatballs (87F - Hot Holding); potato soup (88F - Hot Holding); chili (103F - Hot Holding) Observed in steam table. Per operator, all products Reheated in microwave prior to being placed in steam well. Per operator, out of temperature for approximately 15 minutes. Operator returned all products to microwave to reheat to 165+F. **Corrective Action Taken** **Warning**

  • High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink splitter attached. **Warning**

Flamingo Cafe

2588 Pga Blvd, Palm Beach Gardens

Routine Inspection on April 4

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 4 high-priority violations

  • High Priority - Non-food grade cloth towel used as liner for pan Cloth in direct contact with bacon used to line the pan on top of fryers Removed **Corrected On-Site**

  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over raw sausage in walk-in freezer; stored properly **Corrected On-Site**

  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone and touched biscuits before washing hands and changing gloves; educated; employee washed hands **Corrected On-Site**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (43-48F - Cold Holding); sliced tomatoes (43-48F - Cold Holding); in cold holding at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 30 minutes; Smaller portions made; **Corrective Action Taken**

Gators Shack

5088 Seminole Pratt Whitney Rd, Loxahatchee

Routine Inspection on April 1

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 3 high-priority violations

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. frog legs (50F - Cold Holding); gator (50F - Cold Holding) bottom reach in cooler across from cook line. Not prepped or portioned. Removed from walk in cooler. ham (57F - Cold Holding); raw beef (57F - Cold Holding); lasagna (57F - Cold Holding); beef Pattie's (54F - Cold Holding); cheddar cheese (57F - Cold Holding); raw chicken (50F - Cold Holding); American cheese (57F - Cold Holding); Swiss cheese (57F - Cold Holding); provolone (57F - Cold Holding); cut lettuce (54F - Cold Holding); diced tomatoes (54F - Cold Holding); swai (57F - Cold Holding); salmon (55F - Cold Holding); mahi (55F - Cold Holding); cooked ziti (55F - Cold Holding); hot dogs (55F - Cold Holding); corn beef (46F - Cold Holding); cooked linguine (50F) in walk in cooler. Food not prepped or portioned. In unit over four hours. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. frog legs (50F - Cold Holding); gator (50F - Cold Holding) bottom reach in cooler across from cook line. Not prepped or portioned. Removed from walk in cooler. ham (57F - Cold Holding); raw beef (57F - Cold Holding); lasagna (57F - Cold Holding); beef Pattie's (54F - Cold Holding); cheddar cheese (57F - Cold Holding); raw chicken (50F - Cold Holding); American cheese (57F - Cold Holding); Swiss cheese (57F - Cold Holding); provolone (57F - Cold Holding); cut lettuce (54F - Cold Holding); diced tomatoes (54F - Cold Holding); swai (57F - Cold Holding); salmon (55F - Cold Holding); mahi (55F - Cold Holding); cooked ziti (55F - Cold Holding); hot dogs (55F - Cold Holding); corn beef (46F - Cold Holding); cooked linguine (50F) in walk in cooler. Food not prepped or portioned. In unit over four hours. **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (98F - Hot Holding); aujus (98F - Hot Holding); tomato sauce (98F - Hot Holding) steam table end of make table. Chef states food Reheated less than four hour ago and placed in unit. Reheated To 165F. **Corrective Action Taken** **Warning**

Georgia Mae's

5029a Okeechobee Blvd, West Palm Beach

Routine Inspection on April 4

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 5 high-priority violations

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At freezer opened box of raw coconut shrimp stored over ready to eat waffles. Operator placed shrimp on lower shelf. **Corrected On-Site** **Warning**

  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, raw turkey wings stored over raw pork chops. Operator moved turkey wings to lower shelf. **Corrected On-Site** **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line hot holding cabinet, collard greens (117F - Hot Holding) green beans (110F - Hot Holding) Operator stated food prepared today being held in cabinet less than 2 hours. Operator reheated food to 165F. **Corrected On-Site** **Warning**

  • High Priority - Toxic substance/chemical improperly stored. At dry storage, chemicals stored on shelf over sugar. Advised operator about proper chemical storage. Operator moved chemicals to lower shelf. **Corrected On-Site** **Warning**

  • High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink splitter added with hose attached, no vacuum breaker. Advised operator to add vacuum breaker. **Warning**

Great Wall

5014 Seminole Pratt Whitney Rd, Loxahatchee

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

7 total violations, with 4 high-priority violations

  • High Priority - Dented/rusted cans present. See stop sale. 1 #10 can of baby corn observed dented. **Warning**

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 7 live, small flying insects in dry food storage area and 3 landing on closed containers of baking powder. **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit: Raw eggs stored on top of cooked pork. Operator discarded eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, on prep table: cooked rice (61F - Cold Holding); bean sprouts (59F - Cold Holding) As per operator, items were taken from walk in cooler 45 mins prior. Advised operator to quick chill and maintain temperature or utilize time as a public health control. At flip top cooler unit: raw shelled eggs (48F - Cold Holding) As per operator, placed in flip top cooler from walk in cooler, 30 mins prior. Operator discarded eggs. **Corrected On-Site** **Warning**

Il Pomodoro LLC

5030 Seminole Pratt Whitney Rd, Ste 8, Loxahatchee

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

7 total violations, with 4 high-priority 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. Dish machine chlorine solution was open. Discontinue use of dish machine and set up manual sanitization for sanitizing until repaired. Operator contacted maintenance. **Corrective Action Taken** **Warning**

  • High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef touched clothes, fix clothes then prepared marinara on stovetop; no hand wash. Chef washed hands. **Corrected On-Site** **Warning**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip to cooler unit #1: ham (53F - Cold Holding); provolone cheese (53F - Cold Holding) As per operator, held overnight. Not prepped or portioned today. See stop sale. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip to cooler unit #1: ham (53F - Cold Holding); provolone cheese (53F - Cold Holding) As per operator, held overnight. Not prepped or portioned today. See stop sale. **Warning**

Routine Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

2 total violations, with 2 high-priority violations

  • High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip to cooler unit #1: ham (53F - Cold Holding); provolone cheese (53F - Cold Holding) As per operator, held overnight. Not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2024-04-03: At Walk in cooler: sliced ham (46F - Cold Holding) Diced tomatoes (46F - Cold Holding) As per operator, both items stored overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**

  • High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip to cooler unit #1: ham (53F - Cold Holding); provolone cheese (53F - Cold Holding) As per operator, held overnight. Not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2024-04-03: At Walk in cooler: sliced ham (46F - Cold Holding) Diced tomatoes (46F - Cold Holding) As per operator, both items stored overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**

Kinanm Caribbean Cuisine

612 N Military Trail, West Palm Beach

Complaint Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

12 total violations, with 9 high-priority violations

  • 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. Employee handled dirty pots at triple sink and then began preparing food on cook line without washing hands. Advised operator to educate employee on proper hand washing. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**

  • High Priority - Establishment operating without septic system approval. Operator unable to provide Department Of Health septic system certificate. **Warning**

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw shrimp stored over opened bag of ready to eat vegetables. Operator moved shrimp to lower shelf. **Corrected On-Site** **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw fish stored over ready to eat cut cabbage. Operator moved raw fish to bottom shelf. **Corrected On-Site** **Warning**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At steam table; rice and beans (115F - Hot Holding); white rice (92F - Hot Holding) ; cooked pasta (97F - Hot Holding). Operator stated food being held more than 4 hours. See stop sale. **Warning**

  • High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line cut cabbage (80F - Ambient Cooling 1:36pm/70F - Ambient Cooling 2:18pm). Operator stated cabbage was cut at 10am, did not reach 41 within 4 hours. See stop sale **Warning**

  • High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line cut cabbage (80F - Ambient Cooling 1:36pm/70F - Ambient Cooling 2:18pm). Operator stated cabbage was cut at 10am, did not reach 41F within 4 hours. See stop sale **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook top; house made sauce with chicken (123F - Hot Holding; cooked black rice (128F - Hot Holding). Operator stated items prepared 2.5 hours prior, held on stove top until served, began applying heat to reheat to 165F. At steam table; rice and beans (115F - Hot Holding); white rice (92F - Hot Holding) ; cooked pasta (97F - Hot Holding). Operator stated food being held more than 4 hours. See stop sale. **Corrective Action Taken** **Warning**

  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted sanitizer bucket with water to 100ppm. **Corrected On-Site** **Warning**

Complaint Inspection on April 4

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

2 total violations, with 1 high-priority violation

  • High Priority - - From initial inspection : High Priority - Establishment operating without septic system approval. Operator unable to provide Department Of Health septic system certificate. **Warning** - From follow-up inspection 2024-04-04: Operator unable to provide Department Of Health septic system certificate. **Time Extended**

Lemongrass Asian Bistro

10312 Forest Hill Blvd Ste 204, Wellington

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

13 total violations, with 11 high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On deep covered containers inside reach in cooler prep area cook rice At 3:25pm cooling since yesterday stop sale (50F - Cooling) Product did not cool to 41F within 6 hours See stop sale **Repeat Violation** **Admin Complaint**

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Deep containers on ice bath only touching bottom if vegetable broth at 3:20 pm since 1:30 1st temp 113 F cooling at 4:20pm 89F cooling, ,curry sauce at 3:20pm since 1:30 1st temp 115F cooling at 4:20pm 109F cooling Products did not cool to 70F within 2 hours see stop sale. **Warning**

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live small flying around mop sink by dishwasher area. Approximately 3 live small flying around dishwasher area Approximately 4 live small flying around cooler on back area by raw onions containers. **Warning**

  • High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you to go bags on direct contact with cut vegetables and multiple paper towels use as a liner for cut vegetables on sushi bar area advised operator to removed **Warning**

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags with Raw beef over cooked beef inside walk in freezer Advised operator to stored properly **Repeat Violation** **Admin Complaint**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar area Raw fish and raw eggs over sauces Cook line Raw beef over cooked dumplings Prep area Raw shell eggs over cut vegetables Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on prep table on sushi bar area. Operator unable to kill it **Warning**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overstocked on cook line chicken dumplings (53F - Cold Holding); lobster dumplings (53F - Cold Holding). green peas stop sale (70 F - Cold Holding Per operator stored for more than 4 hours. Per operator products not prepared or portioned today See stop Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Deep containers on ice bath only touching bottom if vegetable broth at 3:20 pm since 1:30 1st temp 113 F cooling at 4:20pm 89F cooling, ,curry sauce at 3:20pm since 1:30 1st temp 115F cooling at 4:20pm 109F cooling Products did not cool to 70F within 2 hours see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On cook line cut cabbage at 3:09 since 11am (70 F - Cooling) Product did not cool to 41F with4 hours. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On deep covered containers inside reach in cooler prep area cook rice At 3:25pm cooling since yesterday stop sale (50F - Cooling) Product did not cool to 41F within 6 hours See stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed two containers with adamame , tempura batter made with eggs and sushi rice still in use over 4 hours.See stop sale. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overstocked on cook line chicken dumplings (53F - Cold Holding); lobster dumplings (53F - Cold Holding). green peas stop sale (70 F - Cold Holding Per operator stored for more than 4 hours. Per operator products not prepared or portioned today See stop sale On cook line cheese stick (53F - Cold Holding); peanut sauce (51F - Cold Holding);per operator products not prepared or portioned today Per operator products stored for approximately 3 hours operator removed overstocked products and decided to discard **Warning**

  • High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed two containers with adamame , tempura batter made with eggs and sushi rice still in use over 4 hours.See stop sale. **Warning**

  • High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On cook line cut cabbage at 3:09 since 11am (70 F - Cooling) Product did not cool to 41F with4 hours. See stop sale **Repeat Violation** **Admin Complaint**

Routine Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

2 total violations, with 2 high-priority violations

  • High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live small flying around mop sink by dishwasher area. Approximately 3 live small flying around dishwasher area Approximately 4 live small flying around cooler on back area by raw onions containers. **Warning** - From follow-up inspection 2024-04-03: Observed approximately 2 live flying insects during this visit **Admin Complaint**

  • High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags with Raw beef over cooked beef inside walk in freezer Advised operator to stored properly **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-03: At walk in freezer did observe raw chicken over cooked shrimp, raw lobster over cooked lobster dumplings. **Admin Complaint**

Lynoras

5320 Donald Ross Rd, Suite 135, Palm Beach Gardens

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 2 high-priority violations

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk 8n cooler raw shell eggs over tomatoes and vegetables- operator moved to lower shelf. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Meatballs 46-47F- cold holding- food not prepared or portion3d today- food out of temperature for 2 hours- operator placed ice to quick chill. At cookline counter- Butter 45-50F- cold holding- food not prepared or portioned today- food left on counter- food out of temperature for 15 minutes- operator placed on time as a public health control, for remaining time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Martin's Tacos

301 W Canal St N, Belle Glade

Routine Inspection on April 4

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 6 high-priority violations

  • High Priority - Container of medicine improperly stored. Medicated pills and vitamins stored with spices on shelf above single service items and containers of juices at storage area. Advised operator to store properly. **Repeat Violation** **Admin Complaint**

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; in freezer door: Raw pork skin portioned in bags stored over portioned cups of ice; products not commercially packaged. Advised operator to store properly.

  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer: bag with raw chicken stored over containers of raw steak; products were not commercially packaged. Advised operator to store properly.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table across from cookline: cooked steak (51F - Cold Holding); cooked chicken (52F - Cold Holding) As per operator, both items were removed from the reach in cooler 1 hour prior. Not prepped or portioned today. Advised operator to place item to quick chill and maintain a temperature of 41F and below or utilize time as a public health control.

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, stove top: cooked beans (91F - Hot Holding) As per operator, cooked 30 mins prior. Advised operator to reheat and maintain a temperature of 135F or above or utilize time as a public health control.

  • High Priority - Toxic substance/chemical improperly stored. Near front counter: Multipurpose cleaner stored on container of drinks. Advised operator to store properly. **Repeat Violation** **Admin Complaint**

M/Y Cafe

4050 N Flagler Dr, West Palm Beach

Routine Inspection on April 1

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

5 total violations, with 1 high-priority violation

  • High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on splitter at mop sink **Warning** - From follow-up inspection 2024-04-01: Same missing on two hose bibbs on extended splitter at mop sink. **Admin Complaint**

Ney Caribbean Restaurant LLC

10114 S Military Trail Ste 102, Boynton Beach

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

13 total violations, with 3 high-priority violations

  • High Priority - Food with mold-like growth. Cooked chicken in cook line flip top. See stop sale. **Warning**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line flip top: cooked turkey stew (64F); baked ziti (61F); cooked chicken (64F); cooked rice (67F); cooked beef (67F). Operator states items were prepared yesterday and have been in unit overnight. Not prepared or portioned today. Unknown time out of temperature. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line flip top: cooked turkey stew (64F); baked ziti (61F); cooked chicken (64F); cooked rice (67F); cooked beef (67F). Operator states items were prepared yesterday and have been in unit overnight. Not prepared or portioned today. Unknown time out of temperature. See Stop Sale **Warning**

Pappa Jimmy's

149 S Lake Ave, Pahokee

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 6 high-priority violations

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At low boy freezer at expo line: Raw shrimp in open box stored over fried okra and onion rings in bags. Items were stored in open commercially packages. Operator stored properly. **Corrected On-Site**

  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At double door stainless steel freezer near dish wash area: Raw chicken liver stored above raw shrimp in both stored in ziplock bags. Neither commercially packaged. Operator stored properly. **Corrected On-Site**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single door stainless steel cooler near cookline: cooked wings (60F - Cold Holding) As per kitchen manager, some cooked yesterday and stored overnight whilst some was cooked approximately 3.5 hours prior. Not prepped or portioned today. Observed no distinct separation between wings held overnight and the ones done earlier however all were of the same temperature. See stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single door stainless steel cooler near cookline: cooked wings (60F - Cold Holding) As per kitchen manager, some cooked yesterday and stored overnight whilst some was cooked approximately 3.5 hours prior. Not prepped or portioned today. Observed no distinct separation between wings held overnight and the ones done earlier however all were of the same temperature. See stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At cook line, on prep counter: time as a public health control used for raw shelled eggs. No time mark was in place for raw shelled eggs. Operator time marked. **Corrected On-Site**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, steam table: cooked eggs (119F - Hot Holding) As per operator, cooked 15 minutes ago. Advised operator to reheat. **Repeat Violation** **Admin Complaint**

Pavoli Pizza

1677 Forum Pl, West Palm Beach

Complaint Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 3 high-priority violations

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at Flip top refrigerator overnight ; cooked pasta (49F - Cold Holding); yogurt (49F - Cold Holding); raw chicken (49F - Cold Holding); cooked meat (49F - Cold Holding); cream (57F - Cold Holding); cut lettuce (57F - Cold Holding); sliced tomato (57F - Cold Holding) **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator overnight ; cooked pasta (49F - Cold Holding); yogurt (49F - Cold Holding); raw chicken (49F - Cold Holding); cooked meat (49F - Cold Holding); cream (57F - Cold Holding); cut lettuce (57F - Cold Holding); sliced tomato (57F - Cold Holding) see stop sale **Warning**

  • High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator states he did write time yet . Operator labled pizza 11-3 **Corrected On-Site** **Warning**

Pete's Place 2

1760 N Jog Rd #180, West Palm Beach

Routine Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

7 total violations, with 2 high-priority violations

  • 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**

  • 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**

Portside Breakfast & Lunch

8480 Okeechobee Blvd Ste 7, West Palm Beach

Routine Inspection on April 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 3 high-priority violations

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over spinach reach in cooler on cook line. **Corrected On-Site** **Warning**

  • High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time stamp for butter chips. Per operator, out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours. **Corrected On-Site** **Warning**

  • High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back dock, splitter attached. **Warning**

Rotelli Pizza & Pasta

830 No Congress Ave, Boynton Beach

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

9 total violations, with 3 high-priority violations

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked egg plant (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); cooked pasta (48F - Cold Holding); mozzarella cheese (47F - Cold Holding); chicken parm (45F - Cold Holding); soup (48F - Cold Holding); sliced mozzarella (48F - Cold Holding); fresh mozzarella (47F - Cold Holding); eggs (50F - Cold Holding) ham (46F - Cold Holding) in walk in cooler. Not prepped or portioned. In unit overnight. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked egg plant (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); cooked pasta (48F - Cold Holding); mozzarella cheese (47F - Cold Holding); chicken parm (45F - Cold Holding); soup (48F - Cold Holding); sliced mozzarella (48F - Cold Holding); fresh mozzarella (47F - Cold Holding); eggs (50F - Cold Holding) ham (46F - Cold Holding) in walk in cooler. Not prepped or portioned. In unit overnight. **Warning**

  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**

Snack Bar

4475 N Ocean Blvd, Delray Beach

Routine Inspection on April 1

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

9 total violations, with 3 high-priority violations

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...boiled eggs 47F , goat cheese 50F, blue cheese 53F in flip top reach cooler ,stored food in double containers. ..roast beef , beef brisket 56 F , ham 59F cheese 47 F in reach in drawer at kitchen. Food not prepped or portion today ..... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....observed at 3:19 pm can corn beef hash 61F in reach in drawer , per chef food was opened at 11 am . .... **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...boiled eggs 47F , goat cheese 50F, blue cheese 53F in flip top reach cooler ,stored food in double containers. ..roast beef , beef brisket 56 F , ham 59F cheese 47 F in reach in drawer at kitchen. Food not prepped or portion today . Stop sale issue . Employee discarded food **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....observed at 3:19 pm can corn beef hash 61F in reach in drawer , per chef food was opened at 11 am . Stop sale issue . Chef discarded food. **Corrective Action Taken**

Station House Restaurant

233 W Lantana Rd, Lantana

Routine Inspection on April 1

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

5 total violations, with 3 high-priority violations

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked ribs (48F - Cold Holding); cooked meatballs (48F - Cold Holding); chopped tomatoes (48F - Cold Holding); raw bacon (48F - Cold Holding); goat cheese (48F - Cold Holding); mascarpone cheese (48F - Cold Holding); corn on the Cobb (48F - Cold Holding); street corn mix (48F - Cold Holding); fresh clams (47F - Cold Holding) Operator states all food items were not portioned or prepared today and held over 4 hours - see stop sale. raw bar make table - lump crab (54F - Cold Holding) not portioned or prepared today held in double pan overnight and more than 4 hours - see stop sale. double door reach in cooler - cooked potatoes (48F - Cold Holding); clams casino (48F - Cold Holding) not portioned or prepared today removed from walk cooler under one hour but held over 4 hours in walk in cooler - see stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked ribs (48F - Cold Holding); cooked meatballs (48F - Cold Holding); chopped tomatoes (48F - Cold Holding); raw bacon (48F - Cold Holding); goat cheese (48F - Cold Holding); mascarpone cheese (48F - Cold Holding); corn on the Cobb (48F - Cold Holding); street corn mix (48F - Cold Holding); fresh clams (47F - Cold Holding) Operator states all food items were not portioned or prepared today and held over 4 hours - see stop sale. raw bar make table - lump crab (54F - Cold Holding) not portioned or prepared today held in double pan overnight and more than 4 hours - see stop sale. double door reach in cooler - cooked potatoes (48F - Cold Holding); clams casino (48F - Cold Holding) not portioned or prepared today removed from walk cooler under one hour but held over 4 hours in walk in cooler - see stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo portable hot Bain Marie - drawn butter (128F - Hot Holding) held under 2 hours in double pan - operator moved to stove for reheat. **Corrective Action Taken** **Warning**

Subway #1130

940 S Main St, Belle Glade

Routine Inspection on April 1

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 2 high-priority violations

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table:;Provolone cheese (44F - Cold Holding); Salami (47F - Cold Holding) As per employee in charge, taken from walk in cooler at 10:30am. Not prepped or portioned today. Item stored over stacked. Advised operator to remove the over stacked portion to quick chill. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: meatballs in tomato sauce (129F - Hot holding) As per employee in charge, item was reheated in microwave approximately 30 mins prior. Advised employee in charge to reheat to 165F.

The Dancing Crane

11401 Northlake Blvd, Palm Beach Gardens

Complaint Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

11 total violations, with 8 high-priority violations

  • High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At prep area reach in cooler- Sliced ham date marked 03/20/24- see stop sale. **Warning**

  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee received sandwich from cookline and handled sandwich with barehands- to serve to customer- educated operator **Warning**

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw salmon not commercially packaged stored over bread- operator removed salmon. **Corrected On-Site** **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over cooked beef- operator stored raw ground beef to lower shelf. **Corrected On-Site** **Warning**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler by cookline- commercially packaged reduced oxygen packaged bags of raw tuna not removed from packaging be fore thawing - see stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by prep area- cream cheese 47-49F- cold holding, blue cheese dressing 47-49F- cold holding, butter 47-49F- cold holding, Greek yogurt 47-49F- cold holding, sauerkraut 47-49F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by prep area- cream cheese 47-49F- cold holding, blue cheese dressing 47-49F- cold holding, butter 47-49F- cold holding, Greek yogurt 47-49F- cold holding, sauerkraut 47-49F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler by cookline- marinara sauce 52-55F- cold holding, , butter 53-55F- cold holding, cooked artichoke 53-55F- cold holding, pesto with garlic 52-55F- cold holding, cooked tomatoes 52F-55F- cold holding, cooked mushrooms 52-55F- cold holding- food not prepared or portioned today- all food double panned - food out of temperature for 1.5 hours- operator placed under time as a public health control for remaining time. At cooking reach in drawer cooler- raw chicken 49-52F- cold holding, raw beef 49-52F- cold holding, white fish 49-52F- cold holding, sliced cheese 49-52F- cold holding, salmon 49-52F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed under time as a public health control for remaining time. **Corrective Action Taken** **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steamtable-au jus 123-127F- hot holding, yellow cheese sauce- 123-127F- hot holding white cheese sauce 124-127F- hot holding - food out of temperature for 1 hour- operator placed boiling water to reheat. **Corrective Action Taken** **Warning**

The Irish Brigade

621 Lake Ave, Lake Worth

Routine Inspection on April 1

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

1 total violation, with 1 high-priority violation

  • High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Mahi stored under raw ground beef in drawer under grill. Operator reverse. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-01: Packet of Raw bacon and raw leg of lamb stored over bread in upright freezer. Explained and employee rearranged. **Admin Complaint** **Corrected On-Site**

Traditions South

7000 Camino Real Ste 100, Boca Raton

Routine Inspection on April 1

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 2 high-priority violations

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey and raw beef next to each other in pan. Chef moved items **Corrected On-Site** **Warning**

  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw burger on the cook line in two draw cooler chef moved all items from cooler **Corrected On-Site** **Warning**

Ty's Tasty Palate

Mobile food dispensing vehicle

Routine Inspection on April 4

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 1 high-priority violation

  • High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

Vicky Bakery

10113 Southern Blvd #200, West Palm Beach

Routine Inspection on April 2

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 1 high-priority violation

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Raw shell eggs 65F- cold holding- food not prepared or portioned today- food out of temperature for 15 minutes- operator moved to reach in cooler to quick chill. **Corrected On-Site** **Warning**

Westlake Snack Shack

16290 Town Center Pkwy N # 1100, Westlake

Routine Inspection on April 5

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 3 high-priority violations

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies flying around in kitchen. Operator killed; cleaned and sanitized area. **Corrected On-Site**

  • High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired on 12/01/23. **Admin Complaint**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At double glass door reach in cooler, observed thawed precooked chicken tenders dated 03/19/24. Item stored for more than 7 days since thawed. See stop sale.

What agency inspects restaurants in Florida?

Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.

How do I report a dirty restaurant in Florida?

If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.

Get the whole story at our restaurant inspection database.

What does all that terminology in Florida restaurant inspections mean?

Basic violations are those considered against best practices.

A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.

An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: "Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over."

An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.

A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.

This article originally appeared on Palm Beach Post: Palm Beach County Restaurant health inspections for April 1-7