23 Palm Beach County restaurants get perfect scores; 1 closed; 30 fail inspection

Staff reports

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 8-14, 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 8-14 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 8-14 inspections and were temporarily closed. Follow-upinspections are required.

Amigos Mexican & Spanish Rest

4720 Okeechobee Blvd, West Palm Beach

Routine Inspection on April 8

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

13 total violations, with 9 high-priority violations

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

  • High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish and proceeded to prepare plates of cooked food without washing hands and changing gloves. Advised operator to educate employee on proper handwashing protocol. Employee washed hands and changed gloves. **Corrected On-Site** **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, raw bacon in portioned wrapped paper, stored over portioned cooked pork. Advised operator to move raw below ready to eat food in freezer. At chest freezer raw fish not commercially packaged, stored over tortillas. **Warning**

  • High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 30 rodent droppings in kitchen dry storage area on top of bags of rice, boxes of corn starch, containers of sugar and boxes of single service articles. Approximately 50 rodent droppings in kitchen dry storage area on floor under shelves. Approximately 10 rodent droppings in kitchen on top of bag in box soda dispensing system. 5 rodent droppings in kitchen on prep table. 3 rodent droppings in kitchen prep area on top of boxes of rice. Approximately 20 rodent droppings in kitchen on floor under dish machine. 10 rodent droppings in kitchen on floor behind reach in freezer. 10 rodent droppings in kitchen on window sill behind clean dish storage shelves. Approximately 10 rodent droppings in kitchen under triple sink. Approximately 10 rodent droppings in kitchen under/behind ice machine. Approximately 10 rodent droppings on shelves under expo window. Approximately 100 rodent droppings behind bar on shelves with clean glasses/liquor bottles. **Warning**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At dry storage area; 50lb bag of rice chewed through with rodent droppings on and around bag. See Stop Sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cookline,#1 flip top cooler cooked yuca (57F - Cold Holding); cooked spinach (55F - Cold Holding); cooked shrimp (55F - Cold Holding); cooked pork (57F - Cold Holding) See stop sale. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler #1, cooked yuca (57F - Cold Holding); cooked spinach (55F - Cold Holding); cooked shrimp (55F - Cold Holding); cooked pork (57F - Cold Holding). Operator stated food been held overnight. 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. Inside oven at cookline, cooked rice (126F - Hot Holding); cooked beef (115F - Hot Holding); cooked chicken (117F - Hot Holding); cooked onions and peppers (77F - Hot Holding) Per operator, food prepared today 2 hours prior, held until served. Advised operator to reheat food to 165F for hot holding. **Warning**

  • High Priority - Toxic substance/chemical improperly stored. At expo line, glass cleaner stored on shelf with single service articles and over bottled water. Operator removed. **Corrected On-Site** **Warning**

Routine Inspection on April 10

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 - Rodent activity present as evidenced by rodent droppings found. Approximately 30 rodent droppings in kitchen dry storage area on top of bags of rice, boxes of corn starch, containers of sugar and boxes of single service articles. Approximately 50 rodent droppings in kitchen dry storage area on floor under shelves. Approximately 10 rodent droppings in kitchen on top of bag in box soda dispensing system. 5 rodent droppings in kitchen on prep table. 3 rodent droppings in kitchen prep area on top of boxes of rice. Approximately 20 rodent droppings in kitchen on floor under dish machine. 10 rodent droppings in kitchen on floor behind reach in freezer. 10 rodent droppings in kitchen on window sill behind clean dish storage shelves. Approximately 10 rodent droppings in kitchen under triple sink. Approximately 10 rodent droppings in kitchen under/behind ice machine. Approximately 10 rodent droppings on shelves under expo window. Approximately 100 rodent droppings behind bar on shelves with clean glasses/liquor bottles. **Warning** - From follow-up inspection 2024-04-10: Approximately 50 rodent droppings throughout establishment. **Admin Complaint**

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

Which Palm Beach County restaurants had high priority violations?

Bang Bang Seafood & Grill

3897 N Haverhill Rd Ste 124, West Palm Beach

Routine Inspection on April 12

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 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, raw chicken stored over raw fish. Advised operator about proper storage in freezer. Operator moved chicken to lower shelf. **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 cook line low boy, raw chicken wings (49F - Cold Holding). shredded cheese (55F - Cold Holding); raw catfish (55F - Cold Holding); French fries (55F - Cold Holding) Operator stated items not prepared or portioned today, operator stated items stored more than 4 hours. See stop sale. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw chicken wings (49F - Cold Holding). shredded cheese (55F - Cold Holding); raw catfish (55F - Cold Holding); French fries (55F - Cold Holding) Operator stated items not prepared or portioned today, operator stated items store for more than 4 hours. See stop sale. **Warning**

Bonefish Grill

4635 Pga Blvd, Palm Beach Gardens

Routine Inspection on April 11

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 - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster tails (44-45F - Cold Holding) cooked shrimp and scallops mix (45F - Cold Holding) in flip top cooler per operator less than 4 hours. Not portioned or prep today. Operator placed ice packed on top . Observed elbow macaroni (44-45F - Cold Holding) stored in drawer per operator held less than four hours. Operator placed in walk-in cooler to chill. Observed calamari (54F - Cold Holding); chicken strips (54F - Cold Holding); cod strips (54F - Cold Holding)at fry station drawer per operator not prep or portion today. Held less than 4 hours . Operator placed ice packs on products. Observed Fry station ; calamari (54F - Cold Holding); chicken strips 2 drawers under char grill mussels (48F - Cold Holding); cooked shrimp and scallops (48F - Cold Holding) held less than 4 hours. Operator placed ice bags o top of items. **Corrective Action Taken** **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. Observed lemon butter (118F - Hot Holding) cooked mushroom sauce (132F - Hot Holding) stored in double pans in steam table. Per operator held less than four hours. Operator removed double pans. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Routine Inspection on April 12

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 - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster tails (44-45F - Cold Holding) cooked shrimp and scallops mix (45F - Cold Holding) in flip top cooler per operator less than 4 hours. Not portioned or prep today. Operator placed ice packed on top . Observed elbow macaroni (44-45F - Cold Holding) stored in drawer per operator held less than four hours. Operator placed in walk-in cooler to chill. Observed calamari (54F - Cold Holding); chicken strips (54F - Cold Holding); cod strips (54F - Cold Holding)at fry station drawer per operator not prep or portion today. Held less than 4 hours . Operator placed ice packs on products. Observed Fry station ; calamari (54F - Cold Holding); chicken strips 2 drawers under char grill mussels (48F - Cold Holding); cooked shrimp and scallops (48F - Cold Holding) held less than 4 hours. Operator placed ice bags o top of items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-12: At time of callback inspection lobster tails shrimp and scallop mix not observed elbow macaroni (47F - Cold Holding) fry station calamari (42F - Cold Holding); chicken strips (42F - Cold Holding); cod strips (42F - Cold Holding) 2 drawers below char grill mussels cooked shrimp and scallops not observed . Operator ordered new flip top cooler.**Admin Complaint** **Admin Complaint**

Buonasera Restaurant

2145 S Us 1, Jupiter

Routine Inspection on April 10

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 - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over cooked duck in walk-in cooler; food stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Carving Station Buffet

720 N Federal Hwy, Lake Park

Routine Inspection on April 11

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 - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer plastic thank you bag containing employee item of raw turkey neck stored over packages of frozen corn. Operator discarded bag of items. **Corrected On-Site**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler pan of raw fish stored on a container of ready to eat pea soup, operator relocated raw fish to proper storage shelf. **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 Prep area Reach in cooler: Crab salad 51F cold holding per operator item was not prepared or portioned today, stored in unit overnight,see stop sale.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Prep area Reach in cooler: Crab salad 51F cold holding per operator item was not prepared or portioned today, stored in unit overnight.see stop sale. **Repeat Violation** **Admin Complaint**

Casa Linda Restaurante

701 N Congress Ave, Boynton Beach

Routine Inspection on April 10

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 - 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. flat top make table - shredded cheddar (58F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Walk in cooler - tamales (48F-59F - Cold Holding); cooked ground beef (46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flat top make table - shredded cheddar (58F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Walk in cooler - tamales (48F-59F - Cold Holding); cooked ground beef (46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.

Casa Tequila, LLC

12795 W Forest Hill Blvd Ste 11a, Wellington

Routine Inspection on April 11

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

13 total violations, with 5 high-priority violations

  • High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Microwave heavily soiled with food debris and grease; as per operator, microwave is cleaned every 2-3 days. Operator advised that they will clean today. **Corrective Action Taken** **Warning**

  • 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 Flip top cooler:#1; pico de gallo (46F at 3:30pm; 46F at 4:11pm- ambient Cooling) As per operator, cooling for more than 4 hours. Item did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: portioned cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2: ; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2: ; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale.d **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 Flip top cooler:#1; pico de gallo (46F at 3:30pm; 46F at 4:11pm- ambient Cooling) As per operator, cooling for more than 4 hours. Item did not cool to 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 steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale. **Warning**

Routine Inspection on April 12

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 - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2: ; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale.d **Warning** - From follow-up inspection 2024-04-12: At Flip top cooler:#2: ; raw shrimp (44F - Cold Holding); raw seasoned chicken (44F - Cold Holding); raw steak (45F - Cold Holding) Removed from walk in cooler 1hour 42mins prior. Not prepped or portioned today. Advised operator to quick chill. **Admin Complaint**

  • High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale. **Warning** - From follow-up inspection 2024-04-12: At steam table: black beans (112F - Hot Holding) As per operator item held 1.5 hours. Operator removed to reheat. **Admin Complaint** **Corrective Action Taken**

China Wok 168 Inc

6901 Okeechobee Blvd Ste C1, West Palm Beach

Routine Inspection on April 9

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

9 total violations, with 6 high-priority violations

  • High Priority - Nonfood-grade bags used in direct contact with food. Observed Cooked pork stored and in direct contact with grocery to go bag at walk in cooler. Operator removed pork from grocery to go bag. **Corrected On-Site** **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. Observed Raw shrimp over cooked krab sticks white reach in freezer by back door. Both products not in commercial packaging. Raw beef over cut carrots walk in cooler. Operator stored all products properly. **Corrected On-Site** **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 beef ; stainless reach in freezer in prep area. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site** **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. Observed Cut cabbage and cooked noodles on prep counter on cook line, no time mark. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for both products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Flip top cooler cook line: chicken (49F - Cooling) at 4:00 since 12:00 ; shrimp (45F - Cooling) at 4:00 since 12:00 At current rate of cooling products did not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. **Corrective Action Taken**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (101F - Hot Holding) Observed in rice cooker. Per operator, out of temperature for approximately 30 minutes. Operator returned to wok to reheat to 165+F. **Corrective Action Taken**

Devine Bistro

2465 Sr 7 Ste #300, Village Of Wellington

Routine Inspection on April 12

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

9 total violations, with 8 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. At make table unit #1 near oven: chicken stock (50F - Cooling) ; house made marinara sauce (47F - Cooling) At walk in cooler: beef stock (45F - Cooling) stored in large covered container. As per manager, all three items were made yesterday and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale.

  • 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. Observed manager touch ready to eat potatoes that are in walk in cooler on metal rolling rack, with his bare hands. Advised manager of the correct ways to handle ready to eat foods.

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 flies in dish wash area; 3 flies in dry storage area near back door.

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw snapper stored over metal pans of cooked pasta rice. Operator stored properly. **Corrected On-Site**

  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler on metal rolling rack: Raw Fish stored beneath raw ground beef. Advised operator of the proper way to store raw animal foods with each other based on cooking temperatures and provided poster.

  • 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. Observed commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen, stored in make table #2 near flat top grill. Also, commercially processed reduced oxygen packaged fish (mahi mahi, snapper, pompano and tuna) labelled to remove from package before thawing, no longer frozen, stored on rolling metal rack in walk in cooler. See stop sale.

  • 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. At make table unit #1 near oven: chicken stock (50F - Cooling) ; house made marinara sauce (47F - Cooling) At walk in cooler: beef stock (45F - Cooling) stored in large covered container. As per manager, all three items were made yesterday and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At said make table: cut lettuce and tomato wrapped (47F - Cold Holding) As per manager, stored overnight in cooler. Not prepped or portioned today. Items stored over stacked. See stop sale.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table unit #2 near flat top grill: fresh mozzarella (49F - Cold Holding); Bree cheese (48F - Cold Holding) As per manager, placed in make table from walk in 1 hour prior. Not prepped or portioned today. Items stored over stacked. Manager removed over stacked portion to quick chill. At said make table: cut lettuce and tomato wrapped (47F - Cold Holding) As per manager, stored overnight in cooler. Not prepped or portioned today. Items stored over stacked. See stop sale. **Repeat Violation** **Admin Complaint**

Dixie Fried Chicken

133 SW Ave E, Belle Glade

Routine Inspection on April 11

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

11 total violations, with 3 high-priority violations

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding area by fry station- cooked chicken 110-115F - hot holding, fries 114-117F- hot holding, mashed potatoes and gravy 101F- hot holding- food out of temperature for 20 minutes- operator placed under time as a public health control for remaining time. At steam table by cookline- mashed potatoes 120-125F- hot holding, gravy 120-125F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated. **Warning**

  • High Priority - Toxic substance/chemical improperly stored. At front counter shelf- spray bottle of Windex over box of tea- operator removed. **Corrected On-Site** **Warning**

  • High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb- by mop sink hose. **Repeat Violation** **Warning**

Routine Inspection on April 12

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 - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb- by mop sink hose. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-12: **Time Extended**

Dune Deck Cafe

100 N Ocean Blvd, Lantana

Routine Inspection on April 8

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 - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over English muffins walk in freezer Not commercially packaged Removed **Corrected On-Site** **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over soup in walk in cooler **Corrected On-Site** **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (70F - Cold Holding) front counter service line. Out less than four hours. Move to cooler. cooked mushroom (54F - Cold Holding); ham (46F - Cold Holding); cheese (46F - Cold Holding); sausage (46F - Cold Holding); in flip top cooler on cook line. In unit less than four hours. Not prepped or portioned. Moved to walk in cooler. **Corrective Action Taken** **Warning**

Routine Inspection on April 9

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 - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (70F - Cold Holding) front counter service line. Out less than four hours. Move to cooler. cooked mushroom (54F - Cold Holding); ham (46F - Cold Holding); cheese (46F - Cold Holding); sausage (46F - Cold Holding); in flip top cooler on cook line. In unit less than four hours. Not prepped or portioned. Moved to walk in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-04-09: Cooked mushrooms 48F ham 48F sausage 48F in flip top cooler across from cook line. In unit less than four hours. Moved to cooler. Not prepped or portioned today . **Admin Complaint**

Firehouse Subs

4650 Donald Ross Road, Unit 116, Palm Beach Gardens

Routine Inspection on April 12

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 - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed In-use utensil stored in unclean water at 150F

  • High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1 2023 **Repeat Violation** **Admin Complaint**

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

Fla Power & Light Cafeteria

700 Universe Blvd, Juno Beach

Routine Inspection on April 11

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 - Dented/rusted cans present. See stop sale. 1 can of sauerkraut dented **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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Deli area reach in cooler: House made chicken salad 48F - ambient cooling at 10:15am, operator states that item was prepared and portioned at 6am.

  • 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 Deli area reach in cooler: House made chicken salad 48F - ambient cooling at 10:15am, operator states that item was prepared and portioned at 6am. See stop sale

Hilton Garden Inn Palm Beach Gardens

3505 Kyoto Gardens Drive, Palm Beach Gardens

Routine Inspection on April 8

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 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 loading dishwasher and unloading clean dishes - no handwashing Educated and advised to wash hands after touching dirty dishes **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (50F - Cold Holding); egg whites (62F - Cold Holding) on the food cart at the cook line; as per operator food food on TPHC ; food not listed on the form; foods out of temperature since 6 am; food added on the plan; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Kinanm Caribbean Cuisine

612 N Military Trail, West Palm Beach

Complaint Inspection on April 11

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** - From follow-up inspection 2024-04-11: Operator unable to provide Department Of Health septic system certificate. **Admin Complaint**

Kingdom Buffet

240 N Congress Ave, Boynton Beach

Routine Inspection on April 10

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. Walk in cooler x Raw salmon over cut potatoes- operator moved potatoes. **Corrected On-Site** **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cooked pork (53F - Cold Holding); marinated chicken (48F - Cold Holding); marinated pork (54F - Cold Holding) operator states not portioned or prepared today held in top unit of make table under 4 hours - operator moved to walk in cooler. **Corrective Action Taken** **Warning**

La Granja Restaurant

10590 W Forest Hill Blvd, Wellington

Complaint Inspection on April 8

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

13 total violations, with 9 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. At walk in cooler: cooked black beans (54F - Cooling) As per operator, prepped last night and left to cool over night. Item did not cool to 41F within 6 hours. See stop sale.

  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse pan; no sanitizing done. Employee then placed pan on drying rack. Advised operator to properly clean and sanitize pan.

  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells Swaii fish raw. No proof of parasite destruction. Swaii Fish must be served fully cooked or discarded. **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 deep freezer #1- raw chicken in metal pan stored on top of bags of peppers. Not all items commercially packaged. Operator removed metal pan of raw chicken. **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 deep freezer #2: raw diced chicken in metal pan stored on top of raw pork. Not all items commercially packaged. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • 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. At walk in cooler: cooked black beans (54F - Cooling) As per operator, prepped last night and left to cool over night. Item did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit near cook line: raw chicken (46F - Cold Holding); raw steak (46F - Cold Holding) As per operator stored in unit overnight. Not prepped or portioned today. See stop sale. At walk in cooler: raw seasoned whole chicken (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit near cook line: raw chicken (46F - Cold Holding); raw steak (46F - Cold Holding) As per operator stored in unit overnight. Not prepped or portioned today. See stop sale. At walk in cooler: raw seasoned whole chicken (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. 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. No time stamp in place for pico de gallo being held using time as a public health control in buffet area. Advised operator to time mark.

  • 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 potatoes (123F - Hot Holding) As per operator, placed in table at 11am. Operator removed to be reheated. At steam table near cook line: fried plantains (120F - Hot Holding) As per operator, held for 15 mins. Item stored over-stacked. Operator decided to discard. **Corrective Action Taken**

Little Italy Italian Restaurant

3116 S Military Trl, West Palm Beach

Routine Inspection on April 11

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

Malakor Thai Express

15673 Southern Blvd Unit 100, Loxahatchee

Routine Inspection on April 12

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 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked white rice (75F - Cooling) As per operator, rice was cooling overnight on counter top. Item did not cool to 41F within 6 hours. See stop sale. **Warning**

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door standing freezer: raw fish stored over seaweed salad; products not commercially packaged. At double door stainless steel freezer raw shrimp stored over cooked potatoes; products not commercially packaged. At deep freezer: Raw turkey and raw chicken stored over sauces; products not commercially packaged. Operator stored items properly. **Corrected On-Site** **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit near hand wash sink at cook line: Raw shelled eggs stored over fried tofu. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • 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. Observed commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen in bottom section of sushi reach in cooler unit. See stop sale. **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. At walk in cooler: cooked white rice (75F - Cooling) As per operator, rice was cooling overnight on counter top. Item did not cool to 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit at cookline: cooked chicken (45F - Cold Holding); raw beef (44F - Cold Holding); bean sprout (55F - Cold Holding) As per operator, items were removed from walk in cooler and placed in flip top reach in cooler 45mins prior. Not prepped or portioned today. Item stored over-stacked. Operator removed over stacked portions and placed in walk in cooler to quick chill. **Corrective Action Taken** **Warning**

Moon Thai Jupiter Inc

5330 Donald Ross Rd, Palm Beach Gardens

Routine Inspection on April 12

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

16 total violations, with 5 high-priority violations

  • High Priority - Dented/rusted cans present. See stop sale. Observed dented can of baby corn 3 pounds 5.5 ounces

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken skewers over cooked chicken in make table. Operator inverted. Observed raw tuna over Rte sauce in walk-in cooler. Operator move tuna to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed rice on cook line with no time mark. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (52F - Cold Holding); tempura batter (68F - Cold Holding)on cook line containers not in contact with ice. Held less than 1 hour. Operator added more ice. **Corrective Action Taken**

  • 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. Observed rice on cook line with no time mark.

Pete's Crazy Grill

2601 President Barack Obama Hwy, Riviera Beach

Routine Inspection on April 12

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 - Establishment operating with no potable running water. Operator called water company and had watt turned on. **Corrected On-Site**

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

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw beef stored over ready to eat items, operator repositioned raw beef to correct storage shelf. **Corrected On-Site**

Prezzo

4520 Pga Blvd Ste 100, Palm Beach Gardens

Routine Inspection on April 11

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 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meat balls (45-48F - Cooling) in covered deep plastic container in walk-in cooler.Per chef held in cooler overnight. See stop sale

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meat balls (45-48F - Cooling) in covered deep plastic container in walk-in cooler.Per chef held in cooler overnight. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (49F - Cold Holding) on cook line sitting out at room temperature. Per operator held less hour. Not portioned or prep today. Operator placed in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Romeo's Pizza & Rest

4917 Southern Blvd, West Palm Beach

Routine Inspection on April 11

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

7 total violations, with 1 high-priority violation

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

Savour Of Caribbean Restaurant Inc

2677 Forest Hill Blvd #111, West Palm Beach

Routine Inspection on April 10

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

14 total violations, with 10 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. At glass reach in cooler,brown rice (65F - Cooling) Operator stated cooling overnight, over 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. At reach in cooler # 2 cooked spinach (84F - Cooling)@10am, since 6am, 91F (Cooling)@ 11:15pm Did not reach 70F within 2 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 two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six 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. At glass reach in cooler,brown rice (65F - Cooling) Operator stated cooling overnight, over 6 hours. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler # 2 cooked spinach (84F - Cooling)@10am, since 6am, 91F (Cooling)@ 11:15pm Did not reach 70F within 2 hours. See stop Sale. **Warning**

  • High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves without washing hands and began cutting vegetables. Advised operator of proper handwashing. **Warning**

  • 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 washed soiled pot with gloves, then proceeded to prepare food without washing hands and changing gloves. Advised operator of proper handwashing **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 chest freezer, not commercially packaged raw turkey stored over raw beef. Operator moved raw turkey. **Corrected On-Site** **Warning**

  • High Priority - Roach activity present as evidenced by live roaches found. At dry storage 1 live roach **Admin Complaint**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At reach in cooler chopped cabbage (45F - Cold Holding);rice (45F - Cold Holding), Operator stated not prepared or portioned today, held overnight. See stop sale. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler chopped cabbage (45F - Cold Holding);rice (45F - Cold Holding), Operator stated not prepared or portioned today, held overnight. 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 line fried plantains (76F - Hot Holding). Operator stated food prepared today 1 hour prior,held at room temperature until served. Advised operator to put food on TPHC. **Warning**

Scores Gentlemens Club

3174 Lake Worth Rd, Palm Springs

Routine Inspection on April 11

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

16 total violations, with 8 high-priority violations

  • High Priority - Dented/rusted cans present. See stop sale. 2 #10 cans of chef-mate golden cheese sauce severely dented.

  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm tested 3 times and operator tested with his test kit as well.

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. ( 1 ) Uncooked( marked on open box) raw chicken bag and open box stored over French fries bags in upright freezer. **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. open box of partially cooked chicken breast freeters stored over beef in upright freezer.

  • High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 5 Containers of portioned Alfredo sauce date marked 03/29 today's date 04/11. Explained and emailed date marking information. **Repeat Violation** **Admin Complaint**

  • High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. . 5 Containers of portioned Alfredo sauce date marked 03/29 today's date 04/11. Explained and emailed date marking information. **Repeat Violation** **Admin Complaint**

  • High Priority - Stop Sale issued due to Ice in large ice machine bin contaminated by Mr and Mrs T tomato juice can. ( tomato juice can stored in the ice in ice machine bin )

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic spread 68 f on prep table next to flip top cooler on cook line, chicken wings 52 f in strainer in the hand sink as per chef less than 1 hour in hand sink. Both not prepared or portioned today . Chef moved wings and garlic spread to reach in cooler . **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Sushi Yama Asian Bistro

10921 N Military Trl, Palm Beach Gardens

Routine Inspection on April 8

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/not properly separated from ready-to-eat food. Raw beef over rice noodles in cooler at cook line; reversed **Corrected On-Site**

  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left sushi area; walked in the kitchen brought out sushi rice pot; touched sushi rice without changing gloves and washing hands ; educated; suggested to wash hands

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at sushi bar- employee using sushi rice from yesterday in making of a sushi roll, that was put on TPHC for four hours; See stop Sale **Repeat Violation** **Admin Complaint**

  • 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. See stop sale. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at sushi bar- employee using sushi rice from yesterday in making of a sushi roll, that was put on TPHC for four hours; See stop Sale

Taqueria Jalisco

4678 Forest Hill Blvd, West Palm Beach

Routine Inspection on April 10

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

16 total violations, with 6 high-priority violations

  • High Priority - Nonfood-grade bags used in direct contact with food. Rice stored and reheated in non food grade bag for service. Operator removed product from bag. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, raw ground chirizo stored over raw whole muscle beef and raw chicken nuggets stored over raw fish. Advised operator of proper food storage. Operator moved chirizo and chicken nuggets to lower shelf. **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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line expo window, salsa (54F - Cold Holding)over 4 hours see stop sale At cook line Bottle of sour cream (81F - Cold Holding)see stop sale jamaican juice (51F - Cold Holding)see stop sale Per operator, all products stored over 4 hours, not prepared or portioned 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. At front counter tamarind juice @3:20pm (61F - Ambient Cooling)since10am; See stop sale.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line expo window, salsa (54F - Cold Holding)over 4 hours see stop sale At cook line Bottle of sour cream (81F - Cold Holding)see stop sale jamaican juice (51F - Cold Holding)see stop sale Per operator, all products stored over 4 hours, not prepared or portioned today.

  • 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 front counter tamarind juice @3:20pm (61F - Ambient Cooling)since10am; See stop sale.

  • High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Advised operator to provide vacuum breaker. At mop sink. **Repeat Violation** **Admin Complaint**

The Groves Coffee House

4619 Okeechobee Blvd #102, West Palm Beach

Routine Inspection on April 10

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 - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing bread at front counter and in two door cooler in back kitchen **Warning**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over butter two door cooler under flat top **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken empanadas (120F - Hot Holding); beef empanadas (120F - Hot Holding); spinach cheese empanadas (120F - Hot Holding); bottom shelf of hot holding unit at front counter. Items closer to sliding door not maintaining temperature. ham croquettes (98F - Hot Holding); beef potato (98F - Hot Holding) top shelf of hot holding unit at front counter. In unit less than four hours. Reheated to 165F. Discussed TPHC with operator. **Warning**

The Original Pancake House

4364 Northlake Blvd, Palm Beach Garden

Routine Inspection on April 10

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 - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm); operator added more water; to 100 ppm **Corrected On-Site**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (51F - Cold Holding); ham (51F -Cold Holding); in reach in cooler across from flat top As per operator food not prepared or portioned today; as per operator foods moved from a cooler that stop working in the morning; foods out of temperature for approximately 1 hour; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Two Fat Guys

7535 Enterprise Dr #52, Riviera Beach

Complaint Inspection on April 8

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

4 total violations, with 4 high-priority violations

  • High Priority - Dented/rusted cans present. See stop sale. At dry storage shelf 2 cans of tomato sauce dented. See stop sale.

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over container of ready to eat sauerkraut, operator repositioned to proper storage with sauerkraut above the raw beef. **Corrected On-Site** **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 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 Items (cheese, egg, tomatoes, sausage listed on time as a public health control has no time markings, per operator product stored more than 4 hours.

  • 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 Items (cheese, egg, tomatoes, sausage listed on time as a public health control has no time markings, per operator product stored more than 4 hours.

Yum Yum Express

931 Village Blvd Ste 906, West Palm Beach

Routine Inspection on April 11

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 - Container of medicine improperly stored. At dry storage area; cold medicine stored over rice/flour. Operator removed. **Corrected On-Site**

  • High Priority - Dented/rusted cans present. At dry storage area; 1 #10 size can ketchup dented on seam. See stop sale.

  • High Priority - Employee washed hands with no soap. Employee went from using soiled wiping cloth to triple sink, washed hands at triple without soap and then dried hands with cloth towel and proceeded to prepare/package food. Advised Operator on proper hand washing requirements. Operator informed employee, employee washed hands at hand wash sink with soap and dried hands using paper towels. **Corrected On-Site**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over washed/cut onions and raw chicken stored over washed/cut broccoli. Operator moved raw below ready to eat. **Corrected On-Site** **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. At walk-in freezer; plastic wrapped sheet tray of raw chicken stored over plastic wrapped sheet tray of raw shrimp Operator moved raw chicken below raw shrimp. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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 8-14

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