4595 OKEECHOBEE BLVD STE D129, WEST PALM BEACH, FL 33417
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation black mold like substance inside kitchen ice machine.
Routine - Food
Inspection Completed - No Further Action
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. Caramelized onions stored in cook line cooler dated 11/12. Caramelized apples date marked 11/5 at salad prep coolers. Item never frozen. See stop sale.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bechamel sauce (50F - Ambient Cooling for 2 hours at 3:20, 50F at 3:55) in covered container in cook line reach cooler. Per operator, item was moved from walk in cooler, used, and placed into cooler less than 2 hours ago. Operator removed top and moved to walk in cooler. Corrective Action Taken
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on kitchen prep cooler table. Operator removed. Corrected On-Site
Basic - Food stored on floor. Bin of frozen lamb stored on floor of walk in freezer. Operator reorganized. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use cooking utensils stored in 102F water on stove. Operator turned on stove and began heating water to 135F. Corrective Action Taken
Routine - Food
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, stored in a hot box that is off: cooked ribs (67F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked potato patty (70F - Cold Holding) As per chef, removed from walk in cooler and stored in unit to keep cold since 2.5 hours. Not prepped or portioned today. Chef returned items to walk in cooler to quick chill. At cookline, sitting on mini prep table: butter (67F - Cold Holding) As per chef, stored since 2.5 hours; garlic butter (65F - Cold Holding) As per chef, stored since 45 mins. Not prepped or portioned today. Chef removed to quick chill. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-03-12: On cutting board at flip top cooler: French fries (57F - Cold Holding) As per chef, stored less than 4 hours on counter. Not prepped or portioned today. Chef returned items to reach in cooler to quick chill. Admin Complaint Corrective Action Taken
Routine - Food
Administrative complaint recommended
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch face then handled clean utensils to portion food into containers; no hand wash. Advised chef to wash hands.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, stored in a hot box that is off: cooked ribs (67F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked potato patty (70F - Cold Holding) As per chef, removed from walk in cooler and stored in unit to keep cold since 2.5 hours. Not prepped or portioned today. Chef returned items to walk in cooler to quick chill. At cookline, sitting on mini prep table: butter (67F - Cold Holding) As per chef, stored since 2.5 hours; garlic butter (65F - Cold Holding) As per chef, stored since 45 mins. Not prepped or portioned today. Chef removed to quick chill. Corrective Action Taken Repeat Violation Admin Complaint
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. Repeat Violation Admin Complaint
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator.
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Lentil soup cooked 4 days prior then frozen; not date marked. Advised operator to operator to date mark.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
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. In Kitchen, Reach-in Cooler Swiss cheese (45F - Cold Holding); bechamel (creamy sauce) (45F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Kitchen, Reach-in Cooler Swiss cheese (45F - Cold Holding); bechamel (creamy sauce) (45F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale Warning
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster Warning
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu;Smoke salmon platter does not have an asterisk beside it, that's not identified smoke salmon as raw Advised operator Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over potatoes in walk in cooler. Moved Corrected On-Site
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 48 hours ago Corrected On-Site
Basic - Food stored on floor. Food items on floor in walk in cooler
Routine - Food
Administrative complaint recommended
High Priority - Non-food grade paper/paper towel used as liner for food container....cover spring mix with paper towel at reach in cooler . Chef moved. Corrected On-Site
High Priority - Raw animal food stored in same container as ready-to-eat food....smoke salmon with cheese in same container at walk in cooler . Chef properly stored. 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..... food not prep or portion today duck sauce 48°, ham 52°, cheese 52°, ham cheese sauce 48°, chicken cheese sauce 47° , rata cooked vegetables 54° in reach in cooler at kitchen, per chef food being held ( yesterday ) more than 4 hours . Admin Complaint
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... food not prep or portion today duck sauce 48°, ham 52°, cheese 52°, ham cheese sauce 48°, chicken cheese sauce 47° , rata cooked vegetables 54° in reach in cooler at kitchen, per chef food being held ( yesterday ) more than 4 hours . Stop sale issue . Chef discarded food........ Cheese 44°, smoke salmon 44°, chicken 45°, quiche 44° in walk in cooler being held less than four hours. Chef closed door properly and open inside walk in freezer door to cooling food fast. Corrective Action Taken Repeat Violation Admin Complaint
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons at kitchen.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
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.... Cutting celery for salad with bare hands , employee stated that he washed hand right before, employee washed hands again and putting gloves on hands. Corrected 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. 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....duck sauce 56°, escargot 61°, mozzarella cheese 56° , mushroom sauce 48° being held more than 4 hours .... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding quiche 82° in alto shame , PIC not aware how long food being out of temperature Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....duck sauce 56°, escargot 61°, mozzarella cheese 56° , mushroom sauce 48° in reach in cooler at kitchen being held more than four hours. Stop sale issue. Employee discarded food. 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....hot holding quiche 82° in alto shame , PIC not aware how long food being out of temperature. Stop sale issue . Employee discarded food. Corrected On-Site Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...soup, chicken, sauce , cheese at walk in cooler all wrong date marked .. cooked apples not date marked. Operator date marked Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit....hot holding mushrooms soup 133° being held less than four hours in steam table , employee adjusted thermostat to high . Corrective Action Taken
High Priority - Raw animal food stored over canned/bottled drinks....raw chicken, raw beef above bottles water . Employee moved water. Corrected On-Site
Basic - Trash receptacles not provided where needed in establishment by the handwashing sink.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cream in walk in cooler. Operator reorganized Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to cool cooked pasta in colander. Operator removed and discussed Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 78°F on cook line. Operator removed, discarded water, cleaned and sanitized utensils Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw cold smoke salmon stored above a container with butter inside salad reach in cooler. Observed a container with raw frog legs and raw cold smoke salmon stored above a container with butter, sour cream inside walk-in cooler. Operator stored properly all products Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with chopped fresh garlic with oil (66°F - Cold Holding)stored at room temperature on cook line. Per operator product stored for approximately 15 minutes. Operator moved to inside of reach in cooler Corrective Action Taken
Basic - Stored food not covered. Observed a container with portioned ice cream not covered inside walk-in freezer. Operator covered Corrected On-Site
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm . Operator corrected to 200 ppm quaternary Corrected On-Site