1450 S DIXIE HWY, West Palm Beach, FL 33401
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
Intermediate - Handwash sink not accessible for employee use at all times. Observed at cook line metal container in handwashing sink. Operator removed Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic container not inverted. Operator removed and stored correctly. - From follow-up inspection 2025-11-25: Time Extended
Routine - Food
Warning Issued
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed salmon that was not frozen first in reduced oxygen packaging in freezer.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon that was not frozen first in reduced oxygen packaging in freezer.
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic container not inverted. Operator removed and stored correctly.
Routine - Food
Inspection Completed - No Further Action
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at rear door hand sink . Operator placed paper at sink. Corrected On-Site
Basic - Food stored on floor. Observe plastic containers of oil on floor Operator placed on shelf. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in water at 120 F. Operator moved to flat top. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
Basic - Equipment in poor repair. Observe cover broken in sugar container
Basic - Food stored on floor. Observe plastic container of tahini on floor in walking cooler
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observe handle touching flour in container.
Basic - Old labels stuck to food containers after cleaning. Observe at quart deli container.
Basic - Working containers of food removed from original container not identified by common name. Observe container with flour not labeled.
Complaint Full
Inspection Completed - No Further Action
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. Observe employee touching garnish without gloves and placed on plate . No alternative operating procedure. Employee washer hands. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at waiters station milk (47F - Cold Holding). Operator stated less then hour but discarded. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale Observe at walk-in refrigerator butter nut soup overnight (51-58F - Cooling).
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw ground beef above fish in walk-in refrigerator. Operator placed ground beef on lower shelf. Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator butter nut soup overnight (51-58F - Cooling).
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at walk-in refrigerator butter nut soup overnight (51-58F - Cooling). Due to being in deep 4 gall plastic container.
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear kitchen door. Repeat Violation
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. As chef stated brown sauce. 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. Observe dishwasher handling dirty dishes and without washing hands touching clean dishes. Operator had dishwasher wash hands. Corrected On-Site Warning
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observe with salmon. Warning
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw tuna above ice cream in reach in freezer not all commercially sealed. 2) observe in reach in refrigerator raw salmon above lettuce. Operator place raw fish on lower shelf of both . Corrected On-Site Warning
Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Warning
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observe with brown sauce. Warning
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observe with chicken. Warning
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Warning
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observe brown sauce Warning
Basic - Food stored on floor. Observe plastic container with Lemmon aid on floor Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit.
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
High Priority - Reduced oxygen packaged food label lacking use by date.
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear kitchen door.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw ground beef above salmon. Operator placed raw beef on lower shelf. Corrected On-Site
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler top part: sweet potato (49F); cauliflower (48F); butter (50F) observed gap in between food containers. Reviewed with chef. Food only been in unit for two hours. Chef moved items and put on ice and covered the gaps. Corrective Action Taken Repeat Violation
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. Creamer at the coffee station with no time mark Feta cheese in olive oil with no time mark. Per chef was put out at 11am and they only keep it for 3 hours. He put correct time on items. Corrected On-Site
Intermediate - mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Intermediate - mussel tags not marked with last date served.
Routine - Food
Inspection Completed - No Further Action
High Priority - Non-food grade paper/paper towel used as liner for food container. Dixie cleaning cloths in contact with stuffed peppers and other raw and prepared foods - operator removed. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Double door reach in - raw tuna over cut romaine- operator moved raw tuna to adjacent cooler. 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. 2 door reach in - cut romaine (52°F - Cold Holding) not portioned or prepared today - held over 4 hours see Stop Sale. Repeat Violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit - make table - mushrooms (41°-51°F - Cold Holding); butter (41°-54°F - Cold Holding) not portioned or prepared today - held under 4 hours in overfilled containers - operator split and moved to cooler. At recheck both tested at 34°F. 2 door reach in - cut romaine (52°F - Cold Holding) not portioned or prepared today - held over 4 hours see Stop Sale. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hot line hand sink - operator provided. Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. At hot line hand sink - operator provided. Corrected On-Site