3 NATIVES VILLAGE COMMONS
931 VILLAGE BLVD STE 908, West Palm Beach FL 33409 · 561-335-3843
Last inspected Jan 23, 2026 · 5 visits since November 2023
NOV 23
APR 24
DEC 24
JAN 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Butter date marked 1/8
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jan 23, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Butter date marked 1/8
Jan 22, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked into establishment and began working, touching clean equipment such as flip top cooler lid; no handwash Employee washed hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then proceeded to put blueberries away in reach in cooler; no handwash Employee touched other employees hair and put on gloves to begin working with food; no handwash Employee touched bare body (hips) put new gloves on then touched clean equipment and food; no handwash Employee washed hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up lid from floor and put new gloves on then began prepping food; no handwash Employee washed hands
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Butter date marked 1/8
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chopped chicken (50F - Cold Holding); tuna salad (48F - Cold Holding) As per employee both products stored into flip top cooler 2 hours prior Products over stacked in 6 inch pans Not prepped or portioned today Operator placed into cooler to quick chill
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at dump sink Employee washed hands at handwash station
No probe thermometer provided to measure temperature of food products. Advised operator to buy a thermometer
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The two employees currently working do not have their food handler training
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drink from prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage: Employee purses and other personal belongings stored over bottled drinks and clean single-service containers Employees stored properly
Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned microwave
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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 soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry without washing hands. Operator discussed with employee who then washed hands.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to triple sink; no paper towels. Operator provided paper towels.
No soap provided at handwash sink. At hand wash sink next to triple sink; no soap. Operator provided soap.
Apr 17, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator remade to chlorine 100ppm.
No handwashing sign provided at a hand sink used by food employees. At kitchen and bathroom hand washing sink(s); no hand washing sign provided. Reviewed with Operator.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade to chlorine 100ppm.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At left side flip top cooler; commercially processed yogurt opened 2 days prior date marked 12/8. Operator applied appropriate date mark.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Right flip top cooler; boiled eggs (50°F - Cold Holding); feta cheese (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1 hour, moved to low boy reach in.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter hand wash sink; water temperature only reaching 78°F.
Stored food not covered. At kitchen; container of granola stored uncovered. Operator covered.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.