ABOVE ONLY LLC
785 NORTHLAKE BLVD, North Palm Beach FL 33408 · 561-842-0337
Last inspected Feb 24, 2026 · 5 visits since February 2024
FEB 24
SEP 24
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. House made tomato sauce prepared/date marked/held refrigerated since 10/14. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025090876 | Oct 23, 2025 | Feb 2, 2026 | $800 |
| 2--2018046219 | Aug 28, 2018 | Sep 21, 2018 | $400 |
Inspection history
5 visits, newest first
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 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. Observed employee touching dirty dishes and touching clean ones without washing hands first; educated; employee washed hands;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers over ham turkey sausage - not all commercially packaged- in white door freezer at the front counter Advised to store properly
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 - home fries at cook line : as per operator since 11:00 am; advised to track time
Handwash sink at cook line used for purposes other than handwashing- pile of dirty dishes and silverware stored inside; Removed
Oct 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 12 high priority.
12 High priority3 Intermediate0 Basic
Show 15 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Front Line Triple Sink (Chlorine 0ppm). Operator added chlorine to 100ppm.
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 scraping, washing and rinsing then handled clean/sanitized dishes while placing to dry/store. Advised Operator of proper hand washing requirements.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped containers of raw pork stored over cooked sausage. Advised Operator to store raw below ready to eat.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw chicken over ham. Advised Operator to moved raw below ready to eat.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. House made tomato sauce prepared/date marked/held refrigerated since 10/14. See stop sale.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes/utensils while removing from customers table then picked up plated food and prepared beverages for new customers without washing hands. Advised Operator of proper hand washing requirements.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Flip top; sliced cheese (50F - Cold Holding)l Operator stated not prepared or portioned today, held in cooler overnight. At flip top; cut tomatoes (49F - Ambient Cooling 9:40/49F 10:30); cut lettuce (52F - Ambient Cooling 9:40/52F 10:30). Operator stated items cut at 6:30, did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At shelf in kitchen; cooked shredded potatoes (82F - Cold Holding). Operator stated not prepared or portioned today, removed from refrigeration/held at room temperature since 8:00. Advised to discard by 12:00, provided time as public health control information. At Flip top; sliced cheese (50F - Cold Holding)l Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (49F - Ambient Cooling 9:40/49F 10:30); cut lettuce (52F - Ambient Cooling 9:40/52F 10:30). Operator stated items cut at 6:30, did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line shelf over flat top; cooked potatoes (89F - Hot Holding). Operator stated cooked prior to being held since 8:00 advised Operator to discard at 12:00, provided time as a public health control information.
Toxic substance/chemical (glass cleaner) improperly stored hanging on dry storage shelves over/with food. Operator removed.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm.
Front line hand wash sink used for purposes other than handwashing; used to dump ice. Operator removed ice/strainer.
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. Provided employee reporting agreement. Operator informed employees during inspection.
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. 4 employees present, engaged in food preparation/handling; only 1 employee has proof of food handlers training. Advised Operator of requirements.
Mar 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking raw shell eggs and touching various pandas, utensils, plates while plating foods without changing gloves and washing hands. Educated; employee washed hands
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. Observed employee scraping food from customers plates no touching menus and silverware to reset dining tables; educated Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken and steaks stored mixed with French fries, Canadian bacon and other ready to eat foods in one door freezer at front counter; advised to store properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (43-46F - Cold Holding);in cooler at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 30 minutes; smaller portions made;
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- hash browns, raw shell eggs and pancake batter- at cook line; since 7:00 am; advised to track time;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (109F - Hot Holding); on top part of the stove on the shelf; food out of temperature for approximately 1 hour; advised to placed on time or reheat to 165 F
Employee eating in a food preparation or other restricted area- observe employee breakfast on cutting board at cooler at cook line; removed
Food stored in a prohibited area- establishment has shelves holding canned foods and produce and single service items on the hallway in front of customers bathrooms; advised to store properly
Time/temperature control for safety food thawed in an improper manner- sausage and raw chicken on the shelves at cook line Advised to move inside cooler or under running water
Sep 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area - operator instructed employee to wash hands - employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. White door reach in freezer - raw burgers over prepared sausage - operator moved raw burgers to lower shelf.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line fresh shell eggs (63F - Cold Holding) operator states held under 2 hours - moved to freezer for quick chill.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter only cold water only. Operator contacted technician.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At front counter sanitizer sink at 200 ppm chlorine, operator corrected to 100 ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. At front counter reach in cooler bags of raw chicken stored over ready to eat ham. Operator corrected by repositioning raw chicken to bottom shelf.
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 dressing cooler front counter: dressing cooler: sour cream 57 ( - Cold Holding); Italian dressing (51F - Cold Holding); housemade salsa (53F - Cold Holding)operator states that sauces and dressings held in unit overnight, inspector noticed that cooling unit was turned off, operator stated that they did not know how long unit was powered off, operator stated that items were not prepared or portioned today, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dressing cooler front counter: dressing cooler: sour cream 57 ( - Cold Holding); housemade salsa (53F - cold holding) states that sauces and dressings held in unit overnight, inspector noticed that cooling unit was turned off, operator stated that they did not know how long unit was powered off, operator stated that items not prepared or portioned today, see stop sale.
Handwash sink not accessible for employee use at all times. In kitchen handwashing sink blocked by garbage can with container of dirty dishes sitting on top. Operator removed
Handwash sink used for purposes other than handwashing. At front counter handwashing sink used to store wiping cloths. Operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Robert Dileo showed up
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At front counter inside ice machine
Covered waste receptacle not provided in women's bathroom.
Unwashed fruits/vegetables stored with ready-to-eat food. At front counter reach in cooler container of avocado's with stickers still attached stored over ready to eat lettuce, operator removed avocados to be washed.
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.