ALADDIN MEDITERRANEAN GRILL
3896 NORTHLAKE BLVD, Palm Beach Gardens FL 33403 · 561-622-1660
Last inspected Mar 6, 2026 · 10 visits since September 2023
AUG 24
DEC 24
APR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $4,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031251 | Mar 5, 2026 | Jun 11, 2026 | $200 |
| 2--2024056019 | Aug 19, 2024 | Oct 31, 2024 | $600 |
| 2--2024001542 | Dec 14, 2023 | Jun 5, 2024 | $600 |
| 2--2022056508 | Sep 12, 2022 | Jan 4, 2023 | $600 |
| 2--2022008184 | Jan 18, 2022 | Mar 25, 2022 | $800 |
| 2--2021044754 | Aug 19, 2021 | Nov 16, 2021 | $200 |
| 2--2021006158 | Jan 11, 2021 | Apr 2, 2021 | $400 |
| 2--2019012401 | Feb 28, 2019 | Apr 11, 2019 | $400 |
| 2--2018034856 | Jun 4, 2018 | Aug 6, 2018 | $400 |
Inspection history
10 visits, newest first
Mar 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 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 10ppm); fixed to 50 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (51F - Cold Holding); hummus (51F - Cold Holding); cut lettuce (51F - Cold Holding); cut tomatoes (51F - Cold Holding); mixed salad (51F - Cold Holding); feta (51F - Cold Holding);in cooler at front counter; food out of temperature for approximately 1 hour; foods not prepared or portioned today; foods moved to different cooler;
In-use utensil stored in standing water less than 135 degrees Fahrenheit- next to steam table at 113 F Removed
Nov 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority0 Intermediate1 Basic
Show 8 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (153-163F - Cooking) operator returned chicken back to the grill;
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee walk-in the kitchen putting gloves on and started to work with foods before washing hands; operator educated; employee washed hands;
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw gyro and touching utensils afterwards; and put gloves on and continued to work with foods; educated; and employee washed hands;
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 employee touching parley used to garnish foods with bare hands; food not reaching 145 F or above; educated; operator provide spoon to be used; employee washed hands;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked octopus Raw beef burgers over fries - all not commercially packaged in one door freezer at the back of the kitchen Stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese; in small cooler at cook line; Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F - Cold Holding); shaved beef (46F - Cold Holding); in small cooler at cook line; as per operator food not prepared or portend today; food out of temperature for approximately 1 hour; food left outside; food moved back inside the cooler; rice (57F - Cold Holding); diced tomatoes (45F - Cold Holding); hummus (45F - Cold Holding); shredded cabbage (48F - Cold Holding); sliced tomatoes (48F - Cold Holding); in big four door cooler at the back of the kitchen; food not prepared or portioned today; food out of temperature for less than four hours; food moved to walk-in cooler
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. Fish no longer frozen still in ROP package inside cooler at cook line; educated; operator removed;
Apr 29, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm); operator fixed to 100 ppm
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. Raw burgers not commercially packaged over fries in one door freezer at the back of the kitchen Stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. orzo soup (119F - Hot Holding)in soup warmer; as per operator food reheated earlier and placed inside warmer; food out of temperature for approximately 30 minutes; warmer set up at low; operator placed to reheat soup to 165 F
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at 3 compartment sink and sanitizer bucket;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Cutting board has cut marks and is no longer cleanable- at cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) fixed to 50 ppm
Dec 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in freezer, Raw hamburger stored over French fries. Advised operator of proper storage. Operator stored correctly.
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, reach in cooler, meat patties (49F - Cold Holding); cooked sausage (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, reach in cooler, meat patties (49F - Cold Holding); cooked sausage (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 24 hours. See stop sale.
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. Wiping cloth solution Chlorine 200+. Advised operator of proper ppm for Chlorine sanitizer. Operator corrected wiping cloth Chlorine solution to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter flip top cooler, sliced tomatoes (47F - Cooling)@2:18 since 1:20, 46F @3:03, at the current rate product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item onto ice to fascilitate cooling.
Food stored on floor. At walk in freezer, food stored on floor. Operator moved items to shelf.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Gyro meat in a broiler that is turned off. Reviewed with operator proper gyro procedures- operator turned on machine.
Raw animal food stored over/not properly separated from ready-to-eat food. White single door freezer - individually wrapped raw burgers over cooked chicken nuggets - operator moved cooked chicken nuggets.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Kitchen make table - raw marinated chicken over raw formed ground beef - operator moved raw beef.
Single-service containers not constructed with the required characteristics. 3 door reach in cooler - using not food grade 3 drawer storage bins for chopped feta cheese and chic peas. Ruse of butter containers utilized to store food products such as - cooked rice and hummus.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kitchen make table - falafel (47F - Cold Holding); beef croquettes (44F-57F - Cold Holding); sliced provolone (56F - Cold Holding) operator states not portioned or prepared today held in top make table under 4 hours - operator moved to walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Display case - Scoop handle in hummus - operator removed.
Ripped/worn tin foil used on top plate of sandwich press - operator replaced
Dec 14, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; plastic wrapped, portioned raw shrimp stored over fries. Operator moved fries to top shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At triple door stainless reach in cooler; raw chicken stored above ready to eat hummus. Operator moved raw chicken to bottom shelf.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cook line flip top cooler; cooked beef, no date mark. Operator stated beef cooked onsite 3 days prior, applied appropriate date mark.
Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser and spray bottle containing bleach not labeled. Operator labeled.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At dry lentil storage container; scoop handle laying in lentils. Operator removed.
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At triple door stainless reach in cooler; raw beef stored over ready to eat garbanzo beans and pickled turnips. Operator moved raw beef to lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line hot drawer under grill; grilled chicken (89°F - Hot Holding). Operator stated being held less than four hours, moved to grill to reheat to 165°F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen; accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; uncovered employee beverage stored over cutting board. Operator removed.
Food-contact surface not smooth and easily cleanable. At front line; panini press covered in ripped/torn tinfoil and tape.
Soiled dry wiping cloth in use. At front line flip top cooler; soiled dry wiping cloth in use on cutting board. Operator removed.
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.