ARAMARK @ BIOMET 3I
4600 E PARK DR, Palm Beach Gardens FL 33410 · 561-776-6753
Last inspected Apr 17, 2026 · 6 visits since January 2024
APR 24
SEP 24
FEB 25
OCT 25
APR 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage over fish in walk-in cooler; Stored properly
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024023688 | Apr 2, 2024 | May 13, 2024 | $200 |
Inspection history
6 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged container of raw burger patties stored above cooked sausage patties, discussed with operator who could storage of products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on speed rack cooked chicken (84F - Hot Holding); cooked potatoes (71F - Hot Holding) per operator products prepared approximately 45 minutes ago and held on speed rack until reheated later for lunch service, discussed hot holding requirements with operator who moved products back to oven to reheat to 165F+.
Whole fruit displayed for self-service not wrapped and no utensils provided. At front counter display cooler apples and pears for self service not wrapped and no utensils provided, discussed with operator to plastic wrap or provide utensils.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 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. Employee loading dirty dishes inside dishwasher and unloading clean sanitized ones without washing hands first; manager educated; employee washed hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut potatoes n walk-in cooler; stored properly
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on prep table at cook line; Removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) fixed to 200 ppm
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked raw shell eggs, picked up towel from the floor touched clean utensils and to go boxes without washing hands; manager educated; employee washed hands;
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage over fish in walk-in cooler; Stored properly
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salmon (125F - Hot Holding); in hot box at prep station; as per operator food out of temperature for approximately 30 minutes; food placed in the oven to reheat to 165 F
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (60F - Cold Holding); sliced cheese (60F-Cold Holding); in reach in cooler at cook line; as per operator foods not prepared or portioned today; foods outside during breakfast orders: food outside for approximately 1 hour; food placed in ice to quick chill;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line
Jan 24, 2024Administrative 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and sausage over cooked steak in walk-in cooler; reversed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (56F - Cold Holding); sliced ham (56F - Cold Holding) in reach in cooler at cook line; food not prepared or portioned today; as per operator food out of temperature for approximately 1 hour; foods moved to walk-in cooler
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors- employee bathroom
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.