BELLE&MAXWELLS
3700 S DIXIE HWY, W Palm Beach FL 33405 · 561.832.4449
Last inspected Jul 21, 2026 · 14 visits since August 2023
JUL 25
NOV 25
APR 26
JUN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 100 rodent droppings on floor underneath prep area reach in coolers. Observed approximately 10 rodent droppings underneath prep area prep sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026028554 | Apr 23, 2026 | Jul 22, 2026 | $800 |
| 2--2025057947 | Jul 16, 2025 | Sep 18, 2025 | $400 |
| 2--2025032449 | Mar 12, 2025 | Jun 5, 2025 | $200 |
| 2--2016018714 | Apr 12, 2016 | May 9, 2016 | $320 |
Inspection history
14 visits, newest first
Jul 21, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Clam/mussel/oyster tags not marked with last date served. No marking last date with clams and muscles
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walls and floor behind 3 compartment Sink soiled with dirt
Jul 20, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 2)Observed raw beef above pink sauce in reach in freezer not all products commercially packaged.. Operator placed raw beef on lower shelf. 2) observe raw shrimp above cooked pasta not all products commercially packaged. In reach in freezer Operator placed raw shrimp on lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed open marscapone cheese not date marked that is not not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed at true refrigeration 2 door by steam table mozzarella (44F - Cold Holding); Brie cheese (44F - Cold Holding); cream cheese cake (45F - Cold Holding); chicken (45F - Cold Holding); quiche (45F - Cold Holding); beef (45F - Cold Holding). Not cut or portion today Operator lower temperature on refrigeration. 2) observed ** Flip top refrigerator; raw tuna (47F - Cold Holding); meat ball (47F - Cold Holding); cream (53F - Cold Holding); cooked meat (47F - Cold Holding); crab meat (49F - Cold Holding) Not cut or portion today due to missing insert. Operator put in new insert and closed lid to refrigerator.Corrective Action TakenCorrective Action TakenRepeat ViolationAdmin Complaint**
Clam/mussel/oyster tags not marked with last date served. No marking last date with clams and muscles
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open marscapone cheese not date marked that is not not being in a wholesome, sound condition..
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed Fly sticky tape hanging over clean dishes in dishwasher area Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walls and floor behind 3 compartment Sink soiled with dirt
Plumbing system in disrepair. Observed plastic container under 3 compartment sink to spot water from leaking.
Jun 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Gasket missing on right reach in cooler door.
Standing water in bottom of reach-in-cooler across from cook line.
Jun 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
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. ricotta (47F - Cold Holding); lentil soup (56F - Cold Holding) brie (47F - Cold Holding); mozzarella (46F - Cold Holding) not prepped or portioned today stored in prep area reach in cooler. Per operator, items have been stored in cooler for more than 6 hours overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (47F - Cold Holding); lentil soup (56F - Cold Holding) brie (47F - Cold Holding); mozzarella (46F - Cold Holding) not prepped or portioned today stored in prep area reach in cooler. Per operator, items have been stored in cooler for more than 6 hours overnight. See stop sale.
Clam/mussel tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. quiche (107 F - Cooling for 50 minute at 1:30, 100F at 2:05) cooling at ambient kitchen area temperature of 95F+. Operator moved item to freezer to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink at triple sink or front kitchen prep area.
No soap provided at handwash sink near triple sink and front kitchen prep area. Operator provided.
Equipment in poor repair. Gasket missing on right reach in cooler door.
Reach-in cooler interior/shelves have accumulation of soil residues that in prep area reach in cooler.
Standing water in bottom of reach-in-cooler across from cook line.
Utensils in poor condition. Multiple rubber spatulas heavily chipped on cook line. Operator discarded.
Apr 24, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate1 Basic
Show 8 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 dishwasher handle soiled dishes and then immediately handle clean dishes in warewashing area. Reviewed handwashing requirements with operator. Employee washed hands.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 100 rodent droppings on floor underneath prep area reach in coolers. Observed approximately 10 rodent droppings underneath prep area prep sink.
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. vegetable soup (53F - Cold Holding); butter (53F - Cold Holding); tomato sauce (52F - Cold Holding); ricotta (48F - Cold Holding); meatloaf (50F - Cold Holding); raw chicken (50F - Cold Holding) not prepped or portioned today per chef stored in prep area reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetable soup (53F - Cold Holding); butter (53F - Cold Holding); tomato sauce (52F - Cold Holding); ricotta (48F - Cold Holding); meatloaf (50F - Cold Holding); raw chicken (50F - Cold Holding) not prepped or portioned today per chef stored in prep area reach in cooler. See stop sale.
Clams/mussels tag removed from original container prior to container being emptied. Operator placed tags back with containers.
No paper towels or mechanical hand drying device provided at handwash sink. At warewashing area. Operator provided.
No soap provided at handwash sink. At warewashing hand sink.
Employee eating in a food preparation or other restricted area. Employee eating on food prep table. Employee removed.
Nov 18, 2025Inspection 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in drawer cooler, raw beef and raw lobster stored in same container. Employee moved beef to correct container.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, cutting board are soiled with food stains and debris.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, no paper towels provided. Employee provided paper towels.
Jul 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 low boy, raw shrimp (50F - Cold Holding), not prepared or portioned today, operator stated items placed 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 flip top cooler, cooked green beans (50F - Cold Holding); mashed potatoes (50F - Cold Holding); cooked risotto (50F - Cold Holding), not prepared or portioned today. Operator stated items placed into unit approximately 1 hour prior to. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill. At cook line low boy, raw shrimp (50F - Cold Holding), not prepared or portioned today, operator stated items placed held in unit over 24 hours. See stop sale.
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority5 Intermediate0 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 56 commercially processed individual butter packets in stainless steel round container in glass door reach in cooler 63-67 f at 3:08 pm. Container was outside at the server station when started the inspection. As per server outside since 11:00 am. Not prepared or portioned today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56 commercially processed individual butter packets in stainless steel round container in glass door reach in cooler 63-67 f at 3:08 pm. Container was outside at the server station when started the inspection. As per server outside since 11:00 am. Not prepared or portioned today
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Diced tomatoes 47 f at 3:21 in flip top cooler.as per chef cut an hour ago, diced tomatoes47 f at 3:38 pm, cut butter sticks 68 f at 3:24 pm in flip top cooler second temperature 67 f at 3:39 pm. As per chef cut an hour ago. Tuna salad 47 f at 3:26 pm in flip top cooler. Second temperature 46 f at 3:40 pm As per chef made 1 hour ago. Chicken salad 47 f at 3:28 pm in flip top cooler. 47 f at 3:41 pm As per chef prepared an hour ago. At this rate of ambient cooling it will not reach 41 f within 4 hours from the time removed from 41 f or cutting tomatoes. pasta fagioli soup 53 f in upright cooler at 3:35 pm as per chef cooling 3 hours. ( cooling in tightly closed container ) second temperature of pasta fagioli soup 53 f at 3:56 pm at this rate of cooling it will not reach 135 f to 41 f or colder within total of 6 hours. Advised to remove the lids and use ice bath or put in reach in freezer to cool quickly. Manager moved all to reach in freezer to cool quickly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink and washcloth chlorine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dishwasher.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dishwasher. Employee stocked.
No soap provided at handwash sink. At hand sink by dishwasher. Employee put small soap dispenser.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Linguine 53 f, cooked wings 53 f cooling overnight in tightly covered container.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Linguine 53 f, cooked wings 53 f cooling overnight in tightly covered container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 47 f, as per manager was outside for 10 minutes
Employee washed hands in a sink other than an approved handwash sink. Dishwasher handled soiled dishes then washed hands in three compartment sink. Explained and he washed hands in hand sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tuna salad 67 f at 12:14 second temperature 66 at 12:37 f. In upright cooler. At this rate of cooling ( 1° f in 23 minutes) it will not reach 41 f within 4 hours.As per cook prepared 10 minutes ago from room temperature canned tuna. Advised to either use ice bath and keep in the cooler or move to freezer and setup alarm for reminder. Operator put container in ice bath in upright cooler. For future put tuna can in the cooler day before. This will help in ambient cooling to 41 f within 4 hours. Linguine 53 f, cooked wings 53 f cooling overnight in tightly covered container.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar and by dishwasher. Manager put roll of paper towels at both stations.
Employee personal food not properly identified and segregated from food to be served to the public. Personal juice container stored with and above food in upright cooler. Manager moved juice to bottom shelf.
Mar 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature) thermo tape failed to change color ( dishwasher wash washing dishes in the dishwasher) advised to setup three compartment sink to sanitize the dishes. three compartment sink setup chlorine 100 ppm Do not use this dishwasher to sanitize until repaired and working properly. Operator waiting for the part to repair the dishwasher.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Cleaning liquid spray bottle not labeled. Employee labeled
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lentil soup (112 - Hot Holding) in steam table. Operator states soup reheated less than four hours ago. Operator stirred. All parts 135F.
Spray bottle containing toxic substance not labeled. Spray bottle over triple sink. Labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks stored on deli slicer in kitchen. 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.