BERRY FRESH CAFE
6901 OKEECHOBEE BLVD STE B1, West Palm Beach FL 33411 · 561-360-2171
Last inspected Aug 3, 2026 · 7 visits since February 2025
FEB 25
SEP 25
JAN 26
JUL 26
▲ GETTING WORSE
4 inspections trending down, 30 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, cooked chicken (51F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight exceeding 6 hours. See stop sale.
★ 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--2026020310 | Jan 28, 2026 | Apr 9, 2026 | $200 |
Inspection history
7 visits, newest first
Aug 3, 2026Call Back - Admin. complaint recommendedRoutine Inspection
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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, cooked chicken (51F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight exceeding 6 hours. See stop sale.
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. At dry storage rack, 2 #10 cans of corn dented. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to properly wash, rinse, sanitize all dishes until dish machine is repaired. Operator set up three compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, cooked chicken (51F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight exceeding 6 hours. See stop sale.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice buckets not inverted.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline, employee touched face then proceeded to touch clean equipment and prepare plates without washing hands. Advised operator of proper hand washing. Operator educated employee. Employee washed hands.
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. Dishmachine high temperature -160F. Advised operator to set up three compartment sink to properly wash, rinse, sanitize all equipment until dishmachine is repaired. Operator set up three compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice buckets not inverted. Operator stored correctly.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At dry storage, Scoop handle inside flour, breadcrumbs, and sugar. Operator removed scoops.
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline- Employee cracked raw shell eggs than proceeded to grab cooler handle and plate food for order without changing gloves and washing their hands- educated operator - employee washed their 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. At cookline - employee touched their face then proceeded to plate food for order without changing their gloves or washing their hands- educated operator - employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline - mozzarella cheese panini 45F- cold holding-food not prepared or portioned today- food out of temperature for 3,5 hours- operator over food to walk in freezer to quick chill. At cookline at flip top cooler -cooked eggs 54-58F- cold holding, shredded cheese 54-58F- cold holding, cooked ham 54-58F- cold holding, diced ham 54-58F- cold holding, sliced beef 54-58F- cold holding, diced sausage 54-58F- cold holding, cooked chicken 54-58F- cold holding, mozzarella 54-58F- cold holding, cooked peppers 54-58F- cold holding - food not prepared or portioned today- food out of temperature for 3.5 hours- operator over food to walk in freezer to quick chill. At flip top cooler by cookline- pooled eggs 45-48F- cold holding, pooled egg whites 45-48F- cold holding, ricotta stuffing 45-48F- cold holding, cooke peppers 45-48F- cold holding, cooked onions 45-48F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice bags on food to quick chill. At flip top cooler by cookline- pimento cheese 46-50F- cold holding, cream cheese 46-50F- cold holding, diced tomatoes 45-48F- cold holding, shredded cheese 45-48F- cold holding cooked beef 50F- cold holding, food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice bags on food to quick chill. At reach in cooler by cookline - butter 54F - cold holding, heavy cream 45F- cold holding
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler at cookline- pumpkin batter 64F at 10:20 to 61F at 11:00 ( cooling since 7:30)- at current rate of cooling food will not reach to 41F within remaining time - operator placed in walk in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Employee dumping ice In handwashing sink at bar- operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At server station time as a public health control used for cut melon with no written plan/ procedure- operator provided
Spray bottle containing toxic substance not labeled. At dishwashing station - green chemical spray bottle not labeled- operator labeled.
Feb 27, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.