BERRY FRESH CAFE
11658 US HWY 1, Palm Beach Gardens FL 33408 · 561.486.7580
Last inspected Aug 25, 2026 · 9 visits since July 2023
SEP 24
MAR 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 - raw shell eggs at cook line; timer not set up; set at 9:00 am
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027617 | Feb 20, 2026 | May 19, 2026 | $600 |
| 2--2025036709 | Mar 26, 2025 | Jun 9, 2025 | $800 |
| 2--2024067084 | Sep 16, 2024 | Dec 17, 2024 | $200 |
Inspection history
9 visits, newest first
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (47F - Cold Holding); in small cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; operator placed inside ice bath;
Handwash sink by dishwasher not accessible for employee use at all times- blocked by step stool and other personal items like handbag and jumper; Removed
Standing water in bottom of reach-in-cooler - cooler across from flat top with heavy water on the bottom Operator cleaned
Feb 20, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cooked beef and sausage on the speed rack in walk-in cooler; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); sausage (50F - Cold Holding); in small cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice;
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- butter and homemade salsa at expo line; operator marked time; since 7:00 am;
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on prep area was cutting and touching raw chicken with gloves then proceeded to removed a sheet pan with muffins from oven without washing hands first. Employee washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1. Next to fryers Cooked potatoes 50F cold holding, raw chicken 46F cold holding, top rail. Per operator products not prepared or portioned today, per operator products stored for approximately 1 hour. Operator iced down products
Toxic substance/chemical improperly stored. Bottles of winded stored next to a box of coffee on shelf under hand washing sink at server station Operator. Operator removed coffee
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #3, next to flat top grill cut tomatoes at 9:49am (48F cooling) since 9 am at 10:33am same temperature. At the current cooling rate product will not cool to 41F within 4 hours., cooked peppers at 9:49am ( 48F cooling) since 9 am cooked mushrooms at 9:49am( 48F cooling) since 9am at 10:33am all products same temperature. At this current cooling rate products will not cool to 41F within 6 hours. Operator iced down all products
Food stored on floor. Boxes of coffee stored on the floor at sever station Operator store property
Ice buildup in reach-in freezer at sever station. Multiple opened containers with coffee ice cubes stored under ice buildup. Operator moved products and started to removed build up ice
Apr 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority2 Intermediate3 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 147) operator ran dishwasher many times and still unable to sanitize at 160 F or above
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and processed to touch clean ladle to dispense liquid eggs and touched spatula to cook other foods, without washing hands first; 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 dishwasher loading dirty dishes and unloading without washing hands before touching sanitized dishes Educated; employee washed hands;
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm); operator reset sanitizer compartment to 200 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above liquid eggs in small cooler by flat top; reversed
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 - raw shell eggs at cook line; timer not set up; set at 9:00 am
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (118F - Hot Holding); oatmeal (128F - Hot Holding); in steam table at expo line Food out of temperature for approximately 30 minutes; steam table got unplugged; plugged back on and food sent to reheat to 165 F
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- high temperature dishwasher ( thermometer not used) and 3 compartment sink and sanitizer bucket Advised to used test strips
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potato cakes (52-49 F - Cooling)at 9:45 to 48 -52 F at 10:16 since 8:00; in cooler a frying station; at this rate food will not reach 41 F or below within 4 hours; food covers and staled on top of each other; advised to make smaller portions and keep food uncovered
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- scoop handle touching corned beef in drawers at cook line Removed
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- throughout the cook line Advised to remove and keep in sanitizer bucket in between uses
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); fixed to 200 ppm
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Breading station - raw marinated chicken over potato pancakes. Operator moved potato pancakes away from raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - portioned butter (71F - Cold Holding) operator states not portioned or prepared today held at room temperature under 2 hours - operator moved to freezer. fresh shell eggs (71F - Cold Holding) sitting out at room temperature under 2 hours - operator moved to cooler. Reviewed Time procedures and emailed copy to operator. expo cold Bain Marie - shredded cheddar (63F - Cold Holding); portioned sour cream (65F - Cold Holding); sliced American cheese (65F - Cold Holding) operator states not portioned or prepared today held in unit under 2 hours operator plugged in unit - operator moved to freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line - melted butter (71F - Hot Holding) sitting out at room temperature under 2 hours - operator moved to stove. Review an email copy of time procedures with operator.
At time of inspection 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. Missing from prep area hand sink - operator provided.
Employee with no hair restraint while engaging in food preparation. Employee preparing onions no hair net - operator provided.
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler case of raw beef stored over ready to eat ham. Operator moved raw beef to proper storage space.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw beef hamburger patty stored over raw whole beef roast, operator removed raw hamburger to proper storage space.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table cooked beef (108F - Reheating), operator stated beef not cooked today, removed from refrigerator and placed directly in steam table 2.5 hours ago. Beef did not reach 165F for 15 seconds within 2 hours, see stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table cooked beef (108F - Reheating), operator stated beef not cooked today, removed from refrigerator and placed directly in steam table 2.5 hours ago. Beef did not reach 165F for 15 seconds within 2 hours, see stop sale.
Handwash sink not accessible for employee use at all times. At dishwashing area garage can blocking access to hand washing sink, operator removed can making sink accessible.
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing station in dish area no paper towels, operator provided paper towels.
Jul 25, 2023Inspection 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.