BIRDIES
400 AVENUE OF THE CHAMPIONS, Palm Beach Gardens FL 33418 · 305-789-2763
Last inspected Mar 16, 2026 · 8 visits since January 2024
APR 24
DEC 24
FEB 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at glass refrigerator; beef, sour cream, fish (45F - Cold Holding).
★ 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--2026034812 | Mar 16, 2026 | Jun 8, 2026 | $200 |
Inspection history
8 visits, newest first
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, cook cracked raw shell eggs then proceeded to touch clean plates without washing hands. Advised operator of proper handwashing. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw beef stored over French fries, not all commercially packaged. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, smoked salmon (46F - Cold Holding); not prepared or portioned today.operator stated item held for approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. At cookline reach in cooler - non food grade paper towels used to line container of sprouts- educated operator- operator removed and stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer- raw smoked salmon not commercially packaged stored over fries- educated operator- employee stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler- raw shelled eggs stored over sliced cheese - operator removed and stored properly.
Apr 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter mini fridge- Milk 49F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on stove- cooked potatoes 115-120F- hot holding - food out of temperature for 15 minutes- operator discarded.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu smoked salmon with no indication that the item is served raw or undercooked.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between counter and wall at cookline- operator removed.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Raw fruits/vegetables not washed prior to preparation. At cookline in use avocados with stickers attached- operator removed and washed properly.
Apr 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Observe coca-cola refrigeration gaskets broken.
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 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. Observe raw shelled eggs above cooked ham.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at glass refrigerator; beef, sour cream, fish (45F - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe On top of freezer; sausage (80F - Hot Holding), I talked to operator about using Taphc.
Handwash sink not accessible for employee use at all times. Observe dishes in cook line hand sink. Operator removed
Observe soda guns surface soiled with food debris, mold-like substance or slime.
Equipment in poor repair. Observe coca-cola refrigeration gaskets broken.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 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. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes - educated operator- employee washed hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cold well by cookline- raw shell eggs 47F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in ice bath to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on stove- Cooked sausege 105-117F- hot holding,- food out of temperature for 1.5 hours- operator placed on hot stove to reheat to 165F.
No handwashing sign provided at a hand sink used by food employees- at bar and cookline handwash sink.
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.