BISTRO
13715 CROSSPOINTE DR, Palm Beach Gardens FL 33418
Last inspected Aug 19, 2026 · 13 visits since January 2024
DEC 24
MAR 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License renewed during the inspection. Transaction number 237625422
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030937 | Mar 2, 2026 | Jun 10, 2026 | $400 |
| 2--2025088431 | Oct 13, 2025 | Jan 14, 2026 | $360 |
Inspection history
13 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At kitchen cook line, unable to dispense paper towels.
Soap dispenser at handwash sink not working/unable to dispense soap. At kitchen cook line, unable to dispense soap.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator corrected.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator corrected.
Show the remaining 1 finding ▾
Food stored on floor. At walk in cooler, food-Boxes of French fries and bread stored on floor.
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine high temperature sanitizer.
Mar 3, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine high temperature sanitizer.
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.
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 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 cook line, employee touched soiled wiping cloth to wipe surfaces, then proceed to prepare plates without washing hands. Advised operator of proper hand washing. Operator educated employee.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, employee wiped knife with soiled dry wiping cloth then proceeded to use without properly sanitizing equipment. Advised operator to properly wash rinse and sanitize all equipment prior to use.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees touched soiled wiping cloths then proceed to prepare plates without washing hands and changing gloves. Advised operator of proper hand washing. Operator educated employee.
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 cooling drawers, Raw chicken (55F -Cold Holding);, raw salmon (55F -Cold Holding);, raw shrimp (55F -Cold Holding);, cheese (55F -Cold Holding);, hot dogs (55F -Cold Holding);, raw hamburgers (55F- Cold Holding); not prepared or portioned today. Operator stated items held in unit since 8:ooam, exceeding 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooling drawers, Raw chicken (55F -Cold Holding);, raw salmon (55F -Cold Holding);, raw shrimp (55F -Cold Holding);, cheese (55F -Cold Holding);, hot dogs (55F -Cold Holding);, raw hamburgers (55F- Cold Holding); not prepared or portioned today. Operator stated items held in unit since 8:ooam, exceeding 4 hours. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary sanitizer.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Personal in charge-Christian Villanueva
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine high temperature sanitizer.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen opened employee beverages on prep table. Operator removed.
Soiled dry wiping cloth in use. At cook line, cooks using soiled dry wiping cloths to wipe surfaces, utensils. Advised operator of proper use of wiping cloths.
Oct 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No hot running water at three-compartment sink. No hot water for entire establishment- water at 79F.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for entire establishment- water at 79F.
Oct 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler -split pea soup 47F at 10:45 ( cooling overnight)- food covered and stored in large quantity- at current rate of cooling food did not reach to 41F within 6 hours - see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler -split pea soup 47F at 10:45 ( cooling overnight)- food covered and stored in large quantity- at current rate of cooling food did not reach to 41F within 6 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler- cream cheese 44F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed in reach in freezer to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in cooler - cut melon 56F at 11:00 to 56F at 11:15 ( cooling since 10:30), coleslaw 54F at 11:00 to 54F at 11:15 ( cooling since 10:30)- at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in freezer to quick chill,
No hot running water at three-compartment sink. No hot water for entire establishment- water at 79F.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for entire establishment- water at 79F.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Artichoke hearts dented to seam of can, tomato juice deep dent in can.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground beef over carrots and vegetable medley at walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ice bath: sliced tomatoes (54F - Cooling) at 1:13; cooling since 8:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (48F - Cold Holding); corned beef (48F - Cold Holding) Observed on ice bath at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 1.5 hours. Time control procedure emailed to operator.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ice bath: sliced tomatoes (54F - Cooling) at 1:13; cooling since 8:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked beans (117F - Hot Holding) Observed in hot holding unit at cook line. Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tuna salad (48F - Cooling) at 1:17; cooling since 11:15 - 48F at 1:45 Observed on ice bath at cook line. At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place in freezer to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at bar.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser by entrance to kitchen and in back prep area. Per operator, batteries were dead.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw beef patties not commercially packaged stored over raw lamb/ beef ribs - operator removed and stored properly.
In-use knife/knives stored in cracks between pieces of equipment. At prep area- knife in between reach in cooler and prep table- operator removed.
No handwashing sign provided at a hand sink used by food employees. At bar handwashing sink.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License renewed during the inspection. Transaction number 237625422
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm sanitizer container empty. Chef replaced container 209ppm.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Brisket marked 4.15.24 in walk in cooler, cooked more than 7 days ago. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Brisket marked 4.15.24 in walk in cooler, cooked more than 7 days ago.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum packaged sliced water melon in walk in cooler. Packaged yesterday has no date and time written on package.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in walk in cooler, removed from freezer yesterday.
In-use knife/knives stored in cracks between pieces of equipment across flat top on cook line. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Cook set up fresh solution at 200ppm.
Apr 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu - Floridian Poke, Smoked salmon and smoked salmon dip - all contain raw/ undercooked animal foods and are not identified on menu.
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
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. At dish washing area- employee handled soiled dishes then proceeded to handle clean dishes without washing hands- educated operator - 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.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw bacon stored over hot dogs - operator moved hot dogs.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler chimichurriwith cooked garlic with date mark of 01/06- see stop sale.
Equipment drain line draining into handwash sink. At handwash sink by drink station- drain line - draining into handwash sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu - Floridian Poke, Smoked salmon and smoked salmon dip - all contain raw/ undercooked animal foods and are not identified on menu.
Spray bottle containing toxic substance not labeled. Sparky bottle of sanitizer not labeled- operator labeled.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline - in use avocados with stickers attached- operator removed and properly washed avocados.
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.