BRANDON’S
2842 S OCEAN BLVD, Palm Beach FL 33480 · 561.540.6440
Last inspected May 26, 2026 · 10 visits since July 2023
JUL 24
NOV 24
JUL 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025014645 | Jan 6, 2025 | Apr 24, 2025 | $280 |
| 2--2018044843 | Aug 22, 2018 | Sep 20, 2018 | $400 |
| 2--2016021934 | Apr 25, 2016 | Jun 8, 2016 | $1,600 |
| 2--2015025902 | Jun 6, 2015 | Nov 4, 2015 | $800 |
| 2--2015005798 | Dec 29, 2014 | Apr 20, 2015 | $800 |
Inspection history
10 visits, newest first
May 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs above cut vegetables. Operator discarded due to stop sale.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Sushi bar; shell eggs over night (58F - Cold Holding); See stop
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Sushi bar; shell eggs over night (58F - Cold Holding)See stop 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sushi bar; butter overnight (57F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sushi bar; butter overnight (57F - Cold Holding)
Show the remaining 6 findings ▾
Equipment drain line draining into handwash sink. Observed by salad machine
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef Mike Burgio stated that there's No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Only employee at the time filled out form
Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under ice chest at bar napkin, plastic cups and broken glass.
Presetting of unwrapped silverware and/or tableware outdoors.
Dec 9, 2025Call Back - Admin. 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
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi bar; rice over night (72 F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed butter, hollandaise (80-81F - Cold Holding). Operator stated that food was left out from8:00 and will discard at 12:00. I emailed operator form for time as public health control. 2) Sushi bar; rice over night (72 F - Cold Holding) see stop sale
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
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. Observed bar Dishwasher (Chlorine 0ppm)
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi bar; rice over night (72 F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed butter, hollandaise (80-81F - Cold Holding). Operator stated that food was left out from8:00 and will discard at 12:00. I emailed operator form for time as public health control. 2) Sushi bar; rice over night (72 F - Cold Holding) see stop sale
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. I emailed operator form and she printed and had employees sign.
Cloth used as a food-contact surface. Observed at sushi rice. Operator stated removed
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms above, ready to eat sausage in reach in by 3 compartment sink.
Jul 29, 2025□ 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.
Jul 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Observe at Flip top refrigerator; fish, cut cabbage, cut lettuce, cut water melon overnight (47-48F - Cold Holding) see stop sale. 2) observed and 2 door refrigerator cooked chicken (56F - Cold Holding); crab cakes (55F - Cold Holding); cooked rice (55F - Cold Holding); hummus, turkey, ham,heavy cream, mashed potato s, crab meat, (55-56F - Cold Holding); fontina cheese, blue cheese, cheddar cheese, feta, all overnight (55-56F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe at Flip top refrigerator; fish, cut cabbage, cut lettuce, cut water melon overnight (47-48F - Cold Holding) see stop sale. 2)observed at 2 door refrigerator cooked chicken (56F - Cold Holding); crab cakes (55F - Cold Holding); cooked rice (55F - Cold Holding); hummus, turkey, ham,heavy cream, mashed potato s, crab meat, (55-56F - Cold Holding); fontina cheese, blue cheese, cheddar cheese, feta, all overnight (55-56F - Cold Holding) see stop sale
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observe with smoked salmon, and lox. On breakfast.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Observe with 2 flounders
Time/temperature control for safety food thawed in an improper manner.
Jan 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Observed with maui Maui
Nov 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operated was using floor clearer as sanitizer. Operated corrected with quad sanitizer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top refrigerator; fresh mozzarella (53F - Cold Holding) due to being in double inserts. Operated stated less then hour and operator removed the double inserts.
Manager or person in charge lacking proof of food manager certification.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Observed with maui Maui
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated that there is no device to measure temperature.
No handwashing sign provided at a hand sink used by food employees. Observed downstairs hand wash sink and sushi's hand wash sink
Water leaking from pipe and/or faucet/handle. Observed by 3 compartment sink.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
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. Observe at 2 door refrigerator mashed potatoes overnight (51-54F - Cooling)see stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at 2 door refrigerator mashed potatoes overnight (51-54F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe sausage (68F - Cold Holding). Operator stated about hour and half out and will use Taphc in future
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at 2 door refrigerator mashed potatoes overnight (51-54F - Cooling) due to being in deep container and wrapped tightly with plastic wrap.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel observed by 3 compartment sink hand sink.
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cream at 57°F cold holding, operator discarded because employees have left and chef wasn't sure how long.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observe at soda dispenser ice shoot.
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.