BULL TOP TASTE 441 LLC
1241 N SR 7, Royal Palm Beach FL 33411 · 561-444-2443
Last inspected Mar 13, 2026 · 9 visits since September 2023
FEB 24
SEP 24
MAR 25
DEC 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 39 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- raw chicken 48F- cold holding, - food not prepared or portioned today- food out of temperature for 3 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026033674 | Mar 12, 2026 | Jun 24, 2026 | $200 |
| 2--2022008325 | Feb 18, 2022 | Mar 9, 2022 | $400 |
| 2--2014053055 | Dec 8, 2014 | Mar 10, 2015 | $100 |
Inspection history
9 visits, newest first
Mar 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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, cooked curry goat (81F - Cooling); cooked pork (45F - Cooling); cooked cow foot (49F - Cooling); brown stew chicken (54F - Cooling); curry chicken (81F -Cooling). Operator stated items placed into cooler previous day, covered. Items did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 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, cooked curry goat (81F - Cooling); cooked pork (45F - Cooling); cooked cow foot (49F - Cooling); brown stew chicken (54F - Cooling); curry chicken (81F -Cooling). Operator stated items placed into cooler previous day, covered. Items did not reach 41F within 6 hours. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker with hose attached.
Spray bottle containing toxic substance not labeled. At kitchen storage rack, spray bottle with chemical unlabeled. Operator labeled bottle.
Food stored on floor. At kitchen prep table, pot of raw, thawed pork chops stored on floor. Operator removed from floor.
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse stored over sauce cups- operator removed.
Dec 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 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 - Cooked rice 58F at 9:20 ( cooling overnight), cooked chicken 49F- cold holding, cooked beef 48-55F at 9:20 ( cooling overnight),, cooked goat 47-55F at 9:20 ( cooling overnight), cooked chicken 50-62F at 9:20 ( cooling overnight), brown stew chicken 60-67F at 9:20 ( cooling overnight),- food stored in large quantity, in metal pans and stacked on top of each other- at current rate of cooking food did not reach to 41F within 6 hours - see stop sale.
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. Employee grabbed trash can than proceeded to prepare food without washing their hands- educated operator- employee washed their hands properly.
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 - Cooked rice 58F at 9:20 ( cooling overnight), cooked chicken 49F- cold holding, cooked beef 48-55F at 9:20 ( cooling overnight),, cooked goat 47-55F at 9:20 ( cooling overnight), cooked chicken 50-62F at 9:20 ( cooling overnight), brown stew chicken 60-67F at 9:20 ( cooling overnight),- food stored in large quantity, in metal pans and stacked on top of each other- at current rate of cooking food did not reach to 41F within 6 hours - see stop sale.
Handwash sink used for purposes other than handwashing. At front counter handwashing sink with bucket inside- operator removed.
Spray bottle containing toxic substance not labeled. Yellow Chemical spray bottle not labeled - operator labeled.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse stored over sauce cups- operator removed.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Bucket of food stored on the floor.
Mar 11, 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 ▾
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled- operator labeled.
Mar 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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- curry goat 50-63F at 10:50 ( cooling overnight) brown stew 50-64F at 10:50 cooling overnight), cooked oxtail 50-64F at ( cooling overnight)- food stacked and stored in metal pans- 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- curry goat 50-63F at 10:50 ( cooling overnight) brown stew 50-64F at 10:50 cooling overnight), cooked oxtail 50-64F at ( cooling overnight)- food stacked and stored in metal pans- 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 walk in cooler- raw chicken 48F- cold holding, - food not prepared or portioned today- food out of temperature for 3 hours.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled- operator labeled.
In-use wet wiping cloth/towel used under cutting board.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Spray bottle containing toxic substance not labeled. At dish area- spray bottle of bleach not labeled.
Feb 5, 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 ▾
Food stored on floor. At drink storage area- plastic bottles of soda stored on floor.
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- cooked banana 109F- hot holding, cooked plantains 112- hot holding- food left out above steam table - food out of temperature for 3 hours- operator moved to be reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- Coleslaw 60-62F- at 1:30 to 60-62F at 2:30 ( cooking since 12:30)- food double panned - at current rate of cooling food will not reach 41F- operator moved to reach in freezer to quick chill.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline- utensil in water of 90F- operator removed.
Working containers of food removed from original container not identified by common name. At storage area- container of flour not labeled - operator labeled.
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.