BULL TOP TASTE RESTAURANT 45TH ST INC
3111 45TH ST# 9 & 10, West Palm Beach FL 33407 · 5616531974
Last inspected Mar 26, 2026 · 9 visits since September 2023
MAR 24
SEP 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
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 goat (45F - Cooling); cooked oxtail (45F - Cooling). Operator stated cooling overnight in large deep containers with tight fitting lids, did not reach 41F within 6 hours. See Stop Sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering and taking orders over the phone then handled clean utensils and unwrapped single service food containers to prepare/package food for customers without washing hands. Operator discussed with employee who then washed hands.
Non-food grade "thank you" bags used in direct contact with food (dough). Operator removed from bag.
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 sheet tray on top of oven; cooked chicken (98F - Reheating 9:55). Operator stated removed from refrigeration/reheating since 7:30, did not reach 165F for 15 seconds within 2 hours. 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 goat (45F - Cooling); cooked oxtail (45F - Cooling). Operator stated cooling overnight in large deep containers with tight fitting lids, did not reach 41F within 6 hours. See Stop Sale.
Show the remaining 4 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At sheet tray on top of oven; cooked chicken (98F - Reheating 9:55). Operator stated removed from refrigeration/reheating since 7:30, did not reach 165F for 15 seconds within 2 hours. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked fish (118F - Hot Holding). Operator stated cooked fish reheated prior to being placed in steam table and held for less than 2 hours, moved to be reheated to 16F and held at 135F or above.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Advised Operator to acquire.
Food (mesh bag of unwashed onions) stored on floor. Operator moved onions to shelf.
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All CFMs are expired. Leroy Kellier 3-15-20
No soap provided at handwash sink.
Employee personal items stored in food. Employee bicycle helmet stored in the box of potatoes. The helmet was removed.
Food stored on floor. Next to the triple sink, buckets of pig tails stored on the floor. The buckets were moved off of the floor.
Feb 14, 2025□ 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. Walk-in freezer not maintaining temperature Advised operator
Feb 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 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. Kitchen; Employee handled cellphone then handled clean utensils without washing hands Advised operator, employee washed hands
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. Walk-in Freezer; raw chicken (49F - Cold Holding) Per operator not prepared or portioned today Per operator held in freezer overnight See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in Freezer; raw chicken (49F - Cold Holding) Per operator not prepared or portioned today Per operator held in freezer overnight See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Reach in Cooler; cut tomatoes (47F - Cooling)since 9:00@9:14@10:22-46F; cut cabbage (56F - Cooling)9:00@9:15@10:22-55F At this current rate both items will not get to 41F within four hours. Advised operator who iced items
No soap provided at handwash sink. Kitchen;Handwashing sink across from stove; No handwashing soap provided Advised operator
Equipment in poor repair. Walk-in freezer not maintaining temperature Advised operator
Time/temperature control for safety food not maintained frozen solid in a freezer. Walk-in Freezer; raw chicken (49F - Cold Holding); raw beef (41F - Cold Holding); raw chicken foot (40F - Cold Holding) Advised operator to move all items to a functioning freezer until unit is repaired
Nov 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table;cooked plaintains (90F - Hot Holding); Cooked mackerel (112F - Hot Holding) Per operator held on steam table for an hour. Advised operator to reheat to 165+F
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 Poster
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster
Handwash sink not accessible for employee use at all times. Handwash sink blocked by large pot Operator removed
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 8 high priority.
8 High priority2 Intermediate0 Basic
Show 10 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; rice and beans (49F - Cooling) Cooked and held in cooler overnight. Food did not reach 41F or lower within 6 hours. See stop sale
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee emptied mop bucket then handled clean utensils without washing hands. Discussed with operator who educated employee. Employee washed hands
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; Raw chicken in opened commercially package stored over raw pork. Discussed with operator who removed raw chicken.
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; rice and beans (49F - Cooling) Cooked and held in cooler overnight. Food did not reach 41F or lower within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk-in Cooler; cooked oxtail (49F - Cold Holding) Food held overnight in cooler Food not prepared or portioned today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk-in Cooler; cooked oxtail (49F - Cold Holding) Food held overnight in cooler Food not prepared or portioned today See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; fish (122F - Hot Holding) Per operator held at steam table for 30 minutes Advised operator who moved item to reheat to 165F+ or above.
Toxic substance/chemical improperly stored. Red chemical in plastic bottle stored on food preparation table. Discussed with operator who then removed
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Discussed with operator who corrected to 100ppm
Handwash sink used for purposes other than handwashing. At Food Service Area Handwash sink contained wet towel. Discussed with operator who removed.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler's training for workers.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 3 cans of cheese sauce dented
Raw animal food stored over or with unwashed produce. At walk in cooler pan of raw chicken wings stored over box of green peppers, operator repositioned items so that raw chicken is now below everything
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector emailed operator copy of Big 6 poster
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to chemical storage area ice machine has mold like substance
Employee eating in a food preparation or other restricted area. Observed employee eating in the food prep area, operator corrected employee
Food stored on floor. At walk in freezer box of raw chicken foot stored on floor, operator repositioned box to be 6 inches off the floor.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 50° on the top food in cold hold well at front line being held less than four hours, employee covered food.
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..fried jerk chicken, fried chicken, Barbie fried chicken at front line hot holding being held less than four hours. Employee time marked.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled.....bleach spray bottle, employee labeled.
Bowl or other container with no handle used to dispense food...cup use in sugar at kitchen, sauce in walk in cooler. Employee moved cup.
In-use utensil rice spoons used with moist food in the container without running water or hot water at 135° or above by the rice cooker.. Employee move spoon
Working containers of food removed from original container not identified by common name...sugar, flour at kitchen, employee 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.