BULL TOP TASTE RESTAURANT INC
1232 ROYAL PALM BEACH BLVD, Royal Palm Beach FL 33411 · 561-386-1414
Last inspected Jul 27, 2026 · 9 visits since October 2023
AUG 24
JAN 25
OCT 25
JAN 26
JUL 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen area- Cured pigs tails - 80F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083335 | Oct 1, 2025 | Mar 5, 2026 | $200 |
| 2--2022041016 | Jul 28, 2022 | Oct 6, 2022 | $200 |
Inspection history
9 visits, newest first
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 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 (51F - Cooling); cooked beef (51F - Cooling). Operator stated items held in cooler overnight, exceeding 6 hours. 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 rice (51F - Cooling); cooked beef (51F - Cooling). Operator stated items held in cooler overnight, exceeding 6 hours. Items did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table, fried chicken (120F - Hot Holding). Operator stated items held in unit approximately 1 hour. Advised operator to reheat item to 165F.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 94F. Operator removed utensils.
Jan 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, cooked liver (80F - Hot Holding). Operator stated item held out of temperature approximately 2 hours. Advised operator to reheat item to 165F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several cooked items-cooked curry goat, cooked rice, cooked chicken, prepared onsite and held 24 hours without date marking.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. At walk in cooler, buckets of salt fish, raw chicken, stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water 84F. Operator removed utensils.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored over cooked ready to eat food. Advised operator of proper storage. O
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground- raw shell eggs stored over cooked rice- operator removed and stored properly.
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 not commercially packaged stored over raw snapper- operator removed.
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 kitchen area- Cured pigs tails - 80F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen area- Cured pigs tails - 80F- cold holding - food not prepared or portioned today- food out of temperature overnight- 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 by front counter- cooked plantains 84F- hot holding- food stored in double container- food out of temperature for 1 hour- operator placed to be reheated.
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/ Cassandra L. Richards 03/15/2020-2025 expired
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 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 gravy 55F at 9:20 ( cooling overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
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 fish not commercially packaged stored over bag of precooked mixed vegetables- operator stored 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 gravy 55F at 9:20 ( cooling overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line- cooked plantains 78F- hot holding- food stored in two metal pans- food out of temperature for 1 hour- operator moved to stove to be reheated.
Toxic substance/chemical improperly stored. At dry storage shelf in kitchen- green chemical bottle stored over boxes of pasta and vinegar- operator removed.
Spray bottle containing toxic substance not labeled. At dishwashing area- unlabeled spray bottle of bleach - operator labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter handwashing sink water of 83F.
Food stored on floor. At walk in freezer - boxes of beef stored on floor- operator moved off the floor.
Aug 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. At walk in cooler - non food grade trash bag used to stored chopped cabbage- operator removed.
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 prep area -Salted mackerel 84F- cold holding - food left out at room temperature- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area -Salted mackerel 84F- cold holding - food left out at room temperature- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At walk in cooler- Employee opened water bottles and milk over food for restaurant - operator removed.
Employee with no hair restraint while engaging in food preparation.
Feb 14, 2024□ 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 Chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
Feb 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 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 45-47F at 12:45( cooling overnight) - food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw liver not commercially packaged over beef patties- operator moved liver to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over cabbage- operator moved to lower shelf.
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 45-47F at 12:45( cooling overnight) - food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table- Cooked chicken 105F-116F- hot holding, fried chicken 106-118F- hot holding- food stored in shallow pan- food out of temperature for 1.5 hours- operator removed to be reheated. At front counter - beef Pattie's 115-127F- hot holding- food out of temperature for 1 hour- operator moved to be reheated.
Toxic substance/chemical improperly stored. Lip balm stored over ice machine by front counter- operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cold well by front counter- sliced tomatoes at 54F to 54F at 1:30( cooling since 11:45)- at current rate of cooling food will not reach 41F within remaining time- operator placed ice on food to quick chill.
Handwash sink not accessible for employee use at all times. At prep area- handwash sink blocked by trash can- operator moved.
No Chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
Oct 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 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 55F at 8:50- ( cooling overnight), cooked brown chicken 57F-at 8:50( cooling overnight)- food tightly covered in aluminum foil- at current rate of coo,king food did not reach 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-cooked Curry goat 55F at 8:50- ( cooling overnight), cooked brown chicken 57F-at 8:50( cooling overnight)- food tightly covered in aluminum foil- at current rate of coo,king food did not reach 41F within 6 hours- see Stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table- Cooked plantains 103F- hot holding- food double panned- food out of temperature for 30 minutes- operator removed to be reheated to 165F. At prep area near cookline- Curry goat 105F- hot holding, cooked bananas 107F- hot holding- food left out at room temperature- food out of temperature for 45 minutes- operator placed on stove to reheat to 165F.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can by three compartment sink- operator removed.
Spray bottle containing toxic substance not labeled. At front counter- spray bottle of soap - not labeled- operator labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone over prep counter- operator removed.
Food stored on floor. Containers of sauce and oil stored on floor by prep area- operator moved off floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline counter- utensils stored in water of 84F- operator removed utensils.
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.