CAFE CHARDONNAY
4533 PGA BLVD, Palm Beach Gardens FL 33418 · 561.627.2662
Last inspected Mar 30, 2026 · 10 visits since August 2023
MAY 24
DEC 24
MAR 25
DEC 25
MAR 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
Roach activity present as evidenced by live roaches found. At kitchen/ cook line area approximately 2 live roaches crawling on wall and on floor- operator killed and removed - sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw fish stored over cooked vegetables. Advised operator of proper storage. Operator stored correctly.
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 flip top cooler, cooked beets (46F - Cold Holding); gazpacho (46F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked beets (46F - Cold Holding); gazpacho (46F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.
Clams/mussels/oysters removed from original container for long-term storage. At cook line, mussels stored in low boy separated from original container without tags. Operator provided tag for mussels.
Show the remaining 1 finding ▾
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At cook line, cooked short rib vacuum sealed and removed within 48 hours-per operator, not properly labeled with date and time. Educated operator. Operator properly labeled item.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment
Clam/mussel/ tags not marked with last date served.
Cutting board has cut marks and is no longer cleanable.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength at cook line Operator discarded
Mar 31, 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 ▾
Walk-in freezer shelves with rust that has pitted the surface.
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return started preparing food without washing their hands - educated operator- employee washed hands properly.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handle garbage - and then put on new gloves and handling clean equipment- without washing their hands.- educated operator - employee washed hands properly,
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 picked up food from floor- took of glove and started handling clean utensils and food without washing their hands - educated operator - employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw salmon stored over cooked pasta.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler Antiseptic chemical- raw ground beef stored over raw beef- operator removed and stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by prep area- Truffle cream sauce 112F- hot holding - food double stacked in containers- food out of temperature for 30 minutes operator placed on stove to reheat. At prep area station- Oil in garlic 121F- hot holding- food left out on counter- food out of temperature for 15 minutes- operator placed in ice to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler - cooked mashed potatoes 107F at 2:30 to 92F at 3:05 ( cooling since 1:40) - food stored in large quantity and covered at current rate of cooling food will not reach to 70F within remaining time- operator moved to walk in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Metal dish in hand sink by cookline operator removed.
No paper towels or mechanical hand drying device provided at handwash sink- at employee bathroom- operator provided.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled- operator removed.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At dry storage closet near prep area- approximately 1 dead insect in trap- operator removed, cleaned and sanitized area.
Walk-in freezer shelves with rust that has pitted the surface.
Dec 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. At reach in cooler by cookline- non food grade paper towels used to line container with chopped parsley- operator removed and store properly.
Pesticide/insecticide labeled for household use only present in establishment. Can of roach spray for household use in dry storage area- operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw pork not commercially packaged stored over pre cooked ravioli - operator removed and stored properly.
Roach activity present as evidenced by live roaches found. At kitchen/ cook line area approximately 2 live roaches crawling on wall and on floor- operator killed and removed - sanitized area.
Toxic substance/chemical improperly stored. At dry storage area- spray bottle of air freshener stored over soy sauce- operator removed soy sauce.
Dead roaches on premises. Approximately 6 dead roaches by dish washing area on floor. Approximately 4 dead roaches by server station inside kitchen area on floor. Approximately 4 dead roaches in cook line/ kitchen area on floor. Approximately 2 dead roaches at bar area on floor under three compartment sink and bar counter.
May 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by kitchen/ server station- #1 butter 46-48F- cold holding, heavy cream 46-48F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator over to walk-in cooler to quick chill. At prep counter by server station- milk 46F- cold Holding- food not prepared or portioned today- milk stored above of ice bath- operator immersed in ice to quick chill.
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. Juan Martinez 05/18/20
May 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline - employee handled dirty cloth then began to plate food and grab clean dishes without washing their hands.
Roach activity present as evidenced by live roaches found. At second floor storage area with clean utensils and plates- inside not used/ empty ice machine with approximately 2 live roaches at time of inspection- operator killed and removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by kitchen/ server station- #1 butter 46-48F- cold holding, heavy cream 46-48F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator over to walk-in cooler to quick chill. At prep counter by server station- milk 46F- cold Holding- food not prepared or portioned today- milk stored above of ice bath- operator immersed in ice to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler on left side of cookline- crab 42F, cooked peas 41F, salmon 42F, #2 couscous 54F at 6:30 to 54 at 7:15 ( cooling since 4:00) cooked beans 53-54F at 6:30 to 53-54F 7:15 ( cooling since 4:00), cooked duck 53-54F at 6:30 to 53-54F 7:15, roasted squash 53-54F at 6:30 to 53-54F 7:15 ( cooling since 4:00), ricotta 53-54F at 6:30 to 53-54F 7:15( cooling since 4:00) butter 53-54F at 6:30 to 53-54F 7:15 ( cooling since 4:00) cut tomatoes 53-54F at 6:30 to 53-54F 7:15 ( cooling since 4:00) - at current rate of cooling food will not reach 41F within remaining time - operator moved food to walk in freezer to quick chill.
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. Juan Martinez 05/18/20
Spray bottle containing toxic substance not labeled. At chemical storage shelf unlabled green spray bottle.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping clothes stored on cutting boards and prep counters throughout cookline.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. At cookline reach in cooler - herbs lined with non food grade paper towels - operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over raw pork- operator moved raw pork to upper shelf.
Toxic substance/chemical improperly stored. At storage area- raid over bags of rice - operator removed.
Mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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 meatball lasagna prepared 04/16/24 - not date marked- operator date marked.
Mussels removed from original container for long-term storage- at walk in cooler- operator provided.
Aug 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris. -inside top of sautée reach-in cooler has an accumulation food debris -inside of outdoor ice machine has an accumulation of pink and black, mold-like substance
No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler at end of cookline
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.