CAFE MED
6611 S DIXIE HWY, West Palm Beach FL 33405 · 5615139621
Last inspected Mar 19, 2026 · 9 visits since July 2023
FEB 24
OCT 24
MAR 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes 45 f cooling overnight in the upright cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025013622 | Oct 22, 2024 | Mar 24, 2025 | $200 |
Inspection history
9 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
What the inspector wrote — 9 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. mash potatoes (47F - Cooling) in deep filled covered container for more than 6 hours overnight in reach in cooler per operator. Operator discarded. 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. mash potatoes (47F - Cooling) in deep filled covered container for more than 6 hours overnight in reach in cooler per operator. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (76F - Cold Holding) held at room temperature on cook line. Per operator item was prepared less than 2 hours ago. Operator opted to place item on time.
Clam/mussel/oyster tags not marked with last date served. 2 tags not date marked.
Show the remaining 5 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked broccoli (70F - Cooling for 10 minutes at 11:50, 71F at 12:25) in reach in cooler in deep filled covered container. Operator removed covering to increase cooling rate.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No handwashing sign provided at a hand sink used by food employees at cold prep area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee Celsius in cold prep line reach in cooler. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm on kitchen cook line. Operator discarded solution.
Jan 21, 2026□ 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.
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of back dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed waitress handle and drop off soiled dishes at dish pit and then immediately put on gloves and begin slicing bread without first washing hands. Reviewed handwashing procedures with operator.
Clam tag removed from original container prior to container being emptied.
Clam tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Warewashing hand sink used to store pan. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dessert prep top near cutting board and equipment. Employee removed.
Mar 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes 45 f cooling overnight in the upright cooler.
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. mashed potatoes 45 f cooling overnight in the upright cooler.
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. 0 ppm tested 3 times. Currently washing dishes.( as per data plate low temp machine,chlorine sanitizer ). Technician arrived during inspection and repaired. Chlorine100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 58 f as per cook less than one hour. He moved fresh garlic and oil to cooler.
Clam/mussel/oyster tags not marked with last date served.
Equipment drain line from soda gun holster draining into handwash sink at the bar.
Handwash sink used for purposes other than handwashing. Employee filling pan of water from hand sink by three compartment sink. Explained.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Current Hotel and Restaurant license not displayed. Current license not available upon request. License posted expired on 12/01/2024. License current in the system.
In-use knife/knives stored in cracks between wall and pipe in dishwasher area.
In-use wet wiping cloth/towel used under red cutting board at prep table. Explained.Employee removed the cloth.
Dec 30, 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 ▾
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. 0 ppm. Discontinue using the dishwasher to sanitize. Use three compartment sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reduced oxygen packaging cooked meatballs in marinara sauce. As per chef cooked this morning at 10 am. Please submit to DHR.specialprocess@ myFloridalicense.com
Oct 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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. 0 ppm. Discontinue using the dishwasher to sanitize. Use three compartment sink.
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. Dishwasher handling soiled dishes then handled clean dishes without washing hands. Explained and he washed hands
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reduced oxygen packaging cooked meatballs in marinara sauce. As per chef cooked this morning at 10 am. Please submit to DHR.specialprocess@ myFloridalicense.com
Mar 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
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. beef tongue (125F - Hot Holding); pork (120F - Hot Holding); mole (122F - Hot Holding); beef (120F - Hot Holding) in first steam table. Chef states food reheated less thanFour hours ago and placed in steam table. Water in steam table not hot enough. Removed and reheated food to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior
Handwash sink used for purposes other than handwashing. Employee rinsing wiping cloths in bar hand sink
Spray bottle containing toxic substance not labeled. Spray bottle in dining room contains pink solution. Operator states it is a cleaning solution. 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.