CHEETAH PALM BCH
3342 SHAWNEE AVE, West Palm Beach FL 33409 · 561.682.0600
Last inspected Apr 8, 2026 · 7 visits since November 2023
MAR 24
NOV 24
MAR 25
OCT 25
APR 26
— STEADY
5 inspections within 25 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 wait station Ice bath; opened half and half (48F - Cold Holding). Operator stated not prepared or portioned today, being held in ice bath for 2 hours, ice melted
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw shrimp stored over cooked penne Raw salmon over chopped raw onions. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler sliced tomatoes (47F - Cold Holding); house made salsa (53F - Cold Holding) per operator removed from walk-in cooler and placed in unit less than four hours not portioned or prepared today. Operator voluntary discarded slice tomatoes and placed house made tomato salsa in lower portion of cooler.
Required employee training expired for all 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 degreaser substance not labeled. Operator labeled.
Show the remaining 2 findings ▾
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle stored inside tuna salad. Operator removed.
Food stored on floor. Observed plastic container of sliced pickles and other products stored on walk-in cooler floor.
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw chicken stored over opened packages of ready to eat spinach dip. Operator moved raw chicken to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top; cooked pasta (49F - Cold Holding); house made salsa (49F - Cold Holding); tuna salad (48F - Cold Holding); cheese (48F - Cold Holding). Operator stated not prepared or portioned today held in cooler less than 4 hours, moved to walk-in cooler.
Spray bottle containing toxic substance (degreaser/isopropyl alcohol) not labeled. Operator labeled.
Employee personal food not properly identified and segregated from food to be served to the public. At bar beer cooler; employee personal food inside cooler on top of beer bottles. Advised Operator to remove employee food.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from entertainment/bar/customer area, put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled with food debris, mold-like substance or slime. Operator washed, rinsed and sanitized.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and then handled bread without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white reach in freezer; opened, uncovered package of raw comminuted beef stored over fries. Operator moved raw beef to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw hamburger stored over ready to eat pizza crust. Operator moved raw hamburger.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made marinara (119F - Hot Holding). Operator stated marinara reheated prior to being placed in steam table, held for 1 hour, reheated to 210F.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 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; house made marinara (65F - Cooling). Operator stated marinara cooked last night, cooling in deep, tightly covered containers overnight (more than 6 hours), 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; house made marinara (65F - Cooling). Operator stated marinara cooked last night, cooling in deep, tightly covered containers overnight (more than 6 hours), did not reach 41F within 6 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station Ice bath; opened half and half (48F - Cold Holding). Operator stated not prepared or portioned today, being held in ice bath for 2 hours, ice melted
Spray bottle containing toxic substance not labeled. At kitchen; spray bottle(s) containing bleach/degreaser not labeled. Operator labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar hand wash sink; water temperature only reaching 77F. Operator stated sink damaged, needs to be repaired.
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; uncovered pan of raw comminuted beef stored over fries. Operator moved raw under ready to eat.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged salmon labeled to remain frozen until time of use no longer frozen, still packaged. See Stop Sale.
Handwash sink used for purposes other than handwashing. At hand wash sink by ice machine; chemicals and soiled towels stored in sink. Operator removed.
Spray bottle containing toxic substance not labeled. At bar; spray bottle containing rubbing alcohol not labeled. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; black/green mold-like substance in the interior. Operator cleaned/sanitized ice machine interior.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged salmon labeled to remain frozen until time of use no longer frozen, still packaged. See Stop Sale.
Food stored on floor. At storage area next to ice machine; bag of onions stored on floor. Operator moved to shelf.
Ice scoop handle in contact with ice. At bar; ice scoop handle laying in ice. Operator removed.
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.