CIRCLE 100 AND EVOLUTION/MAIN KITCHEN & LOWER LEVEL PREP KITCHEN
100 BALLENISLE CIR, Palm Beach Gardens FL 33418 · 561.622.0220
Last inspected Dec 19, 2025 · 5 visits since November 2023
NOV 23
APR 24
NOV 24
FEB 25
DEC 25
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Banquet hot box: shrimp Alfredo (131F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Operator placed back in oven to reheat to 165+F.
★ 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--2026012231 | Dec 19, 2025 | Mar 11, 2026 | $200 |
| 2--2023067363 | Nov 14, 2023 | Dec 27, 2023 | $200 |
Inspection history
5 visits, newest first
Dec 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw scallops and fish not commercially packaged stored over cooked prime rib- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw clams stored over cooked pasta- operator removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag stored over containers of food at dry storage area- operator removed.
Feb 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over cooked rice balls not in commercial packaging at walk in freezer Raw chicken not in commercial packaging over French fries at reach in freezer by pantry station Raw shell eggs over chicken soup and tofu at banquet walk in cooler. Operator stored all products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Banquet hot box: shrimp Alfredo (131F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Operator placed back in oven to reheat to 165+F.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Ahi tuna carpaccio on menu, item does not have raw animal protein identifier next to menu item. Operator corrected during course of inspection.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Walk in cooler: Tiki masala sauce (coconut milk) made in house, frozen not date marked. Per operator, pulled from freezer on 2/12. Educated operator on proper date tracking procedures.
Spray bottle containing toxic substance not labeled. Observed Quaternary sanitizer spray bottle not labeled by dish machine. Operator labeled properly.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler- raw salmon stored over cut fruit- operators removed to lower shelf.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dish washer didn't change gloves as needed after handling dirty dishes and then handling clean sanitized dishes. Chef placed a second dish washer in dish area, handling only clean sanitized dishes.
Self-service fruit bar and cookie buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guards put in place during inspection.
2 Gyro cones stored on floor in walk in freezer. Operator placed on a shelf.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in employee area. Ice machine was cleaned during inspection.
Nov 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler -Cheesecake 52F- cold holding, creme brulee 55F- cold holding- food not prepared or portioned today - food out of temperature for 1 hour- operator over to reach in freezer to quick chill.
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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for food items at buffet- operator time marked for remaining time.
Handwash sink not accessible for employee use at all times. Handwash sink by cookline blocked by speed racks- operator removed.
No handwashing sign provided at a hand sink used by food employees- by dish-machine hand-wash sink- operator provided.
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.