CONSTELLATION CULINARY GROUP - NORTON
1450 S DIXIE HWY, West Palm Beach FL 33401 · 561-268-0500
Last inspected Jan 30, 2026 · 9 visits since August 2023
JUN 24
DEC 24
APR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator butter nut soup overnight (51-58F - Cooling).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Handwash sink not accessible for employee use at all times. Observed at cook line metal container in handwashing sink. Operator removed
Nov 25, 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 ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic container not inverted. Operator removed and stored correctly.
Sep 25, 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 ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed salmon that was not frozen first in reduced oxygen packaging in freezer.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon that was not frozen first in reduced oxygen packaging in freezer.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic container not inverted. Operator removed and stored correctly.
Apr 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observe at rear door hand sink. Operator placed paper at sink.
Food stored on floor. Observe plastic containers of oil on floor Operator placed on shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in water at 120 F. Operator moved to flat top.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Equipment in poor repair. Observe cover broken in sugar container
Food stored on floor. Observe plastic container of tahini on floor in walking cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observe handle touching flour in container.
Old labels stuck to food containers after cleaning. Observe at quart deli container.
Working containers of food removed from original container not identified by common name. Observe container with flour not labeled.
Jun 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observe employee touching garnish without gloves and placed on plate. No alternative operating procedure. Employee washer hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at waiters station milk (47F - Cold Holding). Operator stated less then hour but discarded.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 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. See stop sale Observe at walk-in refrigerator butter nut soup overnight (51-58F - Cooling).
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw ground beef above fish in walk-in refrigerator. Operator placed ground beef on lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator butter nut soup overnight (51-58F - Cooling).
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at walk-in refrigerator butter nut soup overnight (51-58F - Cooling). Due to being in deep 4 gall plastic container.
Exterior door has a gap at the threshold that opens to the outside. Observe at rear kitchen door.
Aug 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority6 Intermediate1 Basic
Show 12 findings ▾
Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. As chef stated brown sauce.
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. Observe dishwasher handling dirty dishes and without washing hands touching clean dishes. Operator had dishwasher wash hands.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observe with salmon.
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw tuna above ice cream in reach in freezer not all commercially sealed. 2) observe in reach in refrigerator raw salmon above lettuce. Operator place raw fish on lower shelf of both.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observe with brown sauce.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observe with chicken.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
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 packaged food lacking bold type on contrasting background, or other required information. Observe brown sauce
Food stored on floor. Observe plastic container with Lemmon aid on floor
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.