COURTYARD MARRIOTT RESTAURANT
600 NORTH POINT PKWY, West Palm Beach FL 33407 · 561.640.9000
Last inspected Mar 23, 2026 · 5 visits since October 2023
OCT 23
MAR 24
OCT 24
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Kitchen; French toast dip with eggs (60F - Cold Holding); liquid eggs (50F - Cold Holding) Per operator held on counter top for 30 minutes Advised operator who moved to cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen/food and drink preparation area put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut tomatoes (45F - Cold Holding); butter (45F - Cold Holding). Operator stated items not prepared or portioned today, held on top on pan in make top for less than 4 hours, discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table; bacon egg cheese burrito (72F - Cooling 9:05/72F 9:35). Operator stated cooling for 1 hour, at this rate will not reach 70F within 2 hours, moved to reach in cooler to facilitate faster cooling.
Hand wash sink next to triple sink not accessible for employee use at all times/blocked by propped open door. Operator closed door making hand washing sink accessible.
Show the remaining 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated hot water measuring device ordered, awaiting delivery.
Aug 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.quaternary
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. At Dry Storage; Canned Chile Verde dented Operator disposed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Kitchen; French toast dip with eggs (60F - Cold Holding); liquid eggs (50F - Cold Holding) Per operator held on counter top for 30 minutes Advised operator who moved to cooler
Food-contact surface soiled with food debris, mold-like substance or slime. At Front counter; Cutting board with moldlike substances in indented areas
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Pineapple and marinara sauce on dry storage shelves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above muffins inside double glass reach in cooler and raw shell eggs stored above hard boil eggs inside metal double door reach in cooler on kitchen area. Operator stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside a metal container on top of table on from counter area. Cooked eggs 78F hot Holding, Per operator product stored for approximately 2 hours. Per operator product cooked and left there until order arrives. Operator moved product to time as a public health control, marked product from 7:45-11:45am Emailed form to operator
Toxic substance/chemical improperly stored. Sanitation wipes, sanitation solution bottle, lemon stainless steel cleaner stored above prep tables throughout the kitchen area. Operator removed
Handwash sink not accessible for employee use at all times. Observed a metal container with leftover milk inside hand washing sink on front counter area. Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips for 3 compartment sink with quaternary.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Kitchen area on the back. Operator provided.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
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. Open box of Raw hamburgers stored over open box of fully cooked hamburgers in reach in freezer. Explained and manager rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chobani yogurt 49 in 2 door glass cooler. As per employee it was in another cooler at front counter for 3 hours. Manager moved yogurt container to reach in freezer to cool quickly. second temperature of Chobani yogurt 35 f after 20 minutes
Handwash sink not accessible for employee use at all times. Hand sink next to three compartment sink Blocked by 2 5 gallon pails. Manager removed both.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Multi quat hooked to three compartment sink. Sink and surface test kit. Explained either get sink n surface sanitizer or get multi quat test kit.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For multi quat. Three compartment sink multi quat hooked up.
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.