DANCING CRANE
11401 NORTHLAKE BLVD, Palm Beach Gardens FL 33412 · 561-630-1160
Last inspected Aug 26, 2026 · 9 visits since November 2023
OCT 24
MAR 25
JUL 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 22 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over ground beef - operator removed and stored properly.
★ 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--2024070611 | Oct 3, 2024 | Jan 13, 2025 | $200 |
| 2--2022004461 | Dec 15, 2021 | Feb 18, 2022 | $200 |
Inspection history
9 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw salmon stored over bread, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at designated hand sink. Operator provided paper towels.
No soap provided at handwash sink. At ware washing area, no soap at hand sink. Operator provided hand soap.
Show the remaining 4 findings ▾
Employee eating in a food preparation or other restricted area. Employee eating in food prep/ware washing area.
Food stored on floor. At walk in freezer, Juice stored on floor. At dry storage, Bottle drink stored on floor. Advised operator of proper storage, operator stored correctly.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, in use knife stored in between equipment. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce-potatoes stored over cooked vegetables-Carrots, green beans. Advised operator of proper storage. Operator stored correctly.
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. At dish area designated hand sink, no soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with mold like substance.
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, raw vacuum sealed tuna partially thawed and cut open. Educated operator of proper procedure for thawing vacuum sealed fish. Operator removed fish from vacuum sealed package.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, in use utensils stored in standing water 81F. Operator placed utensils onto stove to heat water to 135F or above.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At kitchen, microwave soiled with food debris.
No handwashing sign provided at a hand sink used by food employees. At dish area designated hand sink, no hand wash sign provided.
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. Plastic cup/ container in flour container as scoop- operator removed.
Single-service articles not stored inverted or protected from contamination. At coffee station - single service coffee filters on top of coffee machine not protected- operator placed in container
Mar 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
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. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employees washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled apron and wiping cloth then proceeded to handle clean plates and prepare food for order- educated operator - employee washed hands properly.
Raw animal food stored over canned/bottled drinks. At walk in cooler- raw shell eggs stored over beer kegs- operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over ground beef - operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline on speed rack- Cooked peppers 66F- cold holding- food not prepared or portioned today- food out of temperature for approximately 2 hours - operator moved to walk in cooler to quick chill.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle bot labeled- operator labeled.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled/ damp wiping clothes stored throughout cookline counters and prep area.
Dec 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At reach in cooler by cookline- Mashed potatoes date marked 09/25/24 - not used within 7 days- see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server station reach in cooler- Milk 51F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server station reach in cooler- Milk 51F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Brunch Menu - the Classic Benedict, Brunch Burger containing an Sunny side egg, On Lunch and Dinner menu - the Ahi tuna tower and Ahi tuna salad add on- not identified that items are served raw are undercooked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler container of Cooked rice with no date marked- operator stated food prepared Tuesday October 1st- operator date marked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At server station- ice scoop stored in standing water of 64F- operator removed.
Apr 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority1 Intermediate2 Basic
Show 11 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At prep area reach in cooler- Sliced ham date marked 03/20/24- see stop sale.
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. Employee received sandwich from cookline and handled sandwich with barehands- to serve to customer- educated operator
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw salmon not commercially packaged stored over bread- operator removed salmon.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over cooked beef- operator stored raw ground beef to lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 reach in cooler by cookline- commercially packaged reduced oxygen packaged bags of raw tuna not removed from packaging be fore thawing - see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by prep area- cream cheese 47-49F- cold holding, blue cheese dressing 47-49F- cold holding, butter 47-49F- cold holding, Greek yogurt 47-49F- cold holding, sauerkraut 47-49F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by prep area- cream cheese 47-49F- cold holding, blue cheese dressing 47-49F- cold holding, butter 47-49F- cold holding, Greek yogurt 47-49F- cold holding, sauerkraut 47-49F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler by cookline- marinara sauce 52-55F- cold holding,, butter 53-55F- cold holding, cooked artichoke 53-55F- cold holding, pesto with garlic 52-55F- cold holding, cooked tomatoes 52F-55F- cold holding, cooked mushrooms 52-55F- cold holding- food not prepared or portioned today- all food double panned - food out of temperature for 1.5 hours- operator placed under time as a public health control for remaining time. At cooking reach in drawer cooler- raw chicken 49-52F- cold holding, raw beef 49-52F- cold holding, white fish 49-52F- cold holding, sliced cheese 49-52F- cold holding, salmon 49-52F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed under time as a public health control for remaining time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steamtable-au jus 123-127F- hot holding, yellow cheese sauce- 123-127F- hot holding white cheese sauce 124-127F- hot holding - food out of temperature for 1 hour- operator placed boiling water to reheat.
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.
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 reach in cooler by cookline- commercially packaged reduced oxygen packaged bags of raw tuna not removed from packaging be fore thawing - see stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of soda on prep counter- operator removed.
Nov 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over raw lamb - operator moved ground beef to lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 and reach in cooler drawers under cookline- with commercially packaged reduced oxygen packaged raw tuna bearing label- not removed from packaging- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- cooked eggs 55F- cold holding,- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to reach in freezer to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler by cookline- cooked sweet potatoes made Sunday not date marked- operator date marked.
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 and reach in cooler drawers under cookline- with commercially packaged reduced oxygen packaged raw tuna bearing label- not removed from packaging- see stop sale.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline- utensils stored in water of 98F- operator heated water to 135F.
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.