DIL'S DAILY
3801 PGA BLVD STE 103, Palm Beach Gardens FL 33410 · 561-972-1100
Last inspected Jul 13, 2026 · 6 visits since January 2024
JUL 24
NOV 24
OCT 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Establishment operating on expired DBPR license, discussed with operator who renewed license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee fixed hair and place in pony tail after without washing hands employee handled clean ladle to stir soup, discussed with employee who washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw bacon stored above lettuce, discussed with person in charge who corrected storage of products.
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. In reach in cooler cream cheese (51F - Cold Holding) per person in charge product not portioned or prepared today and held in unit for over 12 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cream cheese (51F - Cold Holding) per person in charge product not portioned or prepared today and held in unit for over 12 hours, see stop sale.
Show the remaining 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler tuna salad (72F - Cooling) at 9:20 since 9:00 to 72F at 9:40, at this current rate of cooling product will not reach 70F within 2 hours, discussed with person in charge who moved product to another cooler for faster chilling.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line butter and raw shell eggs time marked and used on time is a public health control with no written plan, discussed with person in charge and emailed copy of time is a public health control form.
Jan 14, 2026Inspection 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 ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment operating on expired DBPR license, discussed with operator who renewed license during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler air lock containers with deli paper wrapped portioned sliced deli meat (45F - Cooling) at 8:50 since previous day, at this rate of cooler product never reached 41F within 4 hours, discussed cooling method with chef, see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler air lock containers with deli paper wrapped portioned sliced deli meat (45F - Cooling) at 8:50 since previous day, at this rate of cooler product never reached 41F within 4 hours, discussed cooling method with chef, see stop sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed with operator and emailed copy of clean up poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In bowl in prep sink cut lettuce (67F - Cooling) at 8:45 since 8:00 to 69F at 9:10, at this current rate of cooling product will not reach 41F within 4 hours, discussed with chef who moved product to reach in cooler.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over chili in glass for pole at cook line; stored properly
No probe thermometer provided to measure temperature of food products.
Cutting board has cut marks and is no longer cleanable- at low boy by three compartment sink
Employee with no hair restraint while engaging in food preparation.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and did not change gloves and wash hands before putt g the egg sandwich together; educated; employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (67F - Cold Holding)next to flat top; as per operator food on TPHC; no form no time tracked; food out of temperature since 8:00; emailed form and time marked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tuna salad (52-56F - Cooling)at 10:45 to 52-57 at 11:27 since 8:15; sliced ham (46-49F); at 10:50 to 48 F at 11:30 since 10:45; in cooler at cook line; at this rate food will not reach 41 within 4 hours;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at reach in cooler at cook line
No probe thermometer provided to measure temperature of food products.
Dead roaches on premises- observed 1 dead roach in cabinet used to store single service items at front counter Sanitized and cleaned
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- drink next to meat slicer Removed
Employee eating in a food preparation or other restricted area. Employee drinking at cook line
Employee with no hair restraint while engaging in food preparation.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed operator using flat top to cook eggs using butter no hood;
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No probe thermometer provided to measure temperature of food products.
Employee with no hair restraint while engaging in food preparation.
Jan 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.