DON CAFE
136 N MILITARY TRL, West Palm Beach FL 33415 · 561-684-0074
Last inspected Mar 24, 2026 · 14 visits since July 2023
NOV 24
MAR 25
JUL 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed approximately 12 flies in kitchen landing on clean pans on rack for dry clean pans.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $6,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006507 | Nov 20, 2025 | Feb 23, 2026 | $400 |
| 2--2025031859 | Mar 11, 2025 | Jun 4, 2025 | $2,700 |
| 2--2024004237 | Jan 16, 2024 | May 20, 2024 | $1,500 |
| 2--2023066993 | Nov 13, 2023 | Jan 16, 2024 | $800 |
| 2--2023043312 | Jul 27, 2023 | Aug 24, 2023 | $400 |
| 2--2022053431 | Aug 20, 2022 | May 2, 2023 | $720 |
Inspection history
14 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Toxic substance/chemical (bleach/cleaning chemicals) improperly stored directly on case of salt. Operator removed chemicals.
Clam and oyster tags not marked with last date served. Operator stated date utilized for shell-stock tag maintenance requirements is receiving date printed on tag by purveyor. Advised Operator of proper shell-stock tag maintenance requirements.
Clams tag removed from original container prior to container being emptied. Operator stated tag removed before shellfish is frozen for storage, tag maintained in binder for 90 days from receiving date. Advised Operator of proper shell-stock tag maintenance requirements.
Food (case of salt) stored on floor. Operator removed from floor.
Show the remaining 3 findings ▾
Food not stored at least 6 inches off of the floor inside walk-in cooler. Advised Operator of proper food storage/protection.
Quart sized plastic food storage container with no handle used to dispense rice and flour. Operator removed containers.
Single-service articles (lids and cups) stored below paper towel dispenser next to hand washing sink at front counter exposing the items to drips from people's hands. Operator moved single service articles from under paper towel dispenser.
Nov 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. Advised operator employee must wash hands and change gloves when handling clean utensils after dirty utensils. Operator educated employee, employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerator next to prep area, butter (70F - Cold Holding) per operator item held out of cooler and out of temperature for an hour, not prepared or portioned today. Operator placed back in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In prep area near walk in freezer, cooked pork (83F - Hot Holding) per operator item out of temperature for 1.5 hours. Educated operator to hold item at 135F, operator decided to discard.
Employee beverage container stored over clean utensils. Educated employee and operator of proper storage of employee personal beverages. Employee moved beverage container.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed lettuce stored over cut tomatoes and lettuce. Educated operator on proper storage for unwashed produce. Operator moved unwashed lettuce.
Jul 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
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 Raw shell eggs not time marked. Instructed manager to write time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken empanada (133F - Hot Holding); beef empanadas (117F - Hot Holding)in display case at front counter. Out less than Four hours. Instructed operator to reheat to 165F
Clam tags not marked with last date served. Some tags missing dates
Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator states tags discarded
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent time control procedure to operator
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
Mar 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, display case: empanadas with cooked beef (129F - Hot Holding) As per employee, stored since 30 mins. Advised operator to reheat to 165F. At steam table: cooked pork skin (108F - Hot Holding) As per operator cooked and stored since 1.5 hours. Advised operator to reheat to 165F.
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 9 high priority.
9 High priority1 Intermediate0 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator unable to prime.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef crack raw shelled eggs then handled bread for sandwich; no glove change; no hand wash. Chef changed gloves and washed hands. See stop sale for bread.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher wash various pans but not sanitize at triple sink. No sanitization sink setup. Operator began to set sink up to sanitize dishes.
Live, small flying insects found. Observed approximately 12 flies in kitchen landing on clean pans on rack for dry clean pans.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw shelled eggs stored above empanadas. Operator stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef wipe hands on apron with glove then handled clean utensil to prepare food; no glove change. Chef changed gloves and washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed chef crack raw shelled eggs then handled bread for sandwich; no glove change; no hand wash. Chef changed gloves and washed hands. See stop sale for bread.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small refrigerator: milk (55F - Cold Holding) As per employee, taken out of cooler and sitting out 30 mins prior. Not prepped or portioned today. Operator placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, display case: empanadas with cooked beef (129F - Hot Holding) As per employee, stored since 30 mins. Advised operator to reheat to 165F. At steam table: cooked pork skin (108F - Hot Holding) As per operator cooked and stored since 1.5 hours. Advised operator to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: pulled pork (50F at 8:35am; 49F at 9:07am- Cooling) As per operator, cooling since 2 hours. At current rate of cooling, item will not cool down to 41F in a total of 4 hours. Item covered tightly with plastic. Operator removed plastic.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Advised employee who washed hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Walk-in Cooler; Raw portioned chicken over raw beef Operator fixed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; chicken noodles soup (122F - Hot Holding) At Front Showcase; beef empanadas (122F - Hot Holding) Per operator items held for an hour. Operator moved to reheat to 165+F
Jul 31, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager Maria Tiburcio Repeat ViolationRepeat ViolationWarning**
Jul 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer =0ppm chlorine, advised operator to discontinue use of dish machine and set up triple sink until dish machine sanitizer can be corrected.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager Maria Tiburcio Repeat ViolationRepeat ViolationWarning**
Bowl or other container with no handle used to dispense food. Observed metal cup with no handle being used as a scooper in container of rice, operator removed and replaced with a handled scoop.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink in styrofoam cup on prep table, operator discarded.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while preparing food, operator spoke to employee who then discarded gum.
Employee eating in a food preparation or other restricted area. Observed employee drinking while standing at prep table, operator spoke to employee about eating.
Food stored on floor. At prep area uncovered container of plantain stored on floor, operator moved container to proper storage.
May 31, 2024Call Back - Admin. 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 ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw pork sausage over raw whole muscle pork at walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chorizo (47F - Cold Holding) Observed double panned at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator removed extra pan and placed in bottom portion of cooler.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator uses fresh clams for seafood soup, tags not kept and dated. Educated operator on proper shellfish tag procedures.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen cook line.
May 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority4 Intermediate1 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: pinto beans (47F - Cooling) at 10:32 since 11am 5/29; black beans (44F - Cooling) at 10:32 since 11am 5/29. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. on counter in kitchen: pork (89F - Cooling) at 10:50am since 6:00am At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
Dented/rusted cans present. See stop sale. Observed 1 Can cooked potatoes dented to seam of can at dry storage.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee Washing pot, then rinsed pot and stored pot with no sanitizer step. Educated operator on proper wash, rinse and sanitizing procedures.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork sausage over French fries at walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw pork sausage over raw whole muscle pork at walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. on counter in kitchen: pork (89F - Cooling) at 10:50am since 6:00am At current rate of cooling product did not reach 70F within 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: pinto beans (47F - Cooling) at 10:32 since 11am 5/29; black beans (44F - Cooling) at 10:32 since 11am 5/29. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chorizo (47F - Cold Holding) Observed double panned at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator removed extra pan and placed in bottom portion of cooler.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator uses fresh clams for seafood soup, tags not kept and dated. Educated operator on proper shellfish tag procedures.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cook line: sliced ham (52F - Cooling) at 10:19 since 7:00 - 51F at 10:38 At current rate of cooling product will not reach 41F within 4 hours. Operator placed in walk in freezer to quick chill.
Manager or person in charge lacking proof of food manager certification. Observed 4 food handling employees on shift with no certified food manager present at time of inspection.
Nonservice animals in the food establishment or on premises. Observed 1 flying insect in kitchen by steam table. Flying insect not observed landing on food preparation surfaces. Advised operator to remove fly from establishment.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen cook line.
Jan 16, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
Handwash sink missing in warewashing or food preparation area. No Han sink on the way to outdoor ice machine.
Identity of food or food product misrepresented. On the menu Red Snapper. On invoice Snapper whole 1.5-2 lb WGGS YT Brazil Wild and Snapper Center cut 8-10 oz B/L SE Asia Wild
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outdoor ice machine, screened room cooking and storage, plastic shed for dry food storage outside Plan review email DHR.PLANREVIEW@Myfloridalicense.com
Food stored in a room/shed that is not fully enclosed. Two working ovens and dry food stored in the room that is not fully enclosed. ( large screen door )
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the kitchen and prep area
Nov 14, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage 53 f in double pan in flip top cooler on cook line. Not prepared or portioned today. Raw shell eggs ambient air temperature 85 f not prepared or portioned today.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
Handwash sink missing in warewashing or food preparation area. No Han sink on the way to outdoor ice machine.
Identity of food or food product misrepresented. On the menu Red Snapper. On invoice Snapper whole 1.5-2 lb WGGS YT Brazil Wild and Snapper Center cut 8-10 oz B/L SE Asia Wild
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Fresh orange juice packaged in plastic glasses.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outdoor ice machine, screened room cooking and storage, plastic shed for dry food storage outside Plan review email DHR.PLANREVIEW@Myfloridalicense.com
Food stored in a room/shed that is not fully enclosed. Two working ovens and dry food stored in the room that is not fully enclosed. ( large screen door )
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the kitchen and prep area
Nov 13, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 29 violations recorded, 6 high priority.
6 High priority11 Intermediate12 Basic
Show 29 findings ▾
Employee washed hands with no soap. Employee washed gloved hands without soap on cook line by flip top cooler. Explained and she removed the gloves and properly washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher washing pans rinsing and storing without sanitizing. Explained. How to setup three compartment sink. She will sanitize in dishwasher. Dishwasher chlorine 100 ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on wall between cabinet and paper towel dispenser at front counter. 1 on counter of service window from kitchen to front counter. 1 on counter at server side of the area by service window 1 on prep table in the kitchen next to raw beef. ( not landed on beef )
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage 53 f in double pan in flip top cooler on cook line. Not prepared or portioned today. Raw shell eggs ambient air temperature 85 f not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup 105 f ( as per chef cooked this morning. Less than 2 hours in steam table. She changed the heat settings to higher temperature), black beans 118 ( as per chef cooked this morning. Less than 2 hours in there. She changed the setting
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
Equipment drain line draining into handwash sink. Hand sink near flip top cooler on the way to freezer.
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. Emailed one
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine ice scoop.
Handwash sink missing in warewashing or food preparation area. No Han sink on the way to outdoor ice machine.
Handwash sink not accessible for employee use at all times. Knife stored in hand sink at front counter. Manager removed the knife.
Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at front counter.
Identity of food or food product misrepresented. On the menu Red Snapper. On invoice Snapper whole 1.5-2 lb WGGS YT Brazil Wild and Snapper Center cut 8-10 oz B/L SE Asia Wild
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Fresh orange juice packaged in plastic glasses.
No paper towels or mechanical hand drying device provided at handwash sink. hand sink at front counter.Manager stocked the paper towel.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outdoor ice machine, screened room cooking and storage, plastic shed for dry food storage outside Plan review email DHR.PLANREVIEW@Myfloridalicense.com
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top section of the ice machine bin.
Bowl or other container with no handle used to dispense food. In salt manager discarded.
Cardboard used to line nonfood-contact shelves. Dry food storage shelf
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Small coffee cup without lid. Explained and employee discarded the cup.
Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. He put on hair net.
Food stored in a room/shed that is not fully enclosed. Two working ovens and dry food stored in the room that is not fully enclosed. ( large screen door )
In-use knife/knives stored in cracks between pieces of equipment. Knifes stored between wall and magnetic knife holder by flip top cooler. Explained and she removed the knives.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 long spoons in glass of water next to coffee machine. Water temperature 79 f. Explained to keep in hot water at least 135 f or higher or keep without water and wash rinse sanitize every 4 hours
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fresh orange juice packaged in plastic glasses in glass door cooler.at front counter.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the kitchen and prep area
Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Explained.
Working containers of food removed from original container not identified by common name. Salt sugar bins.
Jul 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....food not prep or portion today tomato sauce 48°, ham 48°, cheese 48°, chorizo 49° in flip top reach in cooler by the steam table. Per operator food being held less than four hours. Employee time marked food.
Handwash sink used for purposes other than handwashing.....lime, straw in handwashing sink at coffee station, thawing frozen drinks in handwashing sink at front line. Employee moved those things
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures...
Clean utensils knives stored between equipment and wall at kitchen. Employee moved.
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....removed fish after discussion.
No handwashing sign provided at a hand sink used by food employees at coffee station.
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.