DON RAMON RESTAURANT
7101 S DIXIE HWY, West Palm Beach FL 33405 · 561.547.8704
Last inspected Aug 25, 2026 · 12 visits since August 2023
SEP 24
MAR 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024. Operator renewed the license during inspection. Synced. License current.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024013160 | Feb 15, 2024 | Jun 21, 2024 | $1,000 |
| 2--2023048242 | Aug 19, 2023 | Oct 5, 2023 | $400 |
| 2--2023012864 | Feb 10, 2023 | Mar 30, 2023 | $200 |
Inspection history
12 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher (Chlorine 0ppm) at warewashing area. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in cook line reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham cheese combo (52F - Cold Holding) not prepped or portioned today stored above cooling fill line in cook line flip top cooler. Per operator, items were moved from walk in cooler less than 3 hours ago. Operator placed overfilled portion into below reach in cooler to chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pork (131F - Cooling for 5 minutes at 2:50, 112F at 3:35) cooling in deep filled containers at ambient room temperature of 99F in kitchen. At current rate of cooling, item will not reach 70F within required 2 hour window. Operator placed in walk in cooler to help increase cooling rate.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Proof of required state approved employee training not available for some 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 raw snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in cook line reach in cooler. See stop sale.
Old labels stuck to food containers after cleaning. Old labels stuck on in use food storage containers in cook line reach in cooler.
Standing water in floor drain/floor drain draining very slowly. Clogged, very slow draining at dishwasher line drain.
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Tested at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Nonfood-grade bags used in direct contact with food. Nonfood-grade plastics thank you shopping bags used to store raw beef in walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at kitchen prep table 200 ppm. Employee diluted solution retesting at 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar and drink prep window soda gun nozzles soiled with food debris/slime like substance.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork not date marked in kitchen reach in cooler. Per employee, item was prepared more than 24 hours ago. Employee date marked.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with food debris.
Ice buildup in walk-in freezer preventing door from securely closing.
Stored food not covered in reach in freezer.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee washed and rinsed large cooking pots without properly sanitizing. Advised operator to not use until equipment is properly washed, rinsed, and sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over ready to eat dressings. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, black beans (122F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat product to 165F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside mop sink, No vacuum breaker at hose Bibb with hose attached.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dry storage, ice machine with mold like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, clean pots stored on shelf not inverted. Operator stored correctly.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 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. Dishwasher handled soiled dishes sprayed Hans with sprayer then handled clean glasses without washing hands. Explained and she washed hands in hand sink.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024. Operator renewed the license during inspection. Synced. License current.
Employee washed hands in a sink other than an approved handwash sink. Cook preparing food she washed knife in three compartment sink then washed hand in three compartment sink to prepare food.Explained and she washed hands in hand sink.
Handwash sink not accessible for employee use at all times. Several items stored in hand sink at the bar. Explained and manager removed the items from the sink.
Sep 12, 2024Call 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 cold held at greater than 41 degrees Fahrenheit. flan (55F); cream cheese (57F - Cold Holding); whipped cream (64F - Cold Holding) pantry flip top cooler. Not prepped or portioned today. In unit over four hours.
Sep 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chef observed washing and rinsing and air drying dishes in two bay sink. No sanitizing procedure observed. Educated chef on site about how to probably sanitize equipment.
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. flan (55F cold holding); cream cheese (57F - Cold Holding); whipped cream (64F - Cold Holding) pantry flip top cooler. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flan (55F); cream cheese (57F - Cold Holding); whipped cream (64F - Cold Holding) pantry flip top cooler. Not prepped or portioned today. In unit over four hours.
Old labels stuck to food containers after cleaning. On shelf above prep table at end of cook line
Feb 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Four containers of cooked black beans (55F - Cooling) one container of cooked white beans (46F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours.
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. sliced tomatoes (56F - Cold Holding); cut lettuce (54F - Cold Holding) in salad reach in cooler. Not prepped or portioned today. In unit over four hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Four containers of cooked black beans (55F - Cooling) one container of cooked white beans (46F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours.
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 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. Four containers of cooked black beans (55F - Cooling) one container of cooked white beans (46F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over garlic Raw fish over cocktail sauce Two door reach in cooler on cook line Removed
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. sliced tomatoes (56F - Cold Holding); cut lettuce (54F - Cold Holding) in salad reach in cooler. Not prepped or portioned today. In unit over four hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Four containers of cooked black beans (55F - Cooling) one container of cooked white beans (46F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (56F - Cold Holding); cut lettuce (54F - Cold Holding) in salad reach in cooler. Not prepped or portioned today. In unit over four hours.
Food stored on floor. Pork on floor under double bay sink
Aug 19, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. Walk in cooler - 5 gallon tubs of cooked shredded beef dated 08/16 (45F - Cold Holding); Cooked skirt steak dated 08/17 (46F - Cold Holding); sliced raw beef dated 08/16 (44F - Cold Holding) not portioned or prepared today held overnight and more than 4 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. COOLING - pulled pork (119F - Cooling) 2:40pm cooling since 1:00 20 mins remaining to reach 70F. recheck 3:00pm 114F - found container on counter in a deep plastic container cooling since 1:00pm at 3:00pm tested 114F - see stop sale. COOLING - cooked chicken (93F - Cooling)@ 2:45pm cooling since 11:30am. Found container of chicken in double door reach in operator stated cooling since 11:30 - should have reach 70F by 1:30pm - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - 5 gallon tubs of cooked shredded beef dated 08/16 (45F - Cold Holding); Cooked skirt steak dated 08/17 (46F - Cold Holding); sliced raw beef dated 08/16 (44F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Aug 18, 2023Administrative 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. COOLING - pulled pork (119F - Cooling) 2:40pm cooling since 1:00 20 mins remaining to reach 70F. recheck 3:00pm 114F - found container on counter in a deep plastic container cooling since 1:00pm at 3:00pm tested 114F - see stop sale. COOLING - cooked chicken (93F - Cooling)@ 2:45pm cooling since 11:30am. Found container of chicken in double door reach in cooler - operator stated cooling since 11:30 - should have reach 70F by 1:30pm - 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. Walk in cooler - 5 gallon tubs of cooked shredded beef dated 08/16 (45F - Cold Holding); Cooked skirt steak dated 08/17 (46F - Cold Holding); sliced raw beef dated 08/16 (44F - Cold Holding) not portioned or prepared today held overnight and more than 4 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. COOLING - pulled pork (119F - Cooling) 2:40pm cooling since 1:00 20 mins remaining to reach 70F. recheck 3:00pm 114F - found container on counter in a deep plastic container cooling since 1:00pm at 3:00pm tested 114F - see stop sale. COOLING - cooked chicken (93F - Cooling)@ 2:45pm cooling since 11:30am. Found container of chicken in double door reach in operator stated cooling since 11:30 - should have reach 70F by 1:30pm - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - 5 gallon tubs of cooked shredded beef dated 08/16 (45F - Cold Holding); Cooked skirt steak dated 08/17 (46F - Cold Holding); sliced raw beef dated 08/16 (44F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives from behind prep sink.
In-use tongs stored on equipment door handle between uses. Operator removed from oven door.
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.