DOUBLETREE WEST PALM BEACH AIRPORT
1808 S AUSTRALIAN AVE, West Palm Beach FL 33409 · 561.689.6888
Last inspected Jun 9, 2026 · 13 visits since November 2023
MAR 24
NOV 24
FEB 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked beef prepared/date marked 11/16. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026002575 | Nov 3, 2025 | Jan 29, 2026 | $1,200 |
| 2--2025028919 | Feb 18, 2025 | Jul 29, 2025 | $400 |
| 2--2023072401 | Dec 8, 2023 | May 21, 2024 | $200 |
Inspection history
13 visits, newest first
Jun 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Observed plastic container stored inside flour bin, in dry storage area. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside chocolate chip container, in dry storage area. Operator removed.
Nov 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 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. Employee handled soiled dishes while scraping into garbage can and rinsing at triple sink then handled bowls of ready to eat food while wrapping with plastic for storage in refrigerator without washing hands. Operator discussed with employee who then washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Advised Operator to manually sanitize dishes in triple sink until machine repaired and properly sanitizing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler behind bar, half and half (45F - Cooling) at 10:40 portioned at 6:00. Flip top cooler next to steam table, raw salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) per operator items not prepared or portioned today, held in cooler since previous night. At buffet; temperature control for safety food (TPHC) 4 hour time control. Operator removed yogurt, butter and hard boiled eggs from buffet after being held using time as a public health control, placed in reach in cooler to be reused following day. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler next to steam table, raw salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) per operator items not prepared or portioned today, held in cooler since previous night. See stop sale
Time/temperature control for safety food held using time as a public health control (TPHC) not discarded at the end of the 4-hour/6-hour period. At buffet; temperature control for safety food (TPHC) 4 hour time control. Operator removed yogurt, butter and hard boiled eggs from buffet after being held using time as a public health control, placed in reach in cooler to be reused following day. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In reach in cooler behind bar, half and half (45F - Cooling) at 10:40 portioned at 6:00. See stop sale.
No paper towels or mechanical hand drying device provided at hand wash sink. Operator replaced paper towels.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over various cheeses in walk in cooler. Educated operator on proper storage. Operator moved strawberries with other unwashed produce.
Feb 19, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 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. Employee handled soiled dishes and utensils while washing and rinsing and then handled clean and sanitized dishes and utensils while removing from dishwasher to dry/store without washing hands. Discussed with employee who then washed hands.
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 Triple door upright reach in cooler; cream cheese (54F - Cold Holding); butter (54F - Cold Holding); sour cream (54F - Cold Holding); boiled eggs (53F - Cold Holding); milk (53F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Triple door upright reach in cooler; cream cheese (54F - Cold Holding); butter (54F - Cold Holding); sour cream (54F - Cold Holding); boiled eggs (53F - Cold Holding); milk (53F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Triple door upright; cut melon (54F - Ambient Cooling 9am/55F 9:30am). Operator stated melon cut less than 30 minutes prior, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
Dec 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Dec 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Operator set up triple sink with sanitizer at 200 PPM.
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.
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
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 rubbed nose with hand and then handled clean equipment and utensils without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from washing soiled dishes to placing cookie dough on sheet tray without washing hands. Operator discussed with employee who then washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Operator set up triple sink with sanitizer at 200 PPM.
Raw animal food stored over canned/bottled drinks. Raw turkey stored on top of beer kegs in walk-in. Operator moved turkey to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding) sliced cheese (50F - Cold Holding) at flip top cook line. Operator stated not prepared or portioned today. Held for two hours. Moved to reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in kitchen no paper towels. Operator provided paper towels.
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.
No soap provided at handwash sink. Handwashing sink in kitchen no soap. Operator provided soap.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Double door low boy; house made chili (50F - Cooling). Operator stated chili cooling overnight in deep, tightly covered pan, 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 two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six 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. At Double door low boy; house made chili (50F - Cooling). Operator stated chili cooling overnight in deep, tightly covered pan, did not reach 41F within 6 hours. See Stop Sale.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink; Triple Sink (Quaternary 0ppm). Operator remade to quaternary 200ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
Dec 8, 2023Call 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 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Triple sink set up to quaternary 200ppm. Operator agrees to manually sanitize dishes until machine is repaired and sanitizing properly.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Triple sink set up to quaternary 200ppm. Operator agrees to manually sanitize dishes until machine is repaired and sanitizing properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked beef prepared/date marked 11/16. See stop sale.
Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store utensils. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Hot water used as sanitizer in dish machine. Operator stated no measuring device available for measuring utensil surface temperature.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
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.