EL BLACK BEAN CAFE
9772 GARDENS EAST DR, Palm Beach Gardens FL 33410 · 561-328-7830
Last inspected Jul 16, 2026 · 9 visits since November 2023
FEB 25
JUN 25
DEC 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections trending up, 40 points better than where it started.
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 form to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025011050 | Feb 15, 2025 | Sep 23, 2025 | $100 |
Inspection history
9 visits, newest first
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 picked up lid from floor and without washing hands employee handled containers of food in reach in cooler, discussed with operator employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter display case chicken empanadas (72F - Hot Holding); beef empanadas (79F - Hot Holding) per operator products prepared in oven approximately 30 minutes ago and held on display case until reheated to order, discussed with operator time is a public health control, emailed for, to operator to print and fill. Operator time marked product.
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 form to operator.
Cutting board has cut marks and is no longer cleanable. Flip top cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
Show the remaining 1 finding ▾
In-use tongs stored on equipment door handle between uses. At front counter tongs stored on oven door handled, discussed with operator who removed tongs.
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter spinach empanadas (78F - Hot Holding). Operator reheated to; empanadas (178F - Reheating)
Can opener surface soiled with food debris.
Original container of toxic substance or chemical does not bear the manufacturer's label. Observed at hand sink unlabeled bottle with soap. Operator labeled.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over empanadas not commercially packaged in chest freezer at cook line Stored properly
Cutting board has cut marks and is no longer cleanable at cook line
Jun 23, 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 pork belly over tortillas at cooler at cook line Stored properly
Food-contact surface soiled with food debris- cutting board at low boy at cook line
Cutting board has cut marks and is no longer cleanable- at low boy at cook line
Food storage container lid cracked- rice container lid
Feb 15, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lentil soup dated 2/7/25 in reach in cooler at cook line; See Stop Sale
Sewage/wastewater backing up through floor drains. Handsink at front counter next to pizza oven- while washing hands I observed water heavily backing up from drain located under the pizza oven where food is hot held and reheated; heavy odor of sewage throughout the establishment especially dining room area; area can not be blocked due to being at the front counter where coffees are prepared; foods are hot held and paying customers are checked out;
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching bell, wiping gloved hands on apron; moving foods inside chest freezer by the entrance to kitchen and starting preparing foods without washing hands; educated; employee washed hands
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lentil soup dated 2/7/25 in reach in cooler at cook line; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hash browns (47-43F - Cold Holding)inside cooler at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 1 hour; operator placed ice on top of the food;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spinach empanadas (82F - Hot Holding); beef empanadas (82F - Hot Holding) inside hot bid at front line by cash register; as per operator out of temperature since 9:00; operator turned hot box on to reheat to 165 F
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed and signed during inspection
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at front counter: Hot water handle broken; unable to turn water on; handwash sink at cook line used.
Cutting board has cut marks and is no longer cleanable- at cooler at front counter
Utensils in poor condition- spatula with cracks Operator discarded
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on and started cooking foods without washing hands; educated; employee washed hands;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at front counter
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle unable to turn water on; in disrepair; - handwash sink at front counter;
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at the front counter; as per operator unable to turn back on due to pipe leak.
Standing water in bottom of reach-in-cooler at cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm);
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.