ELL IDEAL
934 BELVEDERE RD, West Palm Beach FL 33405 · 561.820.1477
Last inspected Aug 3, 2026 · 11 visits since July 2023
OCT 24
FEB 25
JUL 25
NOV 25
AUG 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef two door cooler in kitchen Removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. crunchy rice (122F - Hot Holding) held in pan on top of steam table containers. Per operator, items have been held for less than 3 hours. Reviewed time as a public health control option with operator. Operator placed item on time.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. pH test kit provided for chlorine triple sink. Reviewed test kit requirements with operator.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef stored in kitchen reach in cooler not date marked. Per operator, item was prepared more than 24 hours ago.
Show the remaining 2 findings ▾
Dead roaches on premises. 1 dead roach observed on floor in front of music machine in dining room. Operator discarded.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple in use utensils stored in 122F water on stove top. Operator increased burner flame and began heating water to 135F.
Nov 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at front counter, raw chicken stored over raw beef. Discussed with operator proper food storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach on freezer at front counter, raw beef and chicken stored above ready to eat empanadas and French fries.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, knife rack soiled with clean knives in contact.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee has no training.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen, standing water with in use utensils 80°F.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach in cooler in kitchen, milk opened more than 24 hours not date marked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen cook line and front counter, standing water 77°F with in use utensils.
Raw fruits/vegetables not washed prior to preparation. At front counter, oranges stored in original cardboard box not washed prior to be used for fresh orange juice. Discussed with employee that fruit must be washed and stored properly prior to preparing for consumption.
Time/temperature control for safety food thawed in an improper manner. In kitchen on prep table, fish thawing in standing water.
Wet wiping cloth not stored in sanitizing solution between uses. At front counter, wet wiping cloth stored on counter buy prep sink.
Feb 19, 2025Inspection 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 ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink chlorine 0 ppm, ( employee washing the dishes. As per operator she will wash again tomorrow. Explained setup sanitizer sink. Operator setup the sanitizer sink. Chlorine 100 ppm
Handwash sink not accessible for employee use at all times. 2 empty bus tubs stored on hand sink by ice machine at front counter. Employee removed both.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled. Manager labeled.
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No probe thermometer provided to measure temperature of food products.
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pork Two door cooler in kitchen Removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef two door cooler in kitchen Removed
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (77F - Cold Holding); in reach in cooler. Out less than four hours. Placed in sliding door cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced pork (53F - Cold Holding); cooked pork (57F - Cold Holding); raw beef (53F - Cold Holding); two door reach in cooler in kitchen. Operator had doors wide open. Items out less than four hours. Instructed operator to place items on ice and move to another unit to cool down.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One other waitress. Will be in later according to operator.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef In Kitchen
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority6 Intermediate0 Basic
Show 6 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Chef in kitchen washed hands in triple sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No hot running water at three-compartment sink.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef In Kitchen
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Jul 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Unclean Water 97F on prep table
Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing cow in freezer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw shell eggs and raw goat in two door cooler in kitchen. Removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Knife holder storing clean knives attached to prep table unclean
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed. Operator unable to find license
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above prep table with plates in kitchen. Removed.
No handwashing sign provided at a hand sink used by food employees. In kitchen
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.