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4650 DONALD ROSS ROAD, Palm Beach Gardens FL 33418 · 5613452196
Last inspected Jul 24, 2026 · 10 visits since December 2023
MAR 25
APR 25
NOV 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections trending up, 52 points better than where it started.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef was using bare hands with exposed cut to handle moon bean sprouts, both garlic and clarified butter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026004348 | Nov 10, 2025 | Mar 3, 2026 | $200 |
Inspection history
10 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At clean storage area, clean pots stored not inverted.
Equipment and utensils not properly air-dried - wet nesting. At clean dish area, pots not properly air dried-wet nesting.
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. At dishwashing area- blue chemical spray bottles not labeled - operator labeled.
Time/temperature control for safety food thawed in an improper manner. At back area- employee defrosting food at room temperature- educated operator - employee defrosted under running water.
Nov 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 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. Ghee, pulled chicken no time stamp. Per operator, out of temperature for approximately 2.5 hours. Operator placed time stamps for products for remaining 1.5 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. Meatballs, chicken pot pie, cut melons at customer self service cooler missing packing address of restaurant.
Nov 10, 2025Administrative 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pooled raw shell eggs over tortillas at cook line flip top cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: whipped cream (48F - cold holding); diced tomato salsa (48F - Cold Holding); avocado crema (sour cream) (45F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator returned products to cooler. walk in cooler:chick peas (55F - Cold Holding); cooked beets (54F - Cold Holding); sliced turkey (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator out of temperature for approximately 2.5 hours. Operator voluntarily elected to discard products. All other tcs products removed from cooler and transferred to another restaurant location.
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. Ghee, pulled chicken no time stamp. Per operator, out of temperature for approximately 2.5 hours. Operator placed time stamps for products for remaining 1.5 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. Meatballs, chicken pot pie, cut melons at customer self service cooler missing packing address of restaurant.
May 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 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. Dishwasher (Chlorine 0ppm)- corrected to 100ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return started preparing food and handling clean utensils without washing their hands - educated operator - employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front cookline - Butter 64F- cold holding blanched fries 50-54F- cold holding- food not prepared or portioned today- food left out on counter- food out of temperature for 1.5 hours- operator placed under time as a public health control for remaining time.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Breakfast menu beef carpaccio and Caesar salad - with no indication that these items are served raw / undercooked.
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.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At reach in cooler in prep area- cooed shallots - prepared 04/09- not tracked when product is frozen and thawed- operator dated 04/19.
Raw fruits/vegetables not washed prior to preparation. At front line reach in cooler- in use avocados with stickers attached- educated operator employee removed and washed properly.
Mar 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. On ice bath: Observed Fresh herbs stored and in direct contact with paper towel. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over sliced radish at reach in cooler on cook line, raw bacon over fully cooked meatballs at sliding self serve cooler. Operator stored all products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: : Cooked quinoa made 3/12, chicken stock made 3/18. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. clarified butter (91F - Reheating) at 8:56; reheating since 8:46 - 91F at 9:25 Observed in squirt bottle over cook range. At current rate of reheating product will not reach 165F within 2 hours. Advised operator to place on stove to reheat to 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink at rear of building.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Beef carpaccio on menu, no raw animal protein identifier observed on menu.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwashing sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator offers raw beef carpaccio on menu. No consumer advisory observed. Operator printed and posted consumer advisory.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Cooked bulgur made 3/23 not dated, cooked pasta made 3/24 not dated. Operator date marked products.
Dec 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 9 high priority.
9 High priority3 Intermediate3 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale. Cooked curry. cooked curry sauce (71F - Cooling) at 12 pm. Per operator; curry sauce was cooked over night then placed in cooler to cool at 9:00 this morning. At this rate, product did not cool properly within 2 hours-see stop sale.
Dented/rusted cans present. See stop sale. At dry storage area- dented can of evaporated coconut milk- see stop sale.
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 handles clean dishes after handling dirty dishes - educated operator. Employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped side towel on floor then pick it up and continued to handle food before washing hands. Operator informed employee to wash hands.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef was using bare hands with exposed cut to handle moon bean sprouts, both garlic and clarified butter.
Non-food grade paper/paper towel used as liner for food container. At reach in cooler by cookline - container lined with non food grade towel in contact with bread -operator removed. At walk in cooler sprouts stored on top of non food grade napkin- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over chicken stock in walk in cooler. At cook line in middle reach in cooler, raw chicken over fritters Operator properly stored items.
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. Stop Sale. Cooked curry. cooked curry sauce (71F - Cooling) at 12 pm. Per operator; curry sauce was cooked over night then placed in cooler to cool at 9:00 this morning. At this rate, product did not cool properly within 2 hours-see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; garlic butter (47F - Cold Holding); clarified butter (48F - Cold Holding), food left on counter out of temperature for 30 minutes - food not prepared or portioned today- Operator moved items to cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At wait station cooler; milk not marked for date opened. Operator wrote date on milk.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At pantry cooler; bean sprouts at 10:40 (50F - Cooling ) at 12:38 pm (51-Cooling); diced tomatoes at 10:41 (50F - Cooling) at 12:38 pm(51F); pico de galo (50F - Cooling)at 10:41; (51F-Cooling) at 12:38 pm. Items were doubled panned- at current rate of cooling food will not reach to 41F within remaining time- operator move food to walk in cooler to quick chill.
Handwash sink not accessible for employee use at all times. At dishmachine area- handsaw sink blocked by laundry basket - operator removed.
Employee eating in a food preparation or other restricted area. Employee eating food items from pantry station.
Equipment and utensils not properly air-dried - wet nesting. At clean dish area- multiple containers stacked and wet nesting.
Raw fruits/vegetables not washed prior to preparation. At prep station; cook cut cucumbers before washing. Cook washed cucumbers.
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.