FHS WEST PALM BEACH
4047 OKEECHOBEE BLVD 101, West Palm Beach FL 33409 · 8186536661
Last inspected Jun 23, 2026 · 5 visits since March 2024
MAR 24
FEB 25
DEC 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: potato soup (112F - Hot Holding) as per employee stored since 12:00pm Advised employee to reheat to 165F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025026715 | Feb 7, 2025 | Apr 22, 2025 | $200 |
| 2--2022045399 | Aug 27, 2022 | Oct 6, 2022 | $400 |
Inspection history
5 visits, newest first
Jun 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soup (66F - Cold Holding) on the prep table at front counter; food out of temperature for 20 minutes; operator started to reheat food;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. (136-109F - Hot Holding);in steam table: as per operator food reheated in the microwave and moved to steam table; food out of temperature for about 20 minutes; water added, steam table turned to high and food stirred;
Food stored on floor- opened box of bread on the floor Advised to stored properly
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over opened jars of dressings and sauces in walk-in cooler Advised to store properly
Feb 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
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 touched trash then grabbed clean container container by slicer; no handwash Employee washed hands and then sanitized equipment
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door cooler: packaged Mac and cheese (51F - Cold Holding) as per employee stored since 12:00pm Not prepped or portioned today Employee moved to walk in cooler to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: potato soup (112F - Hot Holding) as per employee stored since 12:00pm Advised employee to reheat to 165F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At fliptop cooler: sliced tomatoes (54F at 2:15pm / 53F at 2:34pm - Cooling) as per operator since 2 hours ago At walk in cooler: sliced turkey (52F at 2:10pm / 51F at 2:31pm - Cooling) as per operator since 2 hours ago At the current rate of cooling the product will not reach 41F within a total of 4 hours. Operator opened the bagging to the sliced turkey so that the cool air can travel through the product more efficiently Operator moved sliced tomatoes to walk in cooler to quick chill
Handwash sink used for purposes other than handwashing. Container stored in handwash sink Employee removed container from handwash sink
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. Emailed form to operator
Bathroom facility not clean. Wall where light switch is located is dirty Advised operator to clean
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table Employee stored properly
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee watch stored on prep table by slicer Employee stored properly
Food storage container/container lid cracked or broken. Several cracked containers on storage rack Advised operator to replace containers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine dirty with old soda drops Advised operator to clean
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); Employee corrected Sanitizer Bucket to (Quaternary 200ppm);
Dec 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 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 touched face while adjusting glasses then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
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.
Unwashed vegetables (cucumbers) stored over ready-to-eat food (sliced tomatoes). Operator moved unwashed cucumbers below ready to eat items.
Feb 7, 2025Administrative 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from cleaning at front counter, put on gloves and began preparing sandwiches for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked meatballs in tomato sauce (120F - Hot Holding). Operator stated item reheated in microwave prior to being placed in steam table, held less than 1 hour, reheated to 165F.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; meatballs (106F - Hot Holding). Operator stated meatballs were reheated in microwave prior to being placed in steam table, being held 1 hour, reheated to 170F.
Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by pile of boxes. Operator removed boxes.
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.