FPL PGA1 OFFICE BUILDING
4300 KYOTO GARDENS DRIVE, Palm Beach Gardens FL 33410 · 843-640-4729
Last inspected Jul 15, 2026 · 7 visits since December 2023
AUG 24
JAN 25
SEP 25
FEB 26
JUL 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mac and cheese (50F - Cooling) in walk-in cooler #2 as per operator food prepared on 8/29; food never reached 41 F within 6 hours; food covers and stored in big plastic container; See Stop Sale
★ 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--2026030164 | Feb 26, 2026 | Jun 24, 2026 | $400 |
| 2--2025073767 | Sep 8, 2025 | Oct 27, 2025 | $200 |
Inspection history
7 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with ready-to-eat food in a freezer. Observed raw beef ground beef patties above potato croquettes. In walk-in freezer not all commercially sealed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine in catering kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walkin freezer.
Feb 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 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 used hand to itch face and after without washing hands employee handled shredded cheese, 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. In hot holding cabinet cooked beef and vegetables (113F - Hot Holding) per operator product held in unit for approximately 15 minutes, discussed with operator who moved product to oven to reheat to 165F+.
Handwash sink used for purposes other than handwashing. Hand washing sink used to store strainer, discussed with operator who removed strainer.
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink no paper towels provided, discussed with operator who provided paper towels.
Sep 8, 2025Administrative 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked vegetables (131F - Hot Holding); pork (131F - Hot Holding); in hot box at prep area; food out of temperature for approximately 15 minutes; food placed back in the oven to reheat to 165 F
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm)fixed to 200 ppm.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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 wiped gloved hands on pants and started stirring sauce at cook line; manager educated and employee changed gloves and washed hands;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta salad (46F - Cold Holding); in reach in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; Food moved to walk-in freezer to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stir fried (128F - Hot Holding);in hot box by dessert room. As per operator food out of temperature for approximately 20 minutes; food sent to the kitchen to be reheated to 165 F
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. Several new employees hired that have not signed the agreement; manager printed forms and all new hires signed during the inspection;
Bowl used to dispense rice at prep area; removed
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mac and cheese (50F - Cooling) in walk-in cooler #2 as per operator food prepared on 8/29; food never reached 41 F within 6 hours; food covers and stored in big plastic container; See Stop Sale
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 41 degrees Fahrenheit within 6 hours. Mac and cheese (50F - Cooling) in walk-in cooler #2 as per operator food prepared on 8/29; food never reached 41 F within 6 hours; food covers and stored in big plastic container; See Stop Sale
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dented/rusted cans present. See stop sale. 2 at 6 pounds cans of salsa verde on the can rack in the kitchen
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tuna salad (45-47F - Cooling)at 1:12 since 8:00; egg salad in deli salad cooler at sandwich area; food covered during cooling; food never reached 41 F within 4 hours; See Stop Sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tuna salad (45-47F - Cooling)at 1:12 since 8:00; egg salad in deli salad cooler at sandwich area; food covered during cooling; food never reached 41 F within 4 hours; See Stop Sale.
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 and printed during inspection to be signed by today.
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.