FRENCH CORNER
4595 OKEECHOBEE BLVD STE D129, West Palm Beach FL 33417 · 561.689.1700
Last inspected Apr 2, 2026 · 8 visits since July 2023
APR 24
NOV 24
MAR 25
NOV 25
APR 26
— STEADY
5 inspections within 36 points of each other. Whatever this kitchen does, it does consistently.
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 poster
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025032469 | Mar 11, 2025 | May 20, 2025 | $700 |
| 2--2023043394 | Jul 26, 2023 | Aug 21, 2023 | $200 |
Inspection history
8 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation black mold like substance inside kitchen ice machine.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Caramelized onions stored in cook line cooler dated 11/12. Caramelized apples date marked 11/5 at salad prep coolers. Item never frozen. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bechamel sauce (50F - Ambient Cooling for 2 hours at 3:20, 50F at 3:55) in covered container in cook line reach cooler. Per operator, item was moved from walk in cooler, used, and placed into cooler less than 2 hours ago. Operator removed top and moved to walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on kitchen prep cooler table. Operator removed.
Food stored on floor. Bin of frozen lamb stored on floor of walk in freezer. Operator reorganized.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use cooking utensils stored in 102F water on stove. Operator turned on stove and began heating water to 135F.
Mar 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, stored in a hot box that is off: cooked ribs (67F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked potato patty (70F - Cold Holding) As per chef, removed from walk in cooler and stored in unit to keep cold since 2.5 hours. Not prepped or portioned today. Chef returned items to walk in cooler to quick chill. At cookline, sitting on mini prep table: butter (67F - Cold Holding) As per chef, stored since 2.5 hours; garlic butter (65F - Cold Holding) As per chef, stored since 45 mins. Not prepped or portioned today. Chef removed to quick chill.
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 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. Observed chef touch face then handled clean utensils to portion food into containers; no hand wash. Advised chef to wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, stored in a hot box that is off: cooked ribs (67F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked potato patty (70F - Cold Holding) As per chef, removed from walk in cooler and stored in unit to keep cold since 2.5 hours. Not prepped or portioned today. Chef returned items to walk in cooler to quick chill. At cookline, sitting on mini prep table: butter (67F - Cold Holding) As per chef, stored since 2.5 hours; garlic butter (65F - Cold Holding) As per chef, stored since 45 mins. Not prepped or portioned today. Chef removed to quick chill.
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 to operator.
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.
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. Lentil soup cooked 4 days prior then frozen; not date marked. Advised operator to operator to date mark.
Jan 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Kitchen, Reach-in Cooler Swiss cheese (45F - Cold Holding); bechamel (creamy sauce) (45F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Kitchen, Reach-in Cooler Swiss cheese (45F - Cold Holding); bechamel (creamy sauce) (45F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale
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 poster
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu;Smoke salmon platter does not have an asterisk beside it, that's not identified smoke salmon as raw Advised operator
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over potatoes in walk in cooler. Moved
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 48 hours ago
Food stored on floor. Food items on floor in walk in cooler
Jul 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container....cover spring mix with paper towel at reach in cooler. Chef moved.
Raw animal food stored in same container as ready-to-eat food....smoke salmon with cheese in same container at walk in cooler. Chef properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... food not prep or portion today duck sauce 48°, ham 52°, cheese 52°, ham cheese sauce 48°, chicken cheese sauce 47°, rata cooked vegetables 54° in reach in cooler at kitchen, per chef food being held ( yesterday ) more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... food not prep or portion today duck sauce 48°, ham 52°, cheese 52°, ham cheese sauce 48°, chicken cheese sauce 47°, rata cooked vegetables 54° in reach in cooler at kitchen, per chef food being held ( yesterday ) more than 4 hours. Stop sale issue. Chef discarded food........ Cheese 44°, smoke salmon 44°, chicken 45°, quiche 44° in walk in cooler being held less than four hours. Chef closed door properly and open inside walk in freezer door to cooling food fast.
In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons at 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.