J ALEXANDER'S RESTAURANT
4625 PGA BLVD, Palm Beach Gardens FL 33418 · 615.269.1968
Last inspected Feb 24, 2026 · 12 visits since December 2023
MAY 24
DEC 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Whole meat roast hot held at less than 130 degrees Fahrenheit. At hot box near cookline- Cooked Beef 120F- hot holding - food out of temperature for 1.5 hours- operator moved to be reheated to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025070004 | Aug 25, 2025 | Oct 22, 2025 | $700 |
| 2--2024030490 | May 1, 2024 | Jun 20, 2024 | $800 |
Inspection history
12 visits, newest first
Feb 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. At dry storage, #10 can of ketchup dented. See stop sale.
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. At cook line cooling drawer, cooked cabbage (44F - Cold Holding); cous cous (45F - Cold Holding); cooked rice (45F - Cold Holding); not prepared or portioned today. Operator stated items held in cooler since 10:00am, exceeding 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooling drawer, cooked cabbage (44F - Cold Holding); cous cous (45F - Cold Holding); cooked rice (45F - Cold Holding); not prepared or portioned today. Operator stated items held in cooler since 10:00am, exceeding 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, bernaise (91F - Hot Holding). Operator stated items held out of temperature approximately 2 hours. Operator discarded item.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
Bowl or other container with no handle used to dispense food. At kitchen prep table, bowls used as scoops for flour, rice. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice buckets stored not inverted. Operator corrected.
Food stored on floor. At walk in freezer, Box of chicken stored on floor. Operator moved to shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on interior of walk in freezer behind condenser.
Dec 19, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2025□ 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 ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. As per operator Servers handle coffeesand bread - without a food handler training.
Aug 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line- area employees handled dirty wiping cloth then proceeded to Change gloves and handle food without washing their hands - educated operator - employee washed hands. Priority: High Priority
Observed: Live, small flying insects found At kitchen area approximately 3 small flying insects landing on walls, prep counter and oven, At back storage area approximately 8 small flying insects landing on landing on containers/ boxes/ cans of food. At prep area approximately 2 small flying insects landing on prep counter. At bar area approximately 1 small flying insects landing on bar prep counter. Priority: High Priority
Observed: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At bar area- Employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter - Butter 65F- cold holding- food not prepared or portioned today- food left out on counter- food out of temperature for 2 hours - operator moved to walk in cooler to quick chill. Priority: High Priority
Observed: Toxic substance/chemical improperly stored. At back prep area- sanitizer spray bottle stored above prep counter - operator removed. Priority: High Priority
Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cook line-cooked rice 52F at 11:00 to 50F at 11:45( cooling since 10:30) coleslaw 48F to 48F at 11:45 ( cooling since 10:00)- at current rate of cooling food will not reach to 41F within remaining time - operator moved to all in cooler to quick chill. Priority: Intermediate
Observed: Handwash sink not accessible for employee use at all times. At handwashing sink by dishwashing area- sink blocked by dirty dish cart- operator removed. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. At dishwashing area- handsink with utensils in sink- operator removed. Priority: Intermediate
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory On menu Avocado bomb, asian ahi tuna salad with no indication that food is served raw or under cooked. Priority: Intermediate
Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. As per operator Servers handle coffeesand bread - without a food handler training. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin- in kitchen area. Priority: Basic
Observed: Employee with no hair restraint while engaging in food preparation- at cook line. Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses. At prep counter - soiled wiping cloth on counter - operator removed. Priority: Basic
Observed: Wiping cloth sanitizing solution stored on the floor- operator moved off the floor. Priority: Basic
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line- area employees handled dirty wiping cloth then proceeded to Change gloves and handle food without washing their hands - educated operator - employee washed hands.
Live, small flying insects found At kitchen area approximately 3 small flying insects landing on walls, prep counter and oven, At back storage area approximately 8 small flying insects landing on landing on containers/ boxes/ cans of food. At prep area approximately 2 small flying insects landing on prep counter. At bar area approximately 1 small flying insects landing on bar prep counter.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At bar area- Employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter - Butter 65F- cold holding- food not prepared or portioned today- food left out on counter- food out of temperature for 2 hours - operator moved to walk in cooler to quick chill.
Toxic substance/chemical improperly stored. At back prep area- sanitizer spray bottle stored above prep counter - operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cook line-cooked rice 52F at 11:00 to 50F at 11:45( cooling since 10:30) coleslaw 48F to 48F at 11:45 ( cooling since 10:00)- at current rate of cooling food will not reach to 41F within remaining time - operator moved to all in cooler to quick chill.
Handwash sink not accessible for employee use at all times. At handwashing sink by dishwashing area- sink blocked by dirty dish cart- operator removed.
Handwash sink used for purposes other than handwashing. At dishwashing area- handsink with utensils in sink- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory On menu Avocado bomb, asian ahi tuna salad with no indication that food is served raw or under cooked.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. As per operator Servers handle coffeesand bread - without a food handler training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- in kitchen area.
Employee with no hair restraint while engaging in food preparation- at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. At prep counter - soiled wiping cloth on counter - operator removed.
Wiping cloth sanitizing solution stored on the floor- operator moved off the floor.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Flat top: tomato sauce (91F - Reheating) at 10:41; reheating since 10:11 - 74F at 11:01 Operator removed from double boiler to reheat on stove to 165+F.
Handwash sink used for purposes other than handwashing. Hand wash sink has food storage container inside sink at dish washing area.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser by espresso machine. Handwashing sink is approximately 6 feet away at dish washing area.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled at dish machine area. Operator labeled properly.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. At cookline area- Utensils stored in handwash sink- operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and wall at cookline area- operator removed.
Old labels stuck to food containers after cleaning- at dishwashing area.
May 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over whole muscle beef operator moved to lower shelf.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jason Peña 01/24/2021-2024
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority4 Intermediate1 Basic
Show 11 findings ▾
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. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee wash hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- employee touched their face then proceeded to prepare food without washing their hands- educated operator- employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near cookline area- raw shell eggs stored over creamers- operator over to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over whole muscle beef operator moved to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by front counter make station- chicken 49-52F- cold holding, cheese sauce 49-52F- cold holding, marinara sauce 49-52- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator over to walk in cooler to quick chill. At reach in cooler drawers by front counter make station - cooked couscous 49-52F- cold holding, cooked orzo 49-52F- cold holding, steamed green beans 49-52F - cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill.
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 and the time removed from temperature control cannot be determined. No time mark on cooked artichokes, butter under time as a public health control - operator time marked for remaining hour.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler drawers by make station- cut tomatoes 49-53F at 1:45 to 50-53F at 2:25( cooling since 11:30) chopped mixed greens 49-54 F at 1:45 to 49-53F at 2:25( cooling since 11:30) chopped lettuce 53-55F at 1:45 to 53F-55F at 2:25( cooling since 11:30)- at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill
Handwash sink used for purposes other than handwashing. At bar handwash sink- multiple metal containers stored inside- operator removed.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jason Peña 01/24/2021-2024
Spray bottle containing toxic substance not labeled. At front counter by server area- spray bottle of sanitizer not labeled - operator labeled.
Raw fruits/vegetables not washed prior to preparation. At front counter make station- in use avocados with stickers attached - operator removed avocados.
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority2 Intermediate4 Basic
Show 14 findings ▾
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. At dish machine area- employee handled dirty dishes then handled clean dishes- without washing their hands - educated operator- employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over beer kegs- operator moved fish.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw ground beef stored over whole muscle beef- operator moved ground beef to lower shelf.
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. At reach in cooler at cookline- diced tomatoes 52-54F at 3:30( cooling since 10:30)- at current rate of cooling food did not reach 41F within 4 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A t reach in cooler by cookline- shredded cheese 44-45F cold holding butter 44-45F- cold holding,- food not prepared or portioned today - food out of temperature for 3.5 hours - operator moved to walk in cooler to quick chill.
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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for sliced tomatoes and chopped lettuce for burgers on cold line- operator provided for remaining 30 minutes.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler at cookline- diced tomatoes 52-54F at 3:30( cooling since 10:30)- at current rate of cooling food did not reach 41F within 4 hours- see stop sale.
Whole meat roast hot held at less than 130 degrees Fahrenheit. At hot box near cookline- Cooked Beef 120F- hot holding - food out of temperature for 1.5 hours- operator moved to be reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline-Sliced chicken 45-47F at 3:30 to 45-47F at 4:10( cooling since 11:30), Mac and cheese 45-47F at 3:30 to 45-47F at 4:10 ( cooling since 10:30), cooked pasta 45-47F at 3:30 to 45-47F at 4:10 ( cooling since 10:30), cooked rice 45-47F to 3:30 to 45-47F at 4:10 ( cooling since 10:30)- at current rate of cooling food will not reach 41F with remaining time- operator moved food to walk in freezer to quick chill.
Handwash sink used for purposes other than handwashing. At bar area handwash sink with strainer inside- operator removed.
Current Hotel and Restaurant license not displayed.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. At coffee station fly sticky tape above coffee machine and prep counter.
In-use knife/knives stored in cracks between pieces of equipment. At prep area- knifes stored between prep table and wall- operator removed.
Raw fruits/vegetables not washed prior to preparation. At make station by cookline- in dude avocados with stickers attached - educated operator- employee removed avocados.
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.