KINGS POINT BISTRO
6570 MONACO BLVD, Delray Beach FL 33446 · 561.499.3335
Last inspected Jul 21, 2026 · 9 visits since October 2023
MAR 25
AUG 25
FEB 26
JUN 26
JUL 26
— STEADY
5 inspections within 19 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. Provided to operator. Operator printed and posted
★ 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--2022013813 | Feb 18, 2022 | Apr 12, 2022 | $200 |
Inspection history
9 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered front counter, put on gloves and handled ready to eat food without first washing hands. Reviewed proper hand washing and employee washed hands.
Grill drawers - Raw beef stored over/not properly separated from ready-to-eat mushrooms. Operator stored all items properly.
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.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Front counter flip top. 6 packs of reduced oxygen packaged fish. Per operator item removed from freezer approximately 2 hours ago. Reviewed proper procedures. Operator immediately removed from vacuum packs.
Show the remaining 2 findings ▾
Ice buildup in reach-in freezer - front counter low boy.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter low boy gaskets.
Jun 16, 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
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee touched raw hamburger and handled cleaned plate to serve food without changed gloves and washing hands. Employee changed gloves washed hands after discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 52F, caramelize onion 53F in reach in cooler, food not prepped or portioned today, food was outside for serve being held less than 4 hours. Employee time marked.
Clean utensils or equipment stored in dirty drawer or rack..stored ice scoop directly top of the ice machine. Employee removed
Reach-in cooler interior/shelves have accumulation of soil residues at kitchen
Feb 5, 2026Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two door glass low top milk 50F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved back to walk in cooler to quick chill.
Aug 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in 116F. Operator turned up knob to increase to 165F or higher.
Standing water in bottom of two door reach-in-cooler.
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2025Warning 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 ▾
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. Observed Dishwasher (Chlorine 0ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler; cheese (43-65F - Cold Holding. Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food past the fill line. Operator moved cheese out of temp to another container to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at Low top double door cooler; chicken 53F at 2:45 to 52F at 3:22 (cooling since 2:30). At this current rate of cooling chicknpen will not reach 41F or below within 4 hours. Operator moved food back to walk in cooler to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided paper towels.
Aug 23, 2024Inspection 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard soiled
Wall soiled with accumulated dust. Observed above flip top at front cook line
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked onions (52F - Cooling) in walk in cooler. Per operator item was cooked last night and has been cooling over night. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked onions (52F - Cooling) in walk in cooler. Per operator item was cooked last night and has been cooling over night. See stop sale.
Ceiling/ceiling tiles/vents soiled with accumulated observed above ware washing machine
Cove molding at floor/wall juncture broken/missing. Observed across from walk in cooler
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Frozen veggie burgers stored in direct contact in plastic handle than you bag in 2 door stainless reach in freezer, operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above sauerkraut at drawers under flat top at front line. Operator reorganized
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 stored in 2 door glass at front line not date marked, operator states milk was opened 2 days ago, operator date marked
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. Provided to operator. Operator printed and posted
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade, guard soiled. Operator instructed employee to clean and sanitize
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.