KITCHEN NORTH
5250 DONALD ROSS RD #100, Palm Beach Gardens FL 33418 · 215-380-8580
Last inspected Jan 7, 2026 · 10 visits since January 2024
APR 24
DEC 24
MAR 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 41 points off where it started.
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. See stop sale. At walk in cooler- pudding dated 07/09/25 not used within7 days- see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line speed rack- Cooked sweet potato 74F at 3:40 to 72F at 4:05 ( cooling since 12:00)-, cooked cauliflower 74F at 3:40 to 72F at 4:05 ( cooling since 12:00), cooked peppers 77F at 3:40 to 76 at 4:05 ( cooling since 12:00)- food left out to cool- at current rate of cooling - food did not reach to 41F within 2 hours- see stop sale.
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 their face than proceeded to wash their hands in the dishwashing sink by the dushmavhine and then engaged in food preparation- educated operator- employee washed hands properly.
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 kitchen area by front counter on shelf - Butter 78F- cold holding- food not prepared or portioned today- food out of temperature for 6 hours - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line speed rack- Cooked sweet potato 74F at 3:40 to 72F at 4:05 ( cooling since 12:00)-, cooked cauliflower 74F at 3:40 to 72F at 4:05 ( cooling since 12:00), cooked peppers 77F at 3:40 to 76 at 4:05 ( cooling since 12:00)- food left out to cool- at current rate of cooling - food did not reach to 41F within 2 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen area by front counter on shelf - Butter 78F- cold holding- food not prepared or portioned today- food out of temperature for 6 hours - see stop sale.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 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. See stop sale. At walk in cooler- pudding dated 07/09/25 not used within7 days- see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At kitchen area- employee entered through front door and started opening reach in cooler doors and preparing food without washing their hands- educated operator - employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler raw tuna stored over sauces/ dressing and chopped lettuce - operator removed.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At tall reach in cooler tuna bearing label to remove from packaging before thawed not removed- 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 front counter - Butter 78F- cold holding- food not prepared or portioned today- food left out - food out of temperature overnight - see stop sale. At cookline on speed rack-Butter 79F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler at cookline- herb butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At large reach in cooler - chopped lettuce 59F- cold holding, Caesar dressing 50F- cold holding - food not prepared or portioned today- food out of tempers overnight - see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter - Butter 78F- cold holding- food not prepared or portioned today- food left out - food out of temperature overnight - see stop sale. At cookline on speed rack-Butter 79F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler at cookline- herb butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At large reach in cooler - chopped lettuce 59F- cold holding, Caesar dressing 50F- cold holding - food not prepared or portioned today- food out of tempers overnight - see stop sale
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler gallon of milk not date marks operator date marked for 07/19/25.
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.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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. At tall reach in cooler tuna bearing label to remove from packaging before thawed not removed- see stop sale.
Raw fruits/vegetables not washed prior to preparation. At salad reach in cooler- in use avocado with sticker still attached- educated operator- employee removed.
Wiping cloth sanitizing solution stored on the floor- operator removed.
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Mar 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area- one dented can of artichokes and one dented can of white beans - see stop sale.
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. Employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands.
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 tall reach in cooler -Sour cream 45F- cold holding, caviar 45F- cold holding, chopped lettuce 45F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler -Sour cream 45F- cold holding, caviar 45F- cold holding, chopped lettuce 45F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale.
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline on speed rack- Cooked sweet potato 74F at 3:45 to 74F at 4:25( cooling since3:00 ), cooked cauliflower 74F at 3:45 to 64F at 4:25 ( cooling since 3:90)- at current rate of cooling food will not reach to 70F within 2 hours- operator placed in walk in cooler to quick chill.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Raw fruits/vegetables not washed prior to preparation. In use avocado with sticker still attached- operator removed.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area- dented can of Chickpeas and can of Italian peed tomatoes- see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over butter- operator removed and stored properly.
Establishment not maintaining oyster tags for 90 days.
Current Hotel and Restaurant license not displayed.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cloth used as a food-contact surface for cooked asparagus in walk in cooler. Employee removed cloth and replaced with parchment paper.
Employee personal ear plugs stored in or above a food preparation area, on cutting board at cook line. Employee removed.
Raw cilantro not washed prior to preparation, employee cutting cilantro without washing it first. Employee went to wash cilantro.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area- dented cans of chocolate pudding and artichokes- see stop sale.
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 cell phone then proceeded to handle - containers of food to stock reach in cooler- educated operator - employee washed hands.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. Employee training expired -12/20/23 for all employees.
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Employee eating by three compartment sink- educated operator - employee moved to dinning room.
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.