KOSHER CHOBEE
4875 OKEECHOBEE BLVD, West Palm Beach FL 33417 · 561-662-2223
Last inspected Apr 14, 2026 · 11 visits since November 2023
JUN 24
FEB 25
JUN 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cookline- Cooked chicken 143-155F- cooking- operator corrected and cooked to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020055254 | Sep 29, 2020 | Jul 1, 2021 | $320 |
Inspection history
11 visits, newest first
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Employee touched face and then engaged in food preparation, handled clean equipment and utensils without washing hands.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef and raw fish sitting inside water in prep sink and on prep table
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (99-100F). Per operator food held in unit more than four hours. Observed not enough water in steam table. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (99-100F). Per operator food held in unit more than four hours. Observed not enough water in steam table. See stop sale.
Handwash sink used for purposes other than handwashing. Observed utensils stored in handwashing sink in kitchen. Operator removed.
No chlorine test kit provided when using sanitizer at warewashing machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken wings in walk in cooler not date marked. Per operator food was,add yesterday around 3pm. 25 hours has passed. Operator date marked 9/17/25.
Ice scoop handle in contact with ice. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line knives stored between cracks of equipment. Operator removed.
Standing water in bottom of flip top cooler #1.
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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. At prep area- employee touched their face then proceeded to handle clean utensils 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- raw salmon stored over cooked chicken wings- operator removed and stored properly.
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 reach in cooler by cookline - packages of tuna bearing labeled to remove before thawing not removed- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler - cooked onion rings 62F- cold holding, cooked cauliflower 62F- cold holding, cooked pastrami 62F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour- operator moved to walk in cooler to quick chill.
Spray bottle containing toxic substance not labeled. At handwashing sink by front counter - spray bottle of degreaser not labeled - operator labeled.
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 reach in cooler by cookline - packages of tuna bearing labeled to remove before thawing not removed- see stop sale.
May 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 28, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Avaid Ballish 08/05/2019-2024 expired.
Feb 27, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Pasta strainer in hand sink by prep area- operator removed.
Manager or person in charge lacking proof of food manager certification. Avaid Ballish 08/05/2019-2024 expired.
Feb 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cookline- Cooked chicken 143-155F- cooking- operator corrected and cooked to 165F.
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 cookline area -Commercially processed reduced oxygen packaged tuna bearing label not removed from package before thaw- see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At speed rack at cookline- Cooked potatoes 81F- hot holding, cooked sweet potstickers 83F- hot holding, cooked cauliflower 82F- hot holding, cooked onion rings 83F- hot holding - food left out on counter- food out of temperature for 20 minutes - operator placed under time as a Publix health control for remaining time.
Toxic substance/chemical improperly stored. At dry storage areas blue soap/ chemical stored over chips operator removed and stored properly.
Handwash sink used for purposes other than handwashing. Pasta strainer in hand sink by prep area- operator removed.
Manager or person in charge lacking proof of food manager certification. Avaid Ballish 08/05/2019-2024 expired.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At tall reach in cooler cooked vegetable sauce prepared Monday 02/17/25 not date marked.
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 cookline area -Commercially processed reduced oxygen packaged tuna bearing label not removed from package before thaw- see stop sale.
Jun 27, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed produce in walk in cooler. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (130F - Hot Holding). Operator states item was cooked 2.5 hours ago. Operator reheated to 165F and turned up steam table
Handwash sink not accessible for employee use at all times. Hand wash sink on cook line to the left of dryers/reach in cooler blocked by chair. Operator made accessible
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe thermometer calibrated at 40F. Instructed operator on how to recalibrate. Recalibrated at 32F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized at time of inspection
Food stored on floor. Case of raw chicken stored on floor in walk in freezer. Operator moved to shelf
Ice buildup in walk-in freezer.
Mar 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Non-food grade paper/paper towel used as liner for food container. At tall reach in cooler- non food grade napkins used in contact with mint- educated operator - employee removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over onion rings- operator moved raw chicken to lower shelf. At reach in cooler raw tuna stored over cooked shawarma- operator moved to lower shelf.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw beef not commercially packaged stored over fries- operator moved to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over cooked beef- operator moved 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 chicken stored over raw fish- operator moved to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cookline- sliced tomatoes 45F-cold holding, diced tomatoes 45F- cold holding, eggplant dip 45F- cold holding- food not prepared or portioned today- food out of temperature for an hour. At prep are counter by cookline- Cooked vegetables 64F- cold holding, cooked onion rings 54F- cold holding- food not prepared or portioned today- food left out at room temperature- operator moved to reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steamtable near cookline- Cooked beef 114-126F- hot holding, cooked mushrooms 78-100F- hot holding, egg plant 87-92F- hot holding- food out of temperature for 45 minutes- operator placed on stove to be reheated to 165F.
Toxic substance/chemical improperly stored. Chemical spray bottles and cleaning supplies- stored over clean plates and aprons.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink not accessible for employee use at all times. At handwash sink behind cashier station- handwashing sink not accessible with chair and garbage can in front of sink- operator removed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Soda boxes and container of oil stored on floor near dry storage area.
In-use tongs stored on equipment door handle between uses by cookline oven.
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.