LA SIRENA
6316 S DIXIE HWY, West Palm Beach FL 33405 · 2122031269
Last inspected Mar 19, 2026 · 6 visits since August 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023operator paid online. Synced. License current.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked ready to eat escargot and escargot butter on cook line reach in cooler. Operator reorganized.
Employee washed hands in a sink other than an approved handwash sink. Observed employee enter building from back door and immediately wash hands at triple sink. Reviewed handwashing requirements with operator.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over canned/bottled drinks. In walk in cooler, raw pork chops stored on top of water bottles. Operator moved raw pork to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw smoked salmon stored on top of heavy cream. Operator moved smoked salmon to bottom shelf.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roasted peppers 45-46 f cooling overnight in walk in cooler. not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
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. See stop sale. roasted peppers 45-46 f cooling overnight in walk in cooler. not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in upright cooler on cook line. Explained. Manager rearranged.
Handwash sink used for purposes other than handwashing. Chef filled bottle of water in hand sink by upright cooler on cook line. Explained hand sink is for only washing hands.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 70 f ( in a pan used for cooking. Explained and emailed time as public health control )
Employee with no hair restraint while engaging in food preparation. Chef handling food without any hair restraint for loose head hair. Explained.
Ice buildup in walk-in freezer.
In-use wet wiping cloth/towel used under cutting board. Explained and operator removed the cloth.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023operator paid online. Synced. License current.
Clam/mussel/oyster tags not marked with last date served.
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 one.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Commercially processed cured meat packaged in reduced oxygen packaging on-site.Explained. Operator decided to not use reduced oxygen packaging.
Nothing was found. The inspector recorded no violations at all.
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.