LE BAR A VIN
380 S COUNTY RD, Palm Beach FL 33480 · 561.779.5910
Last inspected Jan 13, 2026 · 7 visits since February 2024
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Blast cooler; ice cream (70F - Cold Holding)
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken above soup Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Operator placed soup above chicken.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp defrosting in standing water. Operator placed in refrigerator.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Observed by ice machine upstairs.
Violations found and a warning issued, with a return visit required. 4 recorded.
Show 4 findings ▾
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. Observed tuna defrosted raw duck in reduced oxygen packaging.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at on sink by conventional oven.
No handwashing sign provided at a hand sink used by food employees. Observed by ice machine upstairs.
Old labels stuck to food containers after cleaning. Observed plastic container with old labels on.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cooked vegetables less then 2 day without time.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw oysters above mozzarella. Operator placed raw oysters on lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Blast cooler; ice cream (70F - Cold Holding)
Clam/mussel/oyster tags not marked with last date served. Observe with oyster.
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.
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. Observe raw beef in reduced oxygen packaging.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. I emailed operator and operator printed and posted
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operator form.
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.