LEVIN PALACE
4850 RYNA GREENBAUM DR, West Palm Beach FL 33417 · 561-815-1250
Last inspected Apr 6, 2026 · 9 visits since December 2023
APR 24
NOV 24
MAR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ 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--2021008730 | Jan 29, 2021 | Mar 17, 2021 | $200 |
Inspection history
9 visits, newest first
Apr 6, 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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, meatballs in marinara (46F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight. Operator discarded item.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Operator corrected.
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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 soiled dishes while washing and rinsing then handled clean sanitized dishes while placing to dry/store/re-use without washing hands. Operator discussed with employee who then washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Advised Operator to manually sanitize in triple sink until machine repaired and able to sanitize properly.
Non-food grade cloth towel used as liner for food container (bowl of cooked eggs). Operator removed cloth towel from bowl of cooked eggs.
Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized.
Mar 26, 2025Call Back - Admin. 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: crab bisque (53F at 9:30am- Cooling); beets soup (52F at 9:30am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: crepes with cheese (117F -at 9:40am Reheating) As per operator, reheating since 7am. Item did not reheat for hot holding in a total of 2 hours to 135F. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: crab bisque (53F at 9:30am- Cooling); beets soup (52F at 9:30am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale.
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 8 high priority.
8 High priority1 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: crab bisque (53F at 9:30am- Cooling); beets soup (52F at 9:30am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale.
Dented/rusted cans present. See stop sale. 2 dented cans of peel tomatoes
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef enter kitchen then began touching clean plate with butter packets; no hand wash. Advised operator that chef should wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses then touched clean handle of walk in cooler to enter; no hand wash. Advised operator that employee should wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: crepes with cheese (117F -at 9:40am Reheating) As per operator, reheating since 7am. Item did not reheat for hot holding in a total of 2 hours to 135F. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: crab bisque (53F at 9:30am- Cooling); beets soup (52F at 9:30am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On dining tables: whipped butter with milk (67F - Cold Holding) As per operator, stored since 15 mins. Not prepped or portioned today. Operator moved to quick chill. At low boy reach in cooler: whipped butter with milk (50F - Cold Holding) As per operator, stored since 1.25hrs. Not prepped or portioned today. Operator moved to quick chill. At back prep area on rolling rack: cut lettuce (45F - Cold Holding) As per operator, cut yesterday and stored in cooler. Removed from cooler on rolling rack since 24mins. Not prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line sitting on shelf near expo line: hard boiled eggs (118F - Hot Holding) As per operator, cooked and stored since 2 hours. Advised operator to reheat to 165F.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: crepes with cheese (117F -at 9:40am Reheating) As per operator, reheating since 7am. Item did not reheat for hot holding in a total of 2 hours to 135F. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At back prep area on rolling rack: cut tomatoes (56F at 9:20am; 57F at 10:05am - Ambient Cooling) As per operator, cooling since 9am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Item covered tightly with plastic wrap. Operator moved item to cooler to quick chill.
Nov 7, 2024Inspection 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk-in Freezer;Raw portioned beef over dough Operator fixed
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dented/rusted cans present. See stop sale. 2 #10 cans of peeled tomatoes
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line pooled eggs (51F - Cooling)@11:50 since 11:00am 54F @ 12:40pm; pooled egg whites (54F - Cooling)@11:50am since11:00am 56F @ 12:40pm. At expo line reach in cooler slaw (52F - Cooling)@ 11:58 since 11:00am 56F @1:12 pm; potato salad (57F - Cooling)since 11:00am 56F @1:12pm Operator applied ice to pan to facilitate cooling. All these products will not reach 41F within 4 hours.
Dec 15, 2023□ 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 ▾
Heavy Ice buildup in walk-in freezer floor
Dec 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of raw turkey burgers stored over bag of French fries in walk in freezer. Explained.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. cooked beets 40 cooked on 11/30 as per date marked, cinnamon butter 40 f mixed on 12/3 as per date marked, tzatziki sauce 39 prepared on site on 11/17 as per date marked. Yogurt and dill mix, today's date 12/14/2023
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. cooked beets 40 cooked on 11/30 as per date marked, cinnamon butter 40 f mixed on 12/3 as per date marked, tzatziki sauce 39 prepared on site on 11/17 as per date marked. Yogurt and dill mix, today's date 12/14/2023
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 71 f in bowls at front counter, ( not prepared or portioned today ) noodles 67 f next to soup at front counter cooked yesterday and brought out at 11:30 am less than 3 hours. Explained temperature controlled for safety and emailed the form sliced turkey 47 f on ice at front counter since 10:30 am as per employee sliced yesterday moved from walk in cooler today at 10:30 am.current time 1:38 pm,, cream cheese packet 45 f in double door cooler in the kitchen not prepared or portioned today. Potato salad 49 f ( date marked 12/12 preparation and portioned date ) coleslaw 51 f ( date marked 12/13 preparation and portioned date ) in double door cooler in the kitchen.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut tomatoes 53 f on ice sliced at 8 am. Current time 1:39 pm ( ambient cooling 5 hour 39 minutes)
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes 53 f on ice sliced at 8 am. Current time 1:39 pm ( ambient cooling 5 hour 39 minutes)
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.
Food stored on floor. Box of steaks stored on floor under shelve in walk in freezer.
Heavy Ice buildup in walk-in freezer floor
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Washcloth bucket quat 0 ppm on cook line, washcloth bucket fresh at three compartment sink quat 0 ppm, three compartment sink quat 0 ppm.( soap bucket hooked up) changed sanitizer gallon primed and tested quat 200 ppm.
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.