MACARTHUR'S
4000 RCA BLVD, Palm Beach Gardens FL 33410
Last inspected Apr 28, 2026 · 10 visits since November 2023
AUG 24
DEC 24
AUG 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. In managers office adjacent to kitchen one live roach crawling on food manager certification picture frame; operator killed roach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026015265 | Feb 27, 2026 | Mar 30, 2026 | $800 |
| 2--2025066500 | Aug 12, 2025 | Sep 23, 2025 | $200 |
| 2--2015047077 | Sep 30, 2015 | Nov 13, 2015 | $200 |
Inspection history
10 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
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) discussed with operator who ran machine multiple times at recheck strip turned black.
In-use tongs stored on equipment door handle between uses. At cook line tongs stored on oven door handles, discussed with operator who removed tongs.
Working containers of food removed from original container not identified by common name. Multiple cooking oil bottles not labeled, discussed with operator to label bottles.
Feb 28, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Establishment only has expired certificates.
Feb 27, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate0 Basic
Show 7 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. Operator wiped face and without washing hands handled multiple containers in reach in cooler, discussed with operator who washed hands.
Live, small flying insects found Approximately 1 small live flying insect on butter spray and Approximately 5 small flying insects on bread. Discussed with operator see stop sale. Approximately 4 small live flying insects on walls near bread station. Approximately 3 small live flying insects in kitchen on dish cleaning rack at dish washing station. Approximately 1 live flying insect on clean dishes at dish washing area. Approximately 8 small live flying insects on ceiling tiles throughout kitchen. Approximately 10 small flying insects inside trash can. Discussed with operator to eliminate all flying insects and clean and sanitize all areas of kitchen.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw salmon stored above non commercially packaged sauce, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shrimp stored above cooked grits and cooked wings, discussed with operator who corrected storage of products.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found Approximately 1 small live flying insect on butter spray and Approximately 5 small flying insects on bread. Discussed with operator see stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink next to server expo fridge, discussed with operator who provided paper towels.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Establishment only has expired certificates.
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority2 Intermediate2 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes (45F - Cooling); in two door cooler a5 cook line; food never reached 41 F or below within 6 hours; food tightly wrapped; See Stop Sale
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator was not able to fix;
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee picking his nose and touched clean plates and started working with foods; operator educated employee; employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster tail not stored on top of cooked wings and pork - all not commercially packaged; stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked bacon in 2 door cooler at cook line; stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes (45F - Cooling); in two door cooler a5 cook line; food never reached 41 F or below within 6 hours; food tightly wrapped; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (50F - Cold Holding); cut tomatoes (50F - Cold Holding); sliced cheese (47F - Cold Holding); shredded cheese (50F - Cold Holding); in cooler #9 at cook line; food not portioned or prepared today; food out of temperature for more than 4 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (50F - Cold Holding); cut tomatoes (50F - Cold Holding); sliced cheese (47F - Cold Holding); shredded cheese (50F - Cold Holding); in cooler #9 at cook line; food not portioned or prepared today; food out of temperature for more than 4 hours; See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (119-134F - Hot Holding)on the prep table at cook line; food out of temperature for approximately 1 hour; food placed to be reheated to 165 F;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- operator running dishes through chlorine dishwasher - chlorine 0 ppm; not checked before running dishes through; Advise to test dishwasher before;
No written procedures available for use of time as a public health control to hold time/temperature control for safety food- breakfast buffet TCS foods on 4 hour plan; no form present; emailed and printed during inspection
Ceiling/ceiling tile shows damage or is in disrepair- observed water leaking from ceilings at the kitchen entrance
Standing water in bottom of reach-in-cooler- 2 door cooler at cook line
Dec 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored over bread; Raw chicken over cooked ham. Raw bacon over cooked pasta. Educated operator on storage practices; operator moved raw products to another shelf.
Toxic substance/chemical improperly stored. At cook line bottle of stainless steel cleaner stored in broiler above flip top cooler; operator removed. At buffet expo line Bottle of disinfectant stored with to go food containers; operator removed.
Handwash sink used for purposes other than handwashing. At buffet expo line hand washing sink used to dump food and dirty latex gloves; discussed with operator to clean
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen multiple bottle of water stored on tables where food prep is being done. Operator discarded water bottles.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at cook line; advised operator to clean.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in freezer at cook line
Dec 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 8 high priority.
8 High priority2 Intermediate5 Basic
Show 15 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. cooked chicken (157F - Cooking) as per operator food finished cooking; educated operator on minimum cooking temperature for poultry; operator put product back into oven to finish;rechecked chicken to 173F
Dented/rusted cans present. In dry storage room next to managers office Dented can of mandarin oranges ( 6lbs ) can of apple filling ( 7lbs )and dented black beans can (16 oz) See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw pork while seasoning; employee changed gloves without washing hands; discussed with operator employee 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.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored over bread; Raw chicken over cooked ham. Raw bacon over cooked pasta. Educated operator on storage practices; operator moved raw products to another shelf.
Roach activity present as evidenced by live roaches found. In managers office adjacent to kitchen one live roach crawling on food manager certification picture frame; operator killed roach.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box holding unit mashed potatoes (117F - Hot Holding)per operator product placed in unit approximately 30 minutes ago; holding unit was not turned on; operator moved product to reheat to 165F in oven.
Toxic substance/chemical improperly stored. At cook line bottle of stainless steel cleaner stored in broiler above flip top cooler; operator removed. At buffet expo line Bottle of disinfectant stored with to go food containers; operator removed.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test strips not used to check high temperature dishwasher
Handwash sink used for purposes other than handwashing. At buffet expo line hand washing sink used to dump food and dirty latex gloves; discussed with operator to clean
Ceiling/ceiling tile shows damage or is in disrepair. Observed water leaking from ceiling in the kitchen; operator had placed bucket to catch water
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen multiple bottle of water stored on tables where food prep is being done. Operator discarded water bottles.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at cook line; advised operator to clean.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in freezer at cook line
Working containers of food removed from original container not identified by common name. In dry storage room next to kitchen office container of quinoa with no label; advised operator to add label.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese sauce (59F - Cooling); in 3 door cooler by handwash sink; as per operator food made last night; food covered; food never reached 41 F within 6 hours. See Stop Sale
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over fries in reach in freezer at cook line; not commercially packaged Stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese sauce (59F - Cooling); in 3 door cooler by handwash sink; as per operator food made last night; food covered; food never reached 41 F within 6 hours. See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (60F - Cold Holding); mozzarella cheese (60F - Cold Holding); in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (60F - Cold Holding); mozzarella cheese (60F - Cold Holding); in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale;
No paper towels or mechanical hand drying device provided at handwash sink on the side of cook line Provided
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair at the entrance in the kitchen; water leaking from ceiling;
Food stored on floor- peeled potatoes in walk-in cooler; stored properly
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Soiled dry wiping cloth in use.
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing- ice cream scoop in handwash sink by three compartment sink; removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.- smoked salmon
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water with clean plates on the rack by three compartment sink Removed
Reach-in cooler interior/shelves have accumulation of soil residues-cold holding drawers at cook line
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.