MAR DE PLATA RESTAURANT AND BAR
1230 N MILITARY TRL, West Palm Beach FL 33409 · 631-575-6507
Last inspected Jan 30, 2026 · 8 visits since July 2023
FEB 24
SEP 24
FEB 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; portioned/plastic wrapped raw hamburger stored over raw whole muscle beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020902 | Jan 28, 2026 | Apr 8, 2026 | $200 |
| 2--2025030699 | Feb 27, 2025 | Apr 24, 2025 | $400 |
Inspection history
8 visits, newest first
Jan 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked yuca (45F - Cold Holding); blue cheese dressing (59F - Cold Holding); cooked onions (63F - Cold Holding); not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill.
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee dry hands on soiled apron then proceeded to touch clean plates without washing hands. Advised operator of proper handwashing. Operator educated employee.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line, raw shell eggs (77F - Cold Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator of proper ambient temperature for raw shell eggs. Operator placed eggs into cooler to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked yuca (45F - Cold Holding); blue cheese dressing (59F - Cold Holding); cooked onions (63F - Cold Holding); not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed ice onto items 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, cooked chicken (70F - Hot Holding); cooked oxtails (85F - Hot Holding); cooked beans (105F - Hot Holding); cooked rice (110F - Hot Holding); operator stated items held out of temperature approximately 1 1/2 hours. Advised operator to reheat items to 165F. Operator placed items onto stove to reheat.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several cooked food items-cooked chicken, cooked pork, cooked rice n peas, black beans prepared onsite and held over 24 hours without date marking.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice buckets not inverted.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 108F. Operator placed utensils onto flat top to heat water to 135F or above.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce-green onions, strawberries stored over cooked rice and cooked beef. Advised operator of proper storage.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean plate to serve cooked eggs without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; raw chicken stored over plastic wrapped/portioned cooked lasagna. Operator moved raw chicken to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad lift top cooler right side make top; cut tomatoes (48F - Cold Holding); cooked pasta (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad lift top cooler right side make top; cut tomatoes (48F - Cold Holding); cooked pasta (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At right side oven; cooked mashed plantains (120F - Hot Holding). Operator stated plantains cooked prior to being held in oven for less than 2 hours. Advised Operator to reheat to 165F for 15 seconds and hold at 135F or above. At pan on shelf under heating element; cooked beef and vegetable soup (125F - Hot Holding). Operator stated soup reheated prior to being held on shelf for less than 2 hours. Advised Operator to reheat to 165F for 15 seconds and hold at 135F or above.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade visibly soiled. Operator removed to be washed, rinsed and sanitized,
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked beans/cooked pork no date mark. Operator stated items cooked 2 days prior. Advised Operator to properly date mark items.
Accumulation of black/green mold-like substance in the interior of the large ice machine/bin in kitchen. Advised Operator to clean/sanitize interior of ice machine.
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone while removing from pocket and holding to face/mouth and then handled clean utensils, dishes and equipment to prepare drinks for customers without washing hands. Operator discussed with employee who then washed hands.
Employee washed hands with no soap. At bar; employee entered establishment walked behind bar washed hands with no soap and then handled clean utensils and glasses to scoop ice and prepare drinks for customers. Operator discussed with employee who then washed hands properly with soap.
Nonfood-grade containers used for food storage - direct contact with food. Non-food grade buckets designed/labeled for chemical use only in direct contact with bread crumbs. Operator discarded bucket/bread crumbs.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line lift top cooler; bowl of pooled raw shell eggs stored over minced garlic. Operator removed bowl, discarded eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted beef stored over raw whole muscle beef. Operator moved raw comminuted beef below raw whole muscle beef.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; portioned containers of raw chicken stored over raw whole muscle steak. Operator moved raw chicken below raw whole muscle steak.
Toxic substance/chemical (chafing dish fuel) improperly stored over and with food items in dry storage. Operator removed.
Clam tags not marked with last date served. Advised Operator to mark tags with last date served.
Clams tag removed from original container prior to container being emptied. Operator replaced tag.
In-use ice scoop stored on visibly soiled surface on top of ice machine between uses. Operator removed to be washed, rinsed and sanitized.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate0 Basic
Show 7 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; cooked rice (48F - Cooling); cooked beans (47F - Cooling). Operator stated items cooling overnight, in deep, full containers with lids, did not reach 41F within 6 hours. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled phone and then handled clean cups and spoons while preparing/serving coffee to customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; portioned/plastic wrapped raw hamburger stored over raw whole muscle beef.
Shell eggs in use or stored with cracks or broken shells. At walk-in cooler; raw shell eggs stored with cracks/broken shells. See stop sale.
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. At walk-in cooler; cooked rice (48F - Cooling); cooked beans (47F - Cooling). Operator stated items cooling overnight, in deep, full containers with lids, did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked plantains (116F - Hot Holding). Operator stated plantains cooked prior to being placed in steam table, held 2 hours, moved to reheated to 165F.
Spray bottle containing toxic substance (degreaser) not labeled. Operator labeled.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; opened bag of uncooked/raw chicken stored over ready to eat/cooked beef empanadas made in house wrapped in plastic. Operator moved empanadas to other side of freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line lift top cooler; raw calamari stored over cooked bacon. Operator moved raw calamari to bottom shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk-in cooler; cooked oxtail and cooked pork, prepared onsite, no date mark. Operator stated items were cooked 2 days prior, applied appropriate date mark.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad station lift top cooler; mozzarella (46F - Cold Holding). Operator stated not prepared or portioned today, being held in large shallow pan on make top portion of cooler for less than 2 hours, moved to reach in cooler. At Cook line prep table ice bath; house made hot sauce with cooked jalapeño (60F - Cold Holding). Operator stated not prepared or portioned today, being held in ice bath, not surrounding product level for less than 2 hours, added ice to surround product level.
Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served. Reviewed with Operator.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Clam tag removed from original container prior to container being emptied. Operator replaced tag.
Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store container of cleaning supplies. Operator removed.
Trash receptacles not provided where needed in establishment. At prep area hand wash sink; no trash receptacle. Operator moved trash receptacle to hand wash sink.
Jul 20, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observe by dishwasher.
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.