MARKET PLACE
71 OCEAN AVE, Palm Beach Shores FL 33404 · 561-882-3052
Last inspected Jan 29, 2026 · 5 visits since October 2023
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table 2 - cut romaine (44F-46F - Cold Holding) held under 2 hours above top unit of make table - operator moved to walk in cooler.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023062105 | Oct 26, 2023 | Jan 16, 2024 | $200 |
Inspection history
5 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Food stored on floor- onions at the back of the kitchen Stored properly
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Non-food grade "thank you" bags used in direct contact with food (raw fish). Operator removed fish from bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make top; hotdogs (46F - Cold Holding). Operator stated not prepared or portioned, held in shallow pan on make top for less than 4 hours, moved to reach in cooler.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone over bane Marie
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee put on a single use glove.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table 2 - cut romaine (44F-46F - Cold Holding) held under 2 hours above top unit of make table - operator moved to walk in cooler.
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
Show 3 findings ▾
Dented/rusted cans present. At dry storage shelves; #10 size can sauerkraut. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; sliced turkey (46°F - Cold Holding); sliced ham (46°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler make top overfilled in pans for less than 4 hours, moved to reach in cooler.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged tuna labeled to remain frozen until use no longer frozen. Operator removed from package.
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.