MELTING POT
11811 US HWY 1, North Palm Beach FL 33408 · 561-624-0020
Last inspected Aug 20, 2026 · 9 visits since November 2023
NOV 24
MAR 25
JAN 26
APR 26
AUG 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in cooler #1 at cook line; food stored properly
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026044069 | Apr 22, 2026 | Jul 27, 2026 | $200 |
| 2--2021040744 | Jul 28, 2021 | Oct 6, 2021 | $200 |
Inspection history
9 visits, newest first
Aug 20, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in cooler #1 at cook line; food stored properly;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (48F - Cold Holding); homemade ranch (46F - Cold Holding);in cooler #2 at cook line; as per operator foods not prepared or portioned today; food out of temperature fir approximately 1 hour; food placed in ice;
Ice buildup in reach-in cooler thawed- cooler #2 at cook line with ice buildup on top part;
Apr 22, 2026Administrative 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 foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in cooler #1 at cook line; food stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (45F - Cold Holding); hard boiled eggs (45F - Cold Holding);in cooler#2 at cook line; as per operator foods not prepared or portioned today; food out of temperature for approximately 2 hours; food placed in ice;
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ranch and Caesar dressings in walk-in cooler; as per operator prepared approximately 48 hour prior; advised to date;
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Heavy ice buildup on top and bottom of cooler #2 at cook line;
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. Tuna no longer frozen still in the package in walk-in cooler; less than 24 hours; removed;
Ice buildup in reach-in cooler at cook line reach- bottom and top of cooler with heavy ice buildup
Jan 13, 2026□ 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 ▾
Observed: Water leaking from pipe and/or faucet/handle. Hand washing sink across from flip top cooler leaking onto floor, discussed with operator to repair pipe. -warning\00AD Priority: Basic
Jan 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Observed: 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. In flip top cooler boiled eggs (47F - Cold Holding); cut lettuce (49F - Cold Holding); sliced tomatoes (46F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 4 hours, discussed with operator see to sale. -waming- Priority: High Priority
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler boiled eggs (47F - Cold Holding); cut lettuce (49F - Cold Holding); sliced tomatoes (46F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 4 hours, discussed with operator see to sale. -waming- Priority: High Priority
Observed: Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled with black mold like substance, discussed with operator to clean and sanitize. *"'Warning** Priority: Basic
Observed: Water leaking from pipe and/or faucet/handle. Hand washing sink across from flip top cooler leaking onto floor, discussed with operator to repair pipe. -warning Priority: Basic
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. At dry storage, 4 #10 cans dented. 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. At kitchen, dish machine chlorine sanitizer 0ppm. Operator changed chemical. Corrected to chlorine 100ppm.
Pesticide/insecticide labeled for household use only present in establishment. At chemical storage rack, 2 cans of household pesticides stored. Operator removed.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at mop sink where hose is attached.
Plumbing system in disrepair. Hand wash sink in dish wash area not operable.
Nov 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container.use of brown hand towels in direct contact with fresh herbs - operator removed towels.
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. salad station make table - chopped tomatoes (48F - Cold Holding); ranch dressing (48F - Cold Holding); blue cheese (48F - Cold Holding); boiled eggs (48F - Cold Holding); cut romaine (48F - Cold Holding); cut iceberg lettuce (48F - Cold Holding); shredded cheddar (48F - Cold Holding) operator states not portioned or prepared today held in unit overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station make table - chopped tomatoes (48F - Cold Holding); ranch dressing (48F - Cold Holding); blue cheese (48F - Cold Holding); boiled eggs (48F - Cold Holding); cut romaine (48F - Cold Holding); cut iceberg lettuce (48F - Cold Holding); shredded cheddar (48F - Cold Holding) operator states not portioned or prepared today held in unit overnight and more than 4 hours - see stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo make table - open gallon of milk no date mark - operator date marked.
Food not stored at least 6 inches off of the floor. Bags of ice or walk in freezer floor.
Stored food not covered. Walk in freezer - trays of ice cubes not covered - operator covered.
Jun 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At expo line; milk, no date mark. Operator stated milk was opened two days prior, applied appropriate date mark.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloths in-use on cutting boards. Operator removed.
Standing water in bottom of reach-in-cooler. At expo line left side reach in cooler; standing water in bottom.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 salmon labeled to remove from package before thawing, no longer frozen. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side slide back; house made buttermilk ranch (68°F - Cold Holding); house made Caesar with fresh garlic and oil (68°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side slide back; house made buttermilk ranch (68°F - Cold Holding); house made Caesar with fresh garlic and oil (68°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
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 salmon labeled to remove from package before thawing, no longer frozen. See Stop Sale.
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.