MESTIZO FUSION CUISINE
511 NORTHWOOD RD, West Palm Beach FL 33407 · 561-469-1164
Last inspected Aug 19, 2026 · 7 visits since September 2023
AUG 24
MAR 25
OCT 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ 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--2025084471 | Oct 6, 2025 | Jan 13, 2026 | $200 |
Inspection history
7 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Advised Operator to acquire chlorine test kit.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Plastic storage container of corn stored on floor of dry storage area. Operator moved to shelf.
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At flip top cooler; cooked shrimp (72F - Cooling 2:40). Operator stated cooling since 12:00, did not reach 70F within 2 hours See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. At flip top cooler; cooked shrimp (72F - Cooling 2:40). Operator stated cooling since 12:00, did not reach 70F within 2 hours See Stop Sale.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator informed employees during inspection.
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler, clarified butter (48F - Cold Holding). The butter was moved to this cooler less than 4 hours ago. The butter was not prepped or portioned today. The butter was moved to another cooler.
No conspicuously located ambient air temperature thermometer in holding unit. Inside the Coca Cola reach in cooler a thermometer was placed inside during the inspection.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 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 low boy reach in cooler: cooked chicken (55F at 3:30pm - Cooling) As per operator, cooling since 8am. At glass door reach in cooler: cooked chicken (54F at 3:05pm- Cooked Cooling) As per operator, cooling since 8am. Cooked chicken did not cool from 135F to 41F in a total of 6 hours. Chicken stored in large quantity in a thick container that is tightly covered with plastic wrap. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish then handled clean plate of food from reach in cooler; no hand wash. Employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen; not removed from reduced oxygen package. Stored overnight in unit. See stop sale.
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 glass door reach in cooler: cooked rice (52F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. 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 low boy reach in cooler: cooked chicken (55F at 3:30pm - Cooling) As per operator, cooling since 8am. At glass door reach in cooler: cooked chicken (54F at 3:05pm- Cooked Cooling) As per operator, cooling since 8am. Cooked chicken did not cool from 135F to 41F in a total of 6 hours. Chicken stored in large quantity in a thick container that is tightly covered with plastic wrap. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: cooked rice (52F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At reach in freezer: Cooked potatoes and cooked beans cooked 5 days prior then frozen; not date marked. Advised operator to date mark.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At reach in cooler: cooked beans cooked 5 days prior then frozen; taken out and thawed, held at refrigeration temperature; not date marked. Advised operator to date mark.
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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen; not removed from reduced oxygen package. Stored overnight in unit. See stop sale.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed lettuce and herbs wrapped in paper towels. Operator removed paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cut tomatoes at reach in cooler, operator stored properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter with hose attached at mop sink on back dock.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm); Operator correct to 100ppm Chlorine sanitizer.
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. Bodily fluids procedures sent to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Tres Leches (milk) prepared 8/4/24 no date marking. Educated operator on proper date marking procedures.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed vent hood dripping and coming down on storage rack. Advised operator to get cleaned more often.
Food stored on floor. Observed frying oil outside on back deck on the ground. Educated operator.
Insect control device installed over food preparation area. Observed bug zapper over prep table. Operator removed bug zapper.
Unwashed fruits/vegetables stored over ready-to-eat food. Observed unwashed mushrooms over lime juice and sauces. Operator stored properly.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed whipping cloth on cutting board at prep line soiled. Educated operator, operator properly stored.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm. Manager changed the solution chlorine 100 ppm
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
Handwash sink used for purposes other than handwashing. Dumping ice in hand sink
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink using chlorine and quat test kit.
Outer openings not protected with self-closing doors. Back door
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken directly on the rice in reach in cooler. Operator moved chicken.
Cleaned and sanitized equipment or utensils not properly stored....in use tong stored oven handle at kitchen which touched worker body part. Operator moved.
No handwashing sign provided at a hand sink used by food employees... operator provided
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.