NATURES WAY EXPRESS
900 US HWY 1, North Palm Beach FL 33408 · 561-882-0211
Last inspected Mar 3, 2026 · 7 visits since March 2024
MAY 24
OCT 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. No written procedures available discussed with operator and emailed clean up procedures.
★ 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--2026030602 | Mar 3, 2026 | Jun 10, 2026 | $400 |
| 2--2024031110 | May 8, 2024 | Jun 24, 2024 | $200 |
Inspection history
7 visits, newest first
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (49F - Cold Holding) in small cooler at front counter; food not prepared or portioned today; food out of temperature for approximately 30 minutes; Food placed in ice;
Handwash sink used for purposes other than handwashing- water filter attached to faucet; discussed with person in charge to disconnect
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm)operator fixed to 100 ppm
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 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 blew up glove with mouth and after began to prepare drink for customer, discussed with operator employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In countertop reach in cooler premade chicken sandwiches ( 50 - Cold Holding); cooked rice (49F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who moved products to another cooler.
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. No written procedures available discussed with operator and emailed clean up procedures.
Handwash sink used for purposes other than handwashing. Hand washing sink has after filter connection used to fill water pitchers, discussed with operator to disconnect.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 4 findings ▾
Filter lines attached at HWS to fill up pitchers of filtered water; advised operator to remove
Handwash sink at cook line used for purposes other than handwashing- to store water pitcher Removed
Sanitizing solution for wiping cloths not free of food debris and visible soil. Advised to change solution
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment cooks eggs on the flat top; no hood
Oct 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Brown paper towels utilized to line containers with cut pineapple - operator removed paper.
Raw animal food stored over/not properly separated from ready-to-eat food. Fresh shell eggs over fresh jalapeños- operator moved eggs to lower shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched fresh eggs then handled utensils and butter. Employee removed gloves and washed hands.
No paper towels or mechanical hand drying device provided at handwash sink. Next to dish area in back kitchen.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Reheated pork and cooked eggs on flat top griddle - no hood system.
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw pork stored over cooked pork. Operator stored pork properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken ginger carrot coconut soup dated 4/22/24 Chicken ginger carrot coconut soup dated 5/01/24 See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At prep counter, rice (81F - Re-heating) Operator stated item re-heating for more than 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cheese (48F - Cold Holding). Not prepared or portioned today. Operator stated product been held overnight butter sticks (45F - Cold Holding); cooked pork (44F - Cold Holding) At prep counter, sausage (71F - Cold Holding). Not prepared or portioned today.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At prep counter, rice (81F - Re-heating) Operator stated item re-heating for more than 2 hours. See stop sale. pork shoulder (90F - Reheating) Operator stated product held for 45-1 hour prior. Operator place pork shoulder in oven to bring product to 165F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected chlorine to 100 ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler, butter (45F - Ambient Cooling)@10:00 since 9:30 45F @10:53; At this current cooling rate, product will not reach 41F within 4 hours. Advised operator to cool down butter rapidly.
Mar 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At stand up reach in cooler package of raw pork stored over pull out drawer full of ready to eat fruit, made operator aware
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. At front counter, sanitize bucket registered 200+ppm, Operator discarded and made a new bucket which registered 100ppm
Handwash sink used for purposes other than handwashing. At only hand washing sink scissors stored in sink, operator removed.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. At hand washing sink spray bottle containing hand soap not labeled, operator labeled bottle as soap.
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.