NORDSTROM CAFE BISTRO
3111 PGA BLVD, Palm Beach Gardens FL 33410 · 561-627-9996
Last inspected Jul 28, 2026 · 12 visits since August 2023
SEP 24
JAN 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter at cook line not discarded at 12:00 pm; See Stop Sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024021672 | Mar 20, 2024 | May 9, 2024 | $600 |
| 2--2023005954 | Jan 13, 2023 | Feb 17, 2023 | $200 |
| 2--2020037050 | Jul 15, 2020 | Aug 18, 2020 | $400 |
Inspection history
12 visits, newest first
Jul 28, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line cooked green beans (49F - Cold Holding); goat cheese (51F - Cold Holding); shredded cheese (50F - Cold Holding); boiled eggs (48F - Cold Holding); sliced tomatoes (52F - Cold Holding) per operator products not portioned or prepared today and held in cooler for approximately 3 hours, discussed cold holding with operator who closed lids to flip top. At front counter butter (80F - Cold Holding) per operator product not portioned or prepared today and held at room temperature to spread on bread, discussed with operator who moved product to time is a public health control operator time marked product, emailed operator time is a public health control form.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Discussed with person in charge.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator to acquire measurement device.
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from dining area and without washing hands employees handled clean and sanitized plates of customer food, discussed with operator employees washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator to correct solution to 400ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line cooked green beans (49F - Cold Holding); goat cheese (51F - Cold Holding); shredded cheese (50F - Cold Holding); boiled eggs (48F - Cold Holding); sliced tomatoes (52F - Cold Holding) per operator products not portioned or prepared today and held in cooler for approximately 3 hours, discussed cold holding with operator who closed lids to flip top. At front counter butter (80F - Cold Holding) per operator product not portioned or prepared today and held at room temperature to spread on bread, discussed with operator who moved product to time is a public health control operator time marked product, emailed operator time is a public health control form.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter next to soup kettle cooked pasta (86F - Hot Holding) per operator product not portioned or prepared today reheated and held at room temperature until served, discussed with operator who time marked product and placed on time is a public health control.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Discussed with person in charge.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator to acquire measurement device.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted eye glasses and without washing hands employee handled clean and sanitized utensils to set up cook line, discussed with employee who washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) ran machine multiple times test strip failed to turn black. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator to correct solution to 200-400ppm.
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. In reach in freezer non commercially packaged raw chicken stored directly above raw shrimp and raw steak, discussed with operator who corrected storage of products.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale of product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter next to panini press melted butter (91F - Hot Holding) per operator product reheated on griddle approximately 15 minutes ago and left on counter until used to spread on bread, discussed hot holding with operator who moved product to time is a public health control and time marked product, emailed operator for, to print and fill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler sliced tomatoes (49F - Cooling) at 10:55 since 10:50 to 52F at 11:25, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer to rapid chill.
Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale of product.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0) operator was able to fix; rechecked after a few runs; to 160 F
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw salmon washed hand with gloves on wiped them on cloth towel and started to work with other foods; educated; employee removed gloves and washed hands;
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- butter at cook line; time added - 11:00 am
In-use knife/knives stored in cracks between pieces of equipment- between reach in coolers at cook line Removed
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up dirty napkin off the floor at cook line, put gloves on started cooking foods without washing hands; educated; employee washed hands and put new pair of gloves
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- 2 containers with utensils stored in dirty water in steam table; advised to discard water
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grilled chicken (46F - Cold Holding);in big plastic container stored on top of other container at cook line; food stored in double container; food not prepared or portioned today; food out of temperature for 30 minutes; food moved on the bottom of the cooler to quick chill;
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter at cook line not discarded at 12:00 pm; See Stop Sale
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink at cook line used for purposes other than handwashing- water pitcher inside sink Removed
Mar 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Mar 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly Dishwasher (Temperature less than 160).
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without washing hands between tasks- employee left cook line; went at the back of the kitchen; came back and changed gloves without washing hands and started to prepare food; Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line butter (60F - Cold Holding) as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; operator stated butter needs to be soft; Advised operator to use TPHC for item. Provided form for TPHC and educated; operator time marked 10:30-2:30;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw fruits/vegetables not washed prior to preparation. Establishment does not wash produce before cutting by evidence of avocados cut with stickers still attached at in reach in cooler cook line
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Aug 31, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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. walk in cooler - cooked potatoes (44F - Cold Holding); portioned roast beef (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - cooked potatoes (44F - Cold Holding); portioned roast beef (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Aug 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
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. Raw beef over raw fish - operator moved beef to lower 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. walk in cooler - cooked potatoes (44F - Cold Holding); portioned roast beef (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - cooked potatoes (44F - Cold Holding); portioned roast beef (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. See stop sale. Butter 80F, crostini butter 89F. Operator to switch to 4 hour TPHC procedures.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator utilizing TPHC procedures with no updated form - operator completed new form.
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.