OFF THA BONE BBQ LLC
1516 NORTH TAMARIND AVE, West Palm Beach FL 33401 · 561-294-9717
Last inspected Mar 11, 2026 · 8 visits since October 2023
FEB 24
SEP 24
MAR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed and presented license during this inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023063112 | Oct 30, 2023 | Apr 15, 2024 | $200 |
| 2--2019030123 | May 23, 2019 | Jul 5, 2019 | $680 |
Inspection history
8 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in walk-in cooler; stored properly
Food stored on floor- potatoes on the floor in walk-in cooler; stored properly
Dec 4, 2025□ 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish storage rack has heavy accumulation of grease and dust.
Dec 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 7 high priority.
7 High priority2 Intermediate2 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25. Operator renewed license during course of inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over French fries opened from commercial packaging at chest freezer. Raw shell eggs over cooked pasta at walk in cooler. Operator stored products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (80F - Hot Holding) Observed in pan on counter in kitchen. Per operator, out of temperature in excess of four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: raw chicken (45F - Cold Holding) rechecked 44F. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down product.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Walk-in cooler: corned beef hash (57F - cooling) at 3:10 cooling since 10am. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Walk-in cooler: corned beef hash (57F - cooling) at 3:10 cooling since 10am. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (80F - Hot Holding) Observed in pan on counter in kitchen. Per operator, out of temperature in excess of four hours. See stop sale. Mac and cheese (126F - Hot Holding); collard greens (100F - Hot Holding); smoked chicken (87F - Hot Holding); smoked ribs (107F - Hot Holding); Pork (87F - Hot Holding) Observed at steam table. Per operator, products out of temperature 2-3 hours. Operator reheated all products via microwave to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: shrimp and grits (47F - Cooling) at 3:17; cooling since 11am - 46F at 4:04; cooked pasta (48F - Cooling) at 3:20 cooling since 11:00 - 48F at 4:04; cooked Pork (46F - Cooling) at 3:20; cooling since 11:30 - 45F at 4:05; potato salad (47F - Cooling) at 3:20; cooling since 11:30 - 46F at 4:08 All products observed in covered containers. At current rate of cooling products will not reach 41F within 6 hours. Advised operator to place products in reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on drying rack with heavy accumulation of black mold like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish storage rack has heavy accumulation of grease and dust.
Time/temperature control for safety food thawed in an improper manner. Thawing pork in sink with no running water.
Mar 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No hot running water at three-compartment sink. 74F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink 74F
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Equipment in poor repair. Walk in cooler door not closing all the way
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving storing dry goods
Mar 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked macoroni (44F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touching dishes in triple sink and wet wiping cloths. Hands not washed before handling food equipment.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding) on prep table. Out less than four hours. Placed in cooler. Discussed TPHC with operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked macoroni (44F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; fish (57F - Cold Holding) in ice bath next to stove top. Not prepped or portioned today. Out less than four hours. Removed and cooked immediately.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (79F - Hot Holding); in steam table turned off. Out less than four hours. Placed on stove top to reheat to 165F.
No hot running water at three-compartment sink. 74F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink 74F
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Dead roaches on premises. One dead roach on floor near kitchen entry way
Equipment in poor repair. Walk in cooler door not closing all the way
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving storing dry goods
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Can opener surface soiled with food debris, mold-like substance or slime.
Handwash sink does not have enough water pressure to properly wash hands. Observed at cook line hand sink
Food stored on floor. Observed plastic container of fry oil on floor in kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
No Heimlich maneuver/choking sign posted.
Single-service articles improperly stored. Observed cup in plastic container on floor.
Feb 21, 2024Inspection 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 ▾
Dented/rusted cans present. See stop sale. 1 can of evaporated milk, 1 can of baked beans
Operating with an expired Division of Hotels and Restaurants license. Operator renewed and presented license during this inspection
Raw animal food stored over/not properly separated from ready-to-eat food. At front area reach in freezer box of frozen red snapper fish stored over bags of ice for consumption for the public that was previously opened but are now closed with a tied knot, operator moved bags of ice above frozen fish
Bowl or other container with no handle used to dispense food. Underneath prep small styrofoam to go container used as scooper in container of flour, operator removed
Oct 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Pesticide/insecticide labeled for household use only stored on top of dry storage shelf in kitchen. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw fish stored over ready to eat beans. Operator moved raw fish to lower shelf.
Food stored on floor. At walk-in cooler container of ribs stored on floor. Operator placed on shelf.
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.