OKEECHOBEE STEAKHOUSE
2854 OKEECHOBEE BLVD, West Palm Beach FL 33409 · 561.683.5151
Last inspected Mar 26, 2026 · 8 visits since October 2023
APR 24
SEP 24
FEB 25
OCT 25
MAR 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut meat locker - raw porterhouse steak (47F - Cold Holding); raw k -city steak (46F - Cold Holding) held under 4 hours not portioned or prepared today - operator moved to freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036576 | Mar 18, 2026 | Jun 17, 2026 | $400 |
| 2--2024063779 | Sep 9, 2024 | Dec 2, 2024 | $400 |
| 2--2023058827 | Oct 6, 2023 | Nov 20, 2023 | $200 |
| 2--2021000137 | Nov 2, 2020 | Mar 17, 2021 | $200 |
| 2--2017030837 | Jun 9, 2017 | Aug 2, 2017 | $280 |
Inspection history
8 visits, newest first
Mar 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2026Administrative 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 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken took glove off then grabbed tongs; no handwash Employee washed hand and sanitized tongs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler 1: hard boiled eggs (48F - Cold Holding) as per operator stored since 11:00am Container stacked on other container Not prepped or portioned today Operator moved product to reach in cooler to quick chill
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 and the time removed from temperature control cannot be determined. No time mark on Bearnaise sauce, and blue cheese as per operator placed at 11:00am Operator time marked products
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash station removed from cook line Advised operator to install handwashing station
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee walked behind bar from dining area put on gloves and began cutting fruit without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line flip top cooler; butter (49F - Cold Holding); sour cream (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 1 hour, moved to reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; beef broth (120F - Hot Holding). Operator stated reheated prior to being placed in steam table, held less than 1 hour, moved to be reheated to 165F and held at 135F or above.
No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
Feb 13, 2025Inspection 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 ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) entered kitchen from outside handled clean equipment, dishes and food without washing hands. Operator discussed with employee(s) who then washed hands.
Nonfood-grade containers used for food storage - direct contact with food. Non-food grade plastic spray bottle designed/labeled for chemical use only in direct contact/storage of cooking oil. Operator discarded bottle.
No paper towels or mechanical hand drying device provided at handwash sink. At expo line hand wash sink; no paper towels. Operator provided paper towels.
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 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 touched visibly soiled wiping cloth, soiled dishes and then handled clean utensils/dishes to prepare food without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over ready to eat anchovies and raw steak over milk. Operator moved raw items below ready to eat.
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 fry station upright stainless reach in cooler; cooked Brussel sprouts (48F - Cold Holding); cooked pasta (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fry station upright stainless reach in cooler; cooked Brussel sprouts (48F - Cold Holding); cooked pasta (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. At fry station upright stainless reach in cooler; cooked crab meat (48F - Cold Holding); cooked escargot (48F - Cold Holding). At Steak upright stainless reach in cooler; raw steak (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) less than 2 hours, moved to triple door reach in cooler.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in cooler; raw shrimp stored over cooked Brussel sprouts. Operator moved raw shrimp to lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pan on grill; cooked onions (109F - Hot Holding). Operator stated onions were reheated prior to being placed into hot holding, held less than 1 hour, moved to be reheated to 165F.
Toxic substance/chemical improperly stored. At clean dish storage area; cleaning chemicals stored over clean cooking pots. Operator removed.
Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served. Advised Operator to mark oyster tags with last date served and maintain for 90 days from date last served.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; butter, heavy cream and provolone cheese. Operator stated items held using 4 hour time control, time mark applied, no written procedures available. Provided written procedure form for Operator to complete.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container on cutting board. Operator removed.
In-use ice scoop stored on soiled surface between uses. At outdoor enclosed ice machine; ice scoop stored on top of machine. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At pantry triple door stainless reach in cooler; unwashed avocados stored over ready to eat pickled onions. Operator removed avocados to be washed.
Oct 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut meat locker - raw porterhouse steak (47F - Cold Holding); raw k -city steak (46F - Cold Holding) held under 4 hours not portioned or prepared today - operator moved to freezer.
Handwash sink used for purposes other than handwashing. Employee dumped ice into hand sink - operator educated employee on proper use of the hand sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted - operator removed washed and inverted.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm)
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.