PADDY MAC'S
10971 N MILITARY TRL, Palm Beach Gardens FL 33410 · 561.667.9059
Last inspected Dec 10, 2025 · 9 visits since October 2023
SEP 24
FEB 25
AUG 25
SEP 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At beer walk in cooler- raw chicken stored over raw fish - operator stored properly. Priority: High Priority
★ 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--2025029028 | Feb 18, 2025 | Apr 24, 2025 | $400 |
| 2--2024012874 | Feb 8, 2024 | Mar 14, 2024 | $200 |
Inspection history
9 visits, newest first
Dec 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Faucet missing at three compartment sink at the bar;
Floor tiles missing at cook line
Dec 2, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator unable to fix;
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee removing raw fish from packaging touching dishwasher handle a couple of times to run dishwasher, returned to finish removing raw fish. Touched the container used to store raw fish, placed in the dishwasher area and started to peel potatoes; operator educated; employee washed hands;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine dishwasher;
Faucet missing at three compartment sink at the bar;
Floor tiles missing at cook line
Sep 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Observed: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/ opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler- crab mix prepared 08/27/25 not used within 7 days - see stop sale. Priority: High Priority
Observed: 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. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw green stored over cooked sausage - operator removed and stored properly. Priority: High Priority
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At beer walk in cooler- raw chicken stored over raw fish - operator stored properly. Priority: High Priority
Observed: 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 walk in cooler-cooked chicken wings 45-47F- cold holding, cooked fish- 45-47F - cold holding, raw fish 45-47F- cold holding, stuffed mushrooms 45-47F- cold holding, shredded cheese 45-47F-cold holding, raw chicken strips 45-47F- cold holding, - food not prepared or portioned today- food out of temperature overnight - see stop sale. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-cooked chicken wings 45-47F- cold holding, cooked fish- 45-47F - cold holding, raw fish 45-47F- cold holding, stuffed mushrooms 45-47F- cold holding, shredded cheese 45-47F-cold holding, raw chicken strips 45-47F- cold holding, - food not prepared or portioned today- food out of temperature overnight - see stop sale. At small reach in cooler- coleslaw 45-47F- cold holding- food not prepared or portioned today- food of temperature for 3 hours- operator discarded. Priority: High Priority
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu Priority: Intermediate
Observed: No soap provided at handwash sink by bar- operator provided. Priority: Intermediate
Aug 15, 2025Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (112F - Hot Holding); butter garlic sauce (121F - Hot Holding)in small steam table at expo line; food out of temperature for approximately 1 hour; water in steam table not hot enough; power turned on; food moved on the stove to reheat to 165 F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- throughout the kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching flour at prep area; stored properly
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked brisket Smoked salmon over cooked rice and other cooked food containers in walk-in cooler #2 Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (44F - Cold Holding); rice (44F - Cold Holding)in walk-in cooler #1 food out of temperature for approximately 2 hours; food not prepared or portioned today; food moved to different walk-in
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- throughout the kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- handle and glass doors at glass cooler in the kitchen
Sep 19, 2024Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat food like corned beef meatballs; stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried fish (128F - Hot Holding) in frying baskets at cook line; as per operator food out of temperature for approximately 30 minutes Advised onto put inside cooler or reheat to 165 F
Handwash sink at cook line not accessible for employee use at all times- pitcher stored inside Removed
Feb 8, 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 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over pastrami Raw smoked salmon plates over mixed vegetables - all in walk-in cooler Operator stored properly
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. butter and flour mix (76F - Cold Holding) on the bottom rack of speed rack in the kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter and flour mix (76F - Cold Holding) on the bottom rack of speed rack in the kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut lemons - walk-in cooler #1; raw burgers over corn beef sandwiches in walk-in cooler #2 Stored properly
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cole slaw (45-46F - Cooling)at 2:25 to 45 F at 2:40 since 1:30; in walk-in cooler #2; door left opened and food covered; at this rate food will not reach 41 f or below; food uncovered and door closed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (120F - Hot Holding); in steam table at cook line; as per operator food out of temperature for approximately 30 minutes; food not covered; operator returned to reheat to 165 F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine dishwasher- no test strips
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- ribs cooked on Saturday; operator dated
Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water in cooler by prep area; Removed
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.