PALM BEACH MEATS
4812 S DIXIE HWY, West Palm Beach FL 33405 · 561-309-3734
Last inspected Jul 30, 2026 · 14 visits since September 2023
SEP 24
NOV 24
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed one.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024018258 | Feb 28, 2024 | Apr 23, 2024 | $200 |
Inspection history
14 visits, newest first
Jul 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. Sando wagyu date marked in 6/13 in walk in cooler. Per operator, item was previously frozen. Operator dated marked item with defrost date.
Handwash sink used for purposes other than handwashing. Handwashing sink at front counter used to stored soiled glass. Item removed.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Operator only able to provide records for month of July. Unable to provide proof monitoring records for previous 5 months.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Show the remaining 3 findings ▾
Floor area(s) covered with standing water near triple sink.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Beef tallow stored at customer self service cooler missing date packaged and address of establishment.
Ventilation inadequate as evidenced by excessive cooking smoke in kitchen.
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting reduced oxygen packaging of raw meats without an approved HACCP plan. Establishment has a submitted plan but no approval.
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is doing reduced oxygen packaging of raw beef without an approved HAACP plan. Plan has been submitted to DBPR but awaiting clarification of process prior to approval from the DBPR-per Steven Dejong. Establishment is dehydrating beef to make beef jerky without an approved HAACP plan. Operator discarded product.
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw meat, changed gloves then handled ready to eat hamburger bun without washing hands. Advised operator of proper hand washing. Employee washed hands, changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cheese (52F - Cold Holding) in overfilled pan. Not prepared or portioned today. Operator stated item held for approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed cheese into cooler to quick chill.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is doing reduced oxygen packaging of raw beef without an approved HAACP plan. Plan has been submitted to DBPR but awaiting clarification of process prior to approval from the DBPR-per Steven Dejong. Establishment is dehydrating beef to make beef jerky without an approved HAACP plan. Operator discarded product.
Jan 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 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 0 ppm tested twice. Changed the gallon container and primed. Chlorine 100 ppm,
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed hands at hand sink. She turned off the water with bare hands then put on new gloves. Explained and she properly put on gloves.
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. Emailed one.
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 available upon request.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Female employee working over one month and no signed food employee reporting agreement.Emailed one.
Duct tape used to repair nonfood-contact surface. Flip top cooler door and upright cooler door handle.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can of beverage on not in use flip top cooler. Explained and she removed the beverage container.
Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. Explained
Nov 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. One dented can of black beans
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Dish machine added next to triple sink
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of cooked chili and bolognas sauce for sale See stop sale
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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. meatballs (51F - Cold Holding); cooked rice (51F - Cold Holding); croquettes (51F - Cold Holding) walk in cooler. Not prepped or portioned. in unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (51F - Cold Holding); cooked rice (51F - Cold Holding); croquettes (51F - Cold Holding) walk in cooler. Not prepped or portioned. in unit over four hours.
Toxic substance/chemical improperly stored. Spray bottles stored with rack of clean equipment at triple sink Removed
Spray bottle containing toxic substance not labeled. Spray bottle at sushi station Spray bottle at triple sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
Nov 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over bread commercially packaged in reach in freezer at the back of the kitchen; emailed storage poster; advised to store based on cooking temperature
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot dogs (55F - Cold Holding); burgers (52F - Cold Holding ); in cooler at cook line; foods not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved to different cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (63-64F - Cooling)at 12:40 to 63 F at 1:05 since 12:15 in cooler at cook line; at this rate food will not reach 41 F; food moved to different cooler;
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk-in cooler opened about 28 hours; educated operator and advised to date;
No probe thermometer provided to measure temperature of food products.
No soap or paper towels provided at handwash sink by three compartment sink Operator provided
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP for raw meats like: beef; lamb; poultry; pork; HACCP plan emailed during inspection.
No conspicuously located ambient air temperature thermometer in holding unit at cook line
Soiled dry wiping cloth in use at cook line; operator placed in sanitizer bucket
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.