PARC
3370 GRANDE CORNICHE, Palm Beach Gardens FL 33410 · 561.630.0333
Last inspected Aug 24, 2026 · 9 visits since December 2023
SEP 24
FEB 25
OCT 25
APR 26
AUG 26
— STEADY
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026043732 | Apr 20, 2026 | Jul 20, 2026 | $200 |
| 2--2020009372 | Feb 5, 2020 | Dec 23, 2020 | $200 |
Inspection history
9 visits, newest first
Aug 24, 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
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 151F) Ran machine multiple times corrected to 165F
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards at cook line grooved and no longer cleanable,discussed with operator to repair or replace.
Apr 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw bacon over cooked sliced beef, discussed with operator who corrected storage of products.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on flip top coolers grooved and no longer cleanable, discussed with operator to repair or replace.
Oct 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 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 unable to fix; three compartment set up with quaternary solution at 200 ppm
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. Observed employee loading dirty dishes and unloading clean one as without washing hands; manager educated; employee washed hands;
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee dicing tomatoes for pico de gallo without watering gloves; food will not be reheated to 145 F; educated; employee washed hands and put gloves on before continuing to prepare foods;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shrimp stored above dough and cooked potatoes skins in cooler at cook line at pizza station Raw pork over lobster and vegetables stocks in walk- in cooler; stored properly
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature dishwasher not tested before running dishes through; advised to check sanitizer;
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and printed during inspection
Feb 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Cutting board has cut marks and is no longer cleanable- at cook line
Feb 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 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. Observed employee rubbing nose, grabbing food ticket out of order machine, touching cooler and changed one glove without washing hands; educated and employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (48F - Cold Holding); prime rib (48F Cold Holding ); baked potatoes (48F); cooked potatoes (48F Cold Holding ); butter (48F - Cold Holding)in walk-in cooler; food not prepared or portioned today; foods out of temperature for approximately 2 hours; food set up in ice and walk-in freezer door left open; cooked mushrooms (47F - Cold Holding); cooked onions (47F); pizza sauce (47F - Cold Holding);in pizza cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; food placed in ice;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (51-52F - Cooling)at 11:55 to 51 at 12:20 since 9:00;in ice at cook line; ice bath not properly set up; at this rate food will not reach 41 F or below; operator decided to discard at 4 hour mark; educated on properly setting up an ice bath
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Bowl used to dispense rice Operator educated employee and removed it
Cutting board has cut marks and is no longer cleanable- at cook line
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (129F - Hot Holding); in steam table at cook line; food out of temperature for approximately 20 minutes; not enough water inside steam table; water added and Todd to be reheated to 165;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Bowl used to dispense flour at prep station; removed
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (50-47F - Cold Holding); in drawers at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to different cooler;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
In-use knife/knives stored in cracks between pieces of equipment- at cook line Removed
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.