PARK WEST PALM
7301 GEORGIA AVE, West Palm Beach FL 33405 · 561.744.1033
Last inspected Aug 19, 2026 · 9 visits since January 2024
OCT 24
MAR 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 →
Inspection history
9 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw whole shell eggs stored above containers of cooked ready to eat meat and shredded cheese in reach in cooler. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream based key lime aioli (50F - Cold Holding) stored in squeeze bottle inside container at cook line flip top cooler. Per operator, item was moved from walk in less than 2 hours ago, operator moved item to below reach in cooler to chill.
Clam/mussel/oyster tags not marked with last date served. Some provided oyster tags missing dates.
No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag for original container of oysters in walk in cooler. Operator located tag and placed with batch.
Show the remaining 2 findings ▾
Bowl or other container with no handle used to dispense food. Plastic container with no handle stored directly in French fires at cook line. Operator removed.
Food stored on floor. Box of chicken wings stored on walk in freezer floor.
Mar 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. conch chowder (48F - Cooling) cooling for more than 6 hours overnight in walk in cooler per operator. Operator discarded. See stop sale.
Non-food grade paper/paper towel used as liner for food container - garnish containers at cook line flip top coolers. Operator removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef stored above raw shrimp and raw fish in cook line reach in cooler drawers. Operator reorganized.
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. conch chowder (48F - Cooling) cooling for more than 6 hours overnight in walk in cooler per operator. Operator discarded.
Accumulation of debris on top exterior of warewashing machine.
Food stored on floor. Multiple boxes of food stored on floor in walk in freezer.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Records/documents for required employee training do not contain all of the required information. Some employee training records incomplete.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 80F. Operator placed utensils onto stove to heat water to 135F or above.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw fish with gloved hands then put on new gloves and handled clean plate prior to washing hands. Explained and he properly put on gloves.
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. Dishwasher handled soiled dishes then handled clean dishes without washing hands. Explained and she washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter 129 f,grilled onions 128 f hot holding an hour on char grill corner. Advised to reheat to 165 f then hot hold 135 f or hotter. Cook reheating both.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter at the mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes 56 f at 11:16 am as per chef sliced at 10:30 am Second temperature of sliced tomatoes 54 f at 11:55 at this rate of cooling it will not reach 41 or colder within 4 hours. Chef moved sliced tomatoes to walk in cooler.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw shell eggs used in Caesar's dressing. Chef decided to use pasteurized eggs.
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. Employee hired last week. Doesn't have food handlers training certificate. No food employee reporting agreement. Emailed one.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed and posted one.
Bowl or other container with no handle used to dispense food. Round plastic portion cup used to scoop topping. Chef discarded the portion cup.
Employee with no hair restraint while engaging in food preparation. Employee handling open buns without any hair restraint for loose head hair.
In-use wet wiping cloth/towel used under cutting board. Under white cutting board on cook line. Manager removed the cloth towel.
Raw fruits/vegetables not washed prior to preparation. Employee cutting green mangos prior to washing.
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 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. hard boil eggs (65F - Cold Holding); cut tomato (65F - Cold Holding); fish dip (65F - Cold Holding ) in pantry flip top cooler. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boil eggs (65F - Cold Holding); cut tomato (65F - Cold Holding); fish dip (65F - Cold Holding ) in pantry flip top cooler. Not prepped or portioned today. In unit over four hours.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide device
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 pork beef chicken ROP Raw beef
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator has copy of advisory in ipad. Not provided on wall, menu, placard, table tent or by any other written means.
No handwashing sign provided at a hand sink used by food employees. Next to pantry coolers
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Explained.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Missing for raw oysters. Chef printed and posted one.
Covered waste receptacle not provided in women's bathroom. Unisex employee restroom.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees. At the bar hand sink and one kitchen hand sink
Mar 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority7 Intermediate0 Basic
Show 7 findings ▾
Clam, mussel and oyster tags not marked with last date served. Tags from November are dated, after November no more dates.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operator vacuum packages cooked steak, without a variance. Chef stated he will switch to zip lock bags, he will no longer vacuum package.
Manager or person in charge lacking proof of food manager certification. Gustavo Castro not certified.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna Kinilaw on menu, offering raw Tuna not identified. Operate identified raw tuna on menu with an asterisk during inspection.
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/
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.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed oyster advisory, chef printed and displayed on front door.
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.