PBI MKT
PBIA BUILDING 1000 STE 124, West Palm Beach FL 33406 · 561.683.0834
Last inspected Oct 31, 2025 · 5 visits since October 2023
4 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. At reach in cooler; sliced ham (47F - Cooling 10:15). Operator stated ham sliced over 5 hours prior, did not reach 41F within 4 hours, see stop sale.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. At reach in cooler; sliced ham (47F - Cooling 10:15). Operator stated ham sliced over 5 hours prior, did not reach 41F within 4 hours, see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler; sliced ham (47F - Cooling 10:15). Operator stated ham sliced over 5 hours prior, did not reach 41F within 4 hours, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Hot holding cabinet; cooked sausage (130F - Hot Holding); cooked eggs (130F - Hot Holding). Operator stated items reheated prior to being held in cabinet less than 4 hours, discarded.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Toxic substance/chemical improperly stored. Cleaning chemicals stored over single use food service gloves. Operator moved gloves.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler; sliced ham (51F - Ambient Cooling 11:05am/51 - Ambient Cooling 11:30am). Operator stated ham portioned, cooling for 30 min, stored in full/deep container with lid, at this rate will not reach 41F within 4 hours. Operator split into smaller containers and moved to freezer to facilitate faster cooling.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to mop sink; paper towel dispenser unable to dispense. Operator placed paper towels outside of dispenser.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and lemons stored over ready to eat ham. Operator moved ham above produce.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter Make top cooler; sliced tomatoes (45F - Cold Holding); tuna salad (46F - Cold Holding); sliced ham (46F - Cold Holding); sliced cheddar (48F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler less than 1 hour, added ice.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand washing sink next to water heater; hot water temperature only reaching 77F, hot water knob does not turn. Advised operator to repair.
Nothing was found. The inspector recorded no violations at all.
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.