PETE'S PLACE 2
1760 N JOG RD #180, West Palm Beach FL 33411 · 561.762.7746
Last inspected Aug 14, 2026 · 14 visits since September 2023
NOV 24
MAR 25
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. At walk in cooler, moldy food-cream sauce, canned pineapple. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020506 | Jan 29, 2026 | Jun 24, 2026 | $400 |
| 2--2025085909 | Oct 7, 2025 | Jan 12, 2026 | $200 |
| 2--2021055320 | Oct 19, 2021 | Feb 16, 2022 | $400 |
| 2--2021008914 | Feb 1, 2021 | Apr 5, 2021 | $200 |
| 2--2017046003 | Aug 28, 2017 | Oct 26, 2017 | $600 |
| 2--2016022030 | May 2, 2016 | Jun 2, 2016 | $200 |
Inspection history
14 visits, newest first
Aug 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Handwash sink does not have running water or enough water pressure to properly wash hands. At front counter, designated hand wash sink water pressure not adequate to properly wash hands.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter, hand wash sink hot water is less than 85F.
Aug 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority6 Intermediate3 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. At dry storage and walk in cooler, Dented can kidney beans, corn beef hash, diced tomatoes. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, employee cracked raw shell eggs, then proceeded to touch clean plates without washing hands. Advised operator of proper hand washing. Employee washed hands.
Food with mold-like growth. See stop sale. At walk in cooler, moldy food-cream sauce, canned pineapple. See stop sale.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At walk in cooler, raw shell eggs cracked broken-4. See stop sale.
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 turkey roast (55F - Cold Holding); mashed potatoes (55F - Cold Holding); tzatziki (55F - Cold Holding); ham slices (55F - Cold Holding); raw hamburger (55F - Cold Holding); chili (55F - Cold Holding); chicken salad (55F - Cold Holding); cut fruit with melon (55F - Cold Holding); blue cheese dressing (55F - Cold Holding); cream cheese (56F - Cold Holding); butter (56F - Cold Holding); cooked pasta (59F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked turkey roast (55F - Cold Holding); mashed potatoes (55F - Cold Holding); tzatziki (55F - Cold Holding); ham slices (55F - Cold Holding); raw hamburger (55F - Cold Holding); chili (55F - Cold Holding); chicken salad (55F - Cold Holding); cut fruit with melon (55F - Cold Holding); blue cheese dressing (55F - Cold Holding); cream cheese (56F - Cold Holding); butter (56F - Cold Holding); cooked pasta (59F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight exceeding 6 hours. See stop sale.
Employee washed hands in a sink other than an approved handwash sink. At ware washing area, employee washed hands at other sink than designated hand sink. Advised operator of proper hand washing.
Handwash sink does not have running water or enough water pressure to properly wash hands. At front counter, designated hand wash sink water pressure not adequate to properly wash hands.
Handwash sink used for purposes other than handwashing. At cook line, designated hand sink used for other purposes as evident by pitcher inside sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At ware washing area, no paper towels at hand sink.
No soap provided at handwash sink. At ware washing area, no soap at hand sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter, hand wash sink hot water is less than 85F.
Buildup of food debris/soil residue on equipment door handles. At cook line, exterior of microwave soiled with grease, soil residue.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened employee beverage on cutting board where food is being prepped. Operator removed,.
Food stored on floor.. At walk in cooler, buckets of pickles stored on floor. Operator moved to shelf
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw Philly steak stored over cooked meatballs. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen prep table, cooked pasta (53F - Cold Holding), not prepared or portioned today. Advised operator of cold holding parameters. Operator placed item onto ice to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, Chili, chicken soup stored over 24 hours with no date marking.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee beverage stored on prep table. Operator removed.
Dec 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 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline- grits 117F- hot holding- food sitting on top of steam table- food out of temperature for 1 hour- operator placed on stove to be reheated.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Benedict's not indicated as raw/ undercooked.
Oct 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 10 high priority.
10 High priority4 Intermediate1 Basic
Show 15 findings ▾
Container of medicine improperly stored. At prep area - bottle of ibuprofen stored over prep counter- operator removed.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline- employee cracked raw shell eggs then handled clean plates without changing gloves or washing their hands.- educated operator- employee washed hands properly.
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. Employees handled dirty dishes than proceeded to hsblde clean dishwasher without washing their hands- educated operator- employee washed their hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face than put in gloves and handled toast for order without washing their hands- educated operator- employee washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw/ undercooked salmon - stored over precooked turkey breast.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At server station- employee handled dirty dishes than proceeded to handle clean cups and prepare soda for an order without washing their hands- educated operator- employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area- Pork sausage 70F- cold holding- food not prepared or portioned today- food defrosting in standing water in bucket- food out of temperature for 1.5 hours- operator placed in walk in cooler to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for cooked potatoes, pancake batter and sausage - operator time marked.
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 mini fridge- butter 59F- at 10:00 to 57F at 11:10 ( cooling since 8:00)- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in freezer to quick chill At walk in cooler- Cut melon 49F- ar 9:30 to 47F at 10:30 ( cooling since 7:30)- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in freezer to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline- grits 117F- hot holding- food sitting on top of steam table- food out of temperature for 1 hour- operator placed on stove to be reheated.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Benedict's not indicated as raw/ undercooked.
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. At walk in cooler- cooked potatoes prepared Saturday not date marked- operator date marked.
Spray bottle containing toxic substance not labeled. At storage area- green chemical spray bottle not labeled
Time/temperature control for safety food thawed in an improper manner. At prep area- sausage defrosting in standing water- operator placed sausage in walk in cooler.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw country fried steak not in commercial packaging over French fries at reach in freezer on cook line, raw beef over fully cooked crumbled sausage not in commercial packaging at tall stainless reach in freezer, raw beef liver not in commercial packaging over French fries at white chest freezer on cook line. Operator stored products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn (109F - hot holding) Observed in pan sitting on top of steam well. Per operator, out of temperature for approximately 30 minutes. Advised operator to place back on stove to reheat to 165+F. Operator placed product in steamer well.
Toxic substance/chemical improperly stored. Observed Degreaser and soap water spray bottles hanging dry spice rack. Operator stored properly.
Handwash sink used for purposes other than handwashing. Water Pitcher stored in hand wash sink at cook line.
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage containers stored on rack that has an accumulation of rust and dust by back door.
Wet wiping cloths stored in detergent and sanitizer mixed together. Educated operator on proper cleaning, sanitizing and wiping cloth procedures.
Jan 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler - raw sausage stored over spinach - operator removed and stored properly.
Handwash sink used for purposes other than handwashing. At cookline handwash sink- pitcher inside sink- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Sliced salmon Nova on menu - not identifying that the product is served raw or undercooked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage- Employee phone and bag stored over boxes of dry pancake mix- operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. At cookline- employee preparing food with watch on - educated operator - employee removed.
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in chest freezer by cookline- raw beef not commercially packaged stored over precooked fries- operator removed to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- hard boiled eggs 45F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in freezer and reached to 41F.
Toxic substance/chemical improperly stored. At storage rack near cookline/ fry station area -container of soap stored over dry pasta - operator removed soap.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired on 03/27/24 for Angie Maxwell.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by kitchen prep area ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area.
Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
Raw fruits/vegetables not washed prior to preparation. At cookline prep counter- in use avocado with stickers attached- educated operator - operator removed and washed properly.
Apr 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 03/27/24.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- near dish machine area.
Current Hotel and Restaurant license not displayed.
Apr 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
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 dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes - educated operator- employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by cokkline- Sausage 50F- cold holding, sliced cheese 50-51F- cold holding, corn beef 50-51F- cold holding, cooked chicken 50-51F- cold holding, butter 50-53F- cold holding, butter chips 50-53F- cold holding- food not prepared or portioned today- operator frequently opens cooker for orders- food out of temperature for 2 hours - operator placed items under time as a public health control for remaining time. At walk in cooler - Sausage 50F- cold holding, sliced cheese 50-51F- cold holding, corn beef 50-51F- cold holding, cooked chicken 50-51F- cold holding, butter 50-53F- cold holding, butter chips 50-53F- cold holding- food not prepared or portioned today- food out of temperature- walk in cooler door left open from delivery- food out of temperature for 3 hours- operator placed ice on food to quick chill.
Handwash sink used for purposes other than handwashing. At dishmachine area- bucket inside handwash sink- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon Onion and sliced salmon nova on menu with no identification that the product is served raw.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 03/27/24.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- near dish machine area.
Current Hotel and Restaurant license not displayed.
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Hash brown on top of paper towel at cookline- operator moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter near cookline-Pink Cream cheese -56-60F- cold holding- food not prepared or portioned today- out of temperature for 45 minutes- operator placed in reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table area by cookline-cooked oatmeal 111F- hot holding- food out of temperature for 15 minutes- operator moved to reach in freezer to quick chill food.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-Country gravy 116F at 8:55 to 116F at 9:35 ( cooling since 8:15 ) - food covered- at current rate of cooling food will not reach 70F within remaining 40 minutes- operator moved to reach in freezer to quick chill.
Handwash sink not accessible for employee use at all times. At handwash sink by cookline- pitcher inside handwash sink- operator removed.
Current Hotel and Restaurant license not displayed.
Raw fruits/vegetables not washed prior to preparation. At cookline prep area in use avocado with sticker attached- educated operator- employee 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.