PIKNIK SANDWICH SHOP
9091 NORTH MILITARY TRL STE 13, Palm Beach Gardens FL 33410 · 561-935-8388
Last inspected Aug 14, 2026 · 8 visits since July 2023
SEP 24
FEB 25
DEC 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line butter time marked 7:00-11:00 not discarded at end time, discussed with operator, see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above cut lettuce, discussed with operator who corrected storage of products.
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate0 Basic
Show 9 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. Employee wiped face and nose with hand and after without washing hands handled clean knife to cut bread, discussed with employee who washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above cut leafy greens, discussed with chef who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line butter time marked 7:00-11:00 not discarded at end time, discussed with operator, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler over stacked sliced cheese (48F - Cold Holding) per chef product not portioned or prepared today and held in unit for approximately 30 minutes, discussed with chef who moved over stocked portion to bottom of cooler to chill.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line butter time marked 7:00-11:00 not discarded at end time, discussed with operator, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter spinach and feta pastry (73F - Hot Holding) per operator product held at room temperature for approximately 30 minutes, operated time marked product to move to time is a public health control.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In prep area plastic wrapped quiche (90F - Cooling) at 12:05 since 11:50 to 88F at 12:35, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to reach in cooler.
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/ At beginning of inspection 4 employees working with no certified food manager on duty, discussed with operator who showed up in middle of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provided written procedures, discussed with operator and emailed copy to be printed and filled out.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can with gloved hands, rinsed hands with gloves on with water and touched spatula and pan; manger educated; employee washed hands properly by removing gloves and using soap;
Cutting board has cut marks and is no longer cleanable- at cook line
Uncovered food stored near sink exposed to splash. French bread stored next to handwashing sink by soap dispenser and leaning against wall; operator stored properly
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon - advised operator to place an asterisk
Jul 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2023Warning 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 ▾
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. large make table - roasted vegetables (47F - Cold Holding); mortadella (45F); Cuban sandwiches (46F - Cold Holding); grilled chicken (47F - Cold Holding); sliced ham (46F - Cold Holding) not portioned or prepared today and held over 4 hours - see stop sale. front counter double door reach in cooler - left side - sliced ham (47F - Cold Holding); sliced mortadella (48F - Cold Holding); grilled chicken(48F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. large make table - roasted vegetables (47F - Cold Holding); mortadella (45F); Cuban sandwiches (46F - Cold Holding); grilled chicken (47F - Cold Holding); sliced ham (46F - Cold Holding) not portioned or prepared today and held over 4 hours - see stop sale. front counter double door reach in cooler - left side - sliced ham (47F - Cold Holding); sliced mortadella (48F - Cold Holding); grilled chicken(48F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale.
Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand sink at front counter - operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and reviewed TPHC procedures with operator.
Employee personal food not properly identified and segregated from food to be served to the public. Employee container of food above customer food - operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch.
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.