PINK STEAK
2777 S DIXIE HWY STE 1B, West Palm Beach FL 33405 · 561-906-0821
Last inspected Mar 12, 2026 · 8 visits since December 2023
OCT 24
MAR 25
JUN 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. 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
8 visits, newest first
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Chimichurri dated 3/2 veal stock dated 2/26 lobster bisque dated 3/2 in walk in cooler. Operator discarded. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee hand-wash soiled food storage pans with soap and water and then store for future use without the use of sanitizer. Reviewed sanitizing requirements with operator. Employee sanitized pans.
Spray bottle containing toxic substance not labeled. Degreaser not labeled at warewashing station. Operator labeled.
Dec 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Observed: Non-food grade paper/paper towel used as liner for food container. On cook line, non food grade paper tinks used to cover fresh herbs. In walk in cooler, white towel used to cover fresh broccoli. Operator removed Priority: High Priority
Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed written plan to operator to fill out. Priority: Intermediate
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cup and food stored on and near cook line. Operator removed items. Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses. On cook line, tongs stored on oven door handles. Operator removed tongs from door. Priority: Basic
Jun 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, lobster bisque (51F - Cooling); butter (48F - Cooling), operator stated item placed into cooler prior day. Products did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, lobster bisque (51F - Cooling); butter (48F - Cooling), operator stated item placed into cooler prior day. Products did not reach 41F within 6 hours. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At dish area, Dishwasher (Chlorine 0ppm). Advised operator to use three compartment sink to wash rinse, sanitize dishes until dish machine is repaired and operating properly. Three compartment sink is set up and used to sanitize dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen walk in cooler, raw steak stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator removed to clean.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At walk in cooler, employee beverage stored over cooked pasta. Operator removed.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Carbon dioxide/helium tanks not adequately secured. Operator secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee Stanley cup on prep table. Observed opened employee on prep table stored next to food for store. Operator removed.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
9 High priority6 Intermediate2 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Roasted garlic 89 f at 4:05 pm as per chef roasted at 8-9 am. Emailed proper cooling procedures. 135 f to 70 f within 2 hours and 135 f to 41 f within total of 6 hours.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked garlic in oil 93 f as per chef cooling three hours second temperature after 20 minutes 90 f on speed rack.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked garlic in oil 93 f as per chef cooling three hours second temperature after 20 minutes 90 f on speed rack.
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.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cooked corn on the cob in the walk in cooler. Explained and chef rearranged.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over raw shrimps in walk in freezer. Explained and emailed storage chart. chef rearranged.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mango chimichurri marked 10/12.btodays date 10/21.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mango chimichurri marked 10/12.btodays date 10/21. Roasted garlic 89 f at 4:05 pm as per chef roasted at 8-9 am
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter. Explained.
Employee washed hands in a sink other than an approved handwash sink. Female employee washed hands in three compartment sink to handle food. Explained and she washed hands in hand sink.
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.
Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by trash can. Explained and manager removed the trash can
Handwash sink used for purposes other than handwashing. Dumping ice in kitchen hand sink. Explained.
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. Emailed one.
No soap provided at handwash sink. At server station hand sink. Manager put soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White plastic ice deflector.
Food stored on floor. Corn stored on the floor under shelves in walk in cooler. Explained
Feb 12, 2024Inspection 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 ▾
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. I emailed operator form.
Reach-in cooler interior/shelves have accumulation of soil residues. Operator had ice machine washed and sanitized.
Dec 12, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.