PORTSIDE BREAKFAST & LUNCH
8480 OKEECHOBEE BLVD STE 7, West Palm Beach FL 33411 · 561-632-5191
Last inspected Jul 21, 2026 · 10 visits since August 2023
SEP 24
FEB 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over res pork- operator removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, cut melon (51F - Cooling)@9:24 since 8:00, 51F @9:50. At the current rate, product will not reach 41F within 4 hours. Advised operator of cooling parameters. Operator placed item into cooler to fascilitate cooling.
Food stored on floor. At kitchen, food-Cooked potatoes, apple juice stored on floor.
Reuse of single-service or single-use articles. Reuse of single service butter packs from table to table.
Jan 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cookline, employee handled toasted bread with bare hands without an approved AOP. Advised operator of proper procedure for use if bare hands. Operator discarded toast, washed hands, put on gloves.
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, coleslaw (47F - Cold Holding); cooked grits (64F - Cold Holding); raw sausage (46F - Cold Holding); pork au jus (44F - Cold Holding); raw chicken (47F - Cold Holding), not prepared or portioned today. Operator stated all 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, coleslaw (47F - Cold Holding); cooked grits (64F - Cold Holding); raw sausage (46F - Cold Holding); pork au jus (44F - Cold Holding); raw chicken (47F - Cold Holding), not prepared or portioned today. Operator stated all items held in cooler overnight exceeding 6 hours. See stop sale.
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, several items-gravy, coleslaw, poached eggs prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking.
Food stored on floor. At kitchen, pot of cooked potatoes stored on floor.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg and milk based French toast bread inside metal Container over head prep window at 119F - Hot Holding, per operator items placed in window and left out of temperature for approximately 1 hour, operator placed items on time as a public health control for remainder.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink cup on front counter prep table
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw sausege and then changed gloves without washing their hands and started platting food for order- educated operator - employee washed hands properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over res pork- operator removed.
No paper towels or mechanical hand drying device provided at handwash sink- by front counter hand sink- operator provided.
Spray bottle containing toxic substance not labeled. At dish machine area- unlabeled sanitizer spray bottle - operator labeled.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter cooler- Milk 45F- cold holding - food not prepared or portions today- food out of temperature for 3.5 hours- operator moved to walk in to quick chill. At flip top cooler at cookline- pork belly 51F - cold holding,- food not prepared or portioned today- food above fill line- food out of temperature for 1 hour- operator moved to reach 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. No time mark for home fries- operator time marked for remaining hour.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of soda stored over clean dish counter- operator removed.
Old labels stuck to food containers after cleaning- operator removed and washed properly.
Jun 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back dock, splitter attached.
Apr 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over spinach reach in cooler on cook line.
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. No time stamp for butter chips. Per operator, out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back dock, splitter attached.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. 4+ egg Benedict preparations on menu with no indicator for undercooked menu item.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on vent pipe over fryer, over prep shelf and counter on cook line.
Time/temperature control for safety food thawed in an improper manner. Observed steaks in pan sitting on counter to thaw. Operator placed under running water.
Nov 13, 2023Inspection 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 ▾
In-use knife/knives stored in cracks between pieces of equipment. Knife between coolers at cookline- operator removed.
Old labels stuck to food containers after cleaning-operator removed old labels.
Aug 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
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.