PRADO Y NEPTUNO RESTAURANT INC
1941 S MILITARY TRL STE R11, West Palm Beach FL 33415 · 561.632.3042
Last inspected Apr 9, 2026 · 8 visits since October 2023
MAR 24
OCT 24
APR 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 live small flying insects in kitchen, on walls over flip top cooler. Advised operator to eliminate flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024022966 | Mar 27, 2024 | Oct 14, 2024 | $400 |
Inspection history
8 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee switched from order taking /handling menus/touching point of sale order entry system/collecting payment/making change to preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (approximately 48 hours) not properly date marked after opening. Operator applied date marking.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added chlorine to 100ppm.
Wiping cloth sanitizer solution contains detergent and sanitizer mixed together. Advised Operator of proper wiping cloth sanitizer solution.
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from common area, put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025. Advised Operator to renew.
Apr 10, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Plastic bottle water stored on floor Advised operator who removed
Mar 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 live small flying insects in kitchen, on walls over flip top cooler. Advised operator to eliminate flies.
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 reach in cooler; sour cream (47F - Cold Holding); sausage (48F - Cold Holding); hot dogs (51F - Cold Holding); sausage links (48F - Cold Holding); ground chorizo (48F - Cold Holding). Not prepared or portioned today. Per operator food stored overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler; sour cream (47F - Cold Holding); sausage (48F - Cold Holding); hot dogs (51F - Cold Holding); sausage links (48F - Cold Holding); ground chorizo (48F - Cold Holding). Not prepared or portioned today. Per operator food stored overnight. See stop sale
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. guacamole with cut tomatoes (45F - Ambient Cooling)@2:51pm, since 11:00am 48F - Ambient Cooling @ 3:10pm. At this rate, guacamole did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. guacamole with cut tomatoes (45F - Ambient Cooling)@2:51pm, since 11:00am 48F - Ambient Cooling @ 3:10pm. At this rate, guacamole did not reach 41F within 4 hours. See stop sale.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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. Plastic tray stored in hand sink and blocked by mop bucket. Explained and he removed both.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Manager added chlorine. Tested 100 ppm.
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.