PRESTIGE AMERICAN ISLAND RESTAURANT
1736 45 ST, West Palm Beach FL 33407 · 561-721-5596
Last inspected Apr 29, 2026 · 10 visits since August 2023
MAR 24
SEP 24
MAR 25
SEP 25
FEB 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....one live fly at dining are, one fly at kitchen flying around. Operator keep it out.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025004563 | Nov 13, 2024 | Jun 26, 2025 | $600 |
| 2--2024066762 | Sep 11, 2024 | Mar 31, 2025 | $400 |
| 2--2022043974 | Aug 22, 2022 | Apr 24, 2023 | $800 |
| 2--2021052713 | Sep 29, 2021 | Apr 29, 2022 | $600 |
| 2--2020054756 | Sep 23, 2020 | Apr 21, 2021 | $200 |
| 2--2015032766 | Jul 1, 2015 | Oct 13, 2015 | $160 |
Inspection history
10 visits, newest first
Apr 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025.
Raw animal food (raw fish) stored over or with unwashed produce (unwashed plantains). Operator moved raw fish to bottom shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked macaroni and cheese prepared onsite, held under refrigeration since 2/18. See stop sale.
Manager or person in charge lacking proof of food manager certification. Maline Morvan.
No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
Raw/undercooked animal food offered (hamburger cooked per customer request, medium/rare and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to Operator who posted during inspection.
Sep 17, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Mar 14, 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. Stored on top of steam table: Cooked ackee and salt fish (125F - Hot Holding); Cornmeal porridge (122F - Hot Holding); Cooked saltfish and beans (117F - Hot Holding); Cooked plantains (105F - Hot Holding) As per operator, stored approximately 3 hours. Operator placed items on stovetop to reheat to 165F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Allen Anderson expired 09/21/2020
Mar 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 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. At deep freezer near cook line: Jerk pork (71F - Cold Holding); Jerk chicken (58F - Cold Holding); Raw chicken (60F - Cold Holding); Cooked ackee and salt fish (67F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table: Cooked goat (99F at 10:30am - Reheating); Cooked oxtails (106F at 10:30am - Reheating); Cooked chicken (101F at 10:30am- Reheating) As per operator, reheating since 8am. Food items did not reheat to 165F in a total of 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At deep freezer near cook line: Jerk pork (71F - Cold Holding); Jerk chicken (58F - Cold Holding); Raw chicken (60F - Cold Holding); Cooked ackee and salt fish (67F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table: Cooked goat (99F at 10:30am - Reheating); Cooked oxtails (106F at 10:30am - Reheating); Cooked chicken (101F at 10:30am- Reheating) As per operator, reheating since 8am. Food items did not reheat to 165F in a total of 2 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored on top of steam table: Cooked ackee and salt fish (125F - Hot Holding); Cornmeal porridge (122F - Hot Holding); Cooked saltfish and beans (117F - Hot Holding); Cooked plantains (105F - Hot Holding) As per operator, stored approximately 3 hours. Operator placed items on stovetop to reheat to 165F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Allen Anderson expired 09/21/2020
Nov 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator
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. No clean up plan provided Emailed to operator
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Allan Anderson Expires on 09/21/2020-Serve Safe
Sep 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator
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. No clean up plan provided Emailed to operator
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Allan Anderson Expires on 09/21/2020-Serve Safe
Sep 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee left kitchen to handle cell phone charger then went back to kitchen, begin handling chicken without washing hands. Discussed with employee Advised operator to wash hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen; cooked bean (115F- Hot holding); cooked plaintain (121F - Hot Holding); liver (123F - Hot Holding); cornmeal porridge (129F - Hot Holding) At Showcase; beef patties (129F - Hot Holding) Per operator food held for 30 minutes Advised operator to reheat to 165F+ Operator moved to reheat
Toxic substance/chemical improperly stored. At dry storage area; chemical (paint) stored above container of flour. Discussed with operator who removed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator
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. No clean up plan provided Emailed to operator
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Allan Anderson Expires on 09/21/2020-Serve Safe
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Container of Comet cleaning powder stored on prep sink over a bag of raw chicken, operator repositioned comet cleaner to chemical shelf.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only employee present has expired ServSafe certification
Spray bottle containing toxic substance not labeled. Clear bottle containing cooking oil not labeled. Operator labeled bottle as cooking oil.
Equipment in poor repair. In kitchen area, stand up reach in cooler has standing water in bottom of unit which is also leaking out onto floor, this unit also has a huge air gap in the door seal which may be the cause of the standing water, currently the only items in the unit is non-TCS vegetables.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Large bag of onions stored on floor, operator repositioned bag of onions to 6 inches off the floor.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....one live fly at dining are, one fly at kitchen flying around. Operator keep it out.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged... vegetables packaged, precooked beef patties with raw chicken, raw beef, pork at chase reach in freezer.
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...jerk chicken 118° at kitchen being held over one hou. Operator time marked.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours...beef patties 122° in hot holding case at front line. Per operator food being held 2 hours. Operator moved Pattie's in oven to reheating.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding got 116° in steam table being held less than 4 hours, after starring food get temperature 143°. Reviewed hot holding food temperature procedure.
Exterior door and entrance door has a gap at the threshold that opens to the outside.
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.