PROSPERITY ISLAND RESTAURANT
5784 OKEECHOBEE BLVD, West Palm Beach FL 33417 · (561)577-7709
Last inspected Apr 2, 2026 · 12 visits since July 2023
JAN 25
APR 25
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on December 01, 2024 Advised operator to renew license
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $4,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026005666 | Nov 20, 2025 | Jun 4, 2026 | $1,600 |
| 2--2025015097 | Jan 13, 2025 | Aug 14, 2025 | $800 |
| 2--2025038711 | Apr 18, 2025 | May 29, 2025 | $400 |
| 2--2024012420 | Feb 8, 2024 | Jul 12, 2024 | $800 |
| 2--2022031350 | May 18, 2022 | Nov 21, 2022 | — |
| 2--2022002766 | Dec 9, 2021 | May 5, 2022 | — |
| 2--2021037332 | Jul 1, 2021 | Sep 9, 2021 | $400 |
| 2--2021007985 | Jan 20, 2021 | Mar 17, 2021 | $400 |
| 2--2015033720 | Jun 11, 2015 | Aug 13, 2015 | $400 |
Inspection history
12 visits, newest first
Apr 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler goat (65F - Cooling); legumes (55F - Cooling); cooked turkey (69F - Cooling) stored in deep covered plastic containers at 10:15 am per operator items were cooked yesterday and held in walk-in cooler overnight. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cell phone then handled a unpeeled raw carrot. Advised employee to wash hands.
Nonfood-grade bags used in direct contact with food. Observed cabbage stored in contact with a thank you t shirt bag.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler goat (65F - Cooling); legumes (55F - Cooling); cooked turkey (69F - Cooling) stored in deep covered plastic containers at 10:15 am per operator items were cooked yesterday and held in walk-in cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed interior bottom steam table rice and peas (109-138F - Hot Holding); white rice (104F - Hot Holding); legumes (113-139F - Hot Holding) per operator items held out or temperature less than 2 hours. Operator reheated items on stove.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler goat (65F - Cooling); legumes (55F - Cooling); cooked turkey (69F - Cooling) stored in deep covered plastic containers at 10:15 am per operator items were cooked yesterday and held in walk-in cooler overnight.
Handwash sink used for purposes other than handwashing. Observed employee drink bottle in handwashing sink by walk in cooler. Employee rem
Spray bottle containing toxic degreaser substance not labeled.
Employee with no hair restraint while engaging in food preparation. Employee placed hat on
Food stored on floor. Observed box of unwashed plantain stored on kitchen floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in dried bean container the scoop handle in contact with dried beans.
Stored food not covered. Observed multiple containers in walk-in cooler not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Observed build up of grease on tile wall at cook line.
Jan 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Nov 21, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Nov 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler Cooling goat at 9:30 (62f cooling) Since yesterday, cooked spinach at 11am ( 99F cooling) since yesterday Cooked pork at 10:19am 56F cooling since yesterday, cooked goat at 10:19am(56F cooling) since yesterday, cooked turkey at 10:20am ( 56F cooling) since yesterday. Cook line Cooked pork at 9:16am(68F cooling) since yesterday See stop sale for all items
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised employee to wash hands
Raw animal food stored over or with unwashed produce. Walk in cooler Raw chicken over unwashed vegetables Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler Cooling goat at 9:30 (62f cooling) Since yesterday, cooked spinach at 11am ( 99F cooling) since yesterday Cooked pork at 10:19am 56F cooling since yesterday, cooked goat at 10:19am(56F cooling) since yesterday, cooked turkey at 10:20am ( 56F cooling) since yesterday. Cook line Cooked pork at 9:16am(68F cooling) since yesterday See stop sale for all items Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Raw chicken 56F cold holding stored since yesterday and not prepared or portioned today see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Raw chicken 56F cold holding stored since yesterday and not prepared or portioned today see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of stovetop cook line Cooked rice 87f hot holdIng Steam table red sauce 127f, hot holding, cooked goat 127f, hot holding, Per operator products stored for approximately 3 hours. Advised operator to reheat to 165F++
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Employee eating while preparing food. At cook line Advised operator to educate employees
Food stored in a prohibited area. Under hand washing sink drain pipe boxes with almond scent for food. Advised operator to stored properly
Food stored on floor. Bag of rice on kitchen floor Operator stored properly
Apr 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty apron with hands and then proceeded to handle clean dishes. Advised employee to wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler cooked turkey (64F - Cold Holding); cooked chicken (65F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved foods to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fryer Plantains 123F stored under no temperature control. Per operator food was held out for less than four hours. Operator reheated plantains to 165F or higher.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at flip top cooler Flip top cooler:shredded lettuce 63F at 10:25 to 65F at 10:58)(cooling since 8:30) salad 75F at 10:32 to 74F at 10:59 (cooling since 8:30); At this current rate of cooling foods will not reach 41F or below within four hours. Operator moved food to walk in cooler to quick chill.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook lime hood filters soiled with grease and food debris.
Wall soiled with accumulated grease, and food debris at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line wiping cloth stored on flip top cooler. Operator removed.
Apr 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority2 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, prep area: cooked chicken (88F at 3:45pm; 86F at 4:34pm- Cooling) As per employee, cooling since 1pm. Cook chicken did not cool down from 135F to 70F in a total of 2 hours. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed dishwasher wash dishes at triple sink then handled clean bowl with washed peppers and onions; no hand wash. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher wash several dishes and pans with soap at triple sink; no sanitizing done. Advised operator that dishwasher should clean then sanitize all dishes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under steam table: cooked rice (112F - Hot Holding) As per operator, cooked and stored since 4.25 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, prep area: cooked chicken (88F at 3:45pm; 86F at 4:34pm- Cooling) As per employee, cooling since 1pm. Cook chicken did not cool down from 135F to 70F in a total of 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: cooked turkey (58F - Cold Holding); cooked chicken (56F - Cold holding ) As per employee, items removed from walk in cooler and stored since 2 hours Not prepped or portioned today. Advised operator to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line, at fryer: cooked plaintains (110F at 4:10pm- Reheating) As per employee, finished reheating since 5 mins. Item that is cooked in house not reheated to 165F in a total of 2 hours. Employee reheated to 172F. As per employee
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under steam table: cooked rice (112F - Hot Holding) As per operator, cooked and stored since 4.25 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top reach in cooler: cooked goat (64Fat 3:45pm; 63F at 4:30pm - Cooling) As per employee, cooling since 12pm. At current rate of cooling, food items will not cool to 41F in a total of 6 hours. Advised operator to quick chill.
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.
Jan 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled telephone then put gloves on and begin handling clean utensils Advised operator, employee washed hands
Nonfood-grade containers used for food storage - direct contact with food. At Reach-in Freezer; Raw Beef stored in direct contact with Togo bags Operator removed
Operating with an expired Division of Hotels and Restaurants license. License expired on December 01, 2024 Advised operator to renew license
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked green vegetables (113F - Hot Holding) Per operator item held at steam table for approximately two hours Advised operator to reheat to 165+F At Counter in Kitchen; cooked spaghetti (81F - Hot Holding) Per operator held on counter for approximately an hour Advised to reheat to 165+F Operator moved both items to stove top to be reheated to 165+F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in Cooler; A variety of cooked meat stored in cooler-no date mark Per operator items held in cooler more than 24 hours Advised operator to date mark items held for more than 24hours
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Container of medicine improperly stored. At Prep Area; Medicine (antibiotics, advil) store above food prep area Advised operator who removed
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone then proceeded to change gloves and handled food. Advised operator who educated employee, who then washed hands
Raw animal food stored over or with unwashed produce. At Reach In Freezer; Raw chicken stored above green vegetables. Advised operator who removed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; Cooked beef (122F - Hot Holding); chicken (124F - Hot Holding) Per operator food held for less than an hour. Advised operator to reheat to 165F+, operator moved item to stove top
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. Operator has no knowledge of food borne reportable diseases Emailed poster
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 Vomit Clean up poster or kit Emailed poster
Handwash sink used for purposes other than handwashing. In Kitchen; Handwashing sink used to store wet towel Advised operator who removed
Feb 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Observed: Food prepared with soiled equipment/utensil. Employee peeling onions in container stored on top of the garbage can Removed Priority: High Priority
Observed: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination- pot of cooked beans and plantains at cook line Stored properly Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line Priority: Intermediate
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping clothschlorine Priority: Intermediate
Observed: 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/ Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink at cook line; operator provided **Corrected On-Site** Priority: Intermediate
Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
Observed: Floor soiled/has accumulation of debris- throughout the kitchen and front counter Priority: Basic
Observed: No handwashing sign provided at a hand sink at cook line used by food employees. Priority: Basic
Observed: Opened employee beverage container in a cold holding unit with food to be served to customers- in walk-in cooler; advised to store properly Priority: Basic
Observed: Stored food not covered in walk-in cooler - multiple food containers not covered Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner- bags of spinach inside three compartment sink; educated Priority: Basic
Feb 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Food prepared in a private home. See stop sale. 9 containers of Hetieh jelly prepared at home ( as per manager )
Nonfood-grade bags used in direct contact with food. Cut cabbage stored in direct contact with thank you to go bags ( without food grade liner )explained.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over Hot Dogs in upright cooler. Explained and manager rearranged.
Stop Sale issued due to food originating from an unapproved source. 9 containers of Hetieh jelly prepared at home ( as per manager )
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
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade.
Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by table.explained. Manager moved the table.
Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage ( monster ) stored with and above food in walk in cooler. Explained and manager moved the drink to bottom shelf.
Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water in the three compartment sink temperature 29 f. Employee turned on the water.
Wet wiping cloth not stored in sanitizing solution between uses. On table in the kitchen. Manager put towel in sanitizer solution.
Jul 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 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.....hot dogs 52° in white GE reach in cooler at front back room. Food being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....hot dogs 52° in white GE reach in cooler at front back room. Food being held more than four hours. Stop sale issue. Advice employee to discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding plantain 88° by the fryer being held l
Handwash sink used for purposes other than handwashing...lettuce in handwashing sink at prep station. Employee moved lettuce
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/
Standing water in floor drain/floor drain draining very slowly...below handwashing sink at kitchen.
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.