RAINDANCER STEAK HOUSE
2300 PALM BEACH LAKES BLVD, West Palm Beach FL 33409 · 561.684.2810
Last inspected Aug 27, 2025 · 8 visits since November 2023
MAR 24
SEP 24
MAR 25
AUG 25
AUG 25
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024. Operator renewed by phone during inspection. Confirmation #246054608.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025071068 | Aug 26, 2025 | Oct 21, 2025 | $200 |
Inspection history
8 visits, newest first
Aug 27, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen walk-in cooler; raw whole muscle beef (45F - Cold Holding); cooked vegetable soup (45F - Cold Holding); house made blue cheese dressing (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, advised to move to storage area walk-in cooler.
Aug 26, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 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 touched visibly soiled wiping cloth and then handled clean utensils, equipment and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen walk-in cooler; raw whole muscle beef (45F - Cold Holding); cooked vegetable soup (45F - Cold Holding); house made blue cheese dressing (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, advised to move to storage area walk-in cooler.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Soiled dry wiping cloth in use on cutting boards at cook line. Operator removed.
Aug 21, 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 ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Initial observation 0 ppm chlorine. Operator was able to correct on site to 100 ppm.
Wall soiled with accumulated food debris. Observed fan in dry age cooler with a build up of debris.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 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 touched garbage can while repositioning and then handled clean utensils and equipment while preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024. Operator renewed by phone during inspection. Confirmation #246054608.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw beef stored over washed potatoes. Operator moved potatoes.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm.
Spray bottle containing toxic substance (degreaser) not labeled. Operator labeled.
Food stored on floor. At walk-in cooler; metal pan of raw beef stored on floor. Operator moved to shelf.
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through back door and began handling whisk to stir soup on cook top without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; portioned raw salmon stored over ready to eat bread. Operator moved raw salmon to different shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Drawers under grill; blanched potatoes (57F - Cold Holding); raw steak (57F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 1 hour, moved to walk-in cooler.
Interior of refrigerator or freezer in disrepair/has exposed insulation. At cook line lift top cooler; reach in door interiors in disrepair, insulation exposed.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. At grill; cooking oil stored in/dispensed from spray bottle designed/labeled for chemical storage only. Operator discarded.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted beef stored over whole muscle intact steak. Operator moved comminuted beef below steak.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Handwash sink not accessible for employee use at all times. At bar; hand wash sink blocked by metal tray over sink. Operator removed.
Dec 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
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. Dishwasher (Chlorine 0ppm). Operator changed dispensing bucket, primed machine, retested at chlorine 100ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in cooler; raw steak stored over plastic storage container of cooked potatoes. Operator moved potatoes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line drawers under grill; commercially processed reduced oxygen packaged swordfish labeled to remove from package before thawing, no longer frozen. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; lobster bisque (114°F - Hot Holding); sweet potato mash (108°F - Hot Holding). Operator stated items were reheated on stove prior to being placed in steam table 1 hour prior, moved to be reheated to 165°F.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At bar; hand wash sink inoperable, no running water provided.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line drawers under grill; commercially processed reduced oxygen packaged swordfish labeled to remove from package before thawing, no longer frozen. See Stop Sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area; employee cell phone and keys stored on shelf over prep table/cutting board next to open box of gloves and open box of wax paper. Operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. At walk-in cooler; opened employee beverage containers stored on shelf next to and over food. Operator removed.
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.