SALUTE MARKET
5530 PGA BLVD #101, Palm Beach Gardens FL 33418 · 216.410.1548
Last inspected May 26, 2026 · 11 visits since December 2023
MAR 24
OCT 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2026Call 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. At kitchen prep table, can opener soiled with mold like substance.
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.
Mar 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. At dry storage rack, #10 cans of sweet peppersx3, canned tomatoesx1-dented. See stop sale.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, Chicken au jus dated 3/17-SS, boiled eggs dated 3/16. Exceeding 7 days from preparation. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, Chicken au jus dated 3/17-SS, boiled eggs dated 3/16. Exceeding 7 days from preparation. See stop sale.
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, Chick pea soup (57F-Cold Holding); Chicken salad (47F-Cold Holding); Gravy (58F-Cold Holding); Cooked beets (48F-Cold Holding); beer cheese soup (48F -Cold Holding), not prepared or portioned today. Operator stated 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, Chick pea soup (57F-Cold Holding); Chicken salad (47F-Cold Holding); Gravy (58F-Cold Holding); Cooked beets (48F-Cold Holding); beer cheese soup (48F -Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight exceeding 6 hours. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. At kitchen prep table, can opener soiled with mold like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine and quaternary sanitizer.
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.
Clams/mussels/oysters removed from original container for long-term storage. At cook line low boy, clam tags removed from original container. Advised operator to make photocopy of tags if some product is removed from original container and stored in different container. Operator provided tag.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Toxic substance/chemical improperly stored. Chemical spray bottle stored over soda boxes - operator removed.
Handwash sink not accessible for employee use at all times. At bar hand sink- sink blocked by chair - operator removed.
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke on lunch and dinner menu, no raw animal protein identifier next to menu item.
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. 1 #10 can peeled tomatoes dented to seam of can.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter chips (69F - Cold Holding) Observed on ice bath at server expo. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to place time stamp for remaining 3 hours. Emailed time control procedure to operator. Walk in cooler: Raw chicken (47F - Cold Holding) rechecked 46F; cooked polenta (48F - Cold Holding) - rechecked 46F; shaved chicken (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Rechecked and temperatures were decreasing
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (78F - Hot Holding) Observed in pan by hot line; garlic oil (76F - Hot Holding) Observed in squirt bottle near hot line. Per operator, products out of temperature for 1 hour or less. Advised operator to use time control for butter. Time control procedure emailed to operator. Operator placed garlic oil back in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke on lunch and dinner menu, no raw animal protein identifier next to menu item.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary sanitizer at triple sink and sanitizer buckets.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Tenderloin steaks in reduced oxygen packaging at walk in cooler conducted in house. Steaks have been in reduced oxygen packaging since 2/15. Operator removed from reduced oxygen packaging. Please contact DHR.specialprocess@myfloridalicense.com for information on special processes.
Wiping cloth sanitizing solution stored on the floor. By walk in cooler.
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
No handwashing sign provided at a hand sink used by food employees- by bar handwashing sink.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler at cookline- in use avocados with stickers still attached- educated operator- employee removed stickers and washed properly.
Oct 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter - Butter chips 80F- cold holding - food not prepared or portioned today- food out of temperature for 1.5 hours - operator placed in cooler to quick chill. At flip top cooler at cookline- sliced mozzarella 48-50F - cold holding- food not prepared or portioned today- food stacked above fill line- food out of temperature for 1 hour- operator placed in reach in cooler to quick chill. Corrective Action Taken*
Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored over soda boxes - operator removed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler by cookline- Seaweed salad prepared/ opened 10/22 not date marked- operator date marked.
Equipment drain line draining into handwash sink. At handwashing sink by dishwashing area- all purpose sanitizer tub draining into handwashing sink- operator removed.
Handwash sink used for purposes other than handwashing. At server station handwashing sink- ice inside sink- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menus- Smoked Salmon Benedict and Smoked Salmon Carpaccio- does not identify the raw/ undercooked product.
No handwashing sign provided at a hand sink used by food employees- by bar handwashing sink.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler at cookline- in use avocados with stickers still attached- educated operator- employee removed stickers and washed properly.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe hard boiled eggs (48F - Cold Holding) due to being over filled. Operator removed the over filled eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris. Operator washed and sanitized.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area - dented can of tomatoes - see stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler at speed rack- raw ground beef stored over raw whole muscle beef - operator moved to lower shelf.
Mussel tags not marked with last date served- operator marked.
Spray bottle containing toxic substance not labeled. At front counter - spray bottle of winds not labeled- operator labeled.
Exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink used by food employees- at handwash sink by bar near kitchen.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline- in use avocados with stickers attached - operator removed.
Wiping cloth sanitizing solution stored on the floor at cookline area- operator moved off floor.
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.