SARA'S KITCHEN
2000 PGA BLVD #A-3140, North Palm Beach FL 33408 · 561.540.2822
Last inspected Mar 5, 2026 · 9 visits since January 2024
JUL 24
DEC 24
JUN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Email to operator
★ 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--2021039723 | Jul 22, 2021 | Sep 23, 2021 | $200 |
Inspection history
9 visits, newest first
Mar 5, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee numerous times loading dirty dishes and unloading without washing hands first; educated;; employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken tenders over milk and cut tomatoes in walk-in cooler; Advised to store properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders stored on trays on top of boxes burgers in reach in freezer; advised to store properly
Food stored on floor- inside walk-in cooler numerous food containers stored on the floor; Advised to store properly
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 10 high priority.
10 High priority0 Intermediate3 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee numerous times loading dirty dishes and unloading without washing hands first; educated;; employee washed hands
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed employee wiping clean knife on visibly soiled cloth, and reusing it in contact with other foods; Advised to properly sanitize and use clean clean utensils
Raw animal food stored over or with unwashed produce. Raw shell eggs over boxes of peppers in walk-in cooler; advised to store properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken tenders over milk and cut tomatoes in walk-in cooler; Advised to store properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders stored on trays on top of boxes burgers in reach in freezer; advised to store properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. potato salad (62-63F - Cooling)at 1:55 since 9:30;in cooler a5 pantry area; food never reached 41 F or below within 4 hours; See Stop Sale;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (46F - Cold Holding); diced tomatoes (46F - Cold Holding); sausage (46F - Cold Holding); feta (62F - Cold Holding); sliced cheese (63F - Cold Holding); chicken salad (64F - Cold Holding); In cooler at cook line and pantry station; foods not prepared or portioned today; food out of temperature for approximately 2 hours; food moved on TPHC; to be discarded at the end of four hour;
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- raw shell eggs, butter and batters at cook line; as per operator food out for approximately 2 hours; advised to add time;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. potato salad (62-63F - Cooling)at 1:55 since 9:30;in cooler a5 pantry area; food never reached 41 F or below within 4 hours; See Stop Sale;
Toxic substance/chemical improperly stored. WD 40 stored on prep table next to ice machine Advised to store properly
Food stored on floor- inside walk-in cooler numerous food containers stored on the floor; Advised to store properly
No conspicuously located ambient air temperature thermometer in holding unit- all units
Reach-in cooler interior/shelves have accumulation of soil residues- all coolers
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. Grill cleaner not labeled stored on bottom shelf on cook line. Advised operator to label
Reach-in cooler interior/shelves have accumulation of soil residues. Salad station cooler across from walk in cooler and dishwasher area
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Unwashed strawberries stored above containers with pancake batter. Advised operator to stored properly
Oct 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 8 high priority.
8 High priority6 Intermediate4 Basic
Show 18 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 Deep covered container with Prime rib at 9:59am(52F cooling ) since yesterday. Per operator product stored since yesterday. See Stop Sale
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then handle clean plates, clean spatula to stirred cooked hash browns. Employee washed hands
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then handled clean dishes without washing hands. Advised employee to wash hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer double door to the left of expo area. Raw cold smoke salmon stored above a plastic container with coconut flakes. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw steaks and raw cold smoke salmon stored above cut broccoli and a bag of spinach. 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 Deep covered container with Prime rib at 9:59am(52F cooling ) since yesterday. Per operator product stored since yesterday. See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from walk in cooler and dishwasher area Salad station flip top cooler,potatoes salad 48F cold holding, coleslaw 48F cold holding,chicken salad 48F cold holding tuna salad 48 F cold holding, cheese 48F cold holding, sliced turkey 48F cold holding, smoked salmon 48F cold holding, ham 48F cold holding. Per operator all products stored since yesterday. Per operator all products not prepared or portioned today. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from walk in cooler and dishwasher area Salad station flip top cooler,potatoes salad 48F cold holding, coleslaw 48F cold holding,chicken salad 48F cold holding tuna salad 48 F cold holding, cheese 48F cold holding, sliced turkey 48F cold holding, smoked salmon 48F cold holding, ham 48F cold holding. Per operator all products stored since yesterday. Per operator all products not prepared or portioned today. See Stop Sale. Walk in cooler cooked turkey 45F, cheese 45F, sliced tomatoes 45F, Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator moved items to back of walk in cooler.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Expo area steam table. Shrimp corn chowder at 9:24am(37F reheating)since 8:50am at 10:03 same temperature. Product will not reheat to 135F within 2 hours at this rate inside steam table. Operator moved to stovetop to be reheated to 135F++
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 poster to operator
Equipment drain line draining into handwash sink. Server station dining room Advised operator to remove drain line
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. Email to operator
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/ Christina Brown. Expired on 7/27/24
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email to operator
Spray bottle containing toxic substance not labeled. Grill cleaner not labeled stored on bottom shelf on cook line. Advised operator to label
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored in a prohibited area. Server station dining room. Bottles of condiments stored under drain pipe of hand washing sink. Advised operator to stored properly
Reach-in cooler interior/shelves have accumulation of soil residues. Salad station cooler across from walk in cooler and dishwasher area
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Unwashed strawberries stored above containers with pancake batter. Advised operator to stored properly
Jun 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dirty dishes inside dishwasher and started to peel boiled potatoes; manager educated and employee washed hands and changed gloves
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers over ice cream; raw battered chicken over cooked sausage - all not commercially packaged in 2 door freezer at prep station; stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of cooked foods like Cole slaw and chicken salad in cooler at prep station Raw shell eggs over sliced cheese in walk-in cooler Stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching/ talking on cell phone, touched raw shell eggs, touched wet sailed cloth towel and touched clean cutting board and clean covers at reach in cooler; manager educated and employee washed hands and changed gloves
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to boiling potatoes at pantry station
Stored food not covered- chicken in 2 door freezer at Advised to cover
Water leaking from pipe at handwashing sink at cook line; operator placed bucket underneath the sink
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee touching glasses then proceeding to touch ready to eat foods without washing hands. Advised operator of proper handwashing. Employee washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over tortilla wraps. Advised operator of proper storage.
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 cook line, corn beef hash (47F - Cold Holding); raw hamburgers (46F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, corn beef hash (47F - Cold Holding); raw hamburgers (46F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over night. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, multiple food items prepared onsite and stored over 24 hours with no date marking. Advised operator that all items prepared onsite and held over 24 hours require proper date marking.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Ice buildup in reach-in freezer and/or walk-in freezer. At reach in freezer, heavy ice buildup.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler container of raw chicken stored over open container of pancake mix, operator moved container of chicken to proper storage location.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine has mold like substance on interior.
Bowl or other container with no handle used to dispense food. At front counter server area: container of coffee beans has drinking glass as a scoop, operator discarded glass.
Employee eating in a food preparation or other restricted area. At dishwashing area plate of half eaten pancakes stored on same rack with clean dishes, operator discarded pancakes.
Raw fruits/vegetables not washed prior to preparation. At prep table cut avacodo with sticker still attached being used, operator discarded avacodo.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in freezer frozen raw pork stored over frozen bread, operator rearranged so that bread is above raw pork.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At service line server touching computer monitor with gloved hand and then using that same gloved hand to retrieve 2 slices of bread and place them on plate full of food without changing gloves. Operator corrected employee behavior, employee washed hands.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back of house ice machine
Food stored on floor. At walk in cooler metal pan containing corned beef stored on floor, operator removed item from floor and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line outside of cooking pot heavily soiled.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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. At cook line; raw shell eggs, no time mark. Operator stated being held less than 1 hour, applied appropriate time mark.
Equipment drain line draining into handwash sink. At wait station; espresso/coffee machine drain line draining into hand wash sink. Operator moved to different drain.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon; served raw and not identified as being raw. Operator added asterisk next to smoked salmon and next to consumer advisory.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station; opened employee beverage container stored on cutting board of flip top cooler. 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.