SOURBON
215 CLEMATIS ST, West Palm Beach FL 33401 · 561.247.7101
Last inspected Jun 4, 2026 · 11 visits since November 2023
MAR 24
FEB 25
JUN 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled egg (49F - Cold Holding);overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025072667 | Jun 25, 2025 | Feb 9, 2026 | $400 |
| 2--2024008006 | Jan 23, 2024 | Jul 8, 2024 | $720 |
Inspection history
11 visits, newest first
Jun 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed raw shrimp above oranges in walkin refrigerator.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed with mussel
Handwash sink not accessible for employee use at all times. Observed by 3 compartment sink hand wash sink last by sanitize a bucket and towel. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand sink. Operator, please towels by sink
Show the remaining 4 findings ▾
No probe thermometer provided to measure temperature of food products. Operator has pro thermometer but battery dead
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on cutting board. Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in low boy refrigerator.
Plumbing system in disrepair. Hole in floor at mop sink. No curb or catch basin.
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at splitter missing one vacuuming breaker.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed with mussels
Cleaned and sanitized equipment or utensils not properly stored. Observed plastic container stored on floor in room with ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 71 degrees.
No handwashing sign provided at a hand sink used by food employees. Observed by ice machine,.
Plumbing system in disrepair. Hole in floor at mop sink. No curb or catch basin.
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority6 Intermediate7 Basic
Show 20 findings ▾
Raw animal food stored over canned/bottled drinks. Observed at bar raw shelled eggs above bottle water and fruit juices.at 1st and second floor bar.
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. Observe raw beef above cooked coconuts, and stand up freezing not all products commercial package.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled egg (49F - Cold Holding);overnight.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Dairy (49F - Cold Holding); ham (49F - Cold Holding); duck legs (49F - Cold Holding) not prepped a portion today. Food in refrigerator for over 48 hours. See stop sale Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled egg (49F - Cold Holding);overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Dairy (49F - Cold Holding); shelled egg (49F - Cold Holding); duck legs (49F - Cold Holding) not prepped a portion today. Food in refrigerator for over 48 hours. See stop sale
Toxic substance/chemical improperly stored. Observed unlabeled spray bottle of beach on food rack above rice. Operator removed.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at splitter missing one vacuuming breaker.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed with mussels
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observe menu with beef carpaccio, not indicating it raw on menu
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Observed one employee less then 60 day without reporting agreement. I gave operator form and they sign and emailed it to them.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed with cooked shrimp, and cooked vegetables not date marked after taking out of freezer
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of beach Operator labeled bleach.
Cleaned and sanitized equipment or utensils not properly stored. Observed plastic container stored on floor in room with ice machine.
Food stored on floor. Observed plastic container of oil stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 71 degrees.
No handwashing sign provided at a hand sink used by food employees. Observed by ice machine,.
Plumbing system in disrepair. Hole in floor at mop sink. No curb or catch basin.
Time/temperature control for safety food thawed in an improper manner. Observed food defrosting at room temperature on table and standing water at 66 degrees.
Wet mop not stored in a manner to allow the mop to dry. Observed wet dirty mop stored on floor by 3 compartment sink.
Sep 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp and raw fish over ice cream opened from commercial packaging in reach in freezer on cook line. Operator stored properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink, missing 1 vacuum breaker.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio not identified as raw or undercooked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. On cook line and by triple sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta sauce made 6/23, cooked chicken 6/23 - no date mark at walk in cooler.
Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled at bar.
Plumbing system in disrepair. Hole in floor at mop sink. No curb or catch basin.
Jun 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority6 Intermediate2 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp and raw fish over ice cream opened from commercial packaging in reach in freezer on cook line. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over tomato sauce at walk in cooler.
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. low boy cooler on cook line: cooked shrimp (57F - Cold Holding); Brie cheese (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler on cook line: cooked shrimp (57F - Cold Holding); Brie cheese (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink, missing 1 vacuum breaker.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio not identified as raw or undercooked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. On cook line and by triple sink.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta sauce made 6/23, cooked chicken 6/23 - no date mark at walk in cooler.
Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled at bar.
Cutting board has cut marks and is no longer cleanable. At cook line flip top cooler.
Plumbing system in disrepair. Hole in floor at mop sink. No curb or catch basin.
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observe with oysters missing dates.
No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line hand sink
No soap provided at handwash sink. Observe at cook line hand sink
Hole in or other damage to wall.observe by walk-in refrigerator
No handwashing sign provided at a hand sink used by food employees. 1)Observe at cook line hand sink 2) observe at waiters station by cake refrigerator.
Stored food not covered. Observe open bag of rice by cook line
Working containers of food removed from original container not identified by common name. Observe squeeze bottles with vinegar oil not label
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw tuna above cooked shrimp. Operate placed raw tuna on lower shelf. 2)observe raw bacon above ready to eat sauces in walk-in refrigerator.
Clam/mussel/oyster tags not marked with last date served. Observe with oysters missing dates.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line hand sink
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Observe at cook line hand sink
Food stored on floor. Observe plastic containers of food storage on floor in walk-in refrigerator.
Hole in or other damage to wall.observe by walk-in refrigerator
No handwashing sign provided at a hand sink used by food employees. 1)Observe at cook line hand sink 2) observe at waiters station by cake refrigerator.
Stored food not covered. Observe open bag of rice by cook line
Working containers of food removed from original container not identified by common name. Observe squeeze bottles with vinegar oil not label
Mar 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Natalia stated that there is No measuring device available
Mar 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority7 Intermediate0 Basic
Show 13 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee who was doing food preparation told me when asked were he wash hands said that it was in the bathroom, I explained to employees that they mush wash hands in kitchen before starting food preparation, and employee washed hands.
Employee washed hands with no soap. Employee that was I doing food preparation told me that she washed hands in sink that had no soap or paper towels. Employee washed hands in hand wash sink.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe octopus,, salmon, trout, calamari. Raw in ROP
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Stop Sale issued due to adulteration of food product. Observe octopus,, salmon, trout, calamari. Raw in ROP
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at splitter at mop sink
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operator still didn't apply for various and there still Rop cooked cheese sauce and cooked vegetables in ROP.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature lessthen160). Operator set up 3 compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Natalia stated that there is No measuring device available
No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line hand sink Operator placed paper towel at sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Observe at cook line hand sink Operator placed soap at sink.
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. Operator is still not applied for HACCP plan, and there is still cooked cheese sauce and cooked vegetables in Rop.
Jan 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink splitter.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated there no way person in charge did not have any way to test high temperature dishwasher with termo lables or high temperature dishwasher thermometer.
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. I emailed operator form.
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.
Wood food-contact surface not properly sealed. Observe at dry storage.
Nov 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority7 Intermediate1 Basic
Show 9 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink splitter.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated there no way person in charge did not have any way to test high temperature dishwasher with termo lables or high temperature dishwasher thermometer.
No paper towels or mechanical hand drying device provided at handwash sink. Observe at 3 compartment sink hand washing sink Operator placed paper towels.
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. I emailed operator form.
No soap provided at handwash sink. Observe at 3 compartment sink hand washing sink. Operator placed soap.
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.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe at men's bathrooms.
Wood food-contact surface not properly sealed. Observe at dry storage.
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.