SOUTHEND KITCHEN
6108 S DIXIE HWY 7A, West Palm Beach FL 33405
Last inspected Jan 29, 2026 · 6 visits since August 2023
MAR 24
SEP 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 Marked eggs on site
★ 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--2024017692 | Mar 1, 2024 | Apr 23, 2024 | $200 |
Inspection history
6 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
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 and the time removed from temperature control cannot be determined. Raw whole shell eggs and cooked potatoes held on time on cook line not time marked. Per operator items have been held out of temperatures for less than 4 hours. Operator time marked.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at front counter 200ppm. Operator diluted solution, retesting at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled at kitchen prep table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lentil soup in reach in cooler not date marked. Per operator item was prepared approximately 2 days ago. Operator date marked.
Show the remaining 3 findings ▾
Spray bottle containing toxic substance not labeled. Degreaser not labeled at dishwasher.
Accumulation of black/green mold-like substance in the interior of the ice machine.
In-use tongs stored on equipment door handle between uses in front of kitchen glass reach in.
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked raw shell eggs then proceeded to touch clean plates without washing hands, changing gloves. Advised operator of proper hand washing.
Non-food grade paper/paper towel used as liner for food container. At kitchen, non food grade towel used to cover biscuits. Operator removed.
Buildup of food debris/soil residue on equipment door handles. At kitchen, refrigerator doors soiled with food debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At expo line, employee beverage stored over prep table. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At reach in cooler, Unwashed produce-avocados stored over marinara sauce. Advised operator of proper storage.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Boiled potatoes 94 f at 2:01 pm cooling in large pot. as per chef boiled less than 1 hour ago. Second temperature 93 f at 2:11 pm. Potatoes cooled 1 degree in 10 minutes. At this rate of cooling it will not reach 135 to 70 f within 2 hours. Explained to operator and he put potatoes on sheet pan in single layer.
Handwash sink used for purposes other than handwashing. Female employee rinsing soda machine drip tray in front counter hand sink. Explained.
Covered waste receptacle not provided in women's bathroom. In unisex restrooms.
Single-service articles not stored inverted or protected from contamination. Coffee filters by coffee machine after closing for the day. Explained and employee wrapped with plastic film.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
8 High priority0 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes (50F - Cooling); in two door reach in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours.
Employee switched from working with raw food to ready-to-eat food without washing hands. Chef observed handling raw pork with gloves and immediately grabbed frozen ready to eat hash browns without changing gloves. Chef washed hands and changed gloves
Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bag storing frozen chicken in freezer chest
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over onion rings in freezer chest Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over lettuce in bottom of flip top cooler Removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed handling cellphone when I entered the kitchen and then put gloves on to cook. Hands not washed before gloves were put on. Educated chef on site.
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. cooked potatoes (50F - Cooling); in two door reach in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm);
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in bottom flip top cooler
Mar 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chop over gyro bread glass sliding door cooler Removed
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 Marked eggs on site
No paper towels or mechanical hand drying device provided at handwash sink.
Spray bottle containing toxic substance not labeled. Spray bottle in dining room wait station
Food stored on floor. Bucket potatoes floor at dish machine
Time/temperature control for safety food thawed in an improper manner. Raw chicken and meatloaf at room temperature
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 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. Dish washer handling dirty dishes, rinsed hands in triple sink and then touched clean dishes. No soap used. Educated on site.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef Pattie's over gyro bread in two door sliding glass cooler. Removed.
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 and the time removed from temperature control cannot be determined. See stop sale. Raw shell eggs time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home fries (90F - Hot Holding) under flat top. home fries out less than four hours. Operator reheated to 165F. Placed home fires on TPHC.
Employee washed hands in a sink other than an approved handwash sink. Dishwasher rinsed hands in triple sink
Spray bottle containing toxic substance not labeled. Degreaser spray bottle on cook line. Labeled.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles missing in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest ice build up
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.