STAGE KITCHEN & BAR
2000 PGA BLVD STE 5502, Palm Beach Gardens FL 33408 · 561-408-3685
Last inspected Aug 11, 2026 · 8 visits since September 2023
SEP 24
FEB 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese sauce dated 02/24.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022055440 | Aug 24, 2022 | Jan 4, 2023 | $600 |
| 2--2022005568 | Jan 3, 2022 | Feb 28, 2022 | $400 |
| 2--2021039733 | Jul 22, 2021 | Oct 6, 2021 | $200 |
Inspection history
8 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (55F - Cold Holding);in cooler by walk-in cooler; food not prepared or portend today; food out of temperature for approximately 1 hour; food placed in ice;
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday morning no date; operator dated;
No soap or paper towel provided at handwash sink at cook line Provided
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at servers station; as per operator in process of being fixed;
Show the remaining 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit- at 89 F at cook line; removed;
No handwashing sign provided at a hand sink used by food employees- second handwash sink at cook line;
Apr 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Faucet/handle missing at plumbing fixture- cold water handle missing at handwash sink at cook line;
Feb 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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. Kim chi (66F - Cold Holding) in dry storage room; food fermenting since 2/19; food out of temperature for more than 4 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim chi (66F - Cold Holding) in dry storage room; food fermenting since 2/19; food out of temperature for more than 4 hours; See Stop Sale curry sauce 47F - Cold Holding); sliced cheese (47F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice;
Handwash sink used for purposes other than handwashing by walk-in cooler- to store containers and utensils Removed
No paper towels or mechanical hand drying device, soap provided at handwash sink at cook line; advised to provide
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. Kim chi fermented on site at room temperature- no HAVCP plans and process waiver; See Stop Sale
Faucet/handle missing at plumbing fixture- cold water handle missing at handwash sink at cook line;
Opened employee beverage container in a cold holding unit with food to be served to customers- opened bottle of water in cooler next to walk-in cooler; discarded
Uncovered food stored near sink exposed to splash. Cut herbs; operator moved;
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate0 Basic
Show 9 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.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth and then handled clean equipment, clean utensils, plated food and prepared food without washing hands. Operator discussed with employee who then washed hands.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from unenclosed cup and then handled clean equipment, clean utensils and clean glasses to prepare drinks for customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw octopus. Operator moved raw octopus above raw chicken.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked ribs, prepared/date marked 9/8/25. See stop sale.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. At expo line ice bath; house made yogurt sauce (53F - Ambient Cooling 1:50/52F 2:30). Operator stated yogurt sauce prepared at 10:30, held on ice not surrounding product level, at this rate did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At expo line ice bath; house made yogurt sauce (53F - Ambient Cooling 1:50/52F 2:30). Operator stated yogurt sauce prepared at 10:30, held on ice not surrounding product level, at this rate did not reach 41F within 4 hours. See stop sale.
Hand wash sink not accessible for employee use at all times. Expo line hand washing sink wrapped in plastic and tape with sign saying out of order. Advised Operator to make hand wash sink accessible. Operator removed tape and plastic, sink accessible/operational.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to Operator, posted.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 5 pounds of blanched swordfish.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched dirty towel then touched fresh eggplant with out changing gloves. Operator instructed employee to change gloves. Employee washed hands and changed gloves.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing test strips for sink and surface.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Anthony M. Arrived during inspection.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Operator missing time stamp on packaged items all held under 48 hours.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open Gatorade bottle from cryovac machine.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched hair and then touched gloves - instructed employee to wash hands and then put on gloves.
Non-food grade paper/paper towel used as liner for food container. Blue paper utilized to separate raw fish operator could not prove its food grade - operator removed and replaced with deli paper.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken over fresh octopus- operator inverted.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese sauce dated 02/24.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cherry tomatoes (65F - Cooling) 10:45am ambient cooling since 10:15am recheck 11:15pm 62F. Held in top unit of make table - operator moved to reach in cooler.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ over 10 employee present at time of inspection. Chris GARVIN arrived during inspection.
Food not stored at least 6 inches off of the floor. Walk in cooler - open Greek yogurt on floor - operator moved to shelf.
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Bar top; cut watermelon (69°F - ((cut at 11am))Ambient Cooling 1:33pm/67°F - Ambient Cooling 2:09pm). Cut watermelon sitting on bar top at room temperature, at this rate of cooling product will not reach 41°F within 4 hours. Operator moved to reach in cooler.
Handwash sink used for purposes other than handwashing. At hand wash sink outside walk-in cooler; hand wash sink used to store knife. Operator removed.
Spray bottle containing toxic substance not labeled. At cook line; spray bottle containing sanitizer not labeled. Operator labeled.
In-use knife/knives stored in cracks between pieces of equipment. At cook line; knives stored in cracks between coolers. Operator removed.
Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in use on cutting board. 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.