TARBOOCH HOOKAH CAFE
1233A S MILITARY TRAIL, West Palm Beach FL 33415 · 5613865358
Last inspected Aug 13, 2026 · 8 visits since August 2023
NOV 24
MAR 25
NOV 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B 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. Emailed poster
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025035750 | Mar 24, 2025 | May 22, 2025 | $400 |
| 2--2025008074 | Nov 25, 2024 | Feb 19, 2025 | $200 |
Inspection history
8 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining area/market and began preparing/serving food without washing hand. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; prepped/skewered/plastic wrapped raw chicken, raw lamb and raw beef stored over ready to eat cheese sticks and cooked potatoes. Operator moved raw below ready to eat.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line lowboy; raw chicken stored over yogurt. Operator moved raw chicken to bottom shelf.
Self-service Olive Bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Olives in open air cooler at dining room/market for self service no cover/lid/sneeze guard, not adequately protected from contamination. Operator covered olives with lids until able to acquire sneeze guards.
Show the remaining 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line make top cooler; cheese (48F - Cold Holding). Operator stated cheese being held in styrofoam container on pans in make top for less than 2 hours, moved to reach in cooler.
No paper towels or mechanical hand drying device provided at hand wash sink in kitchen. Operator provided paper towels.
Reach-in cooler under make top interior/shelves have accumulation of soil residues. Advised Operator to clean/sanitize.
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee failed to wash hands after entering kitchen from store/dining area before putting on gloves who then handled clean equipment and utensils to initiate a task working with food (reorganizing raw animal food and produce for proper storage). Operator discussed with employee who then washed hands.
Raw animal food (raw shell eggs) stored over or with unwashed produce (cucumbers). Operator moved raw shell eggs to bottom shelf.
Bowl or other container with no handle used to dispense food (rice/flour). Operator removed bowls from food items.
Standing water in bottom of flip top reach-in-cooler. Advised Operator to repair/remove standing water.
Nov 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Spinach and meat pies resting on and in direct contact with newspaper in kitchen. Operator removed newspaper.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over olives and dressings at flip top cooler, raw shell eggs over tomatoes at flip top cooler. Raw beef over French fries, both products opened from commercial packaging. Educated operator on proper storage procedures. Safe storage chart emailed to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spinach and meat pies (86-92F - Hot Holding) Observed resting on counter in kitchen. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Time control procedure emailed to operator. Advised operator to place time mark for remaining 3.5 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top cooler soiled with black mold like substance.
Nonfood-grade basting brush used in food. Paint brush used as basting brush observed in kitchen. Educated operator on proper basting utensils.
Bowl or other container with no handle used to dispense food. Portion cup as scoop for sugar.
Cutting board has cut marks and is no longer cleanable. At flip top cooler cutting board.
Plumbing system in disrepair. Neck of faucet at hand washing sink wrapped in plastic and leaking when turned on.
Time/temperature control for safety food thawed in an improper manner. Observed Chicken thawing in sink without running water.
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee soiled container with raw chicken then began handling baking pans with dough to bake cookie; no hand wash. Advised operator that employee should wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled wet wiping cloth then handled clean bottle with oil; no hand wash. Advised operator that employee should wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw ground beef in open bag stored over French fries and pre cooked chicken both stored in open bags. Operator stored properly.
Raw animal food stored over or with unwashed produce. At flip top cooler unit: Raw shelled eggs stored above unwashed tomatoes. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler unit: Raw chicken stored above raw lamb. At flip top cooler unit: raw chicken stored above raw ground beef. Operator stored 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. At reach in freezer: raw chicken individually plastic wrapped on sticks stored above raw lamb. Advised operator to store properly.
Plumbing system in disrepair. Plumbing at hand wash sink near triple sink in disrepair.
Wet wiping cloth not stored in sanitizing solution between uses. Observed employee used soiled wet wiping cloth stored on the side of the hand wash sink to clean inside of reach in cooler then toss inside compartment of triple sink.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed employee use soiled wet wiping cloth to clean inside of reach in cooler.
Jan 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Operator provided no proof of employee training
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. At Reach-in Cooler; Fried chic peas in (non-food grade)togo bags. Advised operator
Raw animal food stored over or with unwashed produce. At Reach-in Cooler; Raw beef above unwashed tomatoes Operator fixed
Raw animal food stored over/not properly separated from ready-to-eat food. At Reach-in Cooler; Raw beef above yogurt Operator fixed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler; slice cheese (52F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for less than an hour Operator moved to quick chill
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. Emailed poster
Handwash sink used for purposes other than handwashing. At Cookline; Handwashing sink used to store bucket.
No probe thermometer provided to measure temperature of food products.
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. Operator provided no proof of employee training
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...yogurt 45F, yogurt mix 47 F, cheese 44 F in glass door reach in cooler across from triple sink being held less than 4 hours. Operator adjusted thermostat to lower temperature.
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.
No handwashing sign provided at a hand sink used by food employees at dishwashing area.
Aug 4, 2023Inspection 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 ▾
No soap provided at handwash sink....employee provided.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items....personal purse above plate at kitchen, employee moved.
No handwashing sign provided at a hand sink used by food employees.
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.