THIS IS IT CAFE
444 24 ST, West Palm Beach FL 33407 · 561.655.3301
Last inspected Aug 19, 2026 · 10 visits since November 2023
DEC 24
MAR 25
SEP 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025034172 | Mar 14, 2025 | Jun 3, 2025 | $560 |
| 2--2020042560 | Jul 30, 2020 | Apr 7, 2021 | $800 |
| 2--2019015840 | Mar 19, 2019 | Apr 26, 2019 | $200 |
| 2--2017008168 | Feb 8, 2017 | Mar 14, 2017 | $600 |
Inspection history
10 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime. Advised Operator to clean/sanitize.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Advised Operator to acquire.
Ripped/worn tin foil used as shelf cover under prep table in kitchen. Advised Operator to replace.
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 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 handled soiled dishes while scraping/washing/rinsing/loading dishwasher then handled clean/sanitized dishes while removing from dishwasher placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish while placing into fryer to cook then handled clean plates and ready to eat/cooked food without washing hands. Employee handled raw shell eggs while placing to cook then handled clean plates and ready to eat/cooked food without washing hands. Operator discussed with employees who then washed hands.
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(s) touched face(s) and hair while rubbinf/scratching adjusting the continued to handle clean plates, clean utensils and prepare/serve food for/to customers without washing hands. Operator discussed with employees who then washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; reconstituted commercially packaged hollandaise (125F - Hot Holding); sausage gravy (130F - Hot Holding). Operator stated items reheated prior to being held for approximately 2 hours, moved to be reheated to 165F and held at 135F or above.
Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime. Advised Operator to clean/sanitize.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Advised Operator to acquire.
Ripped/worn tin foil used as shelf cover under prep table in kitchen. Advised Operator to replace.
Stored food not covered. Multiple ready to eat food items uncovered inside walk-in cooler. Advised Operator to cover items.
Walk-in cooler interior/shelves have accumulation of soil residues. Advised Operator to clean/sanitize walk-in cooler shelves.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
1 Shell eggs in use or stored with cracks or broken shell on cook line. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Noodles (86F - Cooling) on prep table at cook line. Cook stated noodles were cooked 2 hours and 45 minutes ago. See stop sale.
Dish washer touched soiled dishes and then handled clean dishes without washing hands. Dish washer went to wash her hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook preparing, cutting potatoes for potato salad without gloves. Cook put gloves on.
Warewashing sanitizing solution exceeding the maximum concentration allowed. 200ppm chlorine in triple sink. Operator set up fresh solution at 100ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict served with 2 poached eggs not identified as undercooked on menu. Operator identified during the inspection.
Ceiling tile soiled with accumulated food debris, grease, dust, or mold-like substance in front of walk in cooler.
Employee soda cup on a food preparation table next to slicer. Employee removed.
Dec 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the omelette station, liquid eggs (51F - Cold Holding). The liquid eggs were stored in melted ice. The ice was changed and is above the level of the food..
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. On the expo station, butter portions were placed on the counter approximately 3 hours ago. The time marking was applied for the remaining hour.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Under the bar counter, a spray bottle of windex was not labeled. The bottle was labeled during the inspection.
Bowl or other container with no handle used to dispense food. In the walk in cooler, in the bin of cooked potatoes, a small bowl was stored inside and used to dispense the food. The bowl was removed.
Carbon dioxide/helium tanks not adequately secured. In the back of the dry storage room.
Mar 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 9 high priority.
9 High priority2 Intermediate1 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of dark red kidney beans
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled ready to eat bagel to serve; no hand wash. Chef washed hands. See stop sale for bagel.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled ready to eat bagel to serve; no hand wash. Chef washed hands. See stop sale for bagel.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw swaii stored over cooked potatoes in open container. Operator corrected.
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 glass door reach in cooler: milk (48F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: milk (48F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
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. No time mark on raw shelled eggs. As per operator, held 2.5 hours. Operator time marked.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Operator discarded.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm).
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area near fryer sitting on counter: corned beef hash (69F at 10:35am; 71F at 11:05am- Ambient Cooling) As per operator, cooling since 10am; At current rate of cooling item will not cool to 41F in a total of 4 hours. Operator placed on TPHC.
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.
Current Hotel and Restaurant license not displayed. Operator renewed license online on 12/10/24. However, as per operator, he is unable to view or download current license because of past delinquency. Trace#: 31367663 Operator tried on numerous occasion to contact department during inspection.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled a ready to eat biscuit without washing hands. Operator discussed with employee who then washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bread after toasting while spreading with butter, with bare hands toast was 100F. Operator discussed with employee who discarded toast, washed hands and put on gloves.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024. Operator made payment online; Trace #31367663.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; Raw shell eggs/cooked sausage/cut tomatoes/cheese/raw fish/crab cakes/corned beef hash/batter with eggs, no time mark. Operator stated held less than 4 hours, applied appropriate time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; turkey gravy (98F - Hot Holding). Operator stated gravy reheated prior to being placed in steam table, held 2 hours, reheated to 198F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked potatoes (84F - Cooling 9:35am/84F 10:00am). Operator stated potatoes cooling for one hour at room temperature in large full container, at this rate will not reach 70F within 2 hours, split into smaller containers and moved to walk-in freezer.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. cook line employee with clear gloves on cooked raw bacon and then left the cook area and walked to dish washing area back door then returned to cook line changed gloves without washing hands and then grabbed a full plate of food to be put in service area to be delivered to customer, operator spoke to employee who then washed hands and put on fresh gloves.
Operating with an expired Division of Hotels and Restaurants license. License expired December 2023, operator renewed license during this visit
Toxic substance/chemical improperly stored. At spice shelf container ofWD40 lubricant stored on same shelf as spices, operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area can opener soiled, operator removed to dish washing sink.
Bowl or other container with no handle used to dispense food. At prep area ceramic bowl with no handle used as scoop in flour container, operator removed.
Standing water in bottom of reach-in-cooler. Reach in cooler underneath make line and reach in cooler in prep area both have standing water in them.
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside.
Outer openings not protected with self-closing doors. Back door
Reach-in cooler shelves with rust that has pitted the surface. Cook line upright cooler
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 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 0 ppm ( dishwasher was washing dishes during shift) chlorine dispensed during wash cycle.
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 handled soiled dishes then handled clean dishes without washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over bags of ice in walk in freezer. Employee discarded the ice bags.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on both hose bibbs at mop sink outside
Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands with sprayer ( just rinsed no soap )
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 one
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishwasher chlorine.
Employee personal food not properly identified and segregated from food to be served to the public. Personnel half used water bottle stored with and above food in glass door cooler at front counter. Manager discarded the bottle.
Exterior door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and pipe on cook line. Chef removed the knives.
Insect control device installed over food preparation area. Near dishwasher. Explained. Operator removed the bug zapper.
Outer openings not protected with self-closing doors. Back door
Reach-in cooler shelves with rust that has pitted the surface. Cook line upright cooler
Wet wiping cloth not stored in sanitizing solution between uses. By prep table. Chef put towels in sanitizer solution
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.