TRADICION MICHOACANA
4917 SOUTHERN BLVD, West Palm Beach FL 33415 · 561-679-6939
Last inspected Mar 9, 2026 · 4 visits since October 2023
OCT 23
APR 24
NOV 24
MAR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
10 High priority0 Intermediate0 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At low boy reach in; cooked pasta (50F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41F within 6 hours. See stop sale.
Displayed food not properly protected from contamination. Prepared pizzas for sale to customers uncovered in dinning room on table. Operator removed.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside establishment and began handling clean equipment and utensils to prepare food without washing hands. Operator discussed with employee who then washed 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. Employee handled money while collecting payment at cash register and then handled clean utensils and pizza boxes without washing hands. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers without sanitizing. Triple Sink (Chlorine - Not Set Up). Advised Operator to properly sanitize dishes.
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 low boy reach in; cooked beef (45F - Cold Holding). Operator stated beef was cooked 2 days prior, held in cooler overnight. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At low boy reach in; cooked pasta (50F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in; cooked beef (45F - Cold Holding). Operator stated beef cooked 2 days prior, held in cooler overnight. 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 (TPHC) has no time marking. Pizza by the slice, held 1 hour, applied time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made tomato sauce (126F - Hot Holding); meatballs (127F - Hot Holding). Operator stated items reheated prior to being placed in steam table, held for less than 1 hour, reheated over 165F.
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 100ppm.
Apr 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/MICHELE SCOTT 7/23/2017 Unable to provide current copy on site
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato sauce and chicken wings cooked over 24 hours ago in walk in
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over pizza station In kitchen near flip top cooler
Equipment in poor repair. Gasket flip top cooler door across from cook line Cracked plastic lid to mozzarella in walk in cooler
Oct 18, 2023Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ricotta cheese 59° at pizza station, cold cut meat 44°, slice cheese 52° in flip top salad reach in cooler being held less than 4 hours. Operator moved to bottom cooler.
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... one pizza at pizza station being held less than 2 hours. Operator time marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....marinara sauce was cooked 3 days ago, soup was cooked 2 days ago, pizza sauce 2 days ago at walk in cooler. Employee date marked.
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.