WHATSUB
10800 N MILITARY TRAIL RD, Palm Beach Gardens FL 33410 · (561) 284-6099
Last inspected May 1, 2026 · 5 visits since March 2024
MAR 24
OCT 24
MAR 25
JUL 25
MAY 26
— STEADY
5 inspections within 37 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw ground beef over fresh eggs - operator moved ground beef to lower shelf.
★ 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--2025059358 | Jul 17, 2025 | Oct 14, 2025 | $200 |
Inspection history
5 visits, newest first
May 1, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen next to fryer breaded chicken cutlets (63F - Cold Holding) per operator product held at room temperature for approximately 1 hour until cooked to order, discussed cold holding with operator who chose to use time is a public health control for product. Emailed time is a public health control form to operator to print and fill, operator placed time mark on chicken.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm)
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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- rice; fries and fried chicken in hot box at display case As per operator since 12:00 pm; time added
Mar 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee making sandwiches, taking payments, putting foods away in walk-in cooler next to, returning to cook line and not changing gloves and washing hands; educated; employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50F - Cold Holding); tuna salad (50F - Cold Holding);n big cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved inside different 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- all TCS foods in hot box and steam table at front counter; as per operator food on time since 10:00 am; advised to track time;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (82-76F - Cooling)at 12:15 to 82 F at 12:30 since 11:30at the back of the kitchen; food cooling at room temperature; at this rate food will not reach 70 F within 2 hours; food moved inside walk-in cooler;
Handwash sink by three compartment sink used for purposes other than handwashing- utensils stored inside Removed
No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink Provided
Opened employee beverage container in a cold holding unit with food to be served to customers- inside freezer at the back of the kitchen Advised to remove
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw mahi not commercially packaged over cooked sausage commercially packaged in freezer at cook line Reversed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham and turkey (46F - Cold Holding);in cooler #1 at front counter; as per operator food out of temperature for approximately 2 hours; food moved to reach in freezer to quick chill;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced cheese (48-51F - Cooling)at 3:00 to 48-51 F at 3:24 since 1:30; at reach in cooler #1 at front counter; at this rate food will not reach 41 F within 4 hours; food moved to reach in freezer to properly cool;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (120-143F - Hot Holding)in display hit box at front counter; food not stirred; out of temperature for approximately 1 hour;operator decided to discarded food;
Mar 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw ground beef over fresh eggs - operator moved ground beef to lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - chicken wings (128F - Hot Holding); black beans (118F - Hot Holding) held after cooking 1 hour earlier - operator moved to stove to reheat. Both brought to 168F.
Objectionable odors in bathroom or other areas of the establishment. Odor coming from grease trap in kitchen.
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.