ZAXBY'S
1345 N CONGRESS ST, West Palm Beach FL 33401 · 561-225-1619
Last inspected Jul 28, 2026 · 9 visits since September 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe chicken (121F - Hot Holding). Operator reheat chicken (178F - Reheating).
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on clean table by hot box at cook line Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed draw refrigerator door soiled with food debris.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food stored on floor. Observed plastic container of fry oil on floor. Operator washed placed on shelf
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken, (125F - Hot Holding); Operator stated less then hour and discarded.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed with with splitter.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded.
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/
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe at cook line. Operator removed.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe chicken (121F - Hot Holding). Operator reheat chicken (178F - Reheating).
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.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observe in the men's bathroom.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line hand sink.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observe at cook line hand sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observe at Sanitizer Bucket (Quaternary 0ppm); operate corrected to Sanitizer Bucket (Quaternary 200ppm)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe chicken (112-125F - Hot Holding). Operator reheated chicken 167°F reheating.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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.