A-1 RESTAURANT

Name: A-1 RESTAURANT
Address: 2056 S MILITARY TRL, WEST PALM BEACH, FL, 33415-6411, US
Rating: 55.7

2056 S MILITARY TRL, WEST PALM BEACH, FL 33415-6411

License #6004551

55.7 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 8 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

A-1 RESTAURANT in WEST PALM BEACH currently holds an InspectFL Health Score of 55.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 19 total violations — 8 critical, 7 major, 4 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 30, 2026 shows 8 observation rows: 5 critical, 3 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

A-1 RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line; cooked rice (72F - Cooling). Operator stated cooling for over 4 hours, did not reach 70F within 2 hours. See stop sale.
[08A-17-6] 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; plastic wrapped portioned raw chicken stored over plastic wrapped portioned raw squid. Operator moved raw chicken to bottom shelf.
[31B-02-4] No paper towels or mechanical hand drying device provided at hand wash sink. Operator provided paper towels.
[14-86-1] Non-food grade paper towel used as liner for food container in direct contact with cut cabbage and cut carrots. Operator removed paper towel from containers.
[41-17-4] Spray bottles containing toxic substance (cleaning chemicals) not labeled. Operator labeled bottles.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. At cook line; cooked rice (72F - Cooling). Operator stated cooling for over 4 hours, did not reach 70F within 2 hours. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; cooked rice (72F - Cooling). Operator stated cooling for over 4 hours, did not reach 70F within 2 hours. See stop sale.
[12A-16-4] 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 room and began handling clean equipment and clean utensils and food without washing hands. Operator discussed with employee who then washed hands.