BIMINI TWIST

Name: BIMINI TWIST
Address: 8480 OKEECHOBEE BLVD, WEST PALM BEACH, FL, 33411, US
Rating: 70.1

8480 OKEECHOBEE BLVD, WEST PALM BEACH, FL 33411

License #6013777

🍺 Bar/Pub ℹ️

70.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

October 20, 2026 · 10 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BIMINI TWIST in WEST PALM BEACH currently holds an InspectFL Health Score of 70.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 34 total violations — 13 critical, 7 major, 14 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

April 2, 2026

The latest inspection on October 20, 2026 shows 10 observation rows: 4 critical, 0 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

60%

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.

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•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?

BIMINI TWIST has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At cook line cold drawer, vacuum sealed fish thawed. See stop sale.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At cook line, in use wet wiping cloth used underneath cutting board. Operator removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At clean dish rack, clean bowls not properly air dried-wet-nesting.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Operator removed.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, Spinach dip dated 10/9 Balsamic dressing with fresh garlic and oil dated 10/11, exceeding 7 days from preparation. See stop sale.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Operator removed.
[08B-38-4] Food stored on floor. At walk in freezer, food stored on floor. Operator moved to shelf.
[01B-40-1] Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At cook line cold drawer, vacuum sealed fish thawed. See stop sale.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, Spinach dip dated 10/9 Balsamic dressing with fresh garlic and oil dated 10/11, exceeding 7 days from preparation. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steamtable, chicken stock (120F - Hot Holding);. Operator stated item held approximately 1 hour. Advised operator to reheat item to 165F. Operator placed onto stove to reheat.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At protein walk in cooler - tuna defrosting in sealed Commercially processed reduced oxygen packaging bearing label- see stop sale.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At ice cream station- utensils stored in standing water of 74-77F- operator removed.
[01B-01-4] Dented/rusted cans present. See stop sale. At dry storage area - one dented can of tomatoes- see stop sale.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At bar- employee touched face then proceeded to make drink for customer no hand washed- educated operator employee washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline area- Marinara sauce 51F- cold holding, chicken stock 54F- cold holding, oil and garlic 64F- cold holding - food not prepared or portioned today- food out of temperature for 45 minutes- operator placed under larger ice bath. At reach in cooler at end of cookline- whipped cream 51F- cold holding- food not prepared or portioned today- food above fill line- food out of temperature for 30 minutes- operator moved to reach in freezer to quick chill.
[02A-04-4] Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Sign posted on the side of front door- tucked away from customer view.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-07-4] Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. At protein walk in cooler - two bags of mussels stored in the same container.