BLUE MOON DINER

Name: BLUE MOON DINER
Address: 4650 DONALD ROSS RD STE 104, PALM BEACH GARDENS, FL, 33418, US
Rating: 68.5

4650 DONALD ROSS RD STE 104, PALM BEACH GARDENS, FL 33418

License #6020547

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68.5 Grade F / 100

Failing Health Score

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Quick take

BLUE MOON DINER in PALM BEACH GARDENS currently holds an InspectFL Health Score of 68.5 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 February 17, 2026. Across those visits, inspectors documented 20 total violations — 7 critical, 9 major, 4 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*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.

Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, hash browns (101F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F. Operator placed item onto flat top to reheat,
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw Pork sausage stored over cooked sausage, not all commercially packaged . Advised operator of proper storage. Operator stored correctly.
[29-11-4] Water leaking from pipe and/or faucet/handle. At rear of kitchen near dishwasher area, pipe leaking at hand wash sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. At cook line, handwashing sink used for other purposes as evident by metal pitcher inside sink. Operator removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen above cook line, ceiling soiled with mold like substance.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, Hollandaise sauce, gravy, mash potatoes, chicken soup, prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking.

Administrative complaint recommended
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping clothes in cookline prep counter.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal pitcher in hand sink by cookline- operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored over prep counter- operator removed.
[01B-02-5] 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 walk in cooler sliced white cheese 49F- cold holding, cooked potato salad 49F- cold holding, , diced yellow cheese 49F- cold holding, block cheddar cheese 49F- cold holding, , red sauce 48F- cold holding, cut melon 49F- cold holding, raw bacon 48F- cold holding, broth 49F- cold holding, cut cabbage 49F- cold holding, feta cheese 49F- cold holding, cooked eggs 49F- cold holding, cooked potatoes 48F- cold holding batter 50F- cold holding ,corn beef 48F- cold holding, cooked egg 48F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by cookline- cut melon 54F at 1:30( cooling since 7:00AM), sausage 52F- cold holding, pooled eggs 50F at 1:30( cooling since 7:00AM), shredded yellow cheese 48-52F- at 1:30( cooling since 7:00AM), cut sausage 50F at 1:30( cooling since 7:00), diced tomatoes 48-52F- at 1:30( cooling since 7:00) shredded white cheese 49F at 1:30( cooling since 7:00), diced ham 48F at 1:30( cooling since 7:00)- at current rate of cooling food will not reach to 41F within 4 hours- see stop sale. At walk in cooler -pooled eggs 50F at 2:00( cooling since 7:00) - at current rate of cooling food did not reach to 41F within 4 hours- see stop sale . Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler Raw shell eggs -46-49F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Hollandaise sauce 60F at 2:00( cooling since 8:00) cooked potatoes 83F at 2:00( cooling since 8:00)- at current rate of cooling food did not reach to 41F within remaining time- see stop sale.
[53A-05-6] 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/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shell eggs stored over cut ham and sliced cheese- operator removed and stored properly. At walk in cooler raw sausage over milk-operator stored and properly.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedicts on menu without any indication that food is served raw or undercooked.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used gloves and touched their face and engaged in food preparation without changing their gloves or washing their hands.- educated operator - employee washed their hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler sliced white cheese 49F- cold holding, cooked potato salad 49F- cold holding, , diced yellow cheese 49F- cold holding, block cheddar cheese 49F- cold holding, , red sauce 48F- cold holding, cut melon 49F- cold holding, raw bacon 48F- cold holding, broth 49F- cold holding, cut cabbage 49F- cold holding, feta cheese 49F- cold holding, cooked eggs 49F- cold holding, cooked potatoes 48F- cold holding batter 50F- cold holding ,corn beef 48F- cold holding, cooked egg 48F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. At walk in cooler ham 46F- cold holding milk 46F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour- operator moved to reach in freezer to quick chill.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Hollandaise sauce 60F at 2:00( cooling since 8:00) cooked potatoes 83F at 2:00( cooling since 8:00)- at current rate of cooling food did not reach to 41F within remaining time- see stop sale.

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