C R CHICKS VILLAGE LLC

Name: C R CHICKS VILLAGE LLC
Address: 711 VILLAGE BLVD STE 108, WEST PALM BEACH, FL, 33409, US
Rating: 77

711 VILLAGE BLVD STE 108, WEST PALM BEACH, FL 33409

License #6012617

77 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

C R CHICKS VILLAGE LLC in WEST PALM BEACH currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 16, 2026. Across those visits, inspectors documented 21 total violations — 8 critical, 6 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 16, 2026 shows 17 observation rows: 7 critical, 4 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

*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
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); Operator corrected Sanitizer Bucket to (Chlorine 100ppm);
[53B-14-5] 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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice machine Advised operator to clean
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles and canned drinks stored over sauces for the restaurant Operator stored properly
[02D-01-5] Working containers of food removed from original container not identified by common name. Container with flour not labeled Operator labeled container
[41-17-4] Spray bottle containing toxic substance not labeled. No labels on bottle with bleach, and bottles with degreaser Operator labeled bottles
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed melon stored over cut lettuce and unwashed tomatoes on top of speed rack stored over cooked chicken Operator stored properly
[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. Employee touched their arms to roll up their sleeves, put gloves on, then touched clean utensils; no handwash Employee washed their hands
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on stove: sauce with cooked vegetable(123F - Hot Holding) as per operator stored on stove for 2 hours Flame was off on stove hot box: rotisserie chicken (130F - Hot Holding); as per operator stored since 1:30pm Operator placed products to reheat to 165+
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered trashcan for womens bathroom
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Rehydrated Oatmeal dated 1/9/26
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator corrected Triple Sink to (Chlorine 100ppm)
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee Used handwash sink to fill up pitcher with water Operator had employee dump water and use two compartment sink to fill pitched with water
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used phone, put gloves on then touched clean spatula to distribute cookies; no handwash Employee handled money, then grabbed clean spatula to serve to customer; no handwash Employee washed their hands
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. flip top cooler across stove: sliced tomatoes (50F at 3:25pm / 49F at 4:23 - Cooling) since an hour ago; Product over stacked At the current rate of cooling, the product will not reach 41F within a total of 4 hours Operator placed in walk in to quick chill
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Advised operator to place vacuum breaker at mop sink
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on prep table: cooked pasta (63F - Cold Holding) As per operator stored on prep table since an hour ago Not prepped or portioned today Operator placed in cooler to quick chill

Community reaction

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Community pulse