CAFE CENTRO ALLORA

Name: CAFE CENTRO ALLORA
Address: 2409 N DIXIE HWY, WEST PALM BEACH, FL, 33407, US
Rating: 37.1

2409 N DIXIE HWY, WEST PALM BEACH, FL 33407

License #6019894

☕ Café/Breakfast ℹ️

37.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 14, 2026 · 10 findings · 7 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAFE CENTRO ALLORA in WEST PALM BEACH currently holds an InspectFL Health Score of 37.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 63 total violations — 38 critical, 17 major, 8 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

January 6, 2026

The latest inspection on October 14, 2026 shows 10 observation rows: 7 critical, 2 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

64%

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CAFE CENTRO ALLORA 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.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; cut tomato (45F - Cold Holding). Operator stated not prepared or portioned today, held double panned in make top overnight. See stop sale.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in; raw chicken over raw fish and raw beef. Operator moved raw chicken to bottom shelf.
[12A-13-4] Employee handled soiled equipment or utensils while washing/rinsing and then handled clean/sanitized equipment or utensils while placing to dry/store/reuse without washing hands. Operator discussed with employee who then washed hands.
[41-17-4] Spray bottle containing toxic substance (glass cleaner) not labeled. Operator labeled.
[06-09-2] Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen (43F) and not removed from reduced oxygen package. See stop sale.
[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 Triple Glass door low boy reach in cooler; cooked onions (46F - Cooling); cooked carrots cooked potatoes mixed (46F - Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41F within 6 hours. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen (43F) and not removed from reduced oxygen package. 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 steam table; chicken stock (108F - Hot Holding). Operator stated items cooling reheated on cook top prior to being held in steam table for 1 hour, reheated to 167F.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Triple Glass door low boy reach in cooler; cooked onions (46F - Cooling); cooked carrots cooked potatoes mixed (46F - Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; cut tomato (45F - Cold Holding). Operator stated not prepared or portioned today, held double panned in make top overnight. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Triple Glass door low boy reach in cooler; cooked onions (46F - Cooling); cooked carrots cooked potatoes mixed (46F - Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41F within 6 hours. See stop sale.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Approximately 10 dead roaches under ice machine in storage area. Approximately 5 dead roaches under triple sink behind bar. 1 dead roach on floor behind lift top cooler at pizza station. operator removed dead roaches cleaned and sanitized area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area, employee cell phone stored above area food was being prepared. On cook line, tablet stored above flip top cooler in pan. Advised operator, employee belonging cannot be stored above areas food is being prepared. Operator moved items.
[08B-38-4] Food stored on floor. In walk in freezer, packaged raw chicken wings sitting on floor. Advised operator of proper storage. Operator moved chicken wings.
[08B-12-5] Stored food not covered. In walk in freezer, ice cubes in silicone molds stored uncovered. Advised operator ice cubes must be covered. Operator covered.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair while repositioning behind ear, and adjusting hat and then continued preparing food without washing hands. Educated operator of proper handwashing procedures. Employee washed hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk in cooler raw beef stored over unwashed potatoes, advised operator to store items properly.
[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. Reach in freezer by dishwasher, prepped raw chicken stored over panned raw shrimp, raw fish. Advised operator of proper storage. Operator moved items.
[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. In walk in cooler raw chicken (46F - Cold Holding); raw beef (46F - Cold Holding); tomato sauce (46F - Cold Holding); cooked ribs (46F - Cold Holding) per operator items not prepared or portioned today, held in walk in cooler since 11/1. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler raw chicken (46F - Cold Holding); raw beef (46F - Cold Holding); tomato sauce (46F - Cold Holding); cooked ribs (46F - Cold Holding) per operator items not prepared or portioned today, held in walk in cooler since 11/1. See stop sale. On cook line; butter (46F - cold holding), marscipome (45F - Cold Holding) per operator not prepared or portioned today, held on prep table for less than hour, returned to cooler.
[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, cooked salmon (83F - Hot Holding). Per operator salmon cooked 1 hour prior held on make top until served. Advised operator to reheat to 165F, hold at 135F or above or to use time as a public health control.
[01C-03-4] Clam tags not marked with last date served. Advised operator tags must have date last served.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cook line, heavy cream per operator opened 11/1. No date marked. Operator added date to item. Wait station, milk per operator opened 11/2. No date marked. Operator added date to item.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy of plan to operator, operator received.
[31A-11-4] Handwash sink used for purposes other than handwashing. At cook line, sanitizer bucket stored inside handwashing sink. Advised operator of proper handwashing sink use, operator removed sanitizer bucket.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna tartare, served raw, not identified as being raw. Advised Operator to identify as raw.
[31B-02-4] No paper towels or mechanical hand drying device provided at bar handwash sink. Operator provided paper towels.

Disposition: Warning Issued
[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 Reach in Cooler; cooked chicken (46F - Cooling) Per operator food held in cooler overnight Item did not reach 41F within six hours. See stop sale
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cookline; Employee handled raw shrimp then handled clean utensils without washing hands first. Advised employee who washed hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in Cooler at Cookline; Raw salmon stored above cooked octopus Advised operator who fixed
[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 Reach -in Cooler in Prep Room;créme of mushroom soup (51F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked pears (51F - Cold Holding); cooked corn (51F - Cold Holding); tiramisu (51F - Cold Holding); cheese cake (51F - Cold Holding); cream cheese (51F - Cold Holding); coffee with eggs (51F - Cold Holding); sautéed onions (51F - Cold Holding); ricotta cheese (51F - Cold Holding). Per operator all items listed above were held in cooler for more than 24 hours. Per operator all items listed above were not prepared or portioned today. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Reach in Cooler; cooked chicken (46F - Cooling) Per operator food held in cooler overnight Item did not reach 41F within six hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler at Cookline; beef and barley soup (71F - Cold Holding); spaghetti squash (47F - Cold Holding) Per operator not prepared or portioned today Per operator both items were held in cooler for more than 24 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. créme of mushroom soup (51F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked pears (51F - Cold Holding); cooked corn (51F - Cold Holding); tiramisu (51F - Cold Holding); cheese cake (51F - Cold Holding); cream cheese (51F - Cold Holding); coffee with eggs (51F - Cold Holding); sautéed onions (51F - Cold Holding); cheese (51F - Cold Holding). Per operator all items listed above were held in cooler for more than 24 hours. Per operator all items listed above were not prepared or portioned today. See stop sale Reach in Cooler at Cookline; beef and barley soup (71F - Cold Holding); spaghetti squash (47F - Cold Holding) Per operator not prepared or portioned today Per operator both items were held in cooler for more than 24 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 Reach in Cooler; sliced tomatoes (48F - Cooling)since 12:40@1:40@3:07-47F At this current rate item will not reach 41F within four hours. Advised operator who moved to quick chill

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in back of kitchen by walk-in cooler. Advised operator to clean and sanitize
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils and equipment to prepare food without washing hands. Operator discussed with employee who then washed hands.
[12A-20-4] Employee washed hands with no soap. Employee handled soiled dishes while taking to triple sink, wiped hands on visibly soiled wiping cloth and then washed hands with no soap before handling clean utensils and equipment. Operator discussed with employee who then rewashed hands with soap.
[14-31-5] Nonfood-grade bags used in direct contact with food. In walk in freezer thank you bags used to store/in direct contact with ground beef; educated operator who removed it from bag.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer portioned plastic wrapped raw Fish stored over plastic wrapped cheese cake. Operator moved cheesecake above fish.
[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 walk-in freezer; portioned raw hamburger stored over raw whole muscle beef. Operator moved raw hamburger below beef.
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches in kitchen crawling on floor under dish washer 3 live roaches crawling on floor behind glass door reach in cooler Advised operator to eliminate roaches and to clean and sanitize areas
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings in kitchen on floor under dish machine. 4 rodent droppings in kitchen on shelves with food products in dry storage area outside of walk in cooler. Approximately 50 rodent droppings in kitchen under shelves in dry storage area outside walk in cooler next to ice machine. Advised operator to remove droppings; clean and sanitize areas.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; butter (59F - Cold Holding); cooked fresh garlic in oil (60F - Cold Holding); mushroom cream soup (47F - Cold Holding). Operator stated items not prepared or portioned today, held for 2 hours, moved to cooler.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table butter sauce (94F - reheating) per operator butter sauce prepared 2 days ago reheating for 2 hours and 15 minutes product never reach 165F ; operator moved to stove and rapidly reheated to 165F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table House made marinara sauce (124F - Hot Holding) per operator product reheated on stove and moved to steam table for hot holding approximately 1 hour ago; operator reheated on stove to 170F
[41-10-4] Toxic substance/chemical improperly stored. At pizza station disinfectant stored above flour; educated operator on storage practices operator moved to bottom shelf
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In low boy located in prep area cooked potatoes (49F - Cooling) at 1:00pm per operator since 9:30am at 1:50pm 49F at this current rate the product will not reach 41F with 6 hours; educated operator on cooling process; operator moved potatoes to freezer to rapid chill.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler veggie soup; butter sauce; house made marinara sauce no date mark per operator items prepared yesterday at 10:30am ; operator added dates