CRAZY HORSE SALOON

Name: CRAZY HORSE SALOON
Address: 4240 NORTHLAKE BLVD, PALM BEACH GARDENS, FL, 33410, US
Rating: 19

4240 NORTHLAKE BLVD, PALM BEACH GARDENS, FL 33410

License #6007757

🍺 Bar/Pub ℹ️

19 Grade F / 100

Failing Health Score

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Latest inspection

October 23, 2026 · 15 findings · 6 critical

Routine - Food

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Quick take

CRAZY HORSE SALOON in PALM BEACH GARDENS currently holds an InspectFL Health Score of 19 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 49 total violations — 21 critical, 7 major, 21 minor.

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The latest inspection on October 23, 2026 shows 15 observation rows: 6 critical, 3 major, and 6 minor.

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Inspector notes

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CRAZY HORSE SALOON has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
[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 reach in cooler Raw Chicken Tenders (45F) per operator product not portioned or prepared today and held in unit for over 6 hours, operator discarded product.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink used to store cooking, discussed with operator who had the utensils removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and candy over top of low reach in cooler at the entrance of the kitchen. Discussed with operator who removed the items.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machine had an accumulation of mold-like substance. Discussed with operator.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler at cook line there was an employee drink. Discussed with operator who removed the drink.
[22-11-5] Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. At cook line utensils such as spatula stored on top of soiled foil. Per operator foil last changed over a day ago over 4hrs. Operator changed foil.
[41-17-4] Spray bottle containing toxic substance not labeled. At bar multiple unlabeled spray bottles containing degreaser, discussed with operator to label bottles.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board by flip top at cook line grooved, discussed with operator to have it repaired or replaced.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach freezer on cook line, open box of raw beef egg rolls over top of broccoli. Discussed with operator proper storage and the egg rolls were moved to the bottom of freezer.
[08B-38-4] Food stored on floor. Behind flip top cooler bottle of oil being store on the floor, discussed with operator proper storage. Operator moved oil to dry storage area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At cook line the wall beside fryers soiled. Discussed with operator. Walls behind dishwashing sink soiled. Discussed with operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler Raw Chicken Tenders (45F) per operator product not portioned or prepared today and held in unit for over 6 hours, operator discarded product. In flip top at cook line, Sliced cheeses (Cold holding - 56F). Per operator, cheeses not portioned or prepared today and held in unit for approximately 3 hours. Operator chose to discard cheeses.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef touched cheek then proceeded to put on gloves, discussed with operator proper handwashing procedures and chef washed hands and changed gloves.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment expanded restaurant and added second bar area, with additional food storage rooms, discussed with operator and provided plan review packet to be completed and filed with plan review.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table next to stove Mashed Potatoes (78F - Hot Holding) per operator product prepared approximately 3 hours ago, discussed hot holding with operator who chose to discard product.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with chef to clean interior of ice machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards of coolers grooved and no longer cleanable, discussed with operator to repair or replace.
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. In kitchen tongs stored against soiled wall, discussed with chef to remove tongs.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. In mens restroom strong odor of urine, discussed with operator to clean and sanitize restrooms.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. End of cook line wall soiled with accumulation of food splatter, discussed with operator to clean and sanitize wall.
[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 and without washing hands began on prepare peeling potatoes, discussed with employee who washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer raw shell eggs stored above celery, discussed with operator who corrected storage of products.
[41-10-4] Toxic substance/chemical improperly stored. At bar bottle of degreaser stored on top of ice / beverage chest, discussed with bartender who removed bottles.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at bar used as dump sink with strainer in sink, discussed with bartender who removed plastic strainer.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator to provide proof of employee training.
[41-17-4] Spray bottle containing toxic substance not labeled. At bar multiple unlabeled bottles of degreaser, discussed with operator to label bottles.