GEORGIA MAE'S

Name: GEORGIA MAE'S
Address: 5029A OKEECHOBEE BLVD, WEST PALM BEACH, FL, 33417, US
Rating: 51

5029A OKEECHOBEE BLVD, WEST PALM BEACH, FL 33417

License #6019081

🍽️ American ℹ️

51 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 6 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GEORGIA MAE'S in WEST PALM BEACH currently holds an InspectFL Health Score of 51 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 46 total violations — 27 critical, 10 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 28, 2025

The latest inspection on October 21, 2026 shows 6 observation rows: 2 critical, 4 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

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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DBPR

Community reaction

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Community pulse

Would you eat here?

GEORGIA MAE'S 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.

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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
[31B-02-4] No paper towels or mechanical hand drying device provided at front line hand wash sink. Operator provided paper napkins.
[31B-03-4] No soap provided at kitchen hand wash sink. Operator provided soap.
[41-17-4] Spray bottle containing toxic substance (cleaning chemicals) not labeled. Operator labeled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cashiering handling customer payment, order entry/point of sale system then put on gloves, handled clean utensils, unwrapped single service take out containers and prepared/packaged food for customers without first washing hands. Operator discussed with employee who then washed hands before donning new pair of single use gloves.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cleaning, filling sinks with detergent and sanitizer then handled clean equipment and clean utensils to prepare/package food for customers without washing hands. Operator discussed with employee who then washed hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front line countertop reach in cooler; portioned cooked potato salad (54F - Ambient Cooling 1:40/53F 2:20). Operator stated potato salad received cooked, portioned at 11:30, (reach in cooler door observed open for approximately 30 minutes) at this rate will not reach 41 F within a total of 4 hours, closed door, moved to reach in freezer to facilitate faster cooling.

Disposition: Emergency order recommended
[50-09-4] Current Hotel and Restaurant license not displayed. No business license presented in any form for verification of license.
[35A-03-4] Dead roaches on premises. 8 dead roaches observed under dish drying rack for clean dishes in kitchen near cookline. 4 dead roaches on clean pans on dish drying rack. 8 dead roaches on clean cutting board that is on dish drying rack. Operator removed dishes to clean and sanitize and began cleaning kitchen.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stainless steel reach in cooler: cooked turkey (79F at 2:35pm- Cooling); cooked collard greens (108F at 2:35pm - Cooling) As per operator, both items cooling since 12pm. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager touch cellphone and face then began to handle clean pots; no hand wash. Advised manager to wash hands.
[35A-02-7] Live, small flying insects found. Observed approximately 3 live flies flying around at dish washing area near reach in cooler in kitchen. 1 live fly observed flying around at front counter steam table.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/24.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach observed crawling on wall from overhead dish drying rack with clean pans towards ceiling in dish wash area of kitchen near triple sink. 1 live roach observed crawling on wall beside dish drying rack for clean dishes where several dead roaches were observed in kitchen; area is located across from stainless steel reach in cooler near cook line. Operator killed roaches then cleaned and sanitized area.
[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 low boy reach in cooler: heavy cream (52F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stops sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stainless steel reach in cooler: cooked turkey (79F at 2:35pm- Cooling); cooked collard greens (108F at 2:35pm - Cooling) As per operator, both items cooling since 12pm. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler: heavy cream (52F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stops sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area on counter: juice from cooked yams (118F - Hot Holding) As per manager, stored since less than 4 hours. Operator discarded. At steam table: house made Mac and cheese (119F - Hot Holding) As per operator stored in steam table approximately since 2 hours. Advised operator to reheat to 165F.

Disposition: Warning Issued
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple Sink; Employee wash and rinsed food container, no sanitizing was done, then placed food in container. Advised operator
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At Prep Area close to Reach in cooler; Approximately 5 small flying insects on clean utensils In Kitchen close to triple sink; Approximately 10 small flying insects in mop sink On wall near prep area in kitchen; Approximately 5 small flying insects At Prep area at exit to kitchen;Approximately 3 small flying insects on wall On Shelves near prep area/dishwashing area;Approximately 5 small flying insects on shelves
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach-in Cooler; raw chicken (46F - Cold Holding); raw beef (47F - Cold Holding); cooked okra and tomatoes (47F - Cold Holding) Per operator held in cooler for approximately three hours. Operator moved to freezer to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Hot Box; macaroni and cheese (130F - Hot Holding); cooked green vegetables (129F - Hot Holding) Per operator items held less than an hour. Advised operator to reheat to 165+F
[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. No poster provided Email poster
[31A-09-4] Handwash sink not accessible for employee use at all times. At Prep Area; Handwash sink blocked by large pots and large plastic containers. Advised operator who removed
[31A-11-4] Handwash sink used for purposes other than handwashing. In Prep Area; Handwashing sink used to store dirty utensils Advised operator

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water of 85F on stove top. Advised operator no utensils in standing water less than 135F. Operator removed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At freezer opened box of raw coconut shrimp stored over ready to eat waffles. Operator placed shrimp on lower shelf.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, raw turkey wings stored over raw pork chops. Operator moved turkey wings to lower shelf.
[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 hot holding cabinet, collard greens (117F - Hot Holding) green beans (110F - Hot Holding) Operator stated food prepared today being held in cabinet less than 2 hours. Operator reheated food to 165F.
[41-10-4] Toxic substance/chemical improperly stored. At dry storage, chemicals stored on shelf over sugar. Advised operator about proper chemical storage. Operator moved chemicals to lower shelf.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink splitter added with hose attached, no vacuum breaker. Advised operator to add vacuum breaker.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided reporting agreement to operator.