MACARTHUR'S

Name: MACARTHUR'S
Address: 4000 RCA BLVD, PALM BEACH GARDENS, FL, 33410, US
Rating: 78.4

4000 RCA BLVD, PALM BEACH GARDENS, FL 33410

License #6019350

78.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MACARTHUR'S in PALM BEACH GARDENS currently holds an InspectFL Health Score of 78.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 19 total violations — 11 critical, 2 major, 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on February 27, 2026

The restaurant was allowed to reopen on February 28, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line tongs stored on oven door handles, discussed with operator who removed tongs.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) discussed with operator who ran machine multiple times at recheck strip turned black.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple cooking oil bottles not labeled, discussed with operator to label bottles.

Emergency order recommended
[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. Operator wiped face and without washing hands handled multiple containers in reach in cooler, discussed with operator who washed hands.
[35A-02-7] Live, small flying insects found Approximately 1 small live flying insect on butter spray and Approximately 5 small flying insects on bread. Discussed with operator see stop sale. Approximately 4 small live flying insects on walls near bread station. Approximately 3 small live flying insects in kitchen on dish cleaning rack at dish washing station. Approximately 1 live flying insect on clean dishes at dish washing area. Approximately 8 small live flying insects on ceiling tiles throughout kitchen. Approximately 10 small flying insects inside trash can. Discussed with operator to eliminate all flying insects and clean and sanitize all areas of kitchen.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Establishment only has expired certificates.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink next to server expo fridge, discussed with operator who provided paper towels.
[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 non commercially packaged raw salmon stored above non commercially packaged sauce, discussed with operator who corrected storage of products.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found Approximately 1 small live flying insect on butter spray and Approximately 5 small flying insects on bread. Discussed with operator see stop sale.

Administrative complaint recommended
[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. mashed potatoes (45F - Cooling); in two door cooler a5 cook line; food never reached 41 F or below within 6 hours; food tightly wrapped; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (50F - Cold Holding); cut tomatoes (50F - Cold Holding); sliced cheese (47F - Cold Holding); shredded cheese (50F - Cold Holding); in cooler #9 at cook line; food not portioned or prepared today ; food out of temperature for more than 4 hours; See Stop Sale
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair- observed water leaking from ceilings at the kitchen entrance
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator was not able to fix;
[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. Observed employee picking his nose and touched clean plates and started working with foods; operator educated employee; employee washed hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster tail not stored on top of cooked wings and pork - all not commercially packaged; stored properly
[29-49-6] Standing water in bottom of reach-in-cooler- 2 door cooler at cook line
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (119-134F - Hot Holding)on the prep table at cook line; food out of temperature for approximately 1 hour; food placed to be reheated to 165 F;
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- operator running dishes through chlorine dishwasher - chlorine 0 ppm; not checked before running dishes through; Advise to test dishwasher before;
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes (45F - Cooling); in two door cooler a5 cook line; food never reached 41 F or below within 6 hours; food tightly wrapped; See Stop Sale

Community reaction

What do locals think?

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

Community pulse