SARA'S KITCHEN

Name: SARA'S KITCHEN
Address: 2000 PGA BLVD #A-3140, NORTH PALM BEACH, FL, 33408, US
Rating: 63

2000 PGA BLVD #A-3140, NORTH PALM BEACH, FL 33408

License #6011455

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63 Grade F / 100

Failing Health Score

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Quick take

SARA'S KITCHEN in NORTH PALM BEACH currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 24 total violations — 13 critical, 5 major, 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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.

Call Back - Admin. complaint recommended
[08B-38-4] Bread and other food containers in walk-in cooler; advised to store properly
[12A-13-4] Observed employee loading dirty dishes and unloading without washing hands before Manager educated and employee washed hands
[08A-05-6] Raw chicken and steaks over cut tomatoes and corned beef hash in walk-in cooler; stored properly
[08A-17-6] Raw burgers not commercially packaged over box of soup in freezer at cook line; Stored properly

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. Walk in cooler Deep covered container with Prime rib at 9:59am(52F cooling ) since yesterday. Per operator product stored since yesterday. See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from walk in cooler and dishwasher area Salad station flip top cooler,potatoes salad 48F cold holding, coleslaw 48F cold holding,chicken salad 48F cold holding tuna salad 48 F cold holding , cheese 48F cold holding, sliced turkey 48F cold holding, smoked salmon 48F cold holding , ham 48F cold holding . Per operator all products stored since yesterday. Per operator all products not prepared or portioned today. See Stop Sale.
[31A-10-4] Equipment drain line draining into handwash sink. Server station dining room Advised operator to remove drain line
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Christina Brown. Expired on 7/27/24
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Salad station cooler across from walk in cooler and dishwasher area
[41-17-4] Spray bottle containing toxic substance not labeled. Grill cleaner not labeled stored on bottom shelf on cook line. Advised operator to label
[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. Email to operator
[03E-03-5] Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Expo area steam table . Shrimp corn chowder at 9:24am(37F reheating)since 8:50am at 10:03 same temperature . Product will not reheat to 135F within 2 hours at this rate inside steam table. Operator moved to stovetop to be reheated to 135F++
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer double door to the left of expo area. Raw cold smoke salmon stored above a plastic container with coconut flakes. Operator stored properly
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then handle clean plates, clean spatula to stirred cooked hash browns . Employee washed hands

Community reaction

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Community pulse