Inspection History

4720 OKEECHOBEE BLVD, WEST PALM BEACH, FL 33417

License #6012152

Failing Health Score

Quick take

in WEST PALM BEACH currently holds an InspectFL Health Score of 59.6 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 February 4, 2026. Across those visits, inspectors documented 46 total violations — 19 critical, 12 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

86%

Imported observations

Coverage note

Inspector notes shown when available

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What you’ll see here

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

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
[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. Provided to Operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top; cut tomato (48F - Ambient Cooling 12:05/50F 12:35). Operator stated tomato cut 1 hour prior, held in make top over product line, at this rate will not reach 41F within 4 hours, moved to reach in cooler to facilitate faster cooling.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee waiting tables handling menus, order entry system then put on gloves, handled clean utensils, clean dishes scooped ice, prepared beverages and scooped beans and soup into bowls without washing hands. Operator discussed with employee who then washed hands and changed gloves.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.

Administrative determination recommended
[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 tomato sauce (70F - Hot Holding). Operator stated house made tomato sauce reheated prior to being placed in steam table, held less than 2 hours, moved to be reheated to 165F and held at 135F or above.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine to 100ppm.
[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. At sliding glass door reach in cooler; milk, no date mark. Operator stated milk opened 2 days prior, applied appropriate date mark.
[35A-03-4] Dead roaches on premises. 1 dead roach on bar top corner by wall. 4 dead roaches on floor behind bar. Advised Operator to remove dead roaches, clean/sanitize areas.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At chest freezer; opened box of raw shrimp stored over ready to eat frozen drink mixes. At upright freezer; plastic wrapped portioned raw steak and raw pork stored over ready to eat empanadas. Operator moved raw below ready to eat.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while scraping, washing and rinsing, then handled clean/sanitized dishes while removing from dishwasher, placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment changed ownership. No license for new owner.

Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Rice, cooked pork, homemade salsa verde and homemade red salsa made Friday in walk in cooler
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.Rusty shelves storing clean equipment next to triple sink
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior to microwaves Gaskets on all reach in coolers Exterior to white one door freezer unit Interior rim to freezer chest lid
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. End of cook line
[35A-02-7] Live, small flying insects found Ten live flies sitting on cardboard boxes in dry storage nook in kitchen Operator instructed to kill and remove
[41-10-4] Toxic substance/chemical improperly stored. Degreaser and RAID spray with cheese grinder on prep table
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior to both microwaves
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (53F - Cooling)at 11:21 am to 53F at 11:48 am since 11 am in walk in cooler. In large covered container. At this rate food will not cool to 41F within 4 hours.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee walked out of bathroom to front counter and began handling clean glasses to set on tables.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Unclean vents and ceiling tiles throughout entire kitchen Ceiling tiles contain grease build up on cook line Vents in walk in cooler
[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. Raw chicken over raw pork in freezer chest Raw chicken over raw pork in one door freezer unit Items not commercially packaged Removed

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