Air Culinaire Worldwide
Last inspected: Mar 26, 2026
86
Score
Across the available record, Air Culinaire Worldwide has eight inspections on file, the first dated 2022. Inspectors last stopped by on Mar 26, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly four violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Compared to the broader West Palm Beach restaurant scene, where the average is 79, this is a stronger showing. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 26, 2026
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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. Advised operator to get employees trained **Warning** - From follow-up inspection 2026-03-26: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system, stainless steel walls around stained black, smoke-like appearance. **Warning** - From follow-up inspection 2026-03-26: **Time Extended**
23-03-4
86
Mar 25, 2026
Complaint Full
7 critical violations. 5 major violations. 2 minor violations.
View 14 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled their cellphone then grabbed flip top cooler doors; no handwash Operator washed hands **Corrected On-Site** **Warning**
12A-29-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel in direct contact with chopped lettuce Operator removed paper towel **Corrected On-Site** **Warning**
14-86-1
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At flip top cooler 1: Shredded cheese date marked 3/15 At flip top cooler 2: Pesto cream cheese prepped on 3/17 At walk in cooler: Cut mozzarella date marked 3/7 At walk in cooler 2 on speed rack: Cooked Quinoa date marked 3/17 **Warning**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three Commercially processed reduced oxygen packaged fish(tilapia) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale **Warning**
01B-13-4
High Priority - 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 Fliptop cooler 2: cooked chicken (46F - Cold Holding); cooked shrimp (44F - Cold Holding); cooked pasta (46F - Cold Holding) As per operator products stored overnight Not prepped or portioned today See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler 2: sliced cheese (46F at 3:12pm / - Cooling) as per employee cooling since 11:00am The product never cooled down to 41F within a total of 4 hours See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Fliptop cooler 2: cooked chicken (46F - Cold Holding); cooked shrimp (44F - Cold Holding); cooked pasta (46F - Cold Holding) As per operator products stored overnight Not prepped or portioned today See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler 2: sliced cheese (46F at 3:12pm / - Cooling) as per employee cooling since 11:00am The product never cooled down to 41F within a total of 4 hours See stop sale **Warning**
03D-06-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator **Warning**
11-07-5
Intermediate - 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. Emailed poster to operator **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. flip top cooler 2: cooked shrimp (47F at 3:00pm / 47F at 3:45pm - heated Cooling) as per operator cooling since 11:45am; At the current rate of cooling, the product will not cool down to 41F within a total of 6 hours Operator moved to walk in cooler to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle store in handwash sink Operator removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - 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. Advised operator to get employees trained **Warning**
53B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system, stainless steel walls around stained black, smoke-like appearance. **Warning**
23-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale **Repeat Violation** **Admin Complaint**
06-09-1
19
Sep 16, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At left side lift top cooler; tuna salad (49F - Cold Holding); cooked potato salad (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 3 hours, moved to walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale.
01B-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Left side lift top cooler; cut cantaloupe and honeydew (47F - Ambient Cooling 9:25/47F 9:50). Operator stated melon cut at 7:00am, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
Basic - Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale.
06-09-1
Basic - Water draining onto floor surface from hand wash sink across from triple sink drain pipe. Advised Operator to repair.
29-03-4
61
Jan 31, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; raw beef stored over opened package of ready to eat plant based burgers. Operator moved raw below ready to eat. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to store knife. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored on cutting board at lift top cooler. Operator removed. **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching mashed potatoes at lift top cooler. Operator removed. **Corrected On-Site**
10-06-5
70
Aug 15, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Chicken salad, tuna salad date marked/prepared onsite 8/6. See Stop Sale.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized. **Corrective Action Taken**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Grilled chicken, no date mark. Operator stated chicken was cooked two days prior, applied appropriate date mark. **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At walk-in cooler; vent solid with mold like substance.
36-34-5
67
Mar 6, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Dented/rusted cans present. At dry storage area; 1 #10 size can olives dented on the seam. See Stop Sale. Operator segregated can.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lift top cooler; pasteurized liquid eggs (45F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler less than 4 hours, moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Food stored in a location that is exposed to splash/dust. At left side walk-in cooler; food stored on shelves under buss tubs catching dripping water from ceiling. Operator moved food to different shelves. **Corrected On-Site**
08B-36-4
70
Oct 2, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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 Left Side walk-in cooler; house made bolognese (46°F - Cold Holding). Operator stated not prepared or portioned today, being held in walk-in cooler overnight. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left Side walk-in cooler; house made bolognese (46°F - Cold Holding). Operator stated not prepared or portioned today, being held in walk-in cooler overnight. See Stop Sale.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At hand wash sink next to triple sink; hand wash sink blocked by storage shelf. Operator removed storage shelf. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Standing water in bottom of reach-in-cooler. At cook line lift top cooler; standing water in bottom.
29-49-6
64
Oct 20, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was Air Culinaire Worldwide last inspected?
The most recent health inspection at Air Culinaire Worldwide on file is from Mar 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Air Culinaire Worldwide?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Air Culinaire Worldwide.
How does Air Culinaire Worldwide compare to other restaurants in West Palm Beach?
Air Culinaire Worldwide most recently scored 86 out of 100, which is higher than the West Palm Beach average of 79.
Has Air Culinaire Worldwide's inspection record improved over time?
No. Recent inspections at Air Culinaire Worldwide have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Air Culinaire Worldwide means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Air Culinaire Worldwide inspected?
Based on the inspection history on file, Air Culinaire Worldwide is inspected around two times per year on average.
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