Aladdin Mediterranean Grill
Last inspected: Mar 6, 2026
100
Score
The health department has logged 13 inspections at Aladdin Mediterranean Grill, the earliest from 2022. The most recent report on file is from Mar 6, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around seven violations to closer to one violation per visit over the last few inspections.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up five times.
Restaurants in Palm Beach Gardens average 81, so Aladdin Mediterranean Grill is doing better than most peers. The file should reassure diners considering a visit.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
No violations found.
100
Mar 5, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm); fixed to 50 ppm **Corrected On-Site** **Warning**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (51F - Cold Holding); hummus (51F - Cold Holding); cut lettuce (51F - Cold Holding); cut tomatoes (51F - Cold Holding); mixed salad (51F - Cold Holding); feta (51F - Cold Holding);in cooler at front counter; food out of temperature for approximately 1 hour; foods not prepared or portioned today; foods moved to different cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- next to steam table at 113 F Removed **Corrected On-Site** **Warning**
10-07-4
70
Nov 6, 2025
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
7 critical violations. 1 minor violation.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching parley used to garnish foods with bare hands; food not reaching 145 F or above ; educated; operator provide spoon to be used ; employee washed hands;
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee walk-in the kitchen putting gloves on and started to work with foods before washing hands ; operator educated ; employee washed hands; **Corrected On-Site**
12A-07-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw gyro and touching utensils afterwards; and put gloves on and continued to work with foods; educated; and employee washed hands; **Corrected On-Site**
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked octopus Raw beef burgers over fries - all not commercially packaged in one door freezer at the back of the kitchen Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese ; in small cooler at cook line; Stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F - Cold Holding); shaved beef (46F - Cold Holding); in small cooler at cook line; as per operator food not prepared or portend today; food out of temperature for approximately 1 hour; food left outside; food moved back inside the cooler; rice (57F - Cold Holding); diced tomatoes (45F - Cold Holding); hummus (45F - Cold Holding); shredded cabbage (48F - Cold Holding); sliced tomatoes (48F - Cold Holding); in big four door cooler at the back of the kitchen; food not prepared or portioned today; food out of temperature for less than four hours; food moved to walk-in cooler **Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (153-163F - Cooking) operator returned chicken back to the grill ; **Corrective Action Taken**
03C-44-5
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. Fish no longer frozen still in ROP package inside cooler at cook line; educated; operator removed; **Corrected On-Site**
06-09-1
33
Apr 29, 2025
Food-Licensing Inspection
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm); operator fixed to 100 ppm **Corrected On-Site**
22-42-4
High Priority - 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 burgers not commercially packaged over fries in one door freezer at the back of the kitchen Stored properly **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. orzo soup (119F - Hot Holding)in soup warmer; as per operator food reheated earlier and placed inside warmer; food out of temperature for approximately 30 minutes; warmer set up at low ; operator placed to reheat soup to 165 F **Corrective Action Taken**
03B-01-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at 3 compartment sink and sanitizer bucket ;
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable- at cook line
14-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) fixed to 50 ppm **Corrected On-Site**
21-07-4
47
Dec 20, 2024
Complaint Full
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in freezer, Raw hamburger stored over French fries. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 cook line, reach in cooler, meat patties (49F - Cold Holding); cooked sausage (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 24 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, reach in cooler, meat patties (49F - Cold Holding); cooked sausage (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 24 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution Chlorine 200+. Advised operator of proper ppm for Chlorine sanitizer. Operator corrected wiping cloth Chlorine solution to 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter flip top cooler, sliced tomatoes (47F - Cooling)@2:18 since 1:20, 46F @3:03, at the current rate product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item onto ice to fascilitate cooling. **Corrective Action Taken**
03D-15-4
Basic - Food stored on floor. At walk in freezer, food stored on floor. Operator moved items to shelf. **Corrected On-Site**
08B-38-4
47
Aug 20, 2024
Routine - Food
No violations found.
100
Aug 19, 2024
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Gyro meat in a broiler that is turned off. Reviewed with operator proper gyro procedures- operator turned on machine. **Corrected On-Site** **Warning**
03C-97-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. White single door freezer - individually wrapped raw burgers over cooked chicken nuggets - operator moved cooked chicken nuggets. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Kitchen make table - raw marinated chicken over raw formed ground beef - operator moved raw beef. **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Single-service containers not constructed with the required characteristics. 3 door reach in cooler - using not food grade 3 drawer storage bins for chopped feta cheese and chic peas. Ruse of butter containers utilized to store food products such as - cooked rice and hummus. **Warning**
25-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kitchen make table - falafel (47F - Cold Holding); beef croquettes (44F-57F - Cold Holding); sliced provolone (56F - Cold Holding) operator states not portioned or prepared today held in top make table under 4 hours - operator moved to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Ripped/worn tin foil used on top plate of sandwich press - operator replaced **Corrected On-Site** **Warning**
14-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Display case - Scoop handle in hummus - operator removed. **Corrected On-Site** **Warning**
10-01-5
43
Dec 14, 2023
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; plastic wrapped, portioned raw shrimp stored over fries. Operator moved fries to top shelf. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At triple door stainless reach in cooler; raw chicken stored above ready to eat hummus. Operator moved raw chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cook line flip top cooler; cooked beef, no date mark. Operator stated beef cooked onsite 3 days prior, applied appropriate date mark. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser and spray bottle containing bleach not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At dry lentil storage container; scoop handle laying in lentils. Operator removed. **Corrected On-Site**
10-01-5
50
Sep 28, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At triple door stainless reach in cooler; raw beef stored over ready to eat garbanzo beans and pickled turnips. Operator moved raw beef to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line hot drawer under grill; grilled chicken (89°F - Hot Holding). Operator stated being held less than four hours, moved to grill to reheat to 165°F. **Corrective Action Taken**
03B-01-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen; accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; uncovered employee beverage stored over cutting board. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Food-contact surface not smooth and easily cleanable. At front line; panini press covered in ripped/torn tinfoil and tape. **Repeat Violation**
14-13-4
Basic - Soiled dry wiping cloth in use. At front line flip top cooler; soiled dry wiping cloth in use on cutting board. Operator removed. **Corrected On-Site**
21-10-4
61
Apr 19, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle(s) containing bleach/degreaser not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food-contact surface not smooth and easily cleanable. At front line; panini press covered with ripped/torn tin foil and tape.
14-13-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At dry garbanzo beans storage container; scoop handle laying in beans. Operator removed. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front line next to steam table; in-use utensils stored in standing water 77°F. Operator removed. **Corrected On-Site**
10-07-4
74
Jan 18, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
61
Sep 13, 2022
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen Triple door stainless; rice (70F - Cooling), item being held in non-food grade deep plastic drawer container covered. Operator stated cooling overnight. See Stop Sale. **Warning** - From follow-up inspection 2022-09-13: At kitchen triple door stainless; rice 55°F. Operator stated cooling overnight. Item stored in deep plastic non-food container. See Stop Sale. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At kitchen Triple door stainless; rice (70F - Cooling), item being held in non-food grade deep plastic drawer container covered. Operator stated cooling overnight. See Stop Sale. **Warning** - From follow-up inspection 2022-09-13: At kitchen triple door stainless; rice 55°F. Operator stated cooling overnight. Item stored in deep plastic non-food container. See Stop Sale. **Admin Complaint**
01B-36-5
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. At kitchen triple door stainless; non-food grade container used for storage in direct contact with cooked rice. **Warning** - From follow-up inspection 2022-09-13: At kitchen triple door stainless; non-food grade container used for storage in direct contact with cooked rice. **Admin Complaint**
14-15-4
64
Frequently Asked Questions
When was Aladdin Mediterranean Grill last inspected?
The most recent health inspection at Aladdin Mediterranean Grill on file is from Mar 6, 2026. The public record contains 13 inspections in total.
What is the most common violation at Aladdin Mediterranean Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Aladdin Mediterranean Grill.
How does Aladdin Mediterranean Grill compare to other restaurants in Palm Beach Gardens?
Aladdin Mediterranean Grill most recently scored 100 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Aladdin Mediterranean Grill's inspection record improved over time?
Yes. Recent inspections at Aladdin Mediterranean Grill have averaged around one violation per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Aladdin Mediterranean Grill 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 Aladdin Mediterranean Grill inspected?
Based on the inspection history on file, Aladdin Mediterranean Grill is inspected around four times per year on average.
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