Belle&Maxwells
Last inspected: Apr 23, 2026
39
Score
Across the available record, Belle&Maxwells has 11 inspections on file, the first dated 2022. The newest entry in the record is dated Apr 23, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around six violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
By comparison, the average West Palm Beach facility scores 79, putting Belle&Maxwells on the weaker side. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
4
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 23, 2026
Complaint Full
4 critical violations. 3 major violations. 1 minor violation.
View 8 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. vegetable soup (53F - Cold Holding); butter (53F - Cold Holding); tomato sauce (52F - Cold Holding); ricotta (48F - Cold Holding); meatloaf (50F - Cold Holding); raw chicken (50F - Cold Holding) not prepped or portioned today per chef stored in prep area reach in cooler. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetable soup (53F - Cold Holding); butter (53F - Cold Holding); tomato sauce (52F - Cold Holding); ricotta (48F - Cold Holding); meatloaf (50F - Cold Holding); raw chicken (50F - Cold Holding) not prepped or portioned today per chef stored in prep area reach in cooler. See stop sale. **Warning**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 100 rodent droppings on floor underneath prep area reach in coolers. Observed approximately 10 rodent droppings underneath prep area prep sink. **Warning**
35A-04-4
High Priority - 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. Observed dishwasher handle soiled dishes and then immediately handle clean dishes in warewashing area. Reviewed handwashing requirements with operator. Employee washed hands. **Warning**
12A-13-4
Intermediate - No soap provided at handwash sink. At warewashing hand sink. **Warning**
31B-03-4
Intermediate - Clams/mussels tag removed from original container prior to container being emptied. Operator placed tags back with containers. **Corrected On-Site** **Warning**
01C-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At warewashing area. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on food prep table. Employee removed. **Corrected On-Site** **Warning**
12B-02-4
39
Nov 18, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in drawer cooler, raw beef and raw lobster stored in same container. Employee moved beef to correct container. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, cutting board are soiled with food stains and debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, no paper towels provided. Employee provided paper towels. **Corrected On-Site**
31B-02-4
70
Jul 17, 2025
Routine - Food
No violations found.
100
Jul 16, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked green beans (50F - Cold Holding); mashed potatoes (50F - Cold Holding); cooked risotto (50F - Cold Holding), not prepared or portioned today. Operator stated items placed into unit approximately 1 hour prior to. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill. At cook line low boy, raw shrimp (50F - Cold Holding), not prepared or portioned today, operator stated items placed held in unit over 24 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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 low boy, raw shrimp (50F - Cold Holding), not prepared or portioned today, operator stated items placed held in unit over 24 hours. See stop sale. **Warning**
01B-02-5
74
Mar 12, 2025
Routine - Food
2 critical violations. 5 major violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 56 commercially processed individual butter packets in stainless steel round container in glass door reach in cooler 63-67 f at 3:08 pm . Container was outside at the server station when started the inspection. As per server outside since 11:00 am. Not prepared or portioned today
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56 commercially processed individual butter packets in stainless steel round container in glass door reach in cooler 63-67 f at 3:08 pm . Container was outside at the server station when started the inspection. As per server outside since 11:00 am. Not prepared or portioned today **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink. At hand sink by dishwasher. Employee put small soap dispenser. **Corrected On-Site**
31B-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Diced tomatoes 47 f at 3:21 in flip top cooler.as per chef cut an hour ago, diced tomatoes47 f at 3:38 pm , cut butter sticks 68 f at 3:24 pm in flip top cooler second temperature 67 f at 3:39 pm . As per chef cut an hour ago. Tuna salad 47 f at 3:26 pm in flip top cooler. Second temperature 46 f at 3:40 pm As per chef made 1 hour ago . Chicken salad 47 f at 3:28 pm in flip top cooler . 47 f at 3:41 pm As per chef prepared an hour ago. At this rate of ambient cooling it will not reach 41 f within 4 hours from the time removed from 41 f or cutting tomatoes. pasta fagioli soup 53 f in upright cooler at 3:35 pm as per chef cooling 3 hours. ( cooling in tightly closed container ) second temperature of pasta fagioli soup 53 f at 3:56 pm at this rate of cooling it will not reach 135 f to 41 f or colder within total of 6 hours. Advised to remove the lids and use ice bath or put in reach in freezer to cool quickly. Manager moved all to reach in freezer to cool quickly. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink and washcloth chlorine. **Repeat Violation**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dishwasher.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dishwasher. Employee stocked. **Corrected On-Site** **Repeat Violation**
31B-02-4
45
Oct 24, 2024
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Linguine 53 f, cooked wings 53 f cooling overnight in tightly covered container.
03D-02-5
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. See stop sale. Linguine 53 f, cooked wings 53 f cooling overnight in tightly covered container.
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 47 f, as per manager was outside for 10 minutes
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher handled soiled dishes then washed hands in three compartment sink. Explained and he washed hands in hand sink. **Corrected On-Site**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tuna salad 67 f at 12:14 second temperature 66 at 12:37 f. In upright cooler. At this rate of cooling ( 1° f in 23 minutes) it will not reach 41 f within 4 hours.As per cook prepared 10 minutes ago from room temperature canned tuna. Advised to either use ice bath and keep in the cooler or move to freezer and setup alarm for reminder. Operator put container in ice bath in upright cooler. For future put tuna can in the cooler day before. This will help in ambient cooling to 41 f within 4 hours. Linguine 53 f, cooked wings 53 f cooling overnight in tightly covered container. **Corrective Action Taken**
03D-15-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar and by dishwasher. Manager put roll of paper towels at both stations. **Corrected On-Site**
31B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal juice container stored with and above food in upright cooler. Manager moved juice to bottom shelf. **Corrected On-Site**
08B-49-4
41
Mar 11, 2024
Routine - Food
No violations found.
100
Mar 4, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - 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) thermo tape failed to change color ( dishwasher wash washing dishes in the dishwasher) advised to setup three compartment sink to sanitize the dishes. three compartment sink setup chlorine 100 ppm Do not use this dishwasher to sanitize until repaired and working properly. Operator waiting for the part to repair the dishwasher. **Warning**
22-57-6
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. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Cleaning liquid spray bottle not labeled. Employee labeled **Corrected On-Site** **Warning**
41-17-4
70
Aug 15, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
74
Apr 25, 2023
Routine - Food
No violations found.
100
Nov 14, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potatoes (48-50F - Cooling) in two door unit on cook line. Operator states potatoes cooked yesterday and kept in unit overnight. Food not prepped or portioned today. Items sealed and over stacked.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (54F - Cold Holding); cooked garlic (54F - Cold Holding); on flip top cooler on cook line. Food items not prepped or portioned today. Lid kept open and items over stacked above rim. Operator removed items.
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potatoes (48-50F - Cooling) in two door unit on cook line. Operator states potatoes cooked yesterday and kept in unit overnight. Food not prepped or portioned today. Items sealed and over stacked.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in hand sink on cook line.
31A-11-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment over counter and prep sink.
35B-08-4
58
Frequently Asked Questions
When was Belle&Maxwells last inspected?
The most recent health inspection at Belle&Maxwells on file is from Apr 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Belle&Maxwells?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Belle&Maxwells.
How does Belle&Maxwells compare to other restaurants in West Palm Beach?
Belle&Maxwells most recently scored 39 out of 100, which is lower than the West Palm Beach average of 79.
Has Belle&Maxwells' inspection record improved over time?
Yes. Recent inspections at Belle&Maxwells have averaged around four violations per visit, down from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Belle&Maxwells means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Belle&Maxwells inspected?
Based on the inspection history on file, Belle&Maxwells is inspected around three times per year on average.
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