Berry Fresh Cafe
Last inspected: Feb 20, 2026
64
Score
Berry Fresh Cafe has been inspected eight times since 2023. The newest entry in the record is dated Feb 20, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
The city-wide average sits at 81, which Berry Fresh Cafe's 64 doesn't quite reach. On the whole, the file is mixed but not concerning.
8
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 20, 2026
Complaint Full
3 critical violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cooked beef and sausage on the speed rack in walk-in cooler; stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); sausage (50F - Cold Holding); in small cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- butter and homemade salsa at expo line; operator marked time; since 7:00 am; **Corrected On-Site**
03F-02-5
64
Oct 7, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on prep area was cutting and touching raw chicken with gloves then proceeded to removed a sheet pan with muffins from oven without washing hands first. Employee washing hands **Corrected On-Site**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1. Next to fryers Cooked potatoes 50F cold holding, raw chicken 46F cold holding, top rail. Per operator products not prepared or portioned today, per operator products stored for approximately 1 hour. Operator iced down products **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottles of winded stored next to a box of coffee on shelf under hand washing sink at server station Operator. Operator removed coffee **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #3, next to flat top grill cut tomatoes at 9:49am (48F cooling) since 9 am at 10:33am same temperature. At the current cooling rate product will not cool to 41F within 4 hours. , cooked peppers at 9:49am ( 48F cooling) since 9 am cooked mushrooms at 9:49am( 48F cooling) since 9am at 10:33am all products same temperature. At this current cooling rate products will not cool to 41F within 6 hours. Operator iced down all products **Corrective Action Taken** **Repeat Violation**
03D-15-4
Basic - Ice buildup in reach-in freezer at sever station. Multiple opened containers with coffee ice cubes stored under ice buildup. Operator moved products and started to removed build up ice **Corrective Action Taken**
14-69-4
Basic - Food stored on floor. Boxes of coffee stored on the floor at sever station Operator store property **Corrected On-Site**
08B-38-4
52
Apr 3, 2025
Routine - Food
No violations found.
100
Mar 26, 2025
Routine - Food
7 critical violations. 2 major violations. 3 minor violations.
View 12 violations
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 loading dirty dishes and unloading without washing hands before touching sanitized dishes Educated; employee washed hands ; **Corrected On-Site**
12A-13-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm); operator reset sanitizer compartment to 200 ppm **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above liquid eggs in small cooler by flat top; reversed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - raw shell eggs at cook line; timer not set up; set at 9:00 am **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (118F - Hot Holding); oatmeal (128F - Hot Holding); in steam table at expo line Food out of temperature for approximately 30 minutes; steam table got unplugged; plugged back on and food sent to reheat to 165 F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 147) operator ran dishwasher many times and still unable to sanitize at 160 F or above **Warning**
22-49-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and processed to touch clean ladle to dispense liquid eggs and touched spatula to cook other foods, without washing hands first; educated; employee washed hands **Corrected On-Site**
12A-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potato cakes (52-49 F - Cooling)at 9:45 to 48 -52 F at 10:16 since 8:00 ; in cooler a frying station; at this rate food will not reach 41 F or below within 4 hours; food covers and staled on top of each other; advised to make smaller portions and keep food uncovered
03D-15-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- high temperature dishwasher ( thermometer not used) and 3 compartment sink and sanitizer bucket Advised to used test strips
16-33-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- throughout the cook line Advised to remove and keep in sanitizer bucket in between uses
21-09-4
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 corned beef in drawers at cook line Removed **Corrected On-Site**
10-06-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); fixed to 200 ppm **Corrected On-Site**
21-08-4
25
Sep 17, 2024
Routine - Food
No violations found.
100
Sep 16, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - portioned butter (71F - Cold Holding) operator states not portioned or prepared today held at room temperature under 2 hours - operator moved to freezer. fresh shell eggs (71F - Cold Holding) sitting out at room temperature under 2 hours - operator moved to cooler. Reviewed Time procedures and emailed copy to operator. expo cold Bain Marie - shredded cheddar (63F - Cold Holding); portioned sour cream (65F - Cold Holding); sliced American cheese (65F - Cold Holding) operator states not portioned or prepared today held in unit under 2 hours operator plugged in unit - operator moved to freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line - melted butter (71F - Hot Holding) sitting out at room temperature under 2 hours - operator moved to stove. Review an email copy of time procedures with operator. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Breading station - raw marinated chicken over potato pancakes. Operator moved potato pancakes away from raw chicken. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - At time of inspection no measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from prep area hand sink - operator provided. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing onions no hair net - operator provided. **Corrected On-Site** **Warning**
13-03-4
50
Jan 10, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler case of raw beef stored over ready to eat ham. Operator moved raw beef to proper storage space. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw beef hamburger patty stored over raw whole beef roast, operator removed raw hamburger to proper storage space. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table cooked beef (108F - Reheating), operator stated beef not cooked today, removed from refrigerator and placed directly in steam table 2.5 hours ago. Beef did not reach 165F for 15 seconds within 2 hours, see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table cooked beef (108F - Reheating), operator stated beef not cooked today, removed from refrigerator and placed directly in steam table 2.5 hours ago. Beef did not reach 165F for 15 seconds within 2 hours, see stop sale.
03E-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At dishwashing area garage can blocking access to hand washing sink, operator removed can making sink accessible. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing station in dish area no paper towels, operator provided paper towels. **Corrected On-Site**
31B-02-4
45
Jul 25, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Berry Fresh Cafe last inspected?
The most recent health inspection at Berry Fresh Cafe on file is from Feb 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Berry Fresh Cafe?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Berry Fresh Cafe.
How does Berry Fresh Cafe compare to other restaurants in Palm Beach Gardens?
Berry Fresh Cafe most recently scored 64 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Berry Fresh Cafe's inspection record improved over time?
Yes. Recent inspections at Berry Fresh Cafe have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Berry Fresh Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Berry Fresh Cafe inspected?
Based on the inspection history on file, Berry Fresh Cafe is inspected around three times per year on average.
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