Big John's Eatery
Last inspected: Mar 5, 2026
78
Score
The health department has logged nine inspections at Big John's Eatery, the earliest from 2022. Inspectors last stopped by on Mar 5, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited three times.
The city-wide average is 79, putting Big John's Eatery squarely in typical territory. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine or quaternary sanitizer.
16-37-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At glass door reach in cooler, Unwashed produce-Cucumbers stored over ready to eat oxtail quesadillas. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08B-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 93F. Operator turned heat up to 135F+. **Corrected On-Site**
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee beverage on prep table. Operator removed. **Corrected On-Site**
12B-07-4
78
Nov 13, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink at bar area- ice in sink- educated operator- removed. **Corrective Action Taken**
31A-11-4
Basic - Insect control device installed over food preparation area. Bug zapper/ control device stored over seasoning and prep counter at back prep area . **Corrected On-Site**
35B-02-4
86
Mar 5, 2025
Routine - Food
No violations found.
100
Feb 21, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
70
Sep 6, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter near fry station- Cooked potatoes 68F- cold holding ,French toast batter 73F- cold holding- food not prepared or portioned today- food left out of 45 minutes- operator placed under time as a public health control for remaining time. **Corrective Action Taken**
03A-02-5
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. At dishmachine area - employee handled dirty dishes then proceeded to handle clean dishes without washing their hands - educated operator - employee washed hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline- employee handled raw French toast batter- changed gloves and proceeded to prepare food for order- educated operator - employee washed hands. **Corrective Action Taken**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. At dish machine area - handwash sink blocked by prep kart- operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. At cookline counter - in use avocados with stickers attached - educated operator - employee removed stickers and washed property.
08B-39-4
55
Apr 24, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 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. Employee handled dirty dishes then proceeded to handle clean dishes before handling food- educated operator employee washed hands.
12A-13-4
High Priority - Dented/rusted cans present. See stop sale. At dry storage area- two dented cans of cream of chicken soup- see stop sale. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs store over oxtail- operator removed to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. At dish machine area- hand wash sink blocked by kart- operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by large ice machine near office- operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At front counter- gallon of milk opened 04/21/24 not date marked- operator date marked. **Corrected On-Site**
02C-02-5
Basic - Employee eating in a food preparation or other restricted area. At back area near dishmachine and prep area- employee eating- educated operator- employee moved to dinning room. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage shelves- employee bag over seasoning and food-operator removed. **Corrected On-Site**
40-06-5
Basic - Raw fruits/vegetables not washed prior to preparation. At cookline prep counter in use Abocados with stickers attached- educated operator- employee removed stickers and washed properly. **Corrected On-Site**
08B-39-4
41
Dec 7, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage area - observed one dented can of cream of chicken soup- see stop sale.
01B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at bar handwashing sink- operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink- at bar handwashing sink- operator provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. At prep area by cookline- in use bananas and avocados with stickers attached- educated operator- employee removed. **Corrected On-Site**
08B-39-4
Basic - Food stored on floor. Containers of oil stored on floor near dish area- operator moved off floor.
08B-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At glass reach in cooler unwashed avocados over cooked chicken- operator moved avocados. **Corrected On-Site**
08B-17-4
58
Mar 8, 2023
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...provolone cheese 61°, shredded cheese 53°, cut ham 53° , milk 45°, cheese 45°, raw chicken 46° in flip top reach in cooler across from grill at kitchen, some being held less than four hours, some more . Stop sale issue . Employee discarded food and moved to another acceptable cooler . Single serve butter 77° at server station being held less than four hours. Employee time marked. **Corrective Action Taken**
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...provolone cheese 61°, shredded cheese 53°, cut ham 53° , milk 45°, cheese 45°, raw chicken 46° in flip top reach in cooler across from grill at kitchen, some being held less than four hours, some more .
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw eggwash above cooked ox tail gravy at walk in cooler . employee properly stored food **Corrected On-Site**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...ambient cooling pancake batter 58°-59° mixed with fresh eggs with covered in tall reach in cooler . Take another temperature about 15 minutes after take another temperature it was same temperature at 58°-59° . Employee moved to coldest cooler uncovered the food. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by moving cart . Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink at dishwashing area. Employee provided **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels...employee provided **Corrected On-Site**
31B-05-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled....several bleach spray bottles, employee labeled **Corrected On-Site**
41-17-4
Basic - Stored food not covered several food containers in reach in cooler at kitchen. Employee moved food. **Corrected On-Site**
08B-12-5
33
Oct 26, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
Frequently Asked Questions
When was Big John's Eatery last inspected?
The most recent health inspection at Big John's Eatery on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Big John's Eatery?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Big John's Eatery.
How does Big John's Eatery compare to other restaurants in West Palm Beach?
Big John's Eatery most recently scored 78 out of 100, which is about the same as the West Palm Beach average of 79.
Has Big John's Eatery's inspection record improved over time?
Yes. Recent inspections at Big John's Eatery have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Big John's Eatery 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 Big John's Eatery inspected?
Based on the inspection history on file, Big John's Eatery is inspected around three times per year on average.
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