Brandon’S
Last inspected: Dec 9, 2025
64
Score
Public records show 11 inspections at Brandon’S stretching back to 2022. The most recent visit was on Dec 9, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around four violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 84, which Brandon’S 64 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
11
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
3 critical violations.
View 3 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Dec 1, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed bar Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi bar; rice over night (72 F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed butter, hollandaise (80-81F - Cold Holding). Operator stated that food was left out from8:00 and will discard at 12:00. I emailed operator form for time as public health control. 2) Sushi bar; rice over night (72 F - Cold Holding) see stop sale **Warning**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. I emailed operator form and she printed and had employees sign. **Corrected On-Site** **Warning**
11-26-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms above, ready to eat sausage in reach in by 3 compartment sink. **Warning**
08B-17-4
Basic - Cloth used as a food-contact surface. Observed at sushi rice . Operator stated removed **Corrected On-Site** **Warning**
21-05-5
45
Jul 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-07-29: **Time Extended**
16-62-1
90
Jul 28, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
55
Jan 6, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-01-06: Current manager, who stated she's a proctor has not trained staff. Current cook at line show me an expired food handler from previous employer that expired in 2023 and stated he's been working here for two years and never been trained for food safety. **Admin Complaint**
53B-05-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-01-06: Cassandra Schroeder 6/27/23 -6/27/26. states that she is a proctor shows me a license for a proctor exam license number certificate no. 6438874 But show me and expired certified food manager certificate. **Admin Complaint**
53A-01-7
Basic - - From initial inspection : 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. Observed with maui Maui **Warning** - From follow-up inspection 2025-01-06: Observed Chilean Seabass with warning label, stating that must be removed from reduced oxygen packaging and prior to defrosting operator stated that the fish was removed over 24 hours. See stop sale.**. Admin Complaint** **Admin Complaint**
06-09-1
78
Nov 6, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
58
Jul 17, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
82
Jan 26, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at 2 door refrigerator mashed potatoes overnight (51-54F - Cooling)see stop sale
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at 2 door refrigerator mashed potatoes overnight (51-54F - Cooling)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe sausage (68F - Cold Holding). Operator stated about hour and half out and will use Taphc in future
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at 2 door refrigerator mashed potatoes overnight (51-54F - Cooling) due to being in deep container and wrapped tightly with plastic wrap.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel observed by 3 compartment sink hand sink.
31B-02-4
47
Jul 21, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cream at 57°F cold holding, operator discarded because employees have left and chef wasn't sure how long. **Corrected On-Site**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observe at soda dispenser ice shoot.
22-20-5
82
Dec 27, 2022
Routine - Food
2 major violations.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Observe ice machine soiled with mold like substance. 2)Observe can opener soiled with food debris.
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe at dishwasher hand wash sink.
27-16-4
82
Jul 11, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe at walk-in refrigerator raw fish above cooked fish. Operator placed raw fish on lower shelf **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe at expo butter (70F - Cold Holding). Operator stated about 2 hours and put ice on top of butter. And will use time as public health control in future. ** 2) observe at flip top refrigerator ; hummus (50F - Cold Holding) due to food being over filled. Operator removed the overfilled food. Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM. Showed up during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe in kitchen. Operator placed paper towels at sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observe pink substance in unlabeled spray bottle. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe at dishwasher area.
38-07-4
50
Frequently Asked Questions
When was Brandon’S last inspected?
The most recent health inspection at Brandon’S on file is from Dec 9, 2025. The public record contains 11 inspections in total.
What is the most common violation at Brandon’S?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Brandon’S.
How does Brandon’S compare to other restaurants in Palm Beach?
Brandon’S most recently scored 64 out of 100, which is lower than the Palm Beach average of 84.
Has Brandon’S inspection record improved over time?
Results have been roughly steady. Inspections at Brandon’S have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Brandon’S 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 Brandon’S inspected?
Based on the inspection history on file, Brandon’S is inspected around three times per year on average.
Nearby Restaurants