Bull Top Taste Restaurant
Last inspected: Jan 30, 2026
61
Score
Public records show 12 inspections at Bull Top Taste Restaurant stretching back to 2022. Bull Top Taste Restaurant was last inspected on Jan 30, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited six times.
The city-wide average sits at 81, which Bull Top Taste Restaurant's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
Adequate Handwashing Facilities Supplied and Accessible
FL-10
61
Oct 1, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
43
Jan 8, 2025
Routine - Food
5 critical violations. 2 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. At walk in cooler - Cooked gravy 55F at 9:20 ( cooling overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer- raw fish not commercially packaged stored over bag of precooked mixed vegetables- operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler - Cooked gravy 55F at 9:20 ( cooling overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line- cooked plantains 78F- hot holding- food stored in two metal pans- food out of temperature for 1 hour- operator moved to stove to be reheated. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At dry storage shelf in kitchen- green chemical bottle stored over boxes of pasta and vinegar- operator removed. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. At dishwashing area- unlabeled spray bottle of bleach - operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter handwashing sink water of 83F. **Corrected On-Site**
27-16-4
Basic - Food stored on floor. At walk in freezer - boxes of beef stored on floor- operator moved off the floor. **Corrected On-Site**
08B-38-4
37
Aug 20, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. At walk in cooler - non food grade trash bag used to stored chopped cabbage- operator removed. **Corrected On-Site**
14-31-5
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 prep area -Salted mackerel 84F- cold holding - food left out at room temperature- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area -Salted mackerel 84F- cold holding - food left out at room temperature- food not prepared or portioned today- food out of temperature overnight - see stop sale.
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At walk in cooler- Employee opened water bottles and milk over food for restaurant - operator removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
58
Feb 14, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No Chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. **Warning** - From follow-up inspection 2024-02-14: **Time Extended**
16-37-1
90
Feb 13, 2024
Routine - Food
6 critical violations. 3 major violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler-Cooked rice 45-47F at 12:45( cooling overnight) - food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw liver not commercially packaged over beef patties- operator moved liver to lower shelf. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over cabbage- operator moved to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler-Cooked rice 45-47F at 12:45( cooling overnight) - food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table- Cooked chicken 105F-116F- hot holding, fried chicken 106-118F- hot holding- food stored in shallow pan- food out of temperature for 1.5 hours- operator removed to be reheated. At front counter - beef Pattie's 115-127F- hot holding- food out of temperature for 1 hour- operator moved to be reheated. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Lip balm stored over ice machine by front counter- operator removed. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cold well by front counter- sliced tomatoes at 54F to 54F at 1:30( cooling since 11:45)- at current rate of cooling food will not reach 41F within remaining time- operator placed ice on food to quick chill. **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. At prep area- handwash sink blocked by trash can- operator moved. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No Chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. **Warning**
16-37-1
30
Oct 12, 2023
Routine - Food
No violations found.
100
Oct 11, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
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. At walk in cooler-cooked Curry goat 55F at 8:50- ( cooling overnight), cooked brown chicken 57F-at 8:50( cooling overnight)- food tightly covered in aluminum foil- at current rate of coo,king food did not reach 41F within 6 hours- see Stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table- Cooked plantains 103F- hot holding- food double panned- food out of temperature for 30 minutes- operator removed to be reheated to 165F. At prep area near cookline- Curry goat 105F- hot holding, cooked bananas 107F- hot holding- food left out at room temperature- food out of temperature for 45 minutes- operator placed on stove to reheat to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler-cooked Curry goat 55F at 8:50- ( cooling overnight), cooked brown chicken 57F-at 8:50( cooling overnight)- food tightly covered in aluminum foil- at current rate of coo,king food did not reach 41F within 6 hours- see Stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can by three compartment sink- operator removed. **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. At front counter- spray bottle of soap - not labeled- operator labeled. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Containers of sauce and oil stored on floor by prep area- operator moved off floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline counter- utensils stored in water of 84F- operator removed utensils. **Corrected On-Site**
10-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone over prep counter- operator removed. **Corrected On-Site**
40-06-5
45
Jun 21, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
82
Jun 20, 2023
Routine - Food
6 critical violations. 5 major violations. 8 minor violations.
View 19 violations
High Priority - Toxic substance/chemical improperly stored. -chemicals store with clean pans in ware washing area **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler cabbage 45f -small cooler front line cabbage 47f,cut lettuce 55f **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -walk in freezer raw chicken over pickled mackerel **Warning**
08A-02-6
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -fried chicken 124 f advised to reheat **Warning**
03B-15-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Curry goat 45f,Curry chicken 52f ,cows feet 45f per employee made yesterday **Warning**
03D-02-5
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. -observed 1 training card **Warning**
53B-13-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can open **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by trash can **Warning**
31A-09-4
Basic - Cardboard used to line food-contact shelves. -walk in freezer **Warning**
14-05-4
Basic - Equipment in poor repair. -hood filter in disrepair -door to imperial not properly attached,employee stated does not use oven. **Warning**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Corn meal **Corrected On-Site** **Warning**
10-01-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filter soiled with grease **Warning**
23-03-4
Basic - Ripped/worn/soiled tin foil used as shelf cover. **Warning**
14-20-4
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -corn meal ,sugar and flour **Corrected On-Site** **Warning**
02D-01-5
17
Jul 28, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes in triple sink without sanitize step. Discussed with operator - From follow-up inspection 2022-07-28: Not observed. Next unannounced **Time Extended**
22-45-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (55F); cooked fish (51F); cooked rice and beans (67F); milk (53F). All items in unit over night. Observed in walk in cooler. Unit has an ambient temperature of of 50F-52F. Monitored unit for 1 hour with no changes in temperature. See Stop Sale - From follow-up inspection 2022-07-28: Cooked chicken 51°F, cooked rice 48°F cooked fish 48°F. Unit has an ambient temperature of 47°F. Observed in walk in cooler. Monitored unit for approximately 20 minutes with no changes in temperature. Operator states items were prepared yesterday/last night. See Stop Sale**Admin Complaint** **Admin Complaint**
03A-02-5
74
Jul 27, 2022
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. See stop sale. Observed juice in grab and go that is not made at establishment and states that this product has not been pasteurized
01A-17-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes in triple sink without sanitize step. Discussed with operator
22-45-4
High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored above unwashed cucumber in walk in cooler. Operator removed **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued due to food originating from an unapproved source. Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. See stop sale. Observed juice in grab and go that is not made at establishment and states that this product has not been pasteurized
01B-04-5
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. cooked rice (55°F); cooked fish (51°F); cooked rice and beans (67°F); milk (53°F). All items in unit overnight. Observed in walk in cooler. Unit has an ambient temperature of of 50°F-52°F. Monitored unit for 1 hour with no changes in temperature.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (55°F); cooked fish (51°F); cooked rice and beans (67°F); milk (53°F). All items in unit over night. Observed in walk in cooler. Unit has an ambient temperature of of 50°F-52°F. Monitored unit for 1 hour with no changes in temperature. See Stop Sale
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (10:30) (109°F - Cooling); chicken (11:10) (98°F - Cooling). Item being cooled at room temperature. Operator placed item back in oven to reheat **Corrective Action Taken**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance at front hand wash sink 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
32
Frequently Asked Questions
When was Bull Top Taste Restaurant last inspected?
The most recent health inspection at Bull Top Taste Restaurant on file is from Jan 30, 2026. The public record contains 12 inspections in total.
What is the most common violation at Bull Top Taste Restaurant?
Across the inspection record, “stop sale issued on time/temperature control” has been cited six times, more than any other issue at Bull Top Taste Restaurant.
How does Bull Top Taste Restaurant compare to other restaurants in Royal Palm Beach?
Bull Top Taste Restaurant most recently scored 61 out of 100, which is lower than the Royal Palm Beach average of 81.
Has Bull Top Taste Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Bull Top Taste Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bull Top Taste Restaurant 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 Bull Top Taste Restaurant inspected?
Based on the inspection history on file, Bull Top Taste Restaurant is inspected around three times per year on average.
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