Cafe Chardonnay
Last inspected: Mar 30, 2026
58
Score
Cafe Chardonnay appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Mar 30, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around five violations to closer to two violations per visit over the last few inspections.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited three times.
The city-wide average sits at 81, which Cafe Chardonnay's 58 doesn't quite reach. On the whole, the file is mixed but not concerning.
11
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
58
Dec 10, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
74
Mar 31, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-03-31: **Time Extended**
14-17-4
95
Mar 25, 2025
Routine - Food
6 critical violations. 4 major violations. 2 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handle garbage - and then put on new gloves and handling clean equipment- without washing their hands.- educated operator - employee washed hands properly, **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return started preparing food without washing their hands - educated operator- employee washed hands properly. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by prep area- Truffle cream sauce 112F- hot holding - food double stacked in containers- food out of temperature for 30 minutes operator placed on stove to reheat. At prep area station- Oil in garlic 121F- hot holding- food left out on counter- food out of temperature for 15 minutes- operator placed in ice to quick chill. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler Antiseptic chemical- raw ground beef stored over raw beef- operator removed and stored properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw salmon stored over cooked pasta. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up food from floor- took of glove and started handling clean utensils and food without washing their hands - educated operator - employee washed hands properly. **Corrective Action Taken** **Warning**
12A-29-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler - cooked mashed potatoes 107F at 2:30 to 92F at 3:05 ( cooling since 1:40) - food stored in large quantity and covered at current rate of cooling food will not reach to 70F within remaining time- operator moved to walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal dish in hand sink by cookline operator removed. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at employee bathroom- operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled- operator removed. **Corrected On-Site** **Warning**
41-17-4
Basic - Walk-in freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At dry storage closet near prep area- approximately 1 dead insect in trap- operator removed, cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-06-4
25
Dec 4, 2024
Routine - Food
No violations found.
100
May 29, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by kitchen/ server station- #1 butter 46-48F- cold holding, heavy cream 46-48F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator over to walk-in cooler to quick chill. At prep counter by server station- milk 46F- cold Holding- food not prepared or portioned today- milk stored above of ice bath- operator immersed in ice to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-05-29: At tall reach in cooler by server station- Butter 46F- cold holding, Milk 46F- cold holding, Cream -46F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan Martinez 05/18/20 **Warning** - From follow-up inspection 2024-05-29: **Time Extended**
53B-14-5
78
May 28, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by kitchen/ server station- #1 butter 46-48F- cold holding, heavy cream 46-48F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator over to walk-in cooler to quick chill. At prep counter by server station- milk 46F- cold Holding- food not prepared or portioned today- milk stored above of ice bath- operator immersed in ice to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. At second floor storage area with clean utensils and plates- inside not used/ empty ice machine with approximately 2 live roaches at time of inspection- operator killed and removed. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline - employee handled dirty cloth then began to plate food and grab clean dishes without washing their hands. **Corrective Action Taken** **Warning**
12A-28-4
Intermediate - Spray bottle containing toxic substance not labeled. At chemical storage shelf unlabled green spray bottle. **Warning**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler on left side of cookline- crab 42F, cooked peas 41F, salmon 42F, #2 couscous 54F at 6:30 to 54 at 7:15 ( cooling since 4:00) cooked beans 53-54F at 6:30 to 53-54F 7:15 ( cooling since 4:00) , cooked duck 53-54F at 6:30 to 53-54F 7:15, roasted squash 53-54F at 6:30 to 53-54F 7:15 ( cooling since 4:00), ricotta 53-54F at 6:30 to 53-54F 7:15( cooling since 4:00) butter 53-54F at 6:30 to 53-54F 7:15 ( cooling since 4:00) cut tomatoes 53-54F at 6:30 to 53-54F 7:15 ( cooling since 4:00) - at current rate of cooling food will not reach 41F within remaining time - operator moved food to walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan Martinez 05/18/20 **Warning**
53B-14-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping clothes stored on cutting boards and prep counters throughout cookline. **Corrected On-Site** **Warning**
21-12-4
45
Apr 18, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. At storage area- raid over bags of rice - operator removed. **Corrected On-Site**
41-10-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline reach in cooler - herbs lined with non food grade paper towels - operator removed. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over raw pork- operator moved raw pork to upper shelf. **Corrected On-Site**
08A-05-6
Intermediate - Mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler meatball lasagna prepared 04/16/24 - not date marked- operator date marked. **Corrected On-Site**
02C-02-5
Basic - Mussels removed from original container for long-term storage- at walk in cooler- operator provided. **Corrected On-Site**
01C-06-5
50
Aug 21, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
86
Jun 20, 2023
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
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. -Provided Clean-up of Vomiting and Diarrheal Events poster. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris. -inside top of sautée reach-in cooler has an accumulation food debris -inside of outdoor ice machine has an accumulation of pink and black, mold-like substance **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna seared and tartare **Warning**
02B-01-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -outdoor produce cooler **Warning**
38-07-4
Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster, operator posted **Corrected On-Site** **Warning**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler at end of cookline **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door soiled -walk-in cooler fan covers soiled **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. -plastic containers on dish drying rack, employee removed **Corrected On-Site** **Warning**
16-46-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex employee restroom **Warning**
32-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large pots on bottom of dish drying rack **Warning**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottled waters on shelf above triple sink, operator removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. -floor behind grill has an accumulation of grease **Warning**
36-73-4
47
Nov 4, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb stored above cooked cauliflower in walk in cooler. Operator reorganized **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Uncleanable knife block in use to store knives. Operator removed knives from block, cleaned and sanitized knives **Corrected On-Site**
14-55-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in standing water. Operator turned on running water **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood on cook line
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
70
Frequently Asked Questions
When was Cafe Chardonnay last inspected?
The most recent health inspection at Cafe Chardonnay on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cafe Chardonnay?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Cafe Chardonnay.
How does Cafe Chardonnay compare to other restaurants in Palm Beach Gardens?
Cafe Chardonnay most recently scored 58 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Cafe Chardonnay's inspection record improved over time?
Yes. Recent inspections at Cafe Chardonnay have averaged around two violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cafe Chardonnay 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 Cafe Chardonnay inspected?
Based on the inspection history on file, Cafe Chardonnay is inspected around three times per year on average.
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