Christophers Kitchen
Last inspected: Feb 24, 2026
86
Score
The health department has logged 11 inspections at Christophers Kitchen, the earliest from 2022. Christophers Kitchen was last inspected on Feb 24, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Compared to the broader Palm Beach Gardens restaurant scene, where the average is 81, this is a stronger showing. The record reflects steady performance over time.
11
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, dressing with fresh garlic and oil (49F - Cold Holding); vegetable soup (54F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of cold holding parameters, operator place items onto ice to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
86
Aug 14, 2025
Routine - Food
No violations found.
100
Aug 13, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
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 market area grab and go cooler- Cauliflower pizza 47F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At market area grab and go cooler- Cauliflower pizza 47F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At walk in cooler- Cut melon 45F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in freezer to quick chill. At tall three door reach in cooler - cooked pasta 45F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- food left out on counter as per operator- operator placed in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling cleaning supplies then proceeded to put on gloves and prepare food without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At dishwashing area - employee handled dirty dishes then proceeded to wash their hands for 5 seconds then handle clean dishes - educated operator- employee washed hands properly. **Corrected On-Site** **Warning**
12A-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At market grab and go cooler - Caesar salad 56F at 10:40 to 56F at 11:00 ( cooling since 10:00AM)- at current rate of cooling food will not reach to 41F within re sing time - operator moved to reach in freezer to quick chill. **Warning**
03D-15-4
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. At employee bathroom- single service gloves stored in bathroom- operator removed. **Corrected On-Site** **Warning**
25-18-4
47
Jan 30, 2025
Complaint Full
No violations found.
100
Jan 29, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back hallway near prep area- approximately 5 small flying insects on walls. At front counter prep line- approximately 2 small flying insects landing on shelf with clean dishes above prep area and steam table. At back prep area- approximately-3 small flying insects landing on shelves with clean utensils and dry food storage above prep tables At market area - approximately 2 small flying insect by Single service items. At bar area - approximately 2 small flying insect landing on wall and bar counter. At dining room - approximately 4 small flying insects on decorative plant in dining room. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. At dry storage/ prep area- two dented cans of tomato strips- see stop sale **Corrected On-Site** **Warning**
01B-01-4
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/ **Warning**
53A-05-6
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler in use egg plant with stickers still attached - educated operator - employee removed and washed properly. **Corrected On-Site** **Warning**
08B-39-4
64
Dec 3, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
61
Apr 18, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. At shop area - spray bottle of sanitizer not labeled- operator labeled. **Corrected On-Site**
41-10-4
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 hands- educated operator employee washed hands. **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At large prep reach in cooler- at back prep room- mole 47F- cold holding, cooked sweet potatoes 47-48F -cold holding- food not prepared or portioned today- as per operator employee left out on counter for 20 minutes- operator placed in reach in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At large back prep room- handwash sink blocked by trash can - operator removed. At dishmachine area- dirty dishes blocking handwash sink- operator removed. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter near front counter- operator removed. **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep counter by cookline area- operator removed. **Corrected On-Site** **Repeat Violation**
21-12-4
52
Oct 25, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
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 tall reach in cooler near prep area-marinara sauce 45F - cold holding- food not prepared or portioned today- food out of temperature for 2 days - see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler near prep area-marinara sauce 45F - cold holding- food not prepared or portioned today- food out of temperature for 2 days - see stop sale. At reach in cooler in prep room- coleslaw 46-47F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator moved to reach in freezer to quick chill. **Corrective Action Taken**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep counter - operator removed. **Corrected On-Site**
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter - soiled wiping cloth stored on counter- operator moved to sanitizer bucket. **Corrected On-Site**
21-12-4
67
Jan 23, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
74
Aug 10, 2022
Routine - Food
No violations found.
100
Aug 8, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... Stop Sale issued on time/temperature control for safety food due to temperature abuse..... spinach dip 46°, potato salad 46° , quinoa salad 48°, mixed salad 48° in display market cooler , food being held more than 4 hours . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pico de gallo 54°, cut tomatoes 53°, arigola 57°, crab cake 58° in reach in drawer next to hot holding at kitchen, per manager food being held less than four hours . Employee discarded food...spinach dip 46°, potato salad 46°, quinoa salad 48°, mixed salad 48° in display market cooler , food being held more than 4 hours . Stop sale issue . Employee discarded food . **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned . **Corrected On-Site** **Warning**
22-02-4
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. **Warning**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bathroom located inside establishment left opened not completely enclosed with tight-fitting, self-closing doors. Employee closed . **Corrected On-Site** **Warning**
32-04-4
Basic - No handwashing sign provided at a hand sink used by food employees at prep station **Warning**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name....nuts , salt in cook line , salt flour in dry storage area. . Employee labeled. **Warning**
02D-01-5
50
Frequently Asked Questions
When was Christophers Kitchen last inspected?
The most recent health inspection at Christophers Kitchen on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Christophers Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Christophers Kitchen.
How does Christophers Kitchen compare to other restaurants in Palm Beach Gardens?
Christophers Kitchen most recently scored 86 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Christophers Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Christophers Kitchen have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Christophers Kitchen 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 Christophers Kitchen inspected?
Based on the inspection history on file, Christophers Kitchen is inspected around three times per year on average.
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