City Cellar Wine Bar & Grill
Last inspected: Mar 9, 2026
70
Score
Public records show 11 inspections at City Cellar Wine Bar & Grill stretching back to 2022. Inspectors last stopped by on Mar 9, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited four times.
City Cellar Wine Bar & Grill's latest score of 70 falls below the West Palm Beach average of 79. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
70
Aug 25, 2025
Routine - Food
No violations found.
100
Jul 21, 2025
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
64
Jun 26, 2025
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. stainless reach in by fryer: buttermilk; cream; roasted peppers, ground beef patties; raw chicken; cooked au gratin potatoes (49-53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Pizza flip top: pizza sauce ingredients added (61F - Cold Holding); on ice bath: diced tuna (54F - Cold Holding); tall reach in by pasta cooker: butter (53F - Cold Holding); pasta flip top cooler: vodka sauce (47F - Cold Holding); marinara (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature 2-3 hours. Advised operator to move all products to freezer to quick chill. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-26: Butter 52F cold holding Pancetta 47F cold holding Observed at tall reach in cooler by pasta cooker. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator moved to another operable cooler. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch and dinner menu: Tuna poke stack Brunch menu: lox bagel **Warning** - From follow-up inspection 2025-06-26: Same. **Time Extended**
02B-01-5
78
Jun 25, 2025
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Live, small flying insects found Observed 2 flying insects buzzing around not landing on food contact surfaces by expo area, 2 by back prep area not landing on food contact surfaces. Advised operator to kill and remove flying insects. **Warning**
35A-02-7
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. stainless reach in by fryer: buttermilk; cream; roasted peppers, ground beef patties; raw chicken; cooked au gratin potatoes (49-53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stainless reach in by fryer: buttermilk; cream; roasted peppers, ground beef patties; raw chicken; cooked au gratin potatoes (49-53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Pizza flip top: pizza sauce ingredients added (61F - Cold Holding); on ice bath: diced tuna (54F - Cold Holding); tall reach in by pasta cooker: butter (53F - Cold Holding); pasta flip top cooler: vodka sauce (47F - Cold Holding); marinara (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature 2-3 hours. Advised operator to move all products to freezer to quick chill. **Repeat Violation** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm); Triple Sink (Quaternary 500+ppm) Advised operator to add water to mixture to achieve 200-400ppm quaternary sanitizer. **Warning**
41-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch and dinner menu: Tuna poke stack Brunch menu: lox bagel **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line. **Corrected On-Site** **Warning**
31B-02-4
41
Oct 14, 2024
Complaint Full
3 critical violations. 1 minor violation.
View 4 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 at bar dishwasher (Chlorine 0ppm) Operator correct to 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at one door refrigerator at cook line raw fish above butter milk and Lemon juice .. Operator placed raw fish on lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed Flip top refrigerator ; meatballs (51F - Cold Holding) due to being above fill lines . Operator removed the over filled meatballs 2) observed at expo; butter (52F - Cold Holding) Operator will use time as public health control in the future.. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers stored on floor at dishwasher area.
24-07-4
61
Aug 13, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above cooked potatoes. Operated placed raw beef 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. Observed Prep table ; cream (70F - Cold Holding). Operated discarded **Corrected On-Site**
03A-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observe at Flip top refrigerator . Operated removed **Corrected On-Site**
10-17-4
70
Mar 4, 2024
Routine - Food
4 major violations.
View 4 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef Farrin Kolpan stated he can not find measuring device.
16-62-1
Intermediate - No soap provided at handwash sink. Observe at bar.
31B-03-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature les then 160). Ecolab shows up and repaired dishwasher temp 160°F **Corrected On-Site** **Repeat Violation**
22-56-4
Intermediate - Ice machine soiled with food debris, mold-like substance or slime.
22-02-4
67
Nov 27, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observe at splitter.
29-42-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe main dishwasher Dishwasher (Temperature less then 160). Operator turn on booster Dishwasher (Temperature 160) **Corrected On-Site**
22-56-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 72°F. Operator removed water. **Corrected On-Site**
10-07-4
74
Apr 11, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
03G-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above cooked rice. Operator placed raw shelled eggs on lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Reduced oxygen packaged food label lacking use by date.
03G-07-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-50-1
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan.
03G-49-1
52
Sep 6, 2022
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; mozzarella cheese,meat sauce,meatballs (49-52F - Cold Holding) due to employee shutting off top unit by accident. Operator turn on upper unit and ice food down. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above cooked meatballs. Operator placed raw shelled eggs on lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature less then160) ** Operator reset the water booster Dishwasher (Temperature 160) Repeat Violation** ** Corrected On-Site** **Corrected On-Site** **Repeat Violation**
22-56-4
Intermediate - Ice machine soiled with mold-like substance or slime.
22-02-4
61
Frequently Asked Questions
When was City Cellar Wine Bar & Grill last inspected?
The most recent health inspection at City Cellar Wine Bar & Grill on file is from Mar 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at City Cellar Wine Bar & Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at City Cellar Wine Bar & Grill.
How does City Cellar Wine Bar & Grill compare to other restaurants in West Palm Beach?
City Cellar Wine Bar & Grill most recently scored 70 out of 100, which is lower than the West Palm Beach average of 79.
Has City Cellar Wine Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at City Cellar Wine Bar & Grill have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at City Cellar Wine Bar & Grill 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 City Cellar Wine Bar & Grill inspected?
Based on the inspection history on file, City Cellar Wine Bar & Grill is inspected around three times per year on average.
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