Constellation Culinary Group - Norton
Last inspected: Jan 30, 2026
90
Score
The health department has logged 11 inspections at Constellation Culinary Group - Norton, the earliest from 2022. Inspectors last stopped by on Jan 30, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The pattern that stands out is “operator is doing a special process”, which has been cited three times.
Constellation Culinary Group - Norton's latest score of 90 sits above the West Palm Beach average of 79. The record reflects steady performance over time.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink not accessible for employee use at all times. Observed at cook line metal container in handwashing sink. Operator removed **Corrected On-Site**
31A-09-4
90
Nov 25, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic container not inverted. Operator removed and stored correctly. - From follow-up inspection 2025-11-25: **Time Extended**
24-05-4
95
Sep 25, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed salmon that was not frozen first in reduced oxygen packaging in freezer.
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon that was not frozen first in reduced oxygen packaging in freezer.
01B-13-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic container not inverted. Operator removed and stored correctly.
24-05-4
64
Apr 4, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at rear door hand sink . Operator placed paper at sink. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Observe plastic containers of oil on floor Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in water at 120 F. Operator moved to flat top. **Corrective Action Taken**
10-07-4
82
Dec 11, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Equipment in poor repair. Observe cover broken in sugar container
14-11-5
Basic - Food stored on floor. Observe plastic container of tahini on floor in walking cooler
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observe handle touching flour in container.
10-01-5
Basic - Old labels stuck to food containers after cleaning. Observe at quart deli container.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Observe container with flour not labeled.
02D-01-5
78
Jun 12, 2024
Complaint Full
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at waiters station milk (47F - Cold Holding). Operator stated less then hour but discarded. **Corrected On-Site**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observe employee touching garnish without gloves and placed on plate . No alternative operating procedure. Employee washer hands. **Corrected On-Site**
09-01-4
74
Jan 31, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale Observe at walk-in refrigerator butter nut soup overnight (51-58F - Cooling).
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw ground beef above fish in walk-in refrigerator. Operator placed ground beef on lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator butter nut soup overnight (51-58F - Cooling).
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at walk-in refrigerator butter nut soup overnight (51-58F - Cooling). Due to being in deep 4 gall plastic container.
03D-15-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear kitchen door. **Repeat Violation**
35B-01-4
55
Aug 4, 2023
Routine - Food
No violations found.
100
Aug 3, 2023
Routine - Food
5 critical violations. 6 major violations. 1 minor violation.
View 12 violations
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. As chef stated brown sauce. **Warning**
03G-15-5
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. Observe dishwasher handling dirty dishes and without washing hands touching clean dishes. Operator had dishwasher wash hands. **Corrected On-Site** **Warning**
12A-13-4
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. **Warning**
03G-05-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observe with salmon. **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw tuna above ice cream in reach in freezer not all commercially sealed. 2) observe in reach in refrigerator raw salmon above lettuce. Operator place raw fish on lower shelf of both . **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. **Warning**
03G-50-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observe brown sauce **Warning**
03G-06-5
Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. **Warning**
03G-19-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observe with brown sauce. **Warning**
03G-09-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observe with chicken. **Warning**
03C-89-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. **Warning**
03G-43-1
Basic - Food stored on floor. Observe plastic container with Lemmon aid on floor **Warning**
08B-38-4
25
Mar 14, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Reduced oxygen packaged food label lacking use by date.
03G-07-5
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit.
03G-15-5
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
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 - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
03G-43-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear kitchen door.
35B-01-4
50
Aug 18, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw ground beef above salmon. Operator placed raw beef on lower shelf. **Corrected On-Site**
08A-20-5
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.
53B-05-5
78
Frequently Asked Questions
When was Constellation Culinary Group - Norton last inspected?
The most recent health inspection at Constellation Culinary Group - Norton on file is from Jan 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Constellation Culinary Group - Norton?
Across the inspection record, “operator is doing a special process” has been cited three times, more than any other issue at Constellation Culinary Group - Norton.
How does Constellation Culinary Group - Norton compare to other restaurants in West Palm Beach?
Constellation Culinary Group - Norton most recently scored 90 out of 100, which is higher than the West Palm Beach average of 79.
Has Constellation Culinary Group - Norton's inspection record improved over time?
Results have been roughly steady. Inspections at Constellation Culinary Group - Norton have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Constellation Culinary Group - Norton 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 Constellation Culinary Group - Norton inspected?
Based on the inspection history on file, Constellation Culinary Group - Norton is inspected around three times per year on average.
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