Courtyard Marriott Restaurant
Last inspected: Mar 23, 2026
55
Score
Inspectors have visited Courtyard Marriott Restaurant seven times, with records going back to 2022. Inspectors last stopped by on Mar 23, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly seven violations before.
The most common issue across all inspections has been “dented/rusted cans present”, showing up two times.
That's lower than the typical West Palm Beach restaurant, which scores around 79. The record is unremarkable in either direction.
7
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
55
Aug 12, 2025
Complaint Full
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Oct 21, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Dented/rusted cans present. See stop sale. At Dry Storage; Canned Chile Verde dented Operator disposed **Corrected On-Site** **Repeat Violation**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Kitchen; French toast dip with eggs (60F - Cold Holding); liquid eggs (50F - Cold Holding) Per operator held on counter top for 30 minutes Advised operator who moved to cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At Front counter; Cutting board with moldlike substances in indented areas
22-02-4
67
Mar 13, 2024
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside a metal container on top of table on from counter area. Cooked eggs 78F hot Holding, Per operator product stored for approximately 2 hours. Per operator product cooked and left there until order arrives. Operator moved product to time as a public health control , marked product from 7:45-11:45am Emailed form to operator
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Sanitation wipes, sanitation solution bottle , lemon stainless steel cleaner stored above prep tables throughout the kitchen area. Operator removed **Corrected On-Site**
41-10-4
High Priority - Dented/rusted cans present. See stop sale. Pineapple and marinara sauce on dry storage shelves.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above muffins inside double glass reach in cooler and raw shell eggs stored above hard boil eggs inside metal double door reach in cooler on kitchen area. Operator stored properly **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal container with leftover milk inside hand washing sink on front counter area. Operator removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips for 3 compartment sink with quaternary . **Repeat Violation**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No soap provided at handwash sink. Kitchen area on the back. Operator provided. **Corrected On-Site**
31B-03-4
37
Oct 31, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chobani yogurt 49 in 2 door glass cooler. As per employee it was in another cooler at front counter for 3 hours. Manager moved yogurt container to reach in freezer to cool quickly. second temperature of Chobani yogurt 35 f after 20 minutes **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of Raw hamburgers stored over open box of fully cooked hamburgers in reach in freezer. Explained and manager rearranged. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to three compartment sink Blocked by 2 5 gallon pails. Manager removed both . **Corrected On-Site**
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Multi quat hooked to three compartment sink . Sink and surface test kit. Explained either get sink n surface sanitizer or get multi quat test kit.
16-32-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For multi quat. Three compartment sink multi quat hooked up .
16-37-1
55
Jun 15, 2023
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
41
Nov 28, 2022
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored....glass cleaner spray bottle, bleach spray bottle stored with frying oil , package tea at cook line . Employee moved those bottles. **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....marinara sauce date marked 11/01 , tomato sauce 10/24 in reach in cooler . .. Food with mold-like growth. ..,tomato sauce in reach in cooler
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....marinara sauce date marked 11/01 , tomato sauce 10/24 in reach in cooler . Stop sale issue. Employee discarded food **Corrective Action Taken**
02C-01-5
High Priority - Food with mold-like growth. ..,tomato sauce in reach in cooler . See stop sale. Employee discarded food. **Corrected On-Site**
01B-07-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to Dishmachine not sanitizing . Recommend manager sanitize utensils at three compartment sink .
22-45-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-57-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at dishwashing area.
27-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening....ricotta cheese , mozzarella cheese, shredded cheese, fully cooked hamburgers at reach in cooler. Employee date marked **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....food containers lids in reach in cooler at bar. .. can opener blade .
22-02-4
Basic - Accumulation of debris in three-compartment sink..stacked boxes in three compartment sink .
16-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...heavy soiled buildup in handwashing sink at dishwashing area.
23-03-4
Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the ice machine.
24-07-4
26
Frequently Asked Questions
When was Courtyard Marriott Restaurant last inspected?
The most recent health inspection at Courtyard Marriott Restaurant on file is from Mar 23, 2026. The public record contains seven inspections in total.
What is the most common violation at Courtyard Marriott Restaurant?
Across the inspection record, “dented/rusted cans present” has been cited two times, more than any other issue at Courtyard Marriott Restaurant.
How does Courtyard Marriott Restaurant compare to other restaurants in West Palm Beach?
Courtyard Marriott Restaurant most recently scored 55 out of 100, which is lower than the West Palm Beach average of 79.
Has Courtyard Marriott Restaurant's inspection record improved over time?
Yes. Recent inspections at Courtyard Marriott Restaurant have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Courtyard Marriott 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 Courtyard Marriott Restaurant inspected?
Based on the inspection history on file, Courtyard Marriott Restaurant is inspected around two times per year on average.
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