Darbster
Last inspected: Feb 12, 2026
58
Score
Darbster appears in inspection records four times, starting in 2024. Inspectors last stopped by on Feb 12, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Ready-to-eat” accounts for the largest share of issues, appearing two times across the record.
Restaurants in West Palm Beach average 79, so Darbster trails the local norm. The inspection history reads as standard for a restaurant of this size.
4
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
3 critical violations. 2 minor violations.
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. broccoli cheddar soup (50F - Cooling) in deep filled covered container in walk in cooler for more than 6 hours overnight, per operator. See stop sale.
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked sweet potato dated 1/29 in walk in cooler. See stop sale.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. broccoli cheddar soup (50F - Cooling) in deep filled covered container in walk in cooler for more than 6 hours overnight, per operator. See stop sale.
01B-02-5
Basic - Bowl or other container with no handle used to dispense food. Pint container with no handle stored in cauliflower in reach in cooler. Plastic Soufflé cup with no handle stored in roasted garlic in walk in cooler.
14-01-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
58
Mar 14, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching his soiled cellphone then put on gloves to cut vegan wings without washing hands. Explained and he washed hands. **Corrected On-Site**
12A-07-5
86
Oct 4, 2024
Routine - Food
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw 52 f prepared on 10/02 , vegan chicken 45-46 f prepared on 09/20 **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 52 f prepared on 10/02 , vegan chicken 45-46 f prepared on 09/20 **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaning spray bottle stored on prep table next to cooked lasagna. Explained and manager removed the bottle **Corrected On-Site** **Warning**
41-10-4
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. Dishwasher chlorine 0 ppm. Before starting the machine for chlorine test. Dishes on dish rack were already in the machine. Washing dishes. Chlorine sanitizer container was empty. Manager changed the container. Tested chlorine 0 ppm. Explained and primed the machine. Tested again 0 ppm. Machine not dumping the wash water. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. **Repeat Violation** **Admin Complaint**
22-41-4
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. Employee used stepping ladder get container from top shelf then folded soiled step ladder with hands. After fording ladder he took clean jug to get ice and water for thermometer calibration. Prior to washing hands. Explained and he washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. vegan chicken prepared on 09/20 ,Vegan chicken parmigiana prepared on 09/27 , Lasagna prepared on 09/25 all not consumed within 7 days of preparation. **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. vegan chicken 45-46 f prepared on 09/20 ,Vegan chicken parmigiana prepared on 09/27 , Lasagna prepared on 09/25 **Warning**
01B-24-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Food stored on floor. 2 boxes of oil stored on floor by outside walk in cooler. **Warning**
08B-38-4
27
Feb 9, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 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 0ppm, air in the line. Operator purged line 100ppm. **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm in prep area. Operator set up fresh solution @ 75ppm. **Corrected On-Site**
21-07-4
70
Frequently Asked Questions
When was Darbster last inspected?
The most recent health inspection at Darbster on file is from Feb 12, 2026. The public record contains four inspections in total.
What is the most common violation at Darbster?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Darbster.
How does Darbster compare to other restaurants in West Palm Beach?
Darbster most recently scored 58 out of 100, which is lower than the West Palm Beach average of 79.
Has Darbster's inspection record improved over time?
Results have been roughly steady. Inspections at Darbster have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Darbster 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 Darbster inspected?
Based on the inspection history on file, Darbster is inspected around two times per year on average.
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