Don Ramon Restaurant
Last inspected: Feb 3, 2026
100
Score
Across the available record, Don Ramon Restaurant has 12 inspections on file, the first dated 2022. The latest inspection on file is from Feb 3, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Stop sale issued on time/temperature control” comes up most often, recorded four times in the inspection record.
Among West Palm Beach restaurants, the typical score is 79; Don Ramon Restaurant is comfortably above that bar. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
No violations found.
100
Jan 26, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
45
Jul 21, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
50
Mar 10, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Sep 12, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flan (55F); cream cheese (57F - Cold Holding); whipped cream (64F - Cold Holding) pantry flip top cooler. Not prepped or portioned today. In unit over four hours. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-12: Whip cream 46 f , flan 41 f, rice pudding 42 f in upright refrigerator at server station. roasted peppers 70 f, cut lettuce 57 f, cooked broccoli 29 f, sliced ham 50 f, raw chicken 43 f in flip top cooler on cook line.cooked pork 41 f in upright cooler on cook line not prepared or portioned today. **Admin Complaint**
03A-02-5
86
Sep 11, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chef observed washing and rinsing and air drying dishes in two bay sink. No sanitizing procedure observed. Educated chef on site about how to probably sanitize equipment. **Warning**
22-45-4
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. flan (55F cold holding); cream cheese (57F - Cold Holding); whipped cream (64F - Cold Holding) pantry flip top cooler. Not prepped or portioned today. In unit over four hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flan (55F); cream cheese (57F - Cold Holding); whipped cream (64F - Cold Holding) pantry flip top cooler. Not prepped or portioned today. In unit over four hours. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Old labels stuck to food containers after cleaning. On shelf above prep table at end of cook line **Warning**
16-46-4
61
Feb 15, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : 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. sliced tomatoes (56F - Cold Holding); cut lettuce (54F - Cold Holding) in salad reach in cooler. Not prepped or portioned today. In unit over four hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Four containers of cooked black beans (55F - Cooling) one container of cooked white beans (46F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. **Warning** - From follow-up inspection 2024-02-15: Black beans 50F cooling Black beans 46F cooling in walk in cooler. Not prepped or portioned. In large plastic containers. Did not reach 41F within 6 hours n **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Four containers of cooked black beans (55F - Cooling) one container of cooked white beans (46F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. **Warning** - From follow-up inspection 2024-02-15: Black beans 50F cooling Black beans 46F cooling in walk in cooler. Not prepped or portioned. In large plastic containers. Did not reach 41F within 6 hours n **Admin Complaint**
03D-02-5
74
Feb 14, 2024
Routine - Food
4 critical violations. 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. Four containers of cooked black beans (55F - Cooling) one container of cooked white beans (46F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over garlic Raw fish over cocktail sauce Two door reach in cooler on cook line Removed **Corrected On-Site** **Warning**
08A-05-6
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. sliced tomatoes (56F - Cold Holding); cut lettuce (54F - Cold Holding) in salad reach in cooler. Not prepped or portioned today. In unit over four hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Four containers of cooked black beans (55F - Cooling) one container of cooked white beans (46F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (56F - Cold Holding); cut lettuce (54F - Cold Holding) in salad reach in cooler. Not prepped or portioned today. In unit over four hours. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Food stored on floor. Pork on floor under double bay sink **Corrected On-Site** **Warning**
08B-38-4
52
Aug 19, 2023
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Aug 18, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - 5 gallon tubs of cooked shredded beef dated 08/16 (45F - Cold Holding); Cooked skirt steak dated 08/17 (46F - Cold Holding); sliced raw beef dated 08/16 (44F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. COOLING - pulled pork (119F - Cooling) 2:40pm cooling since 1:00 20 mins remaining to reach 70F. recheck 3:00pm 114F - found container on counter in a deep plastic container cooling since 1:00pm at 3:00pm tested 114F - see stop sale. COOLING - cooked chicken (93F - Cooling)@ 2:45pm cooling since 11:30am. Found container of chicken in double door reach in cooler - operator stated cooling since 11:30 - should have reach 70F by 1:30pm - see stop sale. **Warning**
03D-01-5
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. Walk in cooler - 5 gallon tubs of cooked shredded beef dated 08/16 (45F - Cold Holding); Cooked skirt steak dated 08/17 (46F - Cold Holding); sliced raw beef dated 08/16 (44F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. COOLING - pulled pork (119F - Cooling) 2:40pm cooling since 1:00 20 mins remaining to reach 70F. recheck 3:00pm 114F - found container on counter in a deep plastic container cooling since 1:00pm at 3:00pm tested 114F - see stop sale. COOLING - cooked chicken (93F - Cooling)@ 2:45pm cooling since 11:30am. Found container of chicken in double door reach in operator stated cooling since 11:30 - should have reach 70F by 1:30pm - see stop sale. **Warning**
01B-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives from behind prep sink. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed from oven door. **Corrected On-Site** **Warning**
10-20-4
58
Feb 10, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic oil mixture (79F - Cold Holding). Operator states food items removed from cooler less than four hours ago. Product placed on TPHC. Document printed and food item time marked. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Food stored on floor. Buckets of beans and pork on floor walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatulas stored between wall and two compartment sink.
10-17-4
78
Sep 27, 2022
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
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
61
Frequently Asked Questions
When was Don Ramon Restaurant last inspected?
The most recent health inspection at Don Ramon Restaurant on file is from Feb 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Don Ramon Restaurant?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Don Ramon Restaurant.
How does Don Ramon Restaurant compare to other restaurants in West Palm Beach?
Don Ramon Restaurant most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Don Ramon Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Don Ramon Restaurant have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Don Ramon Restaurant 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 Don Ramon Restaurant inspected?
Based on the inspection history on file, Don Ramon Restaurant is inspected around four times per year on average.
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