Fern Street Wine Bar & Kitchen
Last inspected: Jan 8, 2026
64
Score
Going back to 2022, Fern Street Wine Bar & Kitchen has 10 inspections in the public record. The newest entry in the record is dated Jan 8, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly three violations before.
When inspectors have written things up, “stop sale issued due to food not being in a wholesome” has been the most frequent reason, cited two times.
By comparison, the average West Palm Beach facility scores 79, putting Fern Street Wine Bar & Kitchen on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 8, 2026
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
64
Oct 9, 2025
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Apr 11, 2025
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (45F - Cold Holding) Observed at flip top cooler near bar area. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
03A-02-5
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. blue cheese (45F - Cold Holding) Observed at flip top cooler near bar area. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
01B-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For cobia poke. Operator removed item from menu until parasite destruction is received from purveyor. **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over pickled peppers at flip top cooler by pizza oven. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mushroom gravy made 4/4.
01B-13-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Wagyu beef tartare, cobia poke on menu has no raw animal protein identifier. Operator corrected menu during the course of inspection. **Corrected On-Site**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary sanitizer at triple sink and sanitizer buckets.
16-37-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
35
Mar 5, 2025
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Dec 27, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe with snapper **Warning**
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observe with snapper in reduced oxygen packaging not frozen. **Warning**
01B-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid for license. **Corrected On-Site** **Warning**
50-17-3
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 beef. Operator removed. **Warning**
03G-09-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Cardboard used to line food-contact shelves. Observe at dry storage. **Warning**
14-05-4
Basic - Working containers of food removed from original container not identified by common name. Observe sugar in plastic container not labeled. **Warning**
02D-01-5
47
Apr 11, 2024
Routine - Food
No violations found.
100
Mar 28, 2024
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Sewage and Wastewater Properly Disposed
FL-27
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
21
Dec 11, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Apr 12, 2023
Routine - Food
4 critical violations. 6 major violations. 1 minor violation.
View 11 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe fish in Rop.
03G-04-5
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
High Priority - Reduced oxygen packaged food label lacking use by date. Observe in pork and prime rib
03G-07-5
High Priority - Stop Sale issued due to adulteration of food product. Observe fish in
01B-03-5
Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill reduced oxygen packaged food.
03G-18-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with oyster tags
01C-03-4
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.
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 pork, and beef.
03G-09-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. I emailed operator sign and operator printed and posted. **Corrected On-Site**
02A-01-4
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
Basic - Time/temperature control for safety food thawed in an improper manner. Observe chicken defrosting at room temperature in 3 compartment sink. Operator turn on water. **Corrected On-Site**
06-01-5
29
Aug 23, 2022
Routine - Food
2 major violations.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observe metal container in hand wash sink. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. I emailed operator sign and operator printed and posted. **Corrected On-Site**
02A-02-4
82
Frequently Asked Questions
When was Fern Street Wine Bar & Kitchen last inspected?
The most recent health inspection at Fern Street Wine Bar & Kitchen on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fern Street Wine Bar & Kitchen?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited two times, more than any other issue at Fern Street Wine Bar & Kitchen.
How does Fern Street Wine Bar & Kitchen compare to other restaurants in West Palm Beach?
Fern Street Wine Bar & Kitchen most recently scored 64 out of 100, which is lower than the West Palm Beach average of 79.
Has Fern Street Wine Bar & Kitchen's inspection record improved over time?
No. Recent inspections at Fern Street Wine Bar & Kitchen have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fern Street Wine Bar & Kitchen 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 Fern Street Wine Bar & Kitchen inspected?
Based on the inspection history on file, Fern Street Wine Bar & Kitchen is inspected around three times per year on average.
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