Flavors Island Restaurant
Last inspected: Apr 15, 2026
74
Score
The health department has logged 11 inspections at Flavors Island Restaurant, the earliest from 2022. The most recent visit was on Apr 15, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Looking across the full record, “reach-in freezer(s) interiors have an accumulation” is the recurring theme, flagged three times.
Compared to other West Palm Beach restaurants (averaging 79), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing single-use gloves preparing food then used wiping cloth to clean, then back to food preparation without changing gloves. Operator discussed with employees who then changed gloves. **Corrected On-Site**
12A-09-4
Basic - Multiple ready to eat foods stored on floor inside walk-in cooler. Advised Operator food to be stored at least 6" off floor.
08B-38-4
Basic - Reach-in freezer(s) interiors have an accumulation of soil residues. Advised Operator to clean/sanitize interiors of reach-in freezers.
22-16-4
Basic - Stored food not covered. Cooked potatoes and seasoning/spice blend stored uncovered inside walk-in cooler. Operator covered items. **Corrected On-Site**
08B-12-5
74
Dec 22, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone while preparing food for customers, continued preparing food for customers after putting down phone on prep table without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-29-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked plant/animal foods prepared onsite, held under refrigeration for 2 days, no date marks. Advised Operator of proper date marking requirements.
02C-02-5
Basic - Standing water in floor drain/floor drain draining very slowly in front of kitchen hand wash sink. Operator unclogged drain, water draining properly. **Corrected On-Site**
29-19-4
74
Mar 25, 2025
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked spinach (118F - Hot Holding); vegetable stew with carrots (120F - Hot Holding) As per operator, reheated at cook line and stored since 30 mins. Chef moved to stove top to reheat to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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. At walk in cooler: cooked rice with beans (52F at 11:30am- Cooling) ; cooked vegetable stew with carrots (54F at 11:30am- Cooling) As per operator, both items cooling in unit overnight. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice with beans (52F at 11:30am- Cooling) ; cooked vegetable stew with carrots (54F at 11:30am- Cooling) As per operator, both items cooling in unit overnight. Stored in large quantities. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale.
03D-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Advised operator to print poster emailed. **Repeat Violation** **Admin Complaint**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line sitting on stool in a container: cooked pork (128F at 11:25am; 125F at 12:00pm- Cooling) As per chef, cooling since 20 mins. At current rate of cooling, cooked pork will not cool from 135F to 70F in a total of 2 hours. Operator placed inside cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Emailed label information to operator.
02D-12-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At single door reach in freezer: cooked meatballs cooked then frozen 3 days prior; not date marked. Advised operator to date mark.
02C-04-5
43
Nov 16, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Nov 15, 2024
Routine - Food
5 critical violations. 4 major violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in Freezer; Raw fish above vegetables Operator fixed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Reach-in Freezer; Raw crabs stored in to go bags(non food grade) Advised operator **Warning**
14-15-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands in pants then handled clean utensils Advised operator Employee washed hands **Warning**
12A-28-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At Mop Sink;Vacuum breaker missing **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In Kitchen on Counter; cooked rice (118F - Hot Holding); cooked plantains (108F - Hot Holding); cooked chicken (98F - Hot Holding); cooked pork (98F - Hot Holding); turkey broth (99F - Hot Holding) Per operator items held for an hour on counter. Advise operator to reheat to 165+F Operator started reheating process **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Walk-in Cooler; slice tomatoes (60F - Cooling)since 11:30am @ 2:27pm@ 3:09-56F At this current rate item will not reach 41F within four hours. Operator moved to freezer **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator employees hired more than 60 days-no proof of training. **Warning**
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator cooked vegetables, cooked chicken and other food items prepared more than 24 hours has no date mark. Advised operator **Warning**
02C-02-5
32
Apr 17, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; storage container of raw fish stored over bags of ready to eat cooked vegetables. Operator moved raw fish below vegetables.
08A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; vacuum breaker missing/no additional vacuum breaker on threaded faucet. Advised Operator to install vacuum breaker.
29-42-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present and engaged in food preparation, no certified food manager present. Certified food manager arrived during inspection. **Corrected On-Site**
53A-05-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At reach in freezer; interior/bottom shelf has accumulation of soil residues.
22-16-4
64
Oct 17, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat plantains 82 as per manager cooked at 12:15 hot holding in tightly covered container on a table. Explained time as Public Health Control
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
29-34-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes 69 on table . at 1:45 as per manager cut at 10:30 am 67 at 2:06 pm cut lettuce 68 at 1:47 as per manager prepared at 10:30 am second temperature 67 at 2:07 on table. Explained at this rate it will not reach 41 within 4 hours. Manager moved both to walk in cooler. **Corrective Action Taken**
03D-15-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
32-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks on dry food storage rack. Manager removed all. **Corrected On-Site**
40-06-5
55
Jun 1, 2023
Food-Licensing Inspection
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
61
Jan 25, 2023
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Obtained from Approved Sources
FL-11
37
Nov 14, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
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. hot dog (51°F); cooked pasta (53°F); cooked beef (50°F); cooked rice (50°F); raw shell egg ambient (48°F); hard boiled eggs (50°F); smoked herring (49°F) cheese (50F) stored in walk in cooler. All items prepared on a previous day or stored in walk in cooler overnight. Monitored items for 30 minutes with no changes in temperature. Unknown time out of temperature. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot dog (51°F); cooked pasta (53°F); cooked beef (50°F); cooked rice (50°F); raw shell egg ambient (48°F); hard boiled eggs (50°F); smoked herring (49°F); cheese (50F) stored in walk in cooler. All items prepared on a previous day or held in unit overnight.Monitored items for 30 minutes with no changes in temperature. Unknown time out of temperature. See Stop Sale **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed as NOST. Establishment offers 3 tables(6 seats for dine in **Warning**
51-09-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Food stored under dripping water. Observed dripping water from condenser in walk in cooler **Warning**
08B-52-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Buried bathroom door not self closing **Warning**
32-04-4
55
Sep 7, 2022
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....goat 73°, pork 74° in tall reach in cooler . Per PIC food was cooked yesterday. Stop sale issue . **Warning**
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food....okra, pepper , vegetables in reach in freezer . Employee moved **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged in reach in freezer. **Warning**
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found...one live roach on the lid for goat at walk-in cooler . Stop sale order ....approximately 10 live roaches underneath stove drawer at prep room . **Warning**
35A-05-4
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....goat 73°, pork 74° in tall reach in cooler . Per PIC food was cooked yesterday. ... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked vegetables 71°, chicken 72°, pork 69°, fish 72°, goat 56° , sauce 70° in walk in cooler . PIC not aware how long food being held out temperature. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked vegetables 71°, chicken 72°, pork 69°, fish 72°, goat 56° , sauce 70° in walk in cooler . PIC not aware how long food being held out temperature. Stop sale issue. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing...stored soap in handwashing sink . Employee moved **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Basic - Floors not maintained smooth and durable....hole on the floor by the rest room. **Warning**
36-11-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Repeat Violation** **Warning**
16-13-5
Basic - Dead roaches on premises...one dead roach on floor at walk in cooler . **Warning**
35A-03-4
29
Frequently Asked Questions
When was Flavors Island Restaurant last inspected?
The most recent health inspection at Flavors Island Restaurant on file is from Apr 15, 2026. The public record contains 11 inspections in total.
What is the most common violation at Flavors Island Restaurant?
Across the inspection record, “reach-in freezer(s) interiors have an accumulation” has been cited three times, more than any other issue at Flavors Island Restaurant.
How does Flavors Island Restaurant compare to other restaurants in West Palm Beach?
Flavors Island Restaurant most recently scored 74 out of 100, which is lower than the West Palm Beach average of 79.
Has Flavors Island Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Flavors Island Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Flavors Island 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 Flavors Island Restaurant inspected?
Based on the inspection history on file, Flavors Island Restaurant is inspected around three times per year on average.
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