J Alexander's Restaurant
Last inspected: Feb 24, 2026
100
Score
The health department has logged 13 inspections at J Alexander's Restaurant, the earliest from 2022. On Feb 24, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to three violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Among Palm Beach Gardens restaurants, the typical score is 81; J Alexander's Restaurant is comfortably above that bar. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
No violations found.
100
Feb 23, 2026
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage, #10 can of ketchup dented. See stop sale. **Warning**
01B-01-4
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. At cook line cooling drawer, cooked cabbage (44F - Cold Holding); cous cous (45F - Cold Holding); cooked rice (45F - Cold Holding); not prepared or portioned today. Operator stated items held in cooler since 10:00am, exceeding 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooling drawer, cooked cabbage (44F - Cold Holding); cous cous (45F - Cold Holding); cooked rice (45F - Cold Holding); not prepared or portioned today. Operator stated items held in cooler since 10:00am, exceeding 4 hours. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, bernaise (91F - Hot Holding). Operator stated items held out of temperature approximately 2 hours. Operator discarded item. **Warning**
03B-01-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on interior of walk in freezer behind condenser. **Warning**
14-69-4
Basic - Food stored on floor. At walk in freezer, Box of chicken stored on floor. Operator moved to shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice buckets stored not inverted. Operator corrected. **Corrected On-Site** **Warning**
24-05-4
Basic - Bowl or other container with no handle used to dispense food. At kitchen prep table, bowls used as scoops for flour, rice. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance. **Repeat Violation** **Warning**
22-20-5
43
Dec 19, 2025
Complaint Full
No violations found.
100
Aug 26, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. As per operator Servers handle coffeesand bread - without a food handler training. **Warning** - From follow-up inspection 2025-08-26: **Time Extended**
53B-13-5
90
Aug 25, 2025
Complaint Full
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line- area employees handled dirty wiping cloth then proceeded to Change gloves and handle food without washing their hands - educated operator - employee washed hands. **Warning** Priority: High Priority
12A-07-5
High Priority - Observed: Live, small flying insects found At kitchen area approximately 3 small flying insects landing on walls, prep counter and oven, At back storage area approximately 8 small flying insects landing on landing on containers/ boxes/ cans of food. At prep area approximately 2 small flying insects landing on prep counter. At bar area approximately 1 small flying insects landing on bar prep counter. **Repeat Violation** **Admin Complaint**Priority: High Priority
35A-02-7
High Priority - Observed: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At bar area- Employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands. **Corrective Action Taken** **Warning** Priority: High Priority
12A-02-4
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter - Butter 65F- cold holding- food not prepared or portioned today- food left out on counter- food out of temperature for 2 hours - operator moved to walk in cooler to quick chill. **Warning** Priority: High Priority
03A-02-5
High Priority - Observed: Toxic substance/chemical improperly stored. At back prep area- sanitizer spray bottle stored above prep counter - operator removed. **Corrected On-Site** **Warning** Priority: High Priority
41-10-4
Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cook line-cooked rice 52F at 11:00 to 50F at 11:45( cooling since 10:30) coleslaw 48F to 48F at 11:45 ( cooling since 10:00)- at current rate of cooling food will not reach to 41F within remaining time - operator moved to all in cooler to quick chill. **Corrected On-Site** **Warning** Priority: Intermediate
03D-15-4
Intermediate - Observed: Handwash sink not accessible for employee use at all times. At handwashing sink by dishwashing area- sink blocked by dirty dish cart- operator removed. **Corrected On-Site** **Warning** Priority: Intermediate
31A-09-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing. At dishwashing area- handsink with utensils in sink- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: Intermediate
31A-11-4
Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory On menu Avocado bomb, asian ahi tuna salad with no indication that food is served raw or under cooked. **Warning** Priority: Intermediate
02B-01-5
Intermediate - Observed: 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. As per operator Servers handle coffeesand bread - without a food handler training. **Warning** Priority: Intermediate
53B-13-5
Basic - Observed: Wiping cloth sanitizing solution stored on the floor- operator moved off the floor. **Corrected On-Site** **Warning** Priority: Basic
21-38-4
Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. At prep counter - soiled wiping cloth on counter - operator removed. **Warning** Priority: Basic
21-12-4
Basic - Observed: Employee with no hair restraint while engaging in food preparation- at cook line. **Warning** Priority: Basic
13-03-4
Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin- in kitchen area. **Warning** Priority: Basic
22-20-5
23
Feb 19, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
64
Dec 4, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
May 2, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over whole muscle beef operator moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-02: At walk in cooler raw ground beef stored over whole muscle beef- operator stored properly. **Admin Complaint** **Corrected On-Site**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jason Peña 01/24/2021-2024 **Warning** - From follow-up inspection 2024-05-02: **Time Extended**
53B-05-5
78
May 1, 2024
Routine - Food
6 critical violations. 4 major violations. 1 minor violation.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near cookline area- raw shell eggs stored over creamers- operator over to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- employee touched their face then proceeded to prepare food without washing their hands- educated operator- employee washed hands. **Warning**
12A-25-4
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. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on cooked artichokes, butter under time as a public health control - operator time marked for remaining hour. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by front counter make station- chicken 49-52F- cold holding, cheese sauce 49-52F- cold holding, marinara sauce 49-52- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator over to walk in cooler to quick chill. At reach in cooler drawers by front counter make station - cooked couscous 49-52F- cold holding, cooked orzo 49-52F- cold holding, steamed green beans 49-52F - cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over whole muscle beef operator moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler drawers by make station- cut tomatoes 49-53F at 1:45 to 50-53F at 2:25( cooling since 11:30) chopped mixed greens 49-54 F at 1:45 to 49-53F at 2:25( cooling since 11:30) chopped lettuce 53-55F at 1:45 to 53F-55F at 2:25( cooling since 11:30)- at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sink- multiple metal containers stored inside- operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jason Peña 01/24/2021-2024 **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. At front counter by server area- spray bottle of sanitizer not labeled - operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. At front counter make station- in use avocados with stickers attached - operator removed avocados. **Corrected On-Site** **Repeat Violation** **Warning**
08B-39-4
26
Dec 6, 2023
Routine - Food
No violations found.
100
Dec 4, 2023
Routine - Food
8 critical violations. 2 major violations. 4 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for sliced tomatoes and chopped lettuce for burgers on cold line- operator provided for remaining 30 minutes. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A t reach in cooler by cookline- shredded cheese 44-45F cold holding butter 44-45F- cold holding,- food not prepared or portioned today - food out of temperature for 3.5 hours - operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler at cookline- diced tomatoes 52-54F at 3:30( cooling since 10:30)- at current rate of cooling food did not reach 41F within 4 hours- see stop sale. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw ground beef stored over whole muscle beef- operator moved ground beef to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over beer kegs- operator moved fish. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. At dish machine area- employee handled dirty dishes then handled clean dishes- without washing their hands - educated operator- employee washed hands. **Corrective Action Taken**
12A-13-4
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. At hot box near cookline- Cooked Beef 120F- hot holding - food out of temperature for 1.5 hours- operator moved to be reheated to 165F. **Corrected On-Site** **Warning**
03B-04-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler at cookline- diced tomatoes 52-54F at 3:30( cooling since 10:30)- at current rate of cooling food did not reach 41F within 4 hours- see stop sale. **Warning**
03D-06-5
Intermediate - Handwash sink used for purposes other than handwashing. At bar area handwash sink with strainer inside- operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline-Sliced chicken 45-47F at 3:30 to 45-47F at 4:10( cooling since 11:30), Mac and cheese 45-47F at 3:30 to 45-47F at 4:10 ( cooling since 10:30), cooked pasta 45-47F at 3:30 to 45-47F at 4:10 ( cooling since 10:30), cooked rice 45-47F to 3:30 to 45-47F at 4:10 ( cooling since 10:30)- at current rate of cooling food will not reach 41F with remaining time- operator moved food to walk in freezer to quick chill. **Warning**
03D-15-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. At coffee station fly sticky tape above coffee machine and prep counter. **Warning**
35B-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At prep area- knifes stored between prep table and wall- operator removed. **Corrected On-Site** **Warning**
10-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. At make station by cookline- in dude avocados with stickers attached - educated operator- employee removed avocados. **Corrected On-Site** **Warning**
08B-39-4
20
Jan 23, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
82
Aug 8, 2022
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....lobster meat 53°, crab salad 54°, meatloaf 54° , cut lettuce 59°, cheese 56° in reach in drawer next to fryer at kitchen. Some food being less than four hours, employee moved food another acceptable cooler, some are more than 4 hours . Stop sale issue . Employee discarded food. **Corrective Action Taken**
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....lobster meat 53°, crab salad 54°, meatloaf 54° , rotisserie chicken 53°, cut lettuce 59°, cheese 56° in reach in drawer next to fryer at kitchen. Some food being less than four hours, employee moved food another acceptable cooler, some are more than 4 hours . **Repeat Violation**
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee touched raw meat and than putting gloves to work with ready to eat food . Employee washed hand after discussed **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above cooked ribs in reach in drawer at kitchen. Employee properly stored food **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...red white date marked 8/1 in walk in cooler .manager discarded food . **Corrective Action Taken**
02C-01-5
Intermediate - Handwash sink used for purposes other than handwashing...stored whisk in hand washing sink at salad station, manager moved . **Corrected On-Site**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees...both sink at kitchen.
31B-04-4
Basic - Cleaned and sanitized equipment or utensils not properly stored....ice bucket stored on the floor by the ice machine , employee moved. **Corrected On-Site**
24-07-4
39
Frequently Asked Questions
When was J Alexander's Restaurant last inspected?
The most recent health inspection at J Alexander's Restaurant on file is from Feb 24, 2026. The public record contains 13 inspections in total.
What is the most common violation at J Alexander's Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at J Alexander's Restaurant.
How does J Alexander's Restaurant compare to other restaurants in Palm Beach Gardens?
J Alexander's Restaurant most recently scored 100 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has J Alexander's Restaurant's inspection record improved over time?
Yes. Recent inspections at J Alexander's Restaurant have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at J Alexander's 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 J Alexander's Restaurant inspected?
Based on the inspection history on file, J Alexander's Restaurant is inspected around four times per year on average.
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