Kitchen North
Last inspected: Jan 7, 2026
100
Score
Public records show 12 inspections at Kitchen North stretching back to 2022. The latest inspection on file is from Jan 7, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly seven violations before.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up three times.
Kitchen North's latest score of 100 sits above the Palm Beach Gardens average of 81. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
No violations found.
100
Jan 5, 2026
Routine - Food
4 critical violations.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line speed rack- Cooked sweet potato 74F at 3:40 to 72F at 4:05 ( cooling since 12:00)- , cooked cauliflower 74F at 3:40 to 72F at 4:05 ( cooling since 12:00), cooked peppers 77F at 3:40 to 76 at 4:05 ( cooling since 12:00)- food left out to cool- at current rate of cooling - food did not reach to 41F within 2 hours- see stop sale. **Warning**
03D-01-5
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. Employee touched their face than proceeded to wash their hands in the dishwashing sink by the dushmavhine and then engaged in food preparation- educated operator- employee washed hands properly. **Corrective Action Taken** **Warning**
12A-25-4
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 kitchen area by front counter on shelf - Butter 78F- cold holding- food not prepared or portioned today- food out of temperature for 6 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. At cook line speed rack- Cooked sweet potato 74F at 3:40 to 72F at 4:05 ( cooling since 12:00)- , cooked cauliflower 74F at 3:40 to 72F at 4:05 ( cooling since 12:00), cooked peppers 77F at 3:40 to 76 at 4:05 ( cooling since 12:00)- food left out to cool- at current rate of cooling - food did not reach to 41F within 2 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 kitchen area by front counter on shelf - Butter 78F- cold holding- food not prepared or portioned today- food out of temperature for 6 hours - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
55
Jul 23, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. - From follow-up inspection 2025-07-23: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-07-23: **Time Extended**
36-34-5
86
Jul 22, 2025
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler- pudding dated 07/09/25 not used within7 days- see stop sale.
01B-28-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At kitchen area- employee entered through front door and started opening reach in cooler doors and preparing food without washing their hands- educated operator - employee washed hands. **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler raw tuna stored over sauces/ dressing and chopped lettuce - operator removed. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At tall reach in cooler tuna bearing label to remove from packaging before thawed not removed- see stop sale.
01B-13-4
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 front counter - Butter 78F- cold holding- food not prepared or portioned today- food left out - food out of temperature overnight - see stop sale. At cookline on speed rack-Butter 79F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler at cookline- herb butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At large reach in cooler - chopped lettuce 59F- cold holding, Caesar dressing 50F- cold holding - food not prepared or portioned today- food out of tempers overnight - see stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter - Butter 78F- cold holding- food not prepared or portioned today- food left out - food out of temperature overnight - see stop sale. At cookline on speed rack-Butter 79F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler at cookline- herb butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At large reach in cooler - chopped lettuce 59F- cold holding, Caesar dressing 50F- cold holding - food not prepared or portioned today- food out of tempers overnight - see stop sale **Corrected On-Site**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler gallon of milk not date marks operator date marked for 07/19/25. **Corrected On-Site**
02C-03-5
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
Basic - Wiping cloth sanitizing solution stored on the floor- operator removed. **Corrected On-Site**
21-38-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At tall reach in cooler tuna bearing label to remove from packaging before thawed not removed- see stop sale.
06-09-1
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Corrected On-Site** **Repeat Violation**
36-34-5
Basic - Raw fruits/vegetables not washed prior to preparation. At salad reach in cooler- in use avocado with sticker still attached- educated operator- employee removed. **Corrected On-Site**
08B-39-4
27
Mar 20, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2025-03-20: **Time Extended**
36-34-5
95
Mar 19, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 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. At tall reach in cooler -Sour cream 45F- cold holding , caviar 45F- cold holding, chopped lettuce 45F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
01B-02-5
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 handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Dented/rusted cans present. See stop sale. At dry storage area- one dented can of artichokes and one dented can of white beans - see stop sale. **Repeat Violation** **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler -Sour cream 45F- cold holding , caviar 45F- cold holding, chopped lettuce 45F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline on speed rack- Cooked sweet potato 74F at 3:45 to 74F at 4:25( cooling since3:00 ), cooked cauliflower 74F at 3:45 to 64F at 4:25 ( cooling since 3:90)- at current rate of cooling food will not reach to 70F within 2 hours- operator placed in walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocado with sticker still attached- operator removed. **Corrected On-Site** **Warning**
08B-39-4
41
Dec 10, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Apr 24, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee personal ear plugs stored in or above a food preparation area, on cutting board at cook line. Employee removed. **Corrected On-Site**
40-06-5
Basic - Cloth used as a food-contact surface for cooked asparagus in walk in cooler. Employee removed cloth and replaced with parchment paper. **Corrected On-Site**
21-05-5
Basic - Raw cilantro not washed prior to preparation, employee cutting cilantro without washing it first. Employee went to wash cilantro. **Corrected On-Site**
08B-39-4
86
Apr 2, 2024
Routine - Food
No violations found.
100
Jan 31, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 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 touched cell phone then proceeded to handle - containers of food to stock reach in cooler- educated operator - employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Dented/rusted cans present. See stop sale. At dry storage area- dented cans of chocolate pudding and artichokes- see stop sale. **Warning**
01B-01-4
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. Employee training expired -12/20/23 for all employees. **Warning**
53B-05-5
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/ **Warning**
53A-05-6
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating by three compartment sink- educated operator - employee moved to dinning room. **Corrected On-Site** **Warning**
12B-02-4
55
Feb 1, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
64
Nov 3, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar salad made with raw shell egg does not indicate on menu, operator added to menu and reprinted menus **Corrected On-Site**
02B-04-5
90
Frequently Asked Questions
When was Kitchen North last inspected?
The most recent health inspection at Kitchen North on file is from Jan 7, 2026. The public record contains 12 inspections in total.
What is the most common violation at Kitchen North?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Kitchen North.
How does Kitchen North compare to other restaurants in Palm Beach Gardens?
Kitchen North most recently scored 100 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Kitchen North's inspection record improved over time?
Yes. Recent inspections at Kitchen North have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Kitchen North 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 Kitchen North inspected?
Based on the inspection history on file, Kitchen North is inspected around four times per year on average.
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