Kosher Chobee
Last inspected: Apr 14, 2026
82
Score
Going back to 2022, Kosher Chobee has 13 inspections in the public record. Inspectors last stopped by on Apr 14, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded three times.
Kosher Chobee scores about where you'd expect for a West Palm Beach restaurant. Taken together, the history is a positive one.
13
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Employee touched face and then engaged in food preparation, handled clean equipment and utensils without washing hands.
12A-25-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef and raw fish sitting inside water in prep sink and on prep table
06-01-5
82
Sep 18, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
Jun 24, 2025
Routine - Food
No violations found.
100
Jun 23, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
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 prep area- employee touched their face then proceeded to handle clean utensils without washing their hands- educated operator - employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near cookline- raw salmon stored over cooked chicken wings- operator removed and stored properly. **Corrected On-Site** **Warning**
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 reach in cooler by cookline - packages of tuna bearing labeled to remove before thawing not removed- see stop sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler - cooked onion rings 62F- cold holding, cooked cauliflower 62F- cold holding, cooked pastrami 62F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At handwashing sink by front counter - spray bottle of degreaser not labeled - operator labeled. **Corrected On-Site** **Warning**
41-17-4
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 reach in cooler by cookline - packages of tuna bearing labeled to remove before thawing not removed- see stop sale. **Warning**
06-09-1
47
May 12, 2025
Routine - Food
No violations found.
100
Apr 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Avaid Ballish 08/05/2019-2024 expired. **Warning** - From follow-up inspection 2025-02-27: **Time Extended** - From follow-up inspection 2025-04-28: As per Owner - establishment has appointment scheduled for Manager certification test May 2, 2025. **Time Extended**
53A-01-7
90
Feb 27, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Pasta strainer in hand sink by prep area- operator removed. **Warning** - From follow-up inspection 2025-02-27: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Avaid Ballish 08/05/2019-2024 expired. **Warning** - From follow-up inspection 2025-02-27: **Time Extended**
53A-01-7
82
Feb 20, 2025
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cookline- Cooked chicken 143-155F- cooking- operator corrected and cooked to 165F. **Corrected On-Site** **Warning**
03C-44-5
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 cookline area -Commercially processed reduced oxygen packaged tuna bearing label not removed from package before thaw- see stop sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At speed rack at cookline- Cooked potatoes 81F- hot holding, cooked sweet potstickers 83F- hot holding, cooked cauliflower 82F- hot holding, cooked onion rings 83F- hot holding - food left out on counter- food out of temperature for 20 minutes - operator placed under time as a Publix health control for remaining time . **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At dry storage areas blue soap/ chemical stored over chips operator removed and stored properly. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Avaid Ballish 08/05/2019-2024 expired. **Warning**
53A-01-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At tall reach in cooler cooked vegetable sauce prepared Monday 02/17/25 not date marked. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Pasta strainer in hand sink by prep area- operator removed. **Warning**
31A-11-4
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 cookline area -Commercially processed reduced oxygen packaged tuna bearing label not removed from package before thaw- see stop sale. **Warning**
06-09-1
39
Jun 27, 2024
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed produce in walk in cooler. Operator reorganized **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (130F - Hot Holding). Operator states item was cooked 2.5 hours ago. Operator reheated to 165F and turned up steam table **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line to the left of dryers/reach in cooler blocked by chair. Operator made accessible **Corrected On-Site**
31A-09-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe thermometer calibrated at 40F. Instructed operator on how to recalibrate. Recalibrated at 32F **Corrected On-Site**
05-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized at time of inspection **Corrected On-Site**
22-20-5
Basic - Food stored on floor. Case of raw chicken stored on floor in walk in freezer. Operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
52
Mar 18, 2024
Routine - Food
2 critical violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
74
Nov 27, 2023
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw beef not commercially packaged stored over fries- operator moved to lower shelf. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over cooked beef- operator moved to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
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 chicken stored over raw fish- operator moved to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cookline- sliced tomatoes 45F-cold holding, diced tomatoes 45F- cold holding, eggplant dip 45F- cold holding- food not prepared or portioned today- food out of temperature for an hour. At prep are counter by cookline- Cooked vegetables 64F- cold holding, cooked onion rings 54F- cold holding- food not prepared or portioned today- food left out at room temperature- operator moved to reach in cooler to quick chill. **Corrected On-Site** **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 steamtable near cookline- Cooked beef 114-126F- hot holding, cooked mushrooms 78-100F- hot holding, egg plant 87-92F- hot holding- food out of temperature for 45 minutes- operator placed on stove to be reheated to 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles and cleaning supplies- stored over clean plates and aprons. **Warning**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink behind cashier station- handwashing sink not accessible with chair and garbage can in front of sink- operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Food stored on floor. Soda boxes and container of oil stored on floor near dry storage area. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses by cookline oven. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
26
Jun 27, 2023
Routine - Food
1 minor violation.
View 1 violation
Non-Food Contact Surfaces Clean
FL-23
95
Dec 7, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee prepping food, handle cell phone with gloved hands then continue to prep food without changing gloves. Discussed with operator **Warning**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can and cup stored in hand wash sink on cook line. Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator states employees employed over 60 Days **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Food stored on floor. Observed in walk in cooler. Operator placed on shelf **Corrected On-Site** **Warning**
08B-38-4
64
Frequently Asked Questions
When was Kosher Chobee last inspected?
The most recent health inspection at Kosher Chobee on file is from Apr 14, 2026. The public record contains 13 inspections in total.
What is the most common violation at Kosher Chobee?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Kosher Chobee.
How does Kosher Chobee compare to other restaurants in West Palm Beach?
Kosher Chobee most recently scored 82 out of 100, which is about the same as the West Palm Beach average of 79.
Has Kosher Chobee's inspection record improved over time?
Results have been roughly steady. Inspections at Kosher Chobee have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kosher Chobee 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 Kosher Chobee inspected?
Based on the inspection history on file, Kosher Chobee is inspected around four times per year on average.
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