La Quinta Inn and Suites-Wpb
Last inspected: Apr 10, 2026
86
Score
Inspectors have visited La Quinta Inn and Suites-Wpb 21 times, with records going back to 2022. The latest inspection on file is from Apr 10, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly seven violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Compared to the broader West Palm Beach restaurant scene, where the average is 79, this is a stronger showing. Taken together, the history is a positive one.
21
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Operating with an expired Division of Hotels and Restaurants license. Vending machine open and serving ice cream at time of inspection. License expired 12-01-2025. **Admin Complaint**
50-17-3
86
Apr 7, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease and dust. Observed at hood filters on cook line **Warning** - From follow-up inspection 2026-04-07: Next unannounced **Time Extended**
23-03-4
95
Mar 30, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
30
Nov 5, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
74
Jul 24, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
33
Apr 9, 2025
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (64F - Cold Holding); on cook line. Out less than four hours. Not prepped or portioned today. Discussed placing on time control. tuna (50F - Cold Holding) in top sliding door sushi reach in cooler. Not prepped or portioned. Removed from cooler less than four hours. Placed in cooler. **Corrective Action Taken** **Warning**
03A-02-5
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. Cooked rice (47F - Cooling rice in walk in cooler. not prepped or portioned today. Per operator made last night. In unit over four hours. Food did not cool to 41F within 6 hours. **Warning**
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi chef handling raw spicy tuna with gloves then touched clean food containers. Gloves not changed in between. **Warning**
12A-07-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touching cellphone then touched walk in freezer handle. Hands not washed in between. **Warning**
12A-16-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (47F - Cooling rice in walk in cooler. not prepped or portioned today. Per operator made last night. In unit over four hours. Food did not cool to 41F within 6 hours. **Warning**
03D-02-5
High Priority - Container of medicine improperly stored. Vitamins with dry storage items in kitchen Removed **Corrected On-Site** **Warning**
41-07-4
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/ **Warning**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Stainless steel two door Reach in freezer unclean **Warning**
23-24-4
Basic - Food stored in a prohibited area. Sesame seed bags under hand sink plumbing at sushi station **Repeat Violation** **Warning**
08B-37-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensils in water at 74F **Warning**
10-07-4
30
Feb 19, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning** - From follow-up inspection 2025-02-12: **Time Extended** - From follow-up inspection 2025-02-19: **Time Extended**
29-27-4
95
Feb 12, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0). Advised to set up triple sink. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-12: **Time Extended**
22-57-6
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
29-27-4
82
Feb 11, 2025
Routine - Food
11 critical violations. 2 major violations. 7 minor violations.
View 20 violations
High Priority - Employee washed hands with no soap. Chef washed hands In Triple sink without soap **Warning**
12A-20-4
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Evidence of mop wastewater Behind establishment outside by curb **Admin Complaint**
28-14-5
High Priority - Food placed in soiled container/equipment. Observed oil bottles and sauces with dirt and foil odor in cabinet at sushi station. Due to evidence of old moldy leftover food. **Warning**
08B-27-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0). Advised to set up triple sink. **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Live, small flying insects found One live fly in men's room **Warning**
35A-02-7
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo escolar fluke hamachi **Corrected On-Site** **Warning**
01D-01-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Edamame in walk in cooler stored in grocery bag **Repeat Violation** **Admin Complaint**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce in walk in cooler Raw shrimp over potatoes in walk in cooler Raw chicken over miso paste in bottom reach in cooler on cook line **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sprouts (54F - Cold Holding); dumplings (54F - Cold Holding); over stacked on flip top cooler. Out less than four hours. Not prepped or portioned. Removed and placed in cooler. mushrooms (54F - Cold Holding); tofu (54F - Cold Holding) next to steam table. Out less than four hours. Placed on TPHC. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot sour soup (111F - Hot Holding) ; sitting above steam table. Out less than four hours. Advised to reheat to 165F shrimp tempura (109F - Hot Holding); at sushi window. Out less than four hours. Placed on TPHC. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. WD 40 with food items on shelf in kitchen Bleach with oil on shelf at sushi station Windex with liquor bottles end of sushi station **Warning**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink **Warning**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (60F - Cooling) at 2:43 pm to 60F at 3:19 pm since 12 pm in walk in cooler. At this rate rice will not cook to 41F within 6 hrs. Covered in plastic large bowl. noodles (80F - Cooling) at 3:00 pm to 79F at 3:20 pm since 2:30 pm. At this rate food will not cool to 41F within four hours. **Warning**
03D-15-4
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. Fish in walk in cooler **Warning**
06-09-1
Basic - Working containers of food removed from original container not identified by common name. Flour on cook line **Warning**
02D-01-5
Basic - Stored food not covered. Ice for consumption in two door freezer **Warning**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unclean shelving under sushi station where oil is being stored **Warning**
23-03-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Food stored on floor. Sauce buckets Rice bags in kitchen **Warning**
08B-38-4
Basic - Food stored in a prohibited area. Under hand sink plumbing at sushi station **Warning**
08B-37-4
11
Nov 15, 2024
Routine - Food
No violations found.
100
Aug 20, 2024
Routine - Food
No violations found.
100
Aug 13, 2024
Routine - Food
7 critical violations. 6 major violations. 8 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Drain cleaner with vinegar Spray bottle with liquor bottles sushi station **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (60F - Cold Holding); Flip top cooler overstocked. Not prepped or portioned today. In unit less than four hours. Placed in bottom reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over cooked duck Raw chicken over basil Bottom reach in coolers on cook line Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over vegetables in walk in freezer Removed **Corrected On-Site** **Warning**
08A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw meat in walk in freezer **Warning**
14-15-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0). Instructed operator to set up triple sink. **Warning**
22-57-6
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef observed drinking and the immediately began food preparation. Hands not washed. Educated on site. **Warning**
12A-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (90F - Cooling) at 12:09 pm to 90F at 12:27 pm since 11 am in walk in cooler. Overstocked and covered. Rice will not cool to 41F within 6 hours. **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Both hand sinks at sushi station storing containers and food items **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. **Warning**
53B-05-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi station **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour Sugar **Warning**
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water Water turned on Duck chicken lobster at room temperature **Corrected On-Site** **Warning**
06-01-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave **Warning**
22-08-4
Basic - Ice scoop handle in contact with ice. **Warning**
10-08-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave **Warning**
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Kimchi sauce Teriyaki sauce **Warning**
14-01-5
13
Dec 1, 2023
Routine - Food
No violations found.
100
Sep 13, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
61
Jul 12, 2023
Routine - Food
No violations found.
100
Jul 11, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. In the walk in cooler, chicken thighs are being stored in plastic thank you bags. I discussed with an employee who will remove the chicken to an appropriate container.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline, garlic oil (70F - Cold Holding). Garlic oil holding at room temperature for less than 4 hours. Item added to TPHC sheet. **Corrective Action Taken**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches found on the floor at the front entrance to the kitchen from the dining room. 6 live roaches found on the floor in the back corner of the kitchen in front of the cookline 4 live roaches found on the floor at the end of the cookline under the jugs of oil
35A-05-4
Basic - Floors have accumulation of debris under shelving and equipment in the kitchen. **Repeat Violation**
36-73-4
61
Apr 24, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
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 and raw lobster stored in the same container. Operator separated **Corrected On-Site**
08A-20-5
Basic - Floor soiled/has accumulation of debris. Under and between cookline equipment
36-73-4
Basic - Bowl or other container with no handle used to dispense food. At bins of rice and sugar on cookline, qt size to go containers used to dispense. Items removed **Corrected On-Site**
14-01-5
78
Feb 18, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2023-02-18: **Time Extended**
32-12-5
95
Feb 17, 2023
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Wontons stored in to go bags at walk in freezer.
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) 2 live flying insects landing on plates at bar. 2) 2 live flying insects landing on sushi boat at bar. 3) Approximately 20 live flying insects landing on lights over sushi bar. 4) Approximately 5 live flying insects landing on hanging glasses over sushi bar. 5) Approximately 10 live flying insects landing on bottles and shelves at sushi bar.
35A-02-6
High Priority - Toxic substance/chemical improperly stored. WD-40 stored next to spice on dry storage shelf on top of service window in kitchen. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Raw shell eggs stored over butter in flip top cooler at cook line. Operator removed and properly stored. 2) Raw calamari stored over edamame in flip top cooler at cook line. Operator removed and properly stored. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over dumplings at walk in freezer. Operator removed and properly stored. **Corrected On-Site**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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. Emailed Big 6 poster. **Corrected On-Site** **Repeat Violation**
11-07-5
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/ CFM arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front of cook line. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and water bottle stored on prep table next to kitchen entrance. Operator removed. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Frying oil stored on floor at cook line. Operator removed. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles stored in 80°F standing water at cook line. Operator dumped water. **Corrected On-Site**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored on top of wontons in reach in freezer at cook line. Operator removed. **Corrected On-Site**
12B-13-4
23
Aug 24, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline flip top cooler, raw eggs stored over raw beef and cut vegetables. Eggs moved **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Item prepared at 11:30. Item time marked. **Corrected On-Site**
03F-02-5
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/ **Repeat Violation** **Admin Complaint**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - soiled floors between equipment and tables in kitchen
36-10-4
Basic - Bowl or other container with no handle used to dispense food. At cookline bin of rice. Item removed **Corrected On-Site**
14-01-5
58
Aug 19, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was La Quinta Inn and Suites-Wpb last inspected?
The most recent health inspection at La Quinta Inn and Suites-Wpb on file is from Apr 10, 2026. The public record contains 21 inspections in total.
What is the most common violation at La Quinta Inn and Suites-Wpb?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at La Quinta Inn and Suites-Wpb.
How does La Quinta Inn and Suites-Wpb compare to other restaurants in West Palm Beach?
La Quinta Inn and Suites-Wpb most recently scored 86 out of 100, which is higher than the West Palm Beach average of 79.
Has La Quinta Inn and Suites-Wpb's inspection record improved over time?
Yes. Recent inspections at La Quinta Inn and Suites-Wpb have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at La Quinta Inn and Suites-Wpb 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 La Quinta Inn and Suites-Wpb inspected?
Based on the inspection history on file, La Quinta Inn and Suites-Wpb is inspected around six times per year on average.
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