Levin Palace
Last inspected: Apr 6, 2026
82
Score
Across the available record, Levin Palace has 11 inspections on file, the first dated 2022. The most recent visit was on Apr 6, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about four violations before that.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader West Palm Beach restaurant scene, this is about average. The file should reassure diners considering a visit.
11
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, meatballs in marinara (46F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight. Operator discarded item. **Corrected On-Site**
03A-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Operator corrected. **Corrected On-Site**
24-05-4
82
Dec 22, 2025
Routine - Food
No violations found.
100
Dec 18, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
58
Mar 26, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : 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: crab bisque (53F at 9:30am- Cooling); beets soup (52F at 9:30am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale. **Warning** - From follow-up inspection 2025-03-26: At walk in cooler: chicken and rice soup (47F at 9:00am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: crepes with cheese (117F -at 9:40am Reheating) As per operator, reheating since 7am. Item did not reheat for hot holding in a total of 2 hours to 135F. See stop sale. 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: crab bisque (53F at 9:30am- Cooling); beets soup (52F at 9:30am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale. **Warning** - From follow-up inspection 2025-03-26: At walk in cooler: chicken and rice soup (47F at 9:00am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale. **Admin Complaint**
01B-02-5
74
Mar 25, 2025
Routine - Food
8 critical violations. 1 major violation.
View 9 violations
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: crab bisque (53F at 9:30am- Cooling); beets soup (52F at 9:30am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale. **Warning**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of peel tomatoes **Warning**
01B-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef enter kitchen then began touching clean plate with butter packets; no hand wash. Advised operator that chef should wash hands. **Warning**
12A-16-4
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. Observed employee touch glasses then touched clean handle of walk in cooler to enter; no hand wash. Advised operator that employee should wash hands. **Warning**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: crepes with cheese (117F -at 9:40am Reheating) As per operator, reheating since 7am. Item did not reheat for hot holding in a total of 2 hours to 135F. See stop sale. 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: crab bisque (53F at 9:30am- Cooling); beets soup (52F at 9:30am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On dining tables: whipped butter with milk (67F - Cold Holding) As per operator, stored since 15 mins. Not prepped or portioned today. Operator moved to quick chill. At low boy reach in cooler: whipped butter with milk (50F - Cold Holding) As per operator, stored since 1.25hrs. Not prepped or portioned today. Operator moved to quick chill. At back prep area on rolling rack: cut lettuce (45F - Cold Holding) As per operator, cut yesterday and stored in cooler. Removed from cooler on rolling rack since 24mins. Not prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken** **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 sitting on shelf near expo line: hard boiled eggs (118F - Hot Holding) As per operator, cooked and stored since 2 hours. Advised operator to reheat to 165F. **Warning**
03B-01-6
High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: crepes with cheese (117F -at 9:40am Reheating) As per operator, reheating since 7am. Item did not reheat for hot holding in a total of 2 hours to 135F. See stop sale. **Warning**
03E-04-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At back prep area on rolling rack: cut tomatoes (56F at 9:20am; 57F at 10:05am - Ambient Cooling) As per operator, cooling since 9am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Item covered tightly with plastic wrap. Operator moved item to cooler to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
27
Nov 7, 2024
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Apr 12, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Dented/rusted cans present. See stop sale. 2 #10 cans of peeled tomatoes
01B-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line pooled eggs (51F - Cooling)@11:50 since 11:00am 54F @ 12:40pm; pooled egg whites (54F - Cooling)@11:50am since11:00am 56F @ 12:40pm. At expo line reach in cooler slaw (52F - Cooling)@ 11:58 since 11:00am 56F @1:12 pm; potato salad (57F - Cooling)since 11:00am 56F @1:12pm Operator applied ice to pan to facilitate cooling. All these products will not reach 41F within 4 hours. **Corrective Action Taken**
03D-15-4
78
Dec 15, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Heavy Ice buildup in walk-in freezer floor **Warning** - From follow-up inspection 2023-12-15: Light ice buildup now **Time Extended**
14-69-4
95
Dec 14, 2023
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 71 f in bowls at front counter, ( not prepared or portioned today ) noodles 67 f next to soup at front counter cooked yesterday and brought out at 11:30 am less than 3 hours. Explained temperature controlled for safety and emailed the form sliced turkey 47 f on ice at front counter since 10:30 am as per employee sliced yesterday moved from walk in cooler today at 10:30 am.current time 1:38 pm, , cream cheese packet 45 f in double door cooler in the kitchen not prepared or portioned today. Potato salad 49 f ( date marked 12/12 preparation and portioned date ) coleslaw 51 f ( date marked 12/13 preparation and portioned date ) in double door cooler in the kitchen. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. cooked beets 40 cooked on 11/30 as per date marked, cinnamon butter 40 f mixed on 12/3 as per date marked, tzatziki sauce 39 prepared on site on 11/17 as per date marked. Yogurt and dill mix, today's date 12/14/2023 **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. cooked beets 40 cooked on 11/30 as per date marked, cinnamon butter 40 f mixed on 12/3 as per date marked, tzatziki sauce 39 prepared on site on 11/17 as per date marked. Yogurt and dill mix, today's date 12/14/2023 **Warning**
02C-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of raw turkey burgers stored over bag of French fries in walk in freezer. Explained. **Warning**
08A-02-6
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. cut tomatoes 53 f on ice sliced at 8 am. Current time 1:39 pm ( ambient cooling 5 hour 39 minutes) **Warning**
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut tomatoes 53 f on ice sliced at 8 am. Current time 1:39 pm ( ambient cooling 5 hour 39 minutes) **Warning**
01B-38-5
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. Emailed one. **Warning**
11-27-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Basic - Heavy Ice buildup in walk-in freezer floor **Warning**
14-69-4
Basic - Food stored on floor. Box of steaks stored on floor under shelve in walk in freezer. **Warning**
08B-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Washcloth bucket quat 0 ppm on cook line, washcloth bucket fresh at three compartment sink quat 0 ppm, three compartment sink quat 0 ppm.( soap bucket hooked up) changed sanitizer gallon primed and tested quat 200 ppm. **Corrected On-Site** **Warning**
21-07-4
29
Feb 21, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 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....sour cream 50° in reach in cooler being held more than four hours. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 50° in reach in cooler being held more than four hours. Stop sale issue . Chef discarded food. ...coleslaw 44°, egg salad 44° in reach in cooler #13 being held less than four hours. Chef moved to another acceptable cooler . **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris....slicer blade . Employee cleaned. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front kitchen, chef provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at front kitchen, chef provided. **Corrected On-Site**
31B-03-4
55
Oct 24, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
45
Frequently Asked Questions
When was Levin Palace last inspected?
The most recent health inspection at Levin Palace on file is from Apr 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Levin Palace?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Levin Palace.
How does Levin Palace compare to other restaurants in West Palm Beach?
Levin Palace most recently scored 82 out of 100, which is about the same as the West Palm Beach average of 79.
Has Levin Palace's inspection record improved over time?
Yes. Recent inspections at Levin Palace have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Levin Palace 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 Levin Palace inspected?
Based on the inspection history on file, Levin Palace is inspected around three times per year on average.
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