Macarthur's
Last inspected: Feb 28, 2026
100
Score
Macarthur's has been inspected 11 times since 2022. The most recent visit was on Feb 28, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around two violations compared to roughly 11 violations earlier on.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
That puts the facility ahead of the local pack: the average Palm Beach Gardens restaurant scores 81. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 28, 2026
Routine - Food
No violations found.
100
Feb 27, 2026
Routine - Food
5 critical violations. 1 major 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. Operator wiped face and without washing hands handled multiple containers in reach in cooler, discussed with operator who washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Live, small flying insects found Approximately 1 small live flying insect on butter spray and Approximately 5 small flying insects on bread. Discussed with operator see stop sale. Approximately 4 small live flying insects on walls near bread station. Approximately 3 small live flying insects in kitchen on dish cleaning rack at dish washing station. Approximately 1 live flying insect on clean dishes at dish washing area. Approximately 8 small live flying insects on ceiling tiles throughout kitchen. Approximately 10 small flying insects inside trash can. Discussed with operator to eliminate all flying insects and clean and sanitize all areas of kitchen. **Warning**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw salmon stored above non commercially packaged sauce, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shrimp stored above cooked grits and cooked wings, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found Approximately 1 small live flying insect on butter spray and Approximately 5 small flying insects on bread. Discussed with operator see stop sale. **Warning**
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink next to server expo fridge, discussed with operator who provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
43
Aug 13, 2025
Routine - Food
No violations found.
100
Aug 12, 2025
Routine - Food
8 critical violations. 2 major violations. 2 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes (45F - Cooling); in two door cooler a5 cook line; food never reached 41 F or below within 6 hours; food tightly wrapped; See Stop Sale **Warning**
03D-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator was not able to fix; **Warning**
22-41-4
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. Observed employee picking his nose and touched clean plates and started working with foods; operator educated employee; employee washed hands **Corrected On-Site** **Warning**
12A-25-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster tail not stored on top of cooked wings and pork - all not commercially packaged; stored properly **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked bacon in 2 door cooler at cook line; stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. mashed potatoes (45F - Cooling); in two door cooler a5 cook line; food never reached 41 F or below within 6 hours; food tightly wrapped; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (50F - Cold Holding); cut tomatoes (50F - Cold Holding); sliced cheese (47F - Cold Holding); shredded cheese (50F - Cold Holding); in cooler #9 at cook line; food not portioned or prepared today ; food out of temperature for more than 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. marinara (50F - Cold Holding); cut tomatoes (50F - Cold Holding); sliced cheese (47F - Cold Holding); shredded cheese (50F - Cold Holding); in cooler #9 at cook line; food not portioned or prepared today ; food out of temperature for more than 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. sausage (119-134F - Hot Holding)on the prep table at cook line; food out of temperature for approximately 1 hour; food placed to be reheated to 165 F; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- operator running dishes through chlorine dishwasher - chlorine 0 ppm; not checked before running dishes through; Advise to test dishwasher before; **Repeat Violation** **Warning**
16-33-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food- breakfast buffet TCS foods on 4 hour plan; no form present ; emailed and printed during inspection **Corrected On-Site** **Warning**
03F-10-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair- observed water leaking from ceilings at the kitchen entrance **Repeat Violation** **Warning**
36-32-5
Basic - Standing water in bottom of reach-in-cooler- 2 door cooler at cook line **Warning**
29-49-6
22
Dec 13, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored over bread; Raw chicken over cooked ham. Raw bacon over cooked pasta. Educated operator on storage practices; operator moved raw products to another shelf. **Corrected On-Site** - From follow-up inspection 2024-12-13: In walk in cooler Raw chicken stored over cooked ham;Raw bacon over cooked mashed potatoes.operator corrected storage. **Admin Complaint**
08A-05-6
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. At cook line bottle of stainless steel cleaner stored in broiler above flip top cooler; operator removed. At buffet expo line Bottle of disinfectant stored with to go food containers; operator removed. **Corrected On-Site** - From follow-up inspection 2024-12-13: At buffet expo line multi purpose disinfectant spray bottle stored next to sanitized coffee cups; and single service items educated operator on storage practices. **Admin Complaint**
41-10-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At buffet expo line hand washing sink used to dump food and dirty latex gloves; discussed with operator to clean - From follow-up inspection 2024-12-13: At buffet expo line hand washing sink used to dump food discussed with operator to clean **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at cook line; advised operator to clean. - From follow-up inspection 2024-12-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in freezer at cook line - From follow-up inspection 2024-12-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen multiple bottle of water stored on tables where food prep is being done. Operator discarded water bottles. **Corrected On-Site** - From follow-up inspection 2024-12-13: Employee water bottle stored above to go containers at buffet expo line. **Time Extended**
12B-07-4
58
Dec 12, 2024
Routine - Food
8 critical violations. 2 major violations. 5 minor violations.
View 15 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. cooked chicken (157F - Cooking) as per operator food finished cooking; educated operator on minimum cooking temperature for poultry; operator put product back into oven to finish ;rechecked chicken to 173F **Corrected On-Site**
03C-44-5
High Priority - Dented/rusted cans present. In dry storage room next to managers office Dented can of mandarin oranges ( 6lbs ) can of apple filling ( 7lbs )and dented black beans can (16 oz) See stop sale.
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw pork while seasoning; employee changed gloves without washing hands; discussed with operator employee washed hands. **Corrected On-Site**
12A-07-5
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. **Warning**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored over bread; Raw chicken over cooked ham. Raw bacon over cooked pasta. Educated operator on storage practices; operator moved raw products to another shelf. **Corrected On-Site**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. In managers office adjacent to kitchen one live roach crawling on food manager certification picture frame; operator killed roach. **Corrected On-Site**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box holding unit mashed potatoes (117F - Hot Holding)per operator product placed in unit approximately 30 minutes ago; holding unit was not turned on; operator moved product to reheat to 165F in oven. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At cook line bottle of stainless steel cleaner stored in broiler above flip top cooler; operator removed. At buffet expo line Bottle of disinfectant stored with to go food containers; operator removed. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. At buffet expo line hand washing sink used to dump food and dirty latex gloves; discussed with operator to clean
31A-11-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test strips not used to check high temperature dishwasher
16-33-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at cook line; advised operator to clean.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in freezer at cook line
23-03-4
Basic - Working containers of food removed from original container not identified by common name. In dry storage room next to kitchen office container of quinoa with no label; advised operator to add label.
02D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water leaking from ceiling in the kitchen; operator had placed bucket to catch water
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen multiple bottle of water stored on tables where food prep is being done. Operator discarded water bottles. **Corrected On-Site**
12B-07-4
19
Aug 15, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (60F - Cold Holding); mozzarella cheese (60F - Cold Holding); in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale;
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese sauce (59F - Cooling); in 3 door cooler by handwash sink ; as per operator food made last night; food covered; food never reached 41 F within 6 hours. See Stop Sale
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over fries in reach in freezer at cook line; not commercially packaged Stored properly **Corrected On-Site**
08A-02-6
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. cheese sauce (59F - Cooling); in 3 door cooler by handwash sink ; as per operator food made last night; food covered; food never reached 41 F within 6 hours. See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (60F - Cold Holding); mozzarella cheese (60F - Cold Holding); in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale;
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the side of cook line Provided **Corrected On-Site**
31B-02-4
50
Mar 22, 2024
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
82
Nov 6, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing- ice cream scoop in handwash sink by three compartment sink; removed **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.- smoked salmon
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water with clean plates on the rack by three compartment sink Removed **Corrected On-Site**
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues-cold holding drawers at cook line
22-16-4
74
Mar 23, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Seasoned portioned rice (6) dated 03/03 **Repeat Violation** **Admin Complaint**
01B-24-5
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 copy to operator to post. **Corrective Action Taken**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At banquet hallway. **Repeat Violation**
22-20-5
74
Aug 19, 2022
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Displayed food not properly protected from contamination. Chopped nuts and cheese selection on buffet not covered.
08B-02-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 7 quarts of salsa dated 08/11 - see stop sale.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 7 quarts of salsa dated 08/11 - see stop sale.
01B-24-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and emailed copy to operator. Operator completed document during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat sauce, tomato sauce prepared 2 day prior - operator date marked. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Banquet service area ice machine.
22-20-5
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer several cases of food stored under shelving. **Repeat Violation**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing from wait station hand sink - operator provided. **Corrected On-Site**
31B-04-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Drain at the main kitchen hot line.
36-64-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed open water bottle from reach in cooler. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name.squeeze bottle with oil not labeled.
02D-01-5
37
Frequently Asked Questions
When was Macarthur's last inspected?
The most recent health inspection at Macarthur's on file is from Feb 28, 2026. The public record contains 11 inspections in total.
What is the most common violation at Macarthur's?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Macarthur's.
How does Macarthur's compare to other restaurants in Palm Beach Gardens?
Macarthur's most recently scored 100 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Macarthur's inspection record improved over time?
Yes. Recent inspections at Macarthur's have averaged around two violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Macarthur's 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 Macarthur's inspected?
Based on the inspection history on file, Macarthur's is inspected around three times per year on average.
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