Mallorca at La Posada
Last inspected: Mar 4, 2026
74
Score
Public records show 10 inspections at Mallorca at La Posada stretching back to 2022. Mallorca at La Posada was last inspected on Mar 4, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “cooked/heated time/temperature control” has been the most frequent reason, cited three times.
The city-wide average sits at 81, which Mallorca at La Posada's 74 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
10
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 12 small live flying insects landing on clean and sanitized dishes. Approximately 3 small live flying insects landing on hood to dish washer. Approximately 15 small live flying insects flying out of floor drain. Approximately 3 small live flying insects at dish washing area expo window. Approximately 5 small live flying insects under dish washer on pipes. Approximately 3 small live flying insects on soda machine dispenser at server expo area. Discussed with operator to eliminate all flying insects and clean and sanitize all areas. **Admin Complaint** - From follow-up inspection 2026-03-04: Approximately 4 small live flying insects on floor drain in dish washing area. Approximately 2 live flying insects on shelves at server expo discussed with operator to clean and sanitize area and eliminate all flying insects. **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler on speed rack raw tuna and raw ground beef stored above cooked lasagna, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-04: In walk in cooler raw shrimp stored above cooked rice, discussed with operator who corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-05-6
74
Mar 3, 2026
Routine - Food
6 critical violations. 1 minor violation.
View 7 violations
High Priority - Container of medicine improperly stored. In kitchen on shelf with clean and sanitized dishes above flip top cooler bottle of medication, discussed with operator who removed bottle. **Corrected On-Site** **Warning**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large container of chicken curry couscous (67F - Cooling) at 9:45 since previous night over 6+ hours ago, at this rate of cooling product never reached 41F within 6 hours. See stop sale **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Live, small flying insects found Approximately 12 small live flying insects landing on clean and sanitized dishes. Approximately 3 small live flying insects landing on hood to dish washer. Approximately 15 small live flying insects flying out of floor drain. Approximately 3 small live flying insects at dish washing area expo window. Approximately 5 small live flying insects under dish washer on pipes. Approximately 3 small live flying insects on soda machine dispenser at server expo area. Discussed with operator to eliminate all flying insects and clean and sanitize all areas. **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler on speed rack raw tuna and raw ground beef stored above cooked lasagna, 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. 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. In reach in cooler at cook line Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See top sale. **Warning**
01B-13-4
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. In walk in cooler large container of chicken curry couscous (67F - Cooling) at 9:45 since previous night over 6+ hours ago, at this rate of cooling product never reached 41F within 6 hours. See stop sale **Repeat Violation** **Admin Complaint**
01B-02-5
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. In reach in cooler at cook line Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See top sale. **Warning**
06-09-1
39
Oct 14, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. butternut squash (52F - Cooling); in walk-in cooler; food cooked last night and placed in big plastic bin with lid on- food covers during cooling process; food never reached 41 F or below within six hours; See Stop Sale
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked Brussels sprouts in cooler #1 at cook line; Food stored properly **Corrected On-Site**
08A-05-6
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. roasted beets (45F - Cold Holding); cut tomatoes (45F - Cold Holding) in cooler #2 at cook line; foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale; Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. butternut squash (52F - Cooling); in walk-in cooler; food cooked last night and placed in big plastic bin with lid on- food covers during cooling process; food never reached 41 F or below within six hours; See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted beets (45F - Cold Holding); cut tomatoes (45F - Cold Holding) in cooler #2 at cook line; foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale;
03A-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Butternut soup dated 10/6 in walk-in cooler; as per operator food frozen and thawed out on Sunday 10/12; educated; operator dated; **Corrected On-Site**
02C-04-5
50
Jan 31, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
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 left cook line, walked inside walk-in cooler to bring out food, touched garbage can and started making a sauce; manager educated; employee washed hands **Corrected On-Site**
12A-13-4
Basic - Ice scoop handle in contact with ice , inside ice maker Operator stored properly **Corrected On-Site**
10-08-5
82
Sep 23, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (43-48F - Cold Holding); cooked mushrooms (46F - Cold Holding); in reach in cooler #1 at cook line Food not prepared or portioned today. Food out of temperature for approximately 30 minutes; foods moved in different cold unit; **Corrective Action Taken** - From follow-up inspection 2024-09-23: Cooked pasta 45 F cold Holding Cooked Cartots 47 F cold holding in cooler #1 at cook line Foods not prepared or portioned today; foods out of temperature for 4 hours; See Stop Sale **Admin Complaint**
03A-02-5
86
Sep 16, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw snapper and salmon in walk-in freezer since 8/26
03G-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw burgers over chicken salad, hot dogs and mushrooms in reach in cooler #2 at cook line Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (43-48F - Cold Holding); cooked mushrooms (46F - Cold Holding); in reach in cooler #1 at cook line Food not prepared or portioned today. Food out of temperature for approximately 30 minutes; foods moved in different cold unit; **Corrective Action Taken**
03A-02-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Soup vide chicken from 9/15 no label - in walk-in cooler; operator removed from package **Corrective Action Taken**
03G-09-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is doing ROP for cooked foods - observed cooked duck, cooked pork belly, cooked bolognese sauce, deli turkey, raw pork in walk-in freezer; cooked roast beef in walk-in cooler; food held more than 48 hours. Dated from July, August and September See Stop Sale
03G-50-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line No hot and cold water at handwash sink at cook line Handles broken **Warning**
27-16-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line
05-09-4
45
Feb 15, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and chicken stored above butter in sandwich table at cook line; operator reversed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime-cutting boards at cook line
22-02-4
Intermediate - No soap provided at handwash sink at expo line; provided **Corrected On-Site**
31B-03-4
70
Oct 11, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Turkey and raw fish stored above ham on the speed rack in walk-in cooler Reversed **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stock and chowder soup made on 10/06/23. Dated **Corrected On-Site**
02C-02-5
Basic - Soiled dry wiping cloth in use- at cook line Operator discarded **Corrected On-Site**
21-10-4
74
Apr 19, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at the front desk not wrapped - operator wrapped apples. **Corrected On-Site**
08B-15-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operator will discontinue ROP for more than 48 hours. **Corrected On-Site**
03G-43-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baked potatoes prepared 2 days prior - operator date marked. **Corrected On-Site**
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation operator provided. **Corrected On-Site**
13-03-4
61
Aug 24, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - walk in cooler - lobster bisque (60F - Cooling) dated 08/23 - see stop sale.
03D-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 - walk in cooler - lobster bisque (60F - Cooling) dated 08/23 - see stop sale.
01B-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) **Corrected On-Site** **Repeat Violation**
21-08-4
70
Frequently Asked Questions
When was Mallorca at La Posada last inspected?
The most recent health inspection at Mallorca at La Posada on file is from Mar 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mallorca at La Posada?
Across the inspection record, “cooked/heated time/temperature control” has been cited three times, more than any other issue at Mallorca at La Posada.
How does Mallorca at La Posada compare to other restaurants in Palm Beach Gardens?
Mallorca at La Posada most recently scored 74 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Mallorca at La Posada's inspection record improved over time?
Results have been roughly steady. Inspections at Mallorca at La Posada have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mallorca at La Posada means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mallorca at La Posada inspected?
Based on the inspection history on file, Mallorca at La Posada is inspected around three times per year on average.
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