Marriott West Palm Beach Hotel 1001 Bistro

1001 Okeechobee Blvd, West Palm Beach, FL 33401

Italian

Last inspected: Feb 5, 2026

Score

Medium Risk

Marriott West Palm Beach Hotel 1001 Bistro has been inspected nine times since 2022. Marriott West Palm Beach Hotel 1001 Bistro was last inspected on Feb 5, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.

Recent visits have produced comparable findings, with counts hovering near four violations per visit.

“No handwashing sign provided at a hand sink used” accounts for the largest share of issues, appearing two times across the record.

Marriott West Palm Beach Hotel 1001 Bistro's latest score of 67 falls below the West Palm Beach average of 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 5, 2026

Routine - Food

2 critical violations. 1 minor violation.

View 3 violations

Hands Clean and Properly Washed

FL-08

Equipment Adequate to Maintain Product Temperature

FL-29

Plumbing Maintained; Sewage Disposal

FL-51

Sep 3, 2025

Routine - Food

1 critical violation. 2 major violations. 2 minor violations.

View 5 violations

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe Expo; butter (76F - Cold Holding. Operator stated less then out from 7:30 less then 2 hours. And discarded 2) observe at One door refrigerator ; sliced tomatoes, hard boiled eggs (45F - Cold Holding) due to large sheet tray on top shelf. Operator stated less remove the large sheet tray sona8r will flow properly. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-03: Butter at expo 68F cold holding Operate discarded and operated posted sign that butter must stay in refrigerator. **Time Extended**

03A-02-5

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observe, yellow substance and unlabeled spray bottle **Warning** - From follow-up inspection 2025-09-03: Observed blue substance in unlabeled spray bottle . Operate discarded. **Time Extended** **Corrected On-Site**

41-17-4

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. observed plastic container in hand sink quick line. Operated removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-03: Observed plastic container in hand wash sink. Operate removed **Time Extended** **Corrected On-Site**

31A-09-4

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed draw refrigerator at cook line taped up, so door doesn't fall off. **Warning** - From follow-up inspection 2025-09-03: Observed draw refrigerator at cook line taped up, so door doesn't fall off. Operate stated that there is a work order in. **Time Extended**

14-11-5

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 97 . Operator placed metal container on flat top.. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-03: Observed utilizes in water at 97F **Time Extended**

10-07-4

Aug 26, 2025

Routine - Food

1 critical violation. 2 major violations. 3 minor violations.

View 6 violations

Employee Health Policies Present

FL-03

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Required Records Available; Shellstock Tags/Labels

FL-14

Approved Thawing Methods Used

FL-31

Wiping Cloths Properly Used and Stored

FL-41

Toilet Rooms Maintained

FL-53

Mar 11, 2025

Routine - Food

3 minor violations.

View 3 violations

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. Observed maui Maui 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. Operator removed. **Corrected On-Site**

06-09-1

Basic - Food stored on floor. Observed bag of onions on floor in walk-in refrigerator. Operator placed on shelf. **Corrected On-Site**

08B-38-4

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line hand sink.

31B-04-4

Nov 13, 2024

Complaint Full

1 critical violation. 2 major violations. 2 minor violations.

View 5 violations

Certified Food Manager Identification

FL-02

Food Contact Surfaces Clean and Sanitized

FL-22

Equipment Adequate to Maintain Product Temperature

FL-29

Lighting Adequate; Required Shields in Place

FL-36

Approved Thawing Methods Used

FL-31

Jan 30, 2024

Routine - Food

1 critical violation.

View 1 violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe butter (101F - Hot Holding). Operator placed on flat top to reheat. **Corrective Action Taken**

03B-01-6

Sep 18, 2023

Routine - Food

1 critical violation. 1 major violation.

View 2 violations

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe near expo.

29-34-4

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature -less then 160°F) Operator change to chlorine 75ppm **Corrected On-Site**

22-56-4

Mar 13, 2023

Routine - Food

1 major violation. 1 minor violation.

View 2 violations

Intermediate - Spray bottle containing toxic substance not labeled. Observe yellow substance in unlabeled spray bottle. Operator labeled spray bottle. **Corrected On-Site**

41-17-4

Basic - No handwashing sign provided at a hand sink used by food employees. Observe at bar hand wash sink.

31B-04-4

Sep 7, 2022

Routine - Food

1 critical violation. 1 major violation.

View 2 violations

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. Observe chlorine sanitizer at 0ppm. Operator correct to 75ppm. **Corrected On-Site**

22-41-4

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe near soda machine Operator placed paper towels at sink.

31B-02-4

Show all 9 inspections Show less

Frequently Asked Questions

When was Marriott West Palm Beach Hotel 1001 Bistro last inspected?

The most recent health inspection at Marriott West Palm Beach Hotel 1001 Bistro on file is from Feb 5, 2026. The public record contains nine inspections in total.

What is the most common violation at Marriott West Palm Beach Hotel 1001 Bistro?

Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited two times, more than any other issue at Marriott West Palm Beach Hotel 1001 Bistro.

How does Marriott West Palm Beach Hotel 1001 Bistro compare to other restaurants in West Palm Beach?

Marriott West Palm Beach Hotel 1001 Bistro most recently scored 67 out of 100, which is lower than the West Palm Beach average of 79.

Has Marriott West Palm Beach Hotel 1001 Bistro's inspection record improved over time?

Results have been roughly steady. Inspections at Marriott West Palm Beach Hotel 1001 Bistro have averaged around four violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Marriott West Palm Beach Hotel 1001 Bistro 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 Marriott West Palm Beach Hotel 1001 Bistro inspected?

Based on the inspection history on file, Marriott West Palm Beach Hotel 1001 Bistro is inspected around three times per year on average.

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