Meat Market Palm Beach
Last inspected: Feb 23, 2026
67
Score
Inspectors have visited Meat Market Palm Beach 11 times, with records going back to 2022. On Feb 23, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around 11 violations to closer to three violations per visit over the last few inspections.
The most common issue across all inspections has been “can opener surface soiled with food debris”, showing up three times.
By comparison, the average Palm Beach facility scores 84, putting Meat Market Palm Beach on the weaker side. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
67
Oct 28, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Apr 23, 2025
Routine - Food
No violations found.
100
Apr 22, 2025
Routine - Food
2 critical violations. 6 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from wood burning grill: sliced tomatoes (45F - Cold Holding); romesco (cooked peppers and onions) (47F - Cold Holding); boursin cheese (50F - Cold Holding); flip top across from fryer: jalapeño cream (47F - Cold Holding); on ice bath: chimichurri (cooked peppers (46F - Cold Holding); tall stainless reach in by convection oven: mornay sauce with cream(44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to ice down products or move to another operable cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel as food liner for avocados at sushi bar. Operator removed paper towel. **Corrected On-Site** **Warning**
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back prep area and bar. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. In back prep area, sushi bar and bar. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Procedure emailed to operator. **Warning**
03F-10-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Three oyster tags missing last order sold dates. **Warning**
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Dinner menu: Crispy tuna, king salmon roll, caviar. Ceviche on special menu have no raw animal protein identifier. **Repeat Violation** **Warning**
02B-01-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed raw meats in reduced oxygen packaging performed in house at walk in cooler: Raw veal 4/19, raw beef filet 4/16. Advised operator to remove products from reduced oxygen packaging. **Repeat Violation** **Admin Complaint**
03G-54-1
39
Feb 18, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
67
Dec 16, 2024
Routine - Food
5 critical violations. 8 major violations. 6 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above cooked beef in walk-in refrigerator. Operator removed the cooked meat. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe by grill. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observe Lowboy refrigerator ; cooked vegetables overnight (53F - Cold Holding). See stop sale 2) observed butter at waiters station On prep table ; butter overnight (74F - Cold Holding). **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe Lowboy refrigerator ; cooked vegetables overnight (53F - Cold Holding) **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1)Observe cooked meat in reduced oxygen packaging dated 12/6, 12/4. See stop sale **Warning**
01B-13-4
Intermediate - Can opener surface soiled with food debris, mold-like substance or slime. **Warning**
22-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe cooked vegetables purée at 11:42 with 2 hour left (127F - Cooling) at 12:15 118F due to little ice and not till the food fill line. Operator added more ice. And water to properly cool food. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observe with spicy tuns , nigiri platter **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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/ Certified food manager showed up during an inspection . **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Observe at coffee station in kitchen. Operator placed soap at sink. **Corrected On-Site** **Warning**
31B-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observe peaches in reduced oxygen packaging not date at all. Operator stated cream corn dated 12/14 without time . Operator stated 1pm on 12/14 removed from reduced oxygen packaging **Corrected On-Site** **Warning**
03G-53-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. See stop sale 1)Observe cooked meat in reduced oxygen packaging dated 12/6, 12/4. See stop sale **Warning**
03G-54-1
Basic - Working containers of food removed from original container not identified by common name. Observe oil in squeeze bottle, not labled. **Warning**
02D-01-5
Basic - Equipment in poor repair. Observe gaskets torn and broken at low boy refrigerator on cook line. **Warning**
14-11-5
Basic - Food stored on floor. Observe raw beef in plastic bus tub on floor in walk-in refrigerator. Operator placed on shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Stored food not covered. Observe cooked French Fred potatoes in walk-in freezer not covered. **Warning**
08B-12-5
16
Mar 7, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
70
Nov 30, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-30: Establishment still doing special process and has not submitted any play and I emailed operator all information that they requested **Admin Complaint**
03G-50-1
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-30: Establishment still doing special process and has not submitted any play and I emailed operator all information that they requested **Admin Complaint**
03G-43-1
82
Sep 20, 2023
Routine - Food
4 major violations.
View 4 violations
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. **Repeat Violation** **Warning**
03G-50-1
Intermediate - Can opener soiled with food debris. Observe ice machine soiled with mold like substance. **Warning**
22-02-4
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. **Repeat Violation** **Warning**
03G-43-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
67
Jun 27, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
45
Jul 21, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observe knife in waiters station hand wash sink. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Observe can opener soiled with food debris. Operator had can opener washed and sanitized. **Corrected On-Site**
22-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observe fish defrosting at room temperature. Operator placed under ramming wa **Corrected On-Site**
06-01-5
78
Frequently Asked Questions
When was Meat Market Palm Beach last inspected?
The most recent health inspection at Meat Market Palm Beach on file is from Feb 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Meat Market Palm Beach?
Across the inspection record, “can opener surface soiled with food debris” has been cited three times, more than any other issue at Meat Market Palm Beach.
How does Meat Market Palm Beach compare to other restaurants in Palm Beach?
Meat Market Palm Beach most recently scored 67 out of 100, which is lower than the Palm Beach average of 84.
Has Meat Market Palm Beach's inspection record improved over time?
Yes. Recent inspections at Meat Market Palm Beach have averaged around three violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Meat Market Palm Beach 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 Meat Market Palm Beach inspected?
Based on the inspection history on file, Meat Market Palm Beach is inspected around three times per year on average.
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