Nordstrom Cafe Bistro
Last inspected: Feb 9, 2026
100
Score
Public records show 12 inspections at Nordstrom Cafe Bistro stretching back to 2022. The latest inspection on file is from Feb 9, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to four violations.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Palm Beach Gardens average 81, so Nordstrom Cafe Bistro is doing better than most peers. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
No violations found.
100
Jan 29, 2026
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw chicken stored directly above raw shrimp and raw steak, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale of product. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter next to panini press melted butter (91F - Hot Holding) per operator product reheated on griddle approximately 15 minutes ago and left on counter until used to spread on bread, discussed hot holding with operator who moved product to time is a public health control and time marked product, emailed operator for, to print and fill. **Corrective Action Taken** **Warning**
03B-01-6
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. Employee adjusted eye glasses and without washing hands employee handled clean and sanitized utensils to set up cook line, discussed with employee who washed hands. **Corrected On-Site** **Warning**
12A-25-4
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. Dishwasher (Temperature <160F) ran machine multiple times test strip failed to turn black. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator to correct solution to 200-400ppm. **Warning**
22-43-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler sliced tomatoes (49F - Cooling) at 10:55 since 10:50 to 52F at 11:25, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer to rapid chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale of product. **Warning**
06-09-1
35
Sep 2, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0) operator was able to fix; rechecked after a few runs; to 160 F **Corrected On-Site**
22-49-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw salmon washed hand with gloves on wiped them on cloth towel and started to work with other foods ; educated; employee removed gloves and washed hands ; **Corrected On-Site**
12A-12-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- butter at cook line; time added - 11:00 am **Corrected On-Site**
03F-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment- between reach in coolers at cook line Removed **Corrected On-Site**
10-17-4
61
Jan 28, 2025
Routine - Food
4 critical violations.
View 4 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 picked up dirty napkin off the floor at cook line, put gloves on started cooking foods without washing hands ; educated ; employee washed hands and put new pair of gloves **Corrected On-Site**
12A-13-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- 2 containers with utensils stored in dirty water in steam table ; advised to discard water
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grilled chicken (46F - Cold Holding);in big plastic container stored on top of other container at cook line; food stored in double container; food not prepared or portioned today; food out of temperature for 30 minutes; food moved on the bottom of the cooler to quick chill ; **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter at cook line not discarded at 12:00 pm; See Stop Sale
03F-01-5
55
Sep 9, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink at cook line used for purposes other than handwashing- water pitcher inside sink Removed **Corrected On-Site**
31A-11-4
90
Mar 27, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-27: Test strips provided but did not turn to orange. Operator stated would purchase a maximum temperature thermometer. **Time Extended**
16-62-1
90
Mar 20, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
45
Sep 1, 2023
Routine - Food
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Aug 31, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
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 food cold held at greater than 41 degrees Fahrenheit. walk in cooler - cooked potatoes (44F - Cold Holding); portioned roast beef (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. - From follow-up inspection 2023-08-31: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - chopped chicken (48F - Cold Holding); grilled chicken(46F- Cold Holding), Tuna salad (47F - Cold Holding), portioned roast beef (47F-Cold Holding) at 11:00am - Operator states technician was working on iced fan unit for 15 mins - operator also stated at 7am walk in cooler tested at 40F. After 15 mins rechecked all the above TCS foods no temperature change. See stop sale for all TCS foods in walk in cooler. In addition to the above TCS foods all TCS foods in walk in cooler were not portioned or prepared today held overnight and more than 4 hours: Cooked turkey 45F Cooked roast beef 46F Sliced turkey 47F Cooked ground chicken 47F Tomato basil soup 47F Sliced cheddar cheese 45F Crab meat 45F Goat cheese 45F Crostini butter 45F Cooked spinach 45F American cheese 44F White cheddar 46F Heavy Cream 45F Crab bisque 45F French onion soup 44F Ground beef 44F Cooked pasta 44F **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - cooked potatoes (44F - Cold Holding); portioned roast beef (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-31: Walk in cooler - chopped chicken (48F - Cold Holding); grilled chicken(46F- Cold Holding), Tuna salad (47F - Cold Holding), portioned roast beef (47F-Cold Holding) at 11:00am - Operator states technician was working on iced fan unit for 15 mins - operator also stated at 7am walk in cooler tested at 40F. After 15 mins rechecked all the above TCS foods no temperature change. See stop sale for all TCS foods in walk in cooler. In addition to the above TCS foods all TCS foods in walk in cooler were not portioned or prepared today held overnight and more than 4 hours: Cooked turkey 45F Cooked roast beef 46F Sliced turkey 47F Cooked ground chicken 47F Tomato basil soup 47F Sliced cheddar cheese 45F Crab meat 45F Goat cheese 45F Crostini butter 45F Cooked spinach 45F American cheese 44F White cheddar 46F Heavy Cream 45F Crab bisque 45F French onion soup 44F Ground beef 44F Cooked pasta 44F **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** - From follow-up inspection 2023-08-31: **Time Extended**
16-62-1
67
Aug 30, 2023
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw fish - operator moved beef to lower shelf. **Corrected On-Site**
08A-17-6
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. walk in cooler - cooked potatoes (44F - Cold Holding); portioned roast beef (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - cooked potatoes (44F - Cold Holding); portioned roast beef (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. See stop sale. Butter 80F, crostini butter 89F. Operator to switch to 4 hour TPHC procedures. **Corrective Action Taken**
03F-07-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator utilizing TPHC procedures with no updated form - operator completed new form. **Corrected On-Site**
03F-10-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
45
Jan 14, 2023
Routine - Food
No violations found.
100
Aug 25, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Nordstrom Cafe Bistro last inspected?
The most recent health inspection at Nordstrom Cafe Bistro on file is from Feb 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Nordstrom Cafe Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Nordstrom Cafe Bistro.
How does Nordstrom Cafe Bistro compare to other restaurants in Palm Beach Gardens?
Nordstrom Cafe Bistro most recently scored 100 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Nordstrom Cafe Bistro's inspection record improved over time?
No. Recent inspections at Nordstrom Cafe Bistro have averaged around four violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Nordstrom Cafe Bistro 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 Nordstrom Cafe Bistro inspected?
Based on the inspection history on file, Nordstrom Cafe Bistro is inspected around three times per year on average.
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