Okeechobee Steakhouse
Last inspected: Mar 26, 2026
100
Score
Okeechobee Steakhouse has been inspected 12 times since 2022. The newest entry in the record is dated Mar 26, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
Okeechobee Steakhouse's latest score of 100 sits above the West Palm Beach average of 79. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
No violations found.
100
Mar 18, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
58
Oct 27, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
58
Feb 13, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
67
Sep 10, 2024
Routine - Food
No violations found.
100
Sep 9, 2024
Routine - Food
4 critical violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fry station upright stainless reach in cooler; cooked Brussel sprouts (48F - Cold Holding); cooked pasta (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. At fry station upright stainless reach in cooler; cooked crab meat (48F - Cold Holding); cooked escargot (48F - Cold Holding). At Steak upright stainless reach in cooler; raw steak (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) less than 2 hours, moved to triple door reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth, soiled dishes and then handled clean utensils/dishes to prepare food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over ready to eat anchovies and raw steak over milk. Operator moved raw items below ready to eat. **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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fry station upright stainless reach in cooler; cooked Brussel sprouts (48F - Cold Holding); cooked pasta (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. **Warning**
01B-02-5
55
Apr 15, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in cooler; raw shrimp stored over cooked Brussel sprouts. Operator moved raw shrimp to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pan on grill; cooked onions (109F - Hot Holding). Operator stated onions were reheated prior to being placed into hot holding, held less than 1 hour, moved to be reheated to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At clean dish storage area; cleaning chemicals stored over clean cooking pots. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served. Advised Operator to mark oyster tags with last date served and maintain for 90 days from date last served.
01C-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; butter, heavy cream and provolone cheese. Operator stated items held using 4 hour time control, time mark applied, no written procedures available. Provided written procedure form for Operator to complete.
03F-10-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At pantry triple door stainless reach in cooler; unwashed avocados stored over ready to eat pickled onions. Operator removed avocados to be washed. **Corrected On-Site**
08B-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container on cutting board. Operator removed. **Corrected On-Site**
12B-07-4
Basic - In-use ice scoop stored on soiled surface between uses. At outdoor enclosed ice machine; ice scoop stored on top of machine. Operator removed. **Corrected On-Site**
10-12-5
45
Oct 6, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut meat locker - raw porterhouse steak (47F - Cold Holding); raw k -city steak (46F - Cold Holding) held under 4 hours not portioned or prepared today - operator moved to freezer. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice into hand sink - operator educated employee on proper use of the hand sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted - operator removed washed and inverted. **Corrected On-Site**
24-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) **Corrected On-Site**
21-08-4
70
May 25, 2023
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
50
Apr 11, 2023
Routine - Food
No violations found.
100
Nov 30, 2022
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb at mop sink in walk in cooler area. **Warning** - From follow-up inspection 2022-11-30: Same **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand sink at the bar. **Warning** - From follow-up inspection 2022-11-30: Same **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler wall soiled with rust from dripping water. **Warning** - From follow-up inspection 2022-11-30: Same **Time Extended**
23-03-4
78
Nov 3, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and utensils stored in standing water by flip top cooler on cook line. Water temperature 80 f. Explained.manager dumped the water. **Corrected On-Site**
10-07-4
95
Frequently Asked Questions
When was Okeechobee Steakhouse last inspected?
The most recent health inspection at Okeechobee Steakhouse on file is from Mar 26, 2026. The public record contains 12 inspections in total.
What is the most common violation at Okeechobee Steakhouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Okeechobee Steakhouse.
How does Okeechobee Steakhouse compare to other restaurants in West Palm Beach?
Okeechobee Steakhouse most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Okeechobee Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Okeechobee Steakhouse have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Okeechobee Steakhouse 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 Okeechobee Steakhouse inspected?
Based on the inspection history on file, Okeechobee Steakhouse is inspected around four times per year on average.
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