Palm Beach Meats
Last inspected: Feb 3, 2026
100
Score
Palm Beach Meats appears in inspection records 14 times, starting in 2022. The most recent report on file is from Feb 3, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.
Across the inspection history, “operator is doing a special process” is the issue that surfaces most often, recorded six times.
Palm Beach Meats' latest score of 100 sits above the West Palm Beach average of 79. Taken together, the history is a positive one.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
No violations found.
100
Dec 3, 2025
Routine - Food
1 major violation.
View 1 violation
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 conducting reduced oxygen packaging of raw meats without an approved HACCP plan. Establishment has a submitted plan but no approval. **Warning**
03G-50-1
90
Sep 25, 2025
Routine - Food
No violations found.
100
Sep 17, 2025
Routine - Food
1 major violation.
View 1 violation
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. Establishment is doing reduced oxygen packaging of raw beef without an approved HAACP plan. Plan has been submitted to DBPR but awaiting clarification of process prior to approval from the DBPR-per Steven Dejong. Establishment is dehydrating beef to make beef jerky without an approved HAACP plan. Operator discarded product. **Warning** - From follow-up inspection 2025-09-17: Same. HACCP plan shows that it has been received but not approved. Awaiting OPQ response to received HACCP plan. **Time Extended**
03G-50-1
90
Jul 14, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw meat, changed gloves then handled ready to eat hamburger bun without washing hands. Advised operator of proper hand washing. Employee washed hands, changed gloves. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cheese (52F - Cold Holding) in overfilled pan. Not prepared or portioned today. Operator stated item held for approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed cheese into cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
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 reduced oxygen packaging of raw beef without an approved HAACP plan. Plan has been submitted to DBPR but awaiting clarification of process prior to approval from the DBPR-per Steven Dejong. Establishment is dehydrating beef to make beef jerky without an approved HAACP plan. Operator discarded product. **Warning**
03G-50-1
67
Jan 17, 2025
Routine - Food
No violations found.
100
Nov 18, 2024
Routine - Food
No violations found.
100
Sep 19, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Dented/rusted cans present. See stop sale. One dented can of black beans **Warning**
01B-01-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Dish machine added next to triple sink **Warning**
51-16-7
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. ROP of cooked chili and bolognas sauce for sale See stop sale **Warning**
03G-50-1
70
Feb 29, 2024
Routine - Food
No violations found.
100
Feb 28, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
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. meatballs (51F - Cold Holding); cooked rice (51F - Cold Holding); croquettes (51F - Cold Holding) walk in cooler. Not prepped or portioned. in unit over four hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (51F - Cold Holding); cooked rice (51F - Cold Holding); croquettes (51F - Cold Holding) walk in cooler. Not prepped or portioned. in unit over four hours. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles stored with rack of clean equipment at triple sink Removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at sushi station Spray bottle at triple sink **Warning**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents **Warning**
36-34-5
55
Nov 29, 2023
Routine - Food
No violations found.
100
Sep 29, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (63-64F - Cooling)at 12:40 to 63 F at 1:05 since 12:15 in cooler at cook line; at this rate food will not reach 41 F ; food moved to different cooler; **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over bread commercially packaged in reach in freezer at the back of the kitchen; emailed storage poster; advised to store based on cooking temperature **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot dogs (55F - Cold Holding); burgers (52F - Cold Holding ); in cooler at cook line; foods not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved to different cooler **Corrected On-Site** **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap or paper towels provided at handwash sink by three compartment sink Operator provided **Corrected On-Site** **Warning**
31B-03-4
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 ROP for raw meats like: beef; lamb; poultry; pork; HACCP plan emailed during inspection. **Repeat Violation** **Warning**
03G-50-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk-in cooler opened about 28 hours; educated operator and advised to date; **Warning**
02C-03-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line **Warning**
05-09-4
Basic - Soiled dry wiping cloth in use at cook line; operator placed in sanitizer bucket **Corrected On-Site** **Warning**
21-10-4
39
Feb 3, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed returning to work from outside establishment. Employee put gloves on without hand washing and began cooking. Educated on site.
12A-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-quaternary
16-37-1
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.
03G-50-1
Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottle at cook line.
02D-01-5
67
Sep 30, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
67
Frequently Asked Questions
When was Palm Beach Meats last inspected?
The most recent health inspection at Palm Beach Meats on file is from Feb 3, 2026. The public record contains 14 inspections in total.
What is the most common violation at Palm Beach Meats?
Across the inspection record, “operator is doing a special process” has been cited six times, more than any other issue at Palm Beach Meats.
How does Palm Beach Meats compare to other restaurants in West Palm Beach?
Palm Beach Meats most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Palm Beach Meats' inspection record improved over time?
Results have been roughly steady. Inspections at Palm Beach Meats have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Palm Beach Meats 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 Palm Beach Meats inspected?
Based on the inspection history on file, Palm Beach Meats is inspected around four times per year on average.
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