Pete's Place 2
Last inspected: Jan 29, 2026
64
Score
Public records show 14 inspections at Pete's Place 2 stretching back to 2022. Pete's Place 2 was last inspected on Jan 29, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around seven violations to closer to two violations per visit over the last few inspections.
“Raw animal food stored over or with ready-to-eat food” comes up most often, recorded four times in the inspection record.
Restaurants in West Palm Beach average 79, so Pete's Place 2 trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
14
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw Philly steak stored over cooked meatballs. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen prep table, cooked pasta (53F - Cold Holding), not prepared or portioned today. Advised operator of cold holding parameters. Operator placed item onto ice to quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, Chili, chicken soup stored over 24 hours with no date marking.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee beverage stored on prep table. Operator removed. **Corrected On-Site**
12B-07-4
64
Dec 10, 2025
Routine - Food
No violations found.
100
Oct 8, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline- grits 117F- hot holding- food sitting on top of steam table- food out of temperature for 1 hour- operator placed on stove to be reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-08: At stream table -grits 98F- hot holding- food sitting on top of steam table- food out of temperature for 30 minutes- operator placed on stove to be reheated. **Admin Complaint** **Corrective Action Taken**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Benedict's not indicated as raw/ undercooked. **Warning** - From follow-up inspection 2025-10-08: . On menu Benedict's not indicated as raw/ undercooked. **Time Extended**
02B-01-5
78
Oct 7, 2025
Routine - Food
10 critical violations. 4 major violations. 1 minor violation.
View 15 violations
High Priority - Container of medicine improperly stored. At prep area - bottle of ibuprofen stored over prep counter- operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline- employee cracked raw shell eggs then handled clean plates without changing gloves or washing their hands.- educated operator- employee washed hands properly.**Corrective Action Taken** **Corrective Action Taken** **Warning**
12A-27-4
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. Employees handled dirty dishes than proceeded to hsblde clean dishwasher without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** **Warning**
12A-13-4
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 touched their face than put in gloves and handled toast for order without washing their hands- educated operator- employee washed their hands . **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw/ undercooked salmon - stored over precooked turkey breast . **Corrected On-Site** **Warning**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At server station- employee handled dirty dishes than proceeded to handle clean cups and prepare soda for an order without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area- Pork sausage 70F- cold holding- food not prepared or portioned today- food defrosting in standing water in bucket- food out of temperature for 1.5 hours- operator placed in walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for cooked potatoes , pancake batter and sausage - operator time marked. **Corrected On-Site** **Warning**
03F-02-5
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. At mini fridge- butter 59F- at 10:00 to 57F at 11:10 ( cooling since 8:00)- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in freezer to quick chill At walk in cooler- Cut melon 49F- ar 9:30 to 47F at 10:30 ( cooling since 7:30)- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in freezer to quick chill **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline- grits 117F- hot holding- food sitting on top of steam table- food out of temperature for 1 hour- operator placed on stove to be reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Benedict's not indicated as raw/ undercooked. **Warning**
02B-01-5
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/ **Warning**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler- cooked potatoes prepared Saturday not date marked- operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At storage area- green chemical spray bottle not labeled **Warning**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. At prep area- sausage defrosting in standing water- operator placed sausage in walk in cooler. **Corrected On-Site** **Warning**
06-01-5
14
Mar 27, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed Degreaser and soap water spray bottles hanging dry spice rack. Operator stored properly. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn (109F - hot holding) Observed in pan sitting on top of steam well. Per operator, out of temperature for approximately 30 minutes. Advised operator to place back on stove to reheat to 165+F. Operator placed product in steamer well. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw country fried steak not in commercial packaging over French fries at reach in freezer on cook line, raw beef over fully cooked crumbled sausage not in commercial packaging at tall stainless reach in freezer, raw beef liver not in commercial packaging over French fries at white chest freezer on cook line. Operator stored products properly. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Water Pitcher stored in hand wash sink at cook line. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage containers stored on rack that has an accumulation of rust and dust by back door.
24-06-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Educated operator on proper cleaning, sanitizing and wiping cloth procedures. **Corrected On-Site**
21-03-4
52
Jan 14, 2025
Routine - Food
No violations found.
100
Nov 14, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler - raw sausage stored over spinach - operator removed and stored properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. At cookline handwash sink- pitcher inside sink- operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Sliced salmon Nova on menu - not identifying that the product is served raw or undercooked. **Warning**
02B-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. At cookline- employee preparing food with watch on - educated operator - employee removed. **Warning**
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage- Employee phone and bag stored over boxes of dry pancake mix- operator removed. **Corrected On-Site** **Warning**
40-06-5
64
Jun 4, 2024
Routine - Food
No violations found.
100
May 28, 2024
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in chest freezer by cookline- raw beef not commercially packaged stored over precooked fries- operator removed to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. At storage rack near cookline/ fry station area -container of soap stored over dry pasta - operator removed soap. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- hard boiled eggs 45F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in freezer and reached to 41F. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired on 03/27/24 for Angie Maxwell.
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by kitchen prep area ice machine.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area. **Repeat Violation**
36-34-5
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
08B-25-4
Basic - Raw fruits/vegetables not washed prior to preparation. At cookline prep counter- in use avocado with stickers attached- educated operator - operator removed and washed properly. **Corrected On-Site**
08B-39-4
47
Apr 4, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 03/27/24. **Warning** - From follow-up inspection 2024-04-04: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- near dish machine area. **Warning** - From follow-up inspection 2024-04-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-04-04: **Time Extended**
50-09-4
82
Apr 3, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
50
Sep 22, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table area by cookline-cooked oatmeal 111F- hot holding- food out of temperature for 15 minutes- operator moved to reach in freezer to quick chill food. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter near cookline-Pink Cream cheese -56-60F- cold holding- food not prepared or portioned today- out of temperature for 45 minutes- operator placed in reach in cooler to quick chill.
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Hash brown on top of paper towel at cookline- operator moved.
14-86-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-Country gravy 116F at 8:55 to 116F at 9:35 ( cooling since 8:15 ) - food covered- at current rate of cooling food will not reach 70F within remaining 40 minutes- operator moved to reach in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by cookline- pitcher inside handwash sink- operator removed.
31A-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. At cookline prep area in use avocado with sticker attached- educated operator- employee removed.
08B-39-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
47
Apr 4, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sausage stored over cannoli cream, both not in commercial packaging and Uncooked Country fried steak over French fries not in commercial packaging. Operator moved raw sausage and country fried steak to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected to 50ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled parsley and cooked bacon with bare hand. Instructed operator about using gloves with ready to eat foods. Employee put on gloves. **Corrected On-Site**
09-01-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed poster with operator and emailed to be posted. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in Hot line hand sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey gravy made on 3/30/23 not date marked. Informed operator all items held in cooler over 24 hours require date marking - operator date marked. **Corrected On-Site**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towels from prep surfaces. **Corrected On-Site**
21-12-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Plate inside tub of cooked potatoes on cook line. Operator removed. **Corrected On-Site**
10-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open container. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. Informed operator to print and post. **Corrective Action Taken**
50-09-4
39
Nov 1, 2022
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw food then proceed to handle clean utensils. Discussed with operator. Operator cleaned and sanitized utensils **Corrective Action Taken**
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink and drink station and bar used as dump sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in ware washing area. Operator refilled **Corrected On-Site**
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed at walk in cooler shelving
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at drink station
22-20-5
61
Frequently Asked Questions
When was Pete's Place 2 last inspected?
The most recent health inspection at Pete's Place 2 on file is from Jan 29, 2026. The public record contains 14 inspections in total.
What is the most common violation at Pete's Place 2?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited four times, more than any other issue at Pete's Place 2.
How does Pete's Place 2 compare to other restaurants in West Palm Beach?
Pete's Place 2 most recently scored 64 out of 100, which is lower than the West Palm Beach average of 79.
Has Pete's Place 2's inspection record improved over time?
Yes. Recent inspections at Pete's Place 2 have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pete's Place 2 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 Pete's Place 2 inspected?
Based on the inspection history on file, Pete's Place 2 is inspected around four times per year on average.
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