Piknik Palm Beach Gardens
Last inspected: Mar 12, 2026
30
Score
Piknik Palm Beach Gardens, located at 9091 North Military Trl Ste 13 in Palm Beach Gardens, Florida, underwent a high-risk inspection on March 12, 2026, with a score of 30. This inspection identified six critical and three major violations, including instances of improper handwashing, raw food stored above ready-to-eat items, and time/temperature control for safety food exceeding limits, resulting in a stop sale. While this most recent inspection indicated significant issues, the facility has a historical pattern of mostly low-risk inspections across its 11 recorded evaluations.
9
Inspections
6
Critical latest
3
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
6 critical violations. 3 major violations.
30
Dec 9, 2025
Routine - Food
No violations found.
100
Feb 10, 2025
Routine - Food
1 critical violation. 2 minor violations.
78
Sep 6, 2024
Routine - Food
No violations found.
100
Feb 2, 2024
Routine - Food
1 major violation.
90
Jul 21, 2023
Routine - Food
No violations found.
100
Jul 20, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
55
Feb 6, 2023
Routine - Food
1 major violation. 1 minor violation.
86
Jul 13, 2022
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
39
Violations — Mar 12, 2026 Inspection
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 wiped face and nose with hand and after without washing hands handled clean knife to cut bread, discussed with employee who washed hands. **Corrected On-Site**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above cut leafy greens, discussed with chef who corrected storage of products. **Corrected On-Site**
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 held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line butter time marked 7:00-11:00 not discarded at end time, discussed with operator, see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler over stacked sliced cheese (48F - Cold Holding) per chef product not portioned or prepared today and held in unit for approximately 30 minutes, discussed with chef who moved over stocked portion to bottom of cooler to 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. At cook line butter time marked 7:00-11:00 not discarded at end time, discussed with operator, see stop sale.
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter spinach and feta pastry (73F - Hot Holding) per operator product held at room temperature for approximately 30 minutes, operated time marked product to move to time is a public health control. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In prep area plastic wrapped quiche (90F - Cooling) at 12:05 since 11:50 to 88F at 12:35, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to reach in cooler. **Corrective Action Taken**
03D-15-4
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/ At beginning of inspection 4 employees working with no certified food manager on duty, discussed with operator who showed up in middle of inspection. **Corrected On-Site**
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provided written procedures, discussed with operator and emailed copy to be printed and filled out.
03F-10-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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