Pink Steak
Last inspected: Mar 12, 2026
67
Score
Pink Steak has been inspected eight times since 2023. Pink Steak was last inspected on Mar 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly nine violations earlier in the record.
When inspectors have written things up, “cooked/heated time/temperature control” has been the most frequent reason, cited two times.
Pink Steak's latest score of 67 falls below the West Palm Beach average of 79. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Chimichurri dated 3/2 veal stock dated 2/26 lobster bisque dated 3/2 in walk in cooler. Operator discarded. See stop sale.
01B-28-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee hand-wash soiled food storage pans with soap and water and then store for future use without the use of sanitizer. Reviewed sanitizing requirements with operator. Employee sanitized pans. **Corrected On-Site**
22-45-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled at warewashing station. Operator labeled. **Corrected On-Site**
41-17-4
67
Dec 4, 2025
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Observed: Non-food grade paper/paper towel used as liner for food container. On cook line, non food grade paper tinks used to cover fresh herbs. In walk in cooler, white towel used to cover fresh broccoli. Operator removed **Corrected On-Site** Priority: High Priority
14-86-1
Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed written plan to operator to fill out. Priority: Intermediate
03F-10-5
Basic - Observed: In-use tongs stored on equipment door handle between uses. On cook line, tongs stored on oven door handles. Operator removed tongs from door. **Corrected On-Site** Priority: Basic
10-20-4
Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cup and food stored on and near cook line. Operator removed items. **Corrected On-Site** Priority: Basic
40-06-5
70
Jun 30, 2025
Complaint Full
No violations found.
100
Jun 23, 2025
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, lobster bisque (51F - Cooling); butter (48F - Cooling), operator stated item placed into cooler prior day. Products did not reach 41F within 6 hours. See stop sale. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, lobster bisque (51F - Cooling); butter (48F - Cooling), operator stated item placed into cooler prior day. Products did not reach 41F within 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen walk in cooler, raw steak stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At dish area, Dishwasher (Chlorine 0ppm). Advised operator to use three compartment sink to wash rinse, sanitize dishes until dish machine is repaired and operating properly. Three compartment sink is set up and used to sanitize dishes. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator removed to clean. **Corrected On-Site** **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance. **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At walk in cooler, employee beverage stored over cooked pasta. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
45
Mar 28, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured. **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee Stanley cup on prep table. Observed opened employee on prep table stored next to food for store. Operator removed. **Corrected On-Site**
12B-07-4
90
Oct 21, 2024
Routine - Food
9 critical violations. 6 major violations. 2 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked garlic in oil 93 f as per chef cooling three hours second temperature after 20 minutes 90 f on speed rack.
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked garlic in oil 93 f as per chef cooling three hours second temperature after 20 minutes 90 f on speed rack.
01B-36-5
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. Dishwasher handled soiled dishes then handled clean dishes without washing hands. Explained and she washed hands. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cooked corn on the cob in the walk in cooler. Explained and chef rearranged. **Corrected On-Site**
08A-04-5
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 stored over raw shrimps in walk in freezer. Explained and emailed storage chart. chef rearranged. **Corrected On-Site**
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mango chimichurri marked 10/12 .btodays date 10/21.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mango chimichurri marked 10/12 .btodays date 10/21. Roasted garlic 89 f at 4:05 pm as per chef roasted at 8-9 am
01B-24-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter. Explained.
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Roasted garlic 89 f at 4:05 pm as per chef roasted at 8-9 am . Emailed proper cooling procedures. 135 f to 70 f within 2 hours and 135 f to 41 f within total of 6 hours.
03D-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Female employee washed hands in three compartment sink to handle food. Explained and she washed hands in hand sink. **Corrected On-Site**
12A-03-4
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. Emailed one.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by trash can. Explained and manager removed the trash can **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in kitchen hand sink. Explained.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed one. **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. At server station hand sink. Manager put soap. **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Corn stored on the floor under shelves in walk in cooler. Explained
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White plastic ice deflector.
22-20-5
13
Feb 12, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. I emailed operator form.
11-26-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Operator had ice machine washed and sanitized. **Corrected On-Site**
22-16-4
86
Dec 12, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Pink Steak last inspected?
The most recent health inspection at Pink Steak on file is from Mar 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Pink Steak?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at Pink Steak.
How does Pink Steak compare to other restaurants in West Palm Beach?
Pink Steak most recently scored 67 out of 100, which is lower than the West Palm Beach average of 79.
Has Pink Steak's inspection record improved over time?
Yes. Recent inspections at Pink Steak have averaged around two violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pink Steak 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 Pink Steak inspected?
Based on the inspection history on file, Pink Steak is inspected around four times per year on average.
Nearby Restaurants