Portside Breakfast & Lunch
Last inspected: Jan 27, 2026
100
Score
Inspectors have visited Portside Breakfast & Lunch 11 times, with records going back to 2022. Portside Breakfast & Lunch was last inspected on Jan 27, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Among West Palm Beach restaurants, the typical score is 80; Portside Breakfast & Lunch is comfortably above that bar. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
No violations found.
100
Jan 26, 2026
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. At walk in cooler, coleslaw (47F - Cold Holding); cooked grits (64F - Cold Holding); raw sausage (46F - Cold Holding); pork au jus (44F - Cold Holding); raw chicken (47F - Cold Holding), not prepared or portioned today. Operator stated all items held in cooler overnight exceeding 6 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, coleslaw (47F - Cold Holding); cooked grits (64F - Cold Holding); raw sausage (46F - Cold Holding); pork au jus (44F - Cold Holding); raw chicken (47F - Cold Holding), not prepared or portioned today. Operator stated all items held in cooler overnight exceeding 6 hours. See stop sale. **Warning**
03A-02-5
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. At cookline, employee handled toasted bread with bare hands without an approved AOP. Advised operator of proper procedure for use if bare hands. Operator discarded toast, washed hands, put on gloves. **Corrected On-Site** **Warning**
09-01-4
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, several items-gravy, coleslaw, poached eggs prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking. **Warning**
02C-02-5
Basic - Food stored on floor. At kitchen, pot of cooked potatoes stored on floor. **Warning**
08B-38-4
55
Jul 31, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg and milk based French toast bread inside metal Container over head prep window at 119F - Hot Holding, per operator items placed in window and left out of temperature for approximately 1 hour, operator placed items on time as a public health control for remainder. **Corrective Action Taken**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink cup on front counter prep table
12B-07-4
82
Feb 18, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Sep 30, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
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. No time mark for home fries- operator time marked for remaining hour.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter cooler- Milk 45F- cold holding - food not prepared or portions today- food out of temperature for 3.5 hours- operator moved to walk in to quick chill. At flip top cooler at cookline- pork belly 51F - cold holding,- food not prepared or portioned today- food above fill line- food out of temperature for 1 hour- operator moved to reach in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Basic - Old labels stuck to food containers after cleaning- operator removed and washed properly. **Corrected On-Site**
16-46-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of soda stored over clean dish counter- operator removed. **Corrected On-Site**
12B-07-4
67
Jun 3, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back dock, splitter attached. **Warning** - From follow-up inspection 2024-06-03: **Time Extended**
29-34-4
86
Apr 3, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
52
Nov 13, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between coolers at cookline- operator removed. **Corrected On-Site**
10-17-4
Basic - Old labels stuck to food containers after cleaning-operator removed old labels. **Corrected On-Site**
16-46-4
90
Aug 22, 2023
Routine - Food
No violations found.
100
Jun 20, 2023
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Container of medicine improperly stored. Stored next to clean glassware at front counter. **Corrected On-Site**
41-07-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 65°. Operator placed in Walk-in cooler for quick cool **Corrective Action Taken**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dishwasher returned from outside. **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat products in walk-in cooler. **Corrected On-Site**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dish machine.
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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.
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven in kitchen area.
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding units on cooks line.
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Food stored on floor. Cooking oil stored in kitchen area. **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink substance on kick plate in ice machine.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employees drink stored on service area at front counter. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Line cook
13-03-4
Basic - Equipment in poor repair. Ice machine lid.
14-11-5
19
Oct 11, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Portside Breakfast & Lunch last inspected?
The most recent health inspection at Portside Breakfast & Lunch on file is from Jan 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Portside Breakfast & Lunch?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Portside Breakfast & Lunch.
How does Portside Breakfast & Lunch compare to other restaurants in West Palm Beach?
Portside Breakfast & Lunch most recently scored 100 out of 100, which is higher than the West Palm Beach average of 80.
Has Portside Breakfast & Lunch's inspection record improved over time?
Results have been roughly steady. Inspections at Portside Breakfast & Lunch have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Portside Breakfast & Lunch 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 Portside Breakfast & Lunch inspected?
Based on the inspection history on file, Portside Breakfast & Lunch is inspected around three times per year on average.
Nearby Restaurants