Prosperity Island Restaurant
Last inspected: Apr 2, 2026
100
Score
Across the available record, Prosperity Island Restaurant has 15 inspections on file, the first dated 2022. On Apr 2, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to five violations per visit.
The pattern that stands out is “time/temperature control for safety food”, which has been cited nine times.
Among West Palm Beach restaurants, the typical score is 79; Prosperity Island Restaurant is comfortably above that bar. There isn't much in the file that would give a customer pause.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
No violations found.
100
Apr 1, 2026
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler goat (65F - Cooling); legumes (55F - Cooling); cooked turkey (69F - Cooling) stored in deep covered plastic containers at 10:15 am per operator items were cooked yesterday and held in walk-in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cell phone then handled a unpeeled raw carrot. Advised employee to wash hands. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed cabbage stored in contact with a thank you t shirt bag. **Warning**
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler goat (65F - Cooling); legumes (55F - Cooling); cooked turkey (69F - Cooling) stored in deep covered plastic containers at 10:15 am per operator items were cooked yesterday and held in walk-in cooler overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed interior bottom steam table rice and peas (109-138F - Hot Holding); white rice (104F - Hot Holding); legumes (113-139F - Hot Holding) per operator items held out or temperature less than 2 hours. Operator reheated items on stove. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler goat (65F - Cooling); legumes (55F - Cooling); cooked turkey (69F - Cooling) stored in deep covered plastic containers at 10:15 am per operator items were cooked yesterday and held in walk-in cooler overnight. **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee drink bottle in handwashing sink by walk in cooler. Employee rem **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Spray bottle containing toxic degreaser substance not labeled. **Warning**
41-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed build up of grease on tile wall at cook line. **Warning**
36-27-5
Basic - Stored food not covered. Observed multiple containers in walk-in cooler not covered. **Warning**
08B-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in dried bean container the scoop handle in contact with dried beans. **Warning**
10-01-5
Basic - Food stored on floor. Observed box of unwashed plantain stored on kitchen floor. **Warning**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee placed hat on **Corrected On-Site** **Warning**
13-03-4
27
Jan 21, 2026
Routine - Food
2 major violations.
View 2 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. **Warning** - From follow-up inspection 2025-11-21: **Time Extended** - From follow-up inspection 2026-01-21: No food handler training certification's available **Admin Complaint**
53B-05-5
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning** - From follow-up inspection 2025-11-21: **Time Extended** - From follow-up inspection 2026-01-21: No food handler training certification's available **Admin Complaint**
53B-09-4
82
Nov 21, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
53B-09-4
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. **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
53B-05-5
82
Nov 20, 2025
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler Cooling goat at 9:30 (62f cooling) Since yesterday , cooked spinach at 11am ( 99F cooling) since yesterday Cooked pork at 10:19am 56F cooling since yesterday, cooked goat at 10:19am(56F cooling) since yesterday , cooked turkey at 10:20am ( 56F cooling) since yesterday. Cook line Cooked pork at 9:16am(68F cooling) since yesterday See stop sale for all items **Warning**
03D-02-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised employee to wash hands **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler Raw chicken over unwashed vegetables Operator stored properly **Corrected On-Site** **Warning**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler Cooling goat at 9:30 (62f cooling) Since yesterday , cooked spinach at 11am ( 99F cooling) since yesterday Cooked pork at 10:19am 56F cooling since yesterday, cooked goat at 10:19am(56F cooling) since yesterday , cooked turkey at 10:20am ( 56F cooling) since yesterday. Cook line Cooked pork at 9:16am(68F cooling) since yesterday See stop sale for all items Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Raw chicken 56F cold holding stored since yesterday and not prepared or portioned today see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Raw chicken 56F cold holding stored since yesterday and not prepared or portioned today see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of stovetop cook line Cooked rice 87f hot holdIng Steam table red sauce 127f, hot holding, cooked goat 127f, hot holding, Per operator products stored for approximately 3 hours. Advised operator to reheat to 165F++ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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. **Warning**
53B-05-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
53B-09-4
Basic - Employee eating while preparing food. At cook line Advised operator to educate employees **Warning**
12B-01-4
Basic - Food stored on floor. Bag of rice on kitchen floor Operator stored properly **Corrected On-Site** **Warning**
08B-38-4
Basic - Food stored in a prohibited area. Under hand washing sink drain pipe boxes with almond scent for food. Advised operator to stored properly **Warning**
08B-37-4
29
Apr 18, 2025
Complaint Full
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty apron with hands and then proceeded to handle clean dishes. Advised employee to wash hands. **Corrected On-Site**
12A-28-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fryer Plantains 123F stored under no temperature control. Per operator food was held out for less than four hours. Operator reheated plantains to 165F or higher. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler cooked turkey (64F - Cold Holding); cooked chicken (65F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved foods to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at flip top cooler Flip top cooler:shredded lettuce 63F at 10:25 to 65F at 10:58)(cooling since 8:30) salad 75F at 10:32 to 74F at 10:59 (cooling since 8:30); At this current rate of cooling foods will not reach 41F or below within four hours. Operator moved food to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook lime hood filters soiled with grease and food debris.
23-03-4
Basic - Wall soiled with accumulated grease, and food debris at cook line.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line wiping cloth stored on flip top cooler. Operator removed. **Corrected On-Site**
21-12-4
41
Apr 9, 2025
Complaint Full
7 critical violations. 2 major violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under steam table: cooked rice (112F - Hot Holding) As per operator, cooked and stored since 4.25 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line, at fryer: cooked plaintains (110F at 4:10pm- Reheating) As per employee, finished reheating since 5 mins. Item that is cooked in house not reheated to 165F in a total of 2 hours. Employee reheated to 172F. As per employee **Corrected On-Site**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: cooked turkey (58F - Cold Holding); cooked chicken (56F - Cold holding ) As per employee, items removed from walk in cooler and stored since 2 hours Not prepped or portioned today. Advised operator to quick chill.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under steam table: cooked rice (112F - Hot Holding) As per operator, cooked and stored since 4.25 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, prep area: cooked chicken (88F at 3:45pm; 86F at 4:34pm- Cooling) As per employee, cooling since 1pm. Cook chicken did not cool down from 135F to 70F in a total of 2 hours. See stop sale.
01B-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher wash several dishes and pans with soap at triple sink; no sanitizing done. Advised operator that dishwasher should clean then sanitize all dishes.
22-45-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed dishwasher wash dishes at triple sink then handled clean bowl with washed peppers and onions; no hand wash. Employee washed hands. **Corrected On-Site**
12A-16-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, prep area: cooked chicken (88F at 3:45pm; 86F at 4:34pm- Cooling) As per employee, cooling since 1pm. Cook chicken did not cool down from 135F to 70F in a total of 2 hours. See stop sale.
03D-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top reach in cooler: cooked goat (64Fat 3:45pm; 63F at 4:30pm - Cooling) As per employee, cooling since 12pm. At current rate of cooling, food items will not cool to 41F in a total of 6 hours. Advised operator to quick chill.
03D-15-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
29
Jan 13, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 01, 2024 Advised operator to renew license
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked green vegetables (113F - Hot Holding) Per operator item held at steam table for approximately two hours Advised operator to reheat to 165+F At Counter in Kitchen; cooked spaghetti (81F - Hot Holding) Per operator held on counter for approximately an hour Advised to reheat to 165+F Operator moved both items to stove top to be reheated to 165+F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At Reach-in Freezer; Raw Beef stored in direct contact with Togo bags Operator removed **Corrected On-Site**
14-15-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled telephone then put gloves on and begin handling clean utensils Advised operator, employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in Cooler; A variety of cooked meat stored in cooler-no date mark Per operator items held in cooler more than 24 hours Advised operator to date mark items held for more than 24hours
02C-02-5
50
Sep 25, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Container of medicine improperly stored. At Prep Area; Medicine (antibiotics, advil) store above food prep area Advised operator who removed **Corrected On-Site**
41-07-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone then proceeded to change gloves and handled food. Advised operator who educated employee, who then washed hands **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over or with unwashed produce. At Reach In Freezer; Raw chicken stored above green vegetables. Advised operator who removed **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; Cooked beef (122F - Hot Holding); chicken (124F - Hot Holding) Per operator food held for less than an hour. Advised operator to reheat to 165F+, operator moved item to stove top **Corrective Action Taken**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator has no knowledge of food borne reportable diseases Emailed poster **Corrective Action Taken**
11-07-5
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. No Vomit Clean up poster or kit Emailed poster **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. In Kitchen; Handwashing sink used to store wet towel Advised operator who removed
31A-11-4
41
Feb 26, 2024
Complaint Full
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Observed: Food prepared with soiled equipment/utensil. Employee peeling onions in container stored on top of the garbage can Removed **Corrected On-Site** Priority: High Priority
08B-28-4
High Priority - Observed: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination- pot of cooked beans and plantains at cook line Stored properly **Corrected On-Site** Priority: High Priority
08B-01-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line Priority: Intermediate
22-02-4
Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping clothschlorine Priority: Intermediate
16-37-1
Intermediate - Observed: 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/ Priority: Intermediate
53A-05-6
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink at cook line; operator provided **Corrected On-Site** Priority: Intermediate
31B-02-4
Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
05-08-4
Basic - Observed: Time/temperature control for safety food thawed in an improper manner- bags of spinach inside three compartment sink ; educated **Repeat Violation** Priority: Basic
06-01-5
Basic - Observed: Stored food not covered in walk-in cooler - multiple food containers not covered Priority: Basic
08B-12-5
Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers- in walk-in cooler; advised to store properly Priority: Basic
12B-13-4
Basic - Observed: No handwashing sign provided at a hand sink at cook line used by food employees. Priority: Basic
31B-04-4
Basic - Observed: Floor soiled/has accumulation of debris- throughout the kitchen and front counter Priority: Basic
36-73-4
35
Feb 8, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over Hot Dogs in upright cooler . Explained and manager rearranged. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food originating from an unapproved source. 9 containers of Hetieh jelly prepared at home ( as per manager )
01B-04-5
High Priority - Food prepared in a private home. See stop sale. 9 containers of Hetieh jelly prepared at home ( as per manager ) **Admin Complaint**
01A-03-4
High Priority - Nonfood-grade bags used in direct contact with food. Cut cabbage stored in direct contact with thank you to go bags ( without food grade liner )explained.
14-31-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by table.explained. Manager moved the table. **Corrected On-Site**
31A-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table in the kitchen. Manager put towel in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water in the three compartment sink temperature 29 f. Employee turned on the water. **Corrected On-Site**
06-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage ( monster ) stored with and above food in walk in cooler. Explained and manager moved the drink to bottom shelf. **Corrected On-Site**
08B-49-4
35
Jul 12, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 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.....hot dogs 52° in white GE reach in cooler at front back room . Food being held more than four hours . **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....hot dogs 52° in white GE reach in cooler at front back room . Food being held more than four hours . Stop sale issue. Advice employee to discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding plantain 88° by the fryer being held l
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing...lettuce in handwashing sink at prep station. Employee moved lettuce **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
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/
53A-05-6
Basic - Standing water in floor drain/floor drain draining very slowly...below handwashing sink at kitchen.
29-19-4
50
Apr 12, 2023
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food...stored chicken in thank you bag in reach in freezer . Employee moved **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw meats with chopped spinach in chest reach in freezer . Employee properly stored food **Corrected On-Site**
08A-02-6
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 chicken with raw goat in chest freezer . Employee moved **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....turkey 64°, pork 56°, chicken 55° , beef 63° , cabbage pickle 51 in flip top reach in cooler at kitchen , per employee food being held less than four hours. employee moved food to walk in cooler and time marked. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Hot holding Plantain 91° by the fryer being held less than four hours. Employee time marked. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times...blocked by moving cart , table . Employee moved **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing... container , spoon in handwashing sink at prep station. Employee moved. **Corrected On-Site**
31A-11-4
Basic - Time/temperature control for safety food thawed under hot running water ...frozen Chicken in three compartment sink, employee changed it to cold running water. **Corrected On-Site**
06-07-5
37
Nov 30, 2022
Complaint Full
5 critical violations. 3 major violations. 1 minor violation.
View 9 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....cooked turkey 48°, cooked pork 48°, cooked beef goat 49° ,coleslaw 56° in flip top reach in cooler at kitchen. Per operator food being held from yesterday except coleslaw being held less than four hours. **Repeat Violation** **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee picked plantain from floor , employee use phone and then serve ready to food rice, chicken, vegetables without changed gloves and washing hands. Employee washed hands after discussion **Corrected On-Site** **Warning**
12A-09-4
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 chicken,raw beef, raw turkey, raw pork, goat , package vegetables stored together in chase freezers . Three chase freezer at the establishment. **Warning**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding plantain 88° being held less than four hours. Employee time marked. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked turkey 48°, cooked pork 48°, cooked beef goat 49° ,coleslaw 56° in flip top reach in cooler at kitchen. Per operator food being held from yesterday except coleslaw being held less than four hours. Stop sale issue. Employee time marked in coleslaw and discarded food. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times...blocked by moving cart. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing...rinsing thermometer in handwashing sink. **Warning**
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....cooked chicken, cooked pork , cooked turkey, cooked beef, cooked vegetables, sauce all cooked food in walk in cooler , reach in cooler not date marked. **Warning**
02C-02-5
Basic - Food stored on floor...rice at dry storage room. **Warning**
08B-38-4
33
Sep 13, 2022
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Food contaminated by unsanitized equipment or utensil ...fried plantain touched wall at fried station.
01B-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....one live flying insects flying around at prep station. Employee killed **Repeat Violation**
35A-02-6
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit....cooked to serve hot holding plantain 90° being held less than four hours. Manager time marked **Corrective Action Taken**
03B-15-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooling spinach 107° , spinach 91° stacked container top of another . Took another temperature within about 20 minutes take another temperature it was 106° and 88° . Employee separated container and uncovered food. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing...... handwashing sink use as trash can ,cabbage in handwashing sink at prep station. Employee cleaned. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep station . Employee provided **Corrected On-Site**
31B-02-4
Basic - Food contaminated by unsanitized equipment or utensil ...fried plantain touched wall at fried station. Employee discarded food. Stop sale issue . **Corrected On-Site**
08B-19-4
45
Frequently Asked Questions
When was Prosperity Island Restaurant last inspected?
The most recent health inspection at Prosperity Island Restaurant on file is from Apr 2, 2026. The public record contains 15 inspections in total.
What is the most common violation at Prosperity Island Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited nine times, more than any other issue at Prosperity Island Restaurant.
How does Prosperity Island Restaurant compare to other restaurants in West Palm Beach?
Prosperity Island Restaurant most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Prosperity Island Restaurant's inspection record improved over time?
Yes. Recent inspections at Prosperity Island Restaurant have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Prosperity Island Restaurant 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 Prosperity Island Restaurant inspected?
Based on the inspection history on file, Prosperity Island Restaurant is inspected around four times per year on average.
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