Rachel's Adult Entertainment and Steak House
Last inspected: Apr 20, 2026
64
Score
Inspectors have visited Rachel's Adult Entertainment and Steak House eight times, with records going back to 2022. The most recent visit was on Apr 20, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around eight violations to closer to four violations per visit over the last few inspections.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited three times.
By comparison, the average West Palm Beach facility scores 79, putting Rachel's Adult Entertainment and Steak House on the weaker side. Nothing in the record is alarming, but there's room to improve.
8
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. At kitchen flip top cooler, cut lettuce stored in non food grade bags. Advised operator of proper storage.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw breaded chicken stored above cheese Raw shell eggs stored above cooked noodles. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop flour. Operator provided scoop for flour. **Corrected On-Site** **Repeat Violation**
14-01-5
64
Sep 30, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
64
Mar 27, 2025
Routine - Food
3 critical violations.
View 3 violations
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 using bare hands on ready to eat bread/sandwich without an approved AOP. Advised operator of proper hand washing.
09-01-4
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 kitchen, butter (52F - Cold Holding); sour cream (54F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, butter (52F - Cold Holding); sour cream (54F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
64
Oct 14, 2024
Routine - Food
6 critical violations. 2 minor violations.
View 8 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. See stop sale. At walk in cooler and cook line, pico de gallo dated 10/5. See stop sale.
01B-28-5
High Priority - Dented/rusted cans present. See stop sale. At dry storage, 1 #10 can of apple filling. See stop sale.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over butter. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, Raw chicken stored over raw fish on speed rack. Advised operator of proper food storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
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 expo line, butter (72F - Cold Holding); sour cream (60F - Cold Holding). Not prepared or portioned today. Operator stated items held overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line, butter (72F - Cold Holding); sour cream (60F - Cold Holding). Not prepared or portioned today. Operator stated items held overnight. See stop sale.
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance.
22-20-5
Basic - Hole in or other damage to wall. At dish area, hole in wall with missing tiles.
36-24-5
37
Apr 16, 2024
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. At walk-in cooler; reduced oxygen packaged raw salmon not frozen. Operator stated raw salmon is packaged on-site and never frozen. See stop sale.
03G-04-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line right side flip top cooler; raw chicken in make top stored over sliced cheese in reach in portion, no complete physical barrier between. Operator moved raw chicken to bottom shelf. **Corrected On-Site**
08A-13-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw hamburger. Operator moved raw chicken to lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to removed from package before thawing, no longer frozen. See Stop Sale. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. At walk-in cooler; reduced oxygen packaged raw salmon not frozen. Operator stated raw salmon is packaged on-site and never frozen. See stop sale.
01B-13-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature 160F). Operator stated no measuring device available for measuring utensil surface temperature. **Repeat Violation**
16-62-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At walk-in cooler; reduced oxygen packaged raw salmon not frozen. Operator stated raw salmon is packaged on-site and never frozen. Operator stated establishment will no longer conduct reduced oxygen packaging. **Corrected On-Site**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. At dish area; spray bottle containing degreaser not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Equipment drain line draining into handwash sink. At dish area hand wash sink; cappuccino machine drain line draining into hand wash sink. Advised Operator to remove drain line from hand wash sink.
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. At dish area; hand wash sink used to dump ice. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Standing water in floor drain/floor drain draining very slowly. At cook line; floor drain draining very slowly, overflowing onto floor.
29-19-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to removed from package before thawing, no longer frozen. See Stop Sale.
06-09-1
Basic - Standing water in bottom of reach-in-cooler. At cook line right side flip top cooler; standing water in bottom.
29-49-6
29
Nov 1, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb at mop sink and outside.
29-34-4
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 - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
70
Jan 17, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Nov 14, 2022
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on prep table at left side cook line with food items present. Instructed operator to remove items clean and sanitize area Observed 3 live roaches behind flip top cooler on cook line. Observed 5 live roaches behind front line flip top cooler inside of un grouted cove molding **Warning**
35A-05-4
High Priority - Nonfood-grade bags used in direct contact with food. Sheet pans of bread stored in can line in direct contact. Discussed with operator **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above salsa in reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
Basic - Dead roaches on premises. Observed 1 dead roach on wall in ware washing area Observed 1 dead roach on wall at mop sink **Warning**
35A-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line. Operator removed **Corrected On-Site** **Warning**
10-17-4
58
Frequently Asked Questions
When was Rachel's Adult Entertainment and Steak House last inspected?
The most recent health inspection at Rachel's Adult Entertainment and Steak House on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Rachel's Adult Entertainment and Steak House?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Rachel's Adult Entertainment and Steak House.
How does Rachel's Adult Entertainment and Steak House compare to other restaurants in West Palm Beach?
Rachel's Adult Entertainment and Steak House most recently scored 64 out of 100, which is lower than the West Palm Beach average of 79.
Has Rachel's Adult Entertainment and Steak House's inspection record improved over time?
Yes. Recent inspections at Rachel's Adult Entertainment and Steak House have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Rachel's Adult Entertainment and Steak House 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 Rachel's Adult Entertainment and Steak House inspected?
Based on the inspection history on file, Rachel's Adult Entertainment and Steak House is inspected around two times per year on average.
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