Sourbon
Last inspected: Feb 12, 2026
64
Score
Inspectors have visited Sourbon 12 times, with records going back to 2022. The latest inspection on file is from Feb 12, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
When inspectors have written things up, “operator is doing a special process” has been the most frequent reason, cited four times.
That's lower than the typical West Palm Beach restaurant, which scores around 79. The inspection history reads as standard for a restaurant of this size.
12
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at splitter missing one vacuuming breaker. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-12: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed with mussels **Warning** - From follow-up inspection 2026-02-12: **Time Extended**
01C-02-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 71 degrees. **Warning** - From follow-up inspection 2026-02-12: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed by ice machine,. **Warning** - From follow-up inspection 2026-02-12: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hole in floor at mop sink. No curb or catch basin. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-12: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plastic container stored on floor in room with ice machine. **Warning** - From follow-up inspection 2026-02-12: **Time Extended**
24-07-4
64
Feb 11, 2026
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
14
Sep 3, 2025
Routine - Food
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink, missing 1 vacuum breaker. - From follow-up inspection 2025-09-03: Splitter added at mop sink, missing 1 vacuum breaker. Admin Complaint** **Admin Complaint**
29-34-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp and raw fish over ice cream opened from commercial packaging in reach in freezer on cook line. Operator stored properly. **Corrected On-Site** - From follow-up inspection 2025-09-03: Observed raw beef not all products commercially packaged above cooked beef not all products commercially packaged in reach in freezer. **Admin Complaint**
08A-02-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line and by triple sink. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-09-03: No paper towels at hand sink by 3 compartment sink **Admin Complaint**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio not identified as raw or undercooked. - From follow-up inspection 2025-09-03: Beef carpaccio not identified as raw or undercooked. **Admin Complaint**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer buckets. - From follow-up inspection 2025-09-03: No test kit provided **Admin Complaint**
16-37-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta sauce made 6/23, cooked chicken 6/23 - no date mark at walk in cooler. - From follow-up inspection 2025-09-03: Observed tomatoes sauce and cooked potatoes that was made on 8/31 not date marked per employee. **Admin Complaint**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled at bar. - From follow-up inspection 2025-09-03: Observed yellow substance in unlabeled spray bottle. **Admin Complaint**
41-17-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hole in floor at mop sink. No curb or catch basin. - From follow-up inspection 2025-09-03: Hole in floor at mop sink. No curb or catch basin. **Admin Complaint**
29-08-4
43
Jun 25, 2025
Routine - Food
5 critical violations. 6 major violations. 2 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler on cook line: cooked shrimp (57F - Cold Holding); Brie cheese (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink, missing 1 vacuum breaker.
29-34-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp and raw fish over ice cream opened from commercial packaging in reach in freezer on cook line. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over tomato sauce at walk in cooler. **Repeat Violation** **Admin Complaint**
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 cold held at greater than 41 degrees Fahrenheit. low boy cooler on cook line: cooked shrimp (57F - Cold Holding); Brie cheese (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
01B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio not identified as raw or undercooked.
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer buckets.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line and by triple sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta sauce made 6/23, cooked chicken 6/23 - no date mark at walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled at bar.
41-17-4
Basic - Plumbing system in disrepair. Hole in floor at mop sink. No curb or catch basin.
29-08-4
Basic - Cutting board has cut marks and is no longer cleanable. At cook line flip top cooler.
14-09-4
23
Apr 29, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with oysters missing dates. **Warning** - From follow-up inspection 2025-04-29: Still no date for shell fish last sold . **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line hand sink **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observe at cook line hand sink **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observe squeeze bottles with vinegar oil not label **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. 1)Observe at cook line hand sink 2) observe at waiters station by cake refrigerator. **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall.observe by walk-in refrigerator **Warning** - From follow-up inspection 2025-04-29: Wall still damaged. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Stored food not covered. Observe open bag of rice by cook line **Warning** - From follow-up inspection 2025-04-29: Observe sugar not covered. **Time Extended**
08B-12-5
61
Feb 25, 2025
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw tuna above cooked shrimp. Operate placed raw tuna on lower shelf. 2)observe raw bacon above ready to eat sauces in walk-in refrigerator. **Warning**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with oysters missing dates. **Warning**
01C-03-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line hand sink **Warning**
31B-02-4
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. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Observe at cook line hand sink **Warning**
31B-03-4
Basic - Food stored on floor. Observe plastic containers of food storage on floor in walk-in refrigerator. **Warning**
08B-38-4
Basic - Hole in or other damage to wall.observe by walk-in refrigerator **Warning**
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. 1)Observe at cook line hand sink 2) observe at waiters station by cake refrigerator. **Warning**
31B-04-4
Basic - Stored food not covered. Observe open bag of rice by cook line **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observe squeeze bottles with vinegar oil not label **Warning**
02D-01-5
41
Mar 14, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Natalia stated that there is No measuring device available **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-14: **Time Extended**
16-62-1
90
Mar 6, 2024
Routine - Food
6 critical violations. 7 major violations.
View 13 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee who was doing food preparation told me when asked were he wash hands said that it was in the bathroom, I explained to employees that they mush wash hands in kitchen before starting food preparation, and employee washed hands. **Corrected On-Site** **Warning**
12A-11-4
High Priority - Employee washed hands with no soap. Employee that was I doing food preparation told me that she washed hands in sink that had no soap or paper towels . Employee washed hands in hand wash sink. **Corrected On-Site** **Warning**
12A-20-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe octopus,, salmon , trout , calamari. Raw in ROP **Warning**
03G-04-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. **Warning**
03G-05-5
High Priority - Stop Sale issued due to adulteration of food product. Observe octopus,, salmon , trout , calamari. Raw in ROP **Warning**
01B-03-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at splitter at mop sink **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operator still didn't apply for various and there still Rop cooked cheese sauce and cooked vegetables in ROP. **Admin Complaint**
03G-43-1
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature lessthen160). Operator set up 3 compartment sink. **Warning**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Natalia stated that there is No measuring device available **Repeat Violation** **Admin Complaint**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line hand sink Operator placed paper towel at sink. **Warning**
31B-02-4
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. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Observe at cook line hand sink Operator placed soap at sink. **Corrected On-Site** **Warning**
31B-03-4
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. Operator is still not applied for HACCP plan , and there is still cooked cheese sauce and cooked vegetables in Rop. **Admin Complaint**
03G-50-1
20
Jan 23, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink splitter. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-23: No back flow at splitter. **Admin Complaint**
29-34-4
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2024-01-23: Operator did not apply for various. And there still Rop cooked vegetables on site. **Admin Complaint**
03G-43-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated there no way person in charge did not have any way to test high temperature dishwasher with termo lables or high temperature dishwasher thermometer. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-01-23: Operator did not apply for haccp plan. And there still Rop cooked vegetables on site. **Admin Complaint**
03G-50-1
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Observe at dry storage. **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
14-06-4
55
Nov 20, 2023
Routine - Food
1 critical violation. 7 major violations. 1 minor violation.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink splitter. **Repeat Violation** **Warning**
29-34-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. **Warning**
03G-43-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated there no way person in charge did not have any way to test high temperature dishwasher with termo lables or high temperature dishwasher thermometer. **Repeat Violation** **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at 3 compartment sink hand washing sink Operator placed paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
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. I emailed operator form. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Observe at 3 compartment sink hand washing sink. Operator placed soap. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
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. **Warning**
03G-50-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe at men's bathrooms. **Warning**
27-16-4
Basic - Wood food-contact surface not properly sealed. Observe at dry storage. **Warning**
14-06-4
41
May 11, 2023
Complaint Full
5 critical violations. 12 major violations.
View 17 violations
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observe with meat sauce and cooked vegetables.
03G-15-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.observe crab meat in Rop not frozen.
03G-04-5
High Priority - Reduced oxygen packaged food label lacking use by date.
03G-07-5
High Priority - Stop Sale issued due to adulteration of food product. observe crab meat in Rop not frozen.
01B-03-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Observe box on top of hand washing sink at 3 compartment sink. Operator removed. **Corrected On-Site**
31A-09-4
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
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at hand washing sink at 3 compartment sink.. Operator placed paper towels at sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observe at hand washing sink at 3 compartment sink. Operator placed soap at sink. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe meat balls made 48 hours ago not date marked.
02C-02-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observe with meat sauce and cooked vegetables.
03G-06-5
Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill reduced oxygen packaged food.
03G-18-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.
03G-50-1
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observe with oyster and mussel
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with oyster and mussel
01C-03-4
Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
03G-19-5
14
Sep 9, 2022
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink. **Warning** - From follow-up inspection 2022-09-09: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door by bathroom. **Warning** - From follow-up inspection 2022-09-09: **Time Extended**
35B-01-4
82
Frequently Asked Questions
When was Sourbon last inspected?
The most recent health inspection at Sourbon on file is from Feb 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sourbon?
Across the inspection record, “operator is doing a special process” has been cited four times, more than any other issue at Sourbon.
How does Sourbon compare to other restaurants in West Palm Beach?
Sourbon most recently scored 64 out of 100, which is lower than the West Palm Beach average of 79.
Has Sourbon's inspection record improved over time?
Results have been roughly steady. Inspections at Sourbon have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sourbon 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 Sourbon inspected?
Based on the inspection history on file, Sourbon is inspected around four times per year on average.
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