Southend Kitchen
Last inspected: Jan 29, 2026
50
Score
Southend Kitchen has been inspected eight times since 2022. The most recent report on file is from Jan 29, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
When inspectors have written things up, “raw animal food stored over or with ready-to-eat food” has been the most frequent reason, cited two times.
Restaurants in West Palm Beach average 79, so Southend Kitchen trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
50
Jul 9, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
64
Feb 17, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Hot and Cold Water Available; Adequate Pressure
FL-25
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
74
Sep 17, 2024
Routine - Food
8 critical violations. 1 minor violation.
View 9 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bag storing frozen chicken in freezer chest
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over onion rings in freezer chest Removed **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over lettuce in bottom of flip top cooler Removed **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed handling cellphone when I entered the kitchen and then put gloves on to cook. Hands not washed before gloves were put on. Educated chef on site.
12A-09-4
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. cooked potatoes (50F - Cooling); in two door reach in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours.
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm); **Corrected On-Site**
41-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes (50F - Cooling); in two door reach in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours.
03D-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Chef observed handling raw pork with gloves and immediately grabbed frozen ready to eat hash browns without changing gloves. Chef washed hands and changed gloves **Corrective Action Taken**
12A-12-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in bottom flip top cooler
08B-39-4
29
Mar 1, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chop over gyro bread glass sliding door cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 Marked eggs on site **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dining room wait station **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken and meatloaf at room temperature
06-01-5
Basic - Food stored on floor. Bucket potatoes floor at dish machine
08B-38-4
55
Aug 16, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Jan 11, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
55
Aug 16, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish in open package not commercially packaged over gyro bread in freezer chest. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (49F - Cold Holding) in reach in cooler on cook line. Operator states cheese placed in unit an hour prior. Food not prepped or portioned today. Cheese over stacked above rim. Operator removed and placed in cooler. **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. potatoes (90F - Hot Holding) under stove top. Operator states potatoes reheated an hour prior and placed under stove for orders. Operator reheated potatoes to 165F for proper hot holding. Educated operator to place potatoes on TPHC. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Ice stored in hand sink on front service line.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle unlabeled at stove top. Chef states spray bottle contains degreaser. Operated labeled. **Corrected On-Site**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork chops thawing at room temperature. Operator moved to cooler. **Corrected On-Site**
06-01-5
Basic - Food stored on floor. Sugar container stored on floor of front wait station.
08B-38-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles missing over two door refrigerator unit in kitchen. **Repeat Violation**
36-32-5
45
Frequently Asked Questions
When was Southend Kitchen last inspected?
The most recent health inspection at Southend Kitchen on file is from Jan 29, 2026. The public record contains eight inspections in total.
What is the most common violation at Southend Kitchen?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited two times, more than any other issue at Southend Kitchen.
How does Southend Kitchen compare to other restaurants in West Palm Beach?
Southend Kitchen most recently scored 50 out of 100, which is lower than the West Palm Beach average of 79.
Has Southend Kitchen's inspection record improved over time?
Yes. Recent inspections at Southend Kitchen have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Southend Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Southend Kitchen inspected?
Based on the inspection history on file, Southend Kitchen is inspected around two times per year on average.
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