Stage Kitchen & Bar
Last inspected: Feb 20, 2026
47
Score
Going back to 2022, Stage Kitchen & Bar has nine inspections in the public record. The most recent visit was on Feb 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to five violations before.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded three times in the inspection record.
Stage Kitchen & Bar's latest score of 47 falls below the Palm Beach Gardens average of 81. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 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. Kim chi (66F - Cold Holding) in dry storage room; food fermenting since 2/19; food out of temperature for more than 4 hours; See Stop Sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim chi (66F - Cold Holding) in dry storage room; food fermenting since 2/19; food out of temperature for more than 4 hours; See Stop Sale curry sauce 47F - Cold Holding); sliced cheese (47F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice; **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing by walk-in cooler- to store containers and utensils Removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device , soap provided at handwash sink at cook line; advised to provide **Warning**
31B-02-4
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. Kim chi fermented on site at room temperature- no HAVCP plans and process waiver; See Stop Sale **Warning**
03G-50-1
Basic - Faucet/handle missing at plumbing fixture- cold water handle missing at handwash sink at cook line; **Warning**
29-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- opened bottle of water in cooler next to walk-in cooler; discarded **Corrected On-Site** **Warning**
12B-13-4
Basic - Uncovered food stored near sink exposed to splash. Cut herbs ; operator moved; **Corrected On-Site** **Warning**
08B-54-4
47
Sep 18, 2025
Routine - Food
7 critical violations. 2 major violations.
View 9 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth and then handled clean equipment, clean utensils, plated food and prepared food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-25-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from unenclosed cup and then handled clean equipment, clean utensils and clean glasses to prepare drinks for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-05-4
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 octopus. Operator moved raw octopus above raw chicken. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked ribs, prepared/date marked 9/8/25. See stop sale.
01B-24-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. At expo line ice bath; house made yogurt sauce (53F - Ambient Cooling 1:50/52F 2:30). Operator stated yogurt sauce prepared at 10:30, held on ice not surrounding product level, at this rate did not reach 41F within 4 hours. See stop sale.
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At expo line ice bath; house made yogurt sauce (53F - Ambient Cooling 1:50/52F 2:30). Operator stated yogurt sauce prepared at 10:30, held on ice not surrounding product level, at this rate did not reach 41F within 4 hours. See stop sale.
03D-06-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator changed dispensing bucket, primed machine, retested at chlorine 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Hand wash sink not accessible for employee use at all times. Expo line hand washing sink wrapped in plastic and tape with sign saying out of order. Advised Operator to make hand wash sink accessible. Operator removed tape and plastic, sink accessible/operational. **Corrected On-Site**
31A-09-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to Operator, posted. **Corrected On-Site**
02A-01-5
29
Feb 10, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 5 pounds of blanched swordfish.
03G-04-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched dirty towel then touched fresh eggplant with out changing gloves. Operator instructed employee to change gloves. Employee washed hands and changed gloves. **Corrected On-Site**
12A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing test strips for sink and surface.
16-37-1
67
Sep 11, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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/ Anthony M. Arrived during inspection. **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Operator missing time stamp on packaged items all held under 48 hours.
03G-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open Gatorade bottle from cryovac machine. **Corrected On-Site**
12B-07-4
78
Mar 21, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
43
Sep 28, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Bar top; cut watermelon (69°F - ((cut at 11am))Ambient Cooling 1:33pm/67°F - Ambient Cooling 2:09pm). Cut watermelon sitting on bar top at room temperature, at this rate of cooling product will not reach 41°F within 4 hours. Operator moved to reach in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink outside walk-in cooler; hand wash sink used to store knife. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At cook line; spray bottle containing sanitizer not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line; knives stored in cracks between coolers. Operator removed. **Corrected On-Site**
10-17-4
Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in use on cutting board. Operator removed. **Corrected On-Site**
21-10-4
67
May 18, 2023
Routine - Food
3 critical violations.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
55
Feb 6, 2023
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Menu offers raw snapper as ceviche; snapper has not undergone proper parasite destruction. **Repeat Violation** **Admin Complaint**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line lift top cooler; raw fish stored above cut tomatoes. Operator moved fish to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At walk-in cooler; cooked duck date marked 1/12. Operator stated previously frozen, not date marked under refrigeration. Operator applied appropriate date mark. **Corrected On-Site**
02C-08-5
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. Establishment is vacuum packaging; cooked ducked, cooked mushroom filling and raw steak, no variance.
03G-43-1
Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store perforated pan and spoons. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers oysters, ceviche (snapper), tuna served raw not identified as being raw. **Repeat Violation** **Admin Complaint**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink outside of walk-in; no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-02-4
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. Establishment is vacuum packaging; cooked ducked, cooked mushroom filling and raw steak, no HACCP.
03G-50-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At walk-in cooler; vacuum packaged cooked duck and cooked mushroom filling not labeled with production time.
03G-53-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. At walk-in cooler; vacuum packaged cooked duck and cooked mushroom filling not removed from its package within 48 hours.
03G-54-1
Basic - Bowl or other container with no handle used to dispense food. At At flour/starch/rice storage container(s); container with no handle used to dispense. Operator removed. **Corrected On-Site**
14-01-5
35
Aug 25, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Stage Kitchen & Bar last inspected?
The most recent health inspection at Stage Kitchen & Bar on file is from Feb 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Stage Kitchen & Bar?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Stage Kitchen & Bar.
How does Stage Kitchen & Bar compare to other restaurants in Palm Beach Gardens?
Stage Kitchen & Bar most recently scored 47 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Stage Kitchen & Bar's inspection record improved over time?
No. Recent inspections at Stage Kitchen & Bar have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Stage Kitchen & Bar 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 Stage Kitchen & Bar inspected?
Based on the inspection history on file, Stage Kitchen & Bar is inspected around three times per year on average.
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