Table 26

1700 S Dixie Hwy, West Palm Beach, FL 33401

American

Last inspected: Mar 9, 2026

Score

Medium Risk

Inspectors have visited Table 26 eight times, with records going back to 2022. On Mar 9, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.

The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to three violations.

The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited two times.

Compared to other West Palm Beach restaurants (averaging 79), there's room to close the gap. On the whole, the file is mixed but not concerning.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 9, 2026

Routine - Food

1 critical violation. 1 major violation. 3 minor violations.

View 5 violations

Certified Food Manager Identification

FL-02

Hands Clean and Properly Washed

FL-08

Warewashing Facilities Maintained and Used

FL-24

Food Contact Surfaces Clean and Sanitized

FL-22

Food Received at Proper Temperature

FL-12

Jul 25, 2025

Routine - Food

1 critical violation. 1 minor violation.

View 2 violations

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at side of building near dry storage.

29-34-4

Basic - Food stored on floor. Observe plastic containers of fry oil stored on floor in dry storage.

08B-38-4

Apr 15, 2025

Routine - Food

1 critical violation. 1 major violation. 1 minor violation.

View 3 violations

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon not in commercial packaging over ice cubes at stainless reach in freezer. Operator stored properly. **Corrected On-Site**

08A-02-6

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. Not available at time of inspection. Emailed to operator.

11-27-4

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. Observed tuna removed from freezer this morning at reach in cooler at cook line coolers. Advised operator to remove from reduced oxygen packaging.

06-09-1

Nov 21, 2024

Routine - Food

2 minor violations.

View 2 violations

Hands Clean and Properly Washed

FL-08

Required Records Available; Shellstock Tags/Labels

FL-14

Feb 2, 2024

Routine - Food

1 major violation.

View 1 violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with Food debris. Operator had can opener washed and sanitized. **Corrected On-Site**

22-02-4

Sep 15, 2023

Routine - Food

1 major violation.

View 1 violation

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held less than 48 hours not labeled or with a label that lacks required information. Operator has date but not time on chicken. Operator stated that she will put date and time in future.

03G-09-5

Mar 8, 2023

Routine - Food

1 critical violation. 5 major violations.

View 6 violations

High Priority - Reduced oxygen packaged food label lacking use by date. Observe with chicken and pork.

03G-07-5

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 - 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

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.

03G-09-5

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.

03G-43-1

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

Aug 18, 2022

Routine - Food

2 critical violations. 1 major violation.

View 3 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Out side refrigerator ; milk,sour cream ,shredded cheese,mozzarella cheese (45-50F - Cold Holding). Operator stated that food came in today about 2 hour ago and moved to walk-in refrigerator. **Corrective Action Taken**

03A-02-5

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up 3 compartment sink and called for service.

22-57-6

Intermediate - Observe can opener soiled with food debris. Operator washed and sanitized. **Corrected On-Site**

22-02-4

Show all 8 inspections Show less

Frequently Asked Questions

When was Table 26 last inspected?

The most recent health inspection at Table 26 on file is from Mar 9, 2026. The public record contains eight inspections in total.

What is the most common violation at Table 26?

Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Table 26.

How does Table 26 compare to other restaurants in West Palm Beach?

Table 26 most recently scored 67 out of 100, which is lower than the West Palm Beach average of 79.

Has Table 26's inspection record improved over time?

No. Recent inspections at Table 26 have averaged around three violations per visit, up from roughly one earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Table 26 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 Table 26 inspected?

Based on the inspection history on file, Table 26 is inspected around two times per year on average.

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