The Bistro at Old Palm
Last inspected: Mar 23, 2026
86
Score
Inspectors have visited The Bistro at Old Palm nine times, with records going back to 2022. The newest entry in the record is dated Mar 23, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around five violations to closer to two violations per visit over the last few inspections.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up four times.
The Bistro at Old Palm's latest score of 86 sits above the Palm Beach Gardens average of 81. The full picture is one of consistent compliance.
9
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw tuna stored over cooked noodles. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-05-6
86
Dec 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. At cookline area - handwashing sink- container of utensil in sink- operator removed. **Corrected On-Site**
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline tea- knife in between prep counters- operator removed.
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Employees defrosting Canadian bacon in standing water- operator placed under running water. **Corrected On-Site**
06-01-5
82
Mar 6, 2025
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
74
Feb 3, 2025
Routine - Food
No violations found.
100
Dec 5, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station reach in cooler- raw shrimp 45F- cold holding, cooked shrimp 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Warning**
03A-02-5
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 sushi station reach in cooler- raw shrimp 45F- cold holding, cooked shrimp 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over cartons of pasteurized eggs- operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw shrimp not commercially packaged stored over cooked eel- operator removed and stored properly. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. At bar / dinning area- an additional two reach in coolers, and handwash sink were added with no submitted plans. **Corrected On-Site** **Warning**
51-16-7
Intermediate - At sushi station - several items including Sashimi, rainbow rolls containing raw fish with no indication that the items are served raw/ undercooked. **Warning**
02B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. At bar area handwash sink - observed bucket of water with soda gun in sink - operator removed. **Repeat Violation** **Warning**
31A-11-4
41
Apr 24, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
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 and the time removed from temperature control cannot be determined. See stop sale. No time marks at expo station for sliced tomatoes , coleslaw shredded cheese. Explained to chef about use of time marks. Chef time on dry erase board. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed on tray non food grade towel on top of vegetable summer rolls on cook line. Chef voluntary discarded and removed tray. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cold raw smoke salmon over Greek yogurt in walk-in cooler. Chef moved salmon to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey burger over raw beef on speed rack in walk-in cooler. Chef inverted. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloth in hand sink at prep area. Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside Top left side of ice machine .
22-20-5
43
Nov 29, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. At cook line, non food grade paper was used to line container contains raw eggs. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler, raw cold smoked salmon over sauces. Operator removed. **Corrected On-Site**
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 and the time removed from temperature control cannot be determined. See stop sale. No time mark at expo stations for sliced tomatoes, cole slaw, and shredded cheese. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line Cooked chicken 112-119F- hot holding-food left out on counter- food out of temperature for 30 minutes. Operator moved to stove to be reheated. **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing Downey and water. Operator corrected on site. **Corrected On-Site**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At speed rack, unwashed avocados an bananas stored over bread. Operator removed. **Corrected On-Site**
08B-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled by ice machine on expo line.
36-34-5
45
Mar 2, 2023
Routine - Food
No violations found.
100
Oct 28, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey stored above raw fish in cook line drawers. Operator reorganized **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (70°F - Cold Holding) at soup station. Operator states item has been out for 1 hour. Item was stored on top of ice in pan. Operator put in larger pan and buried in ice. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at outside bar. Operator cleaned and sanitized **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided and refilled **Corrected On-Site**
31B-02-4
Basic - Ceiling tile missing. Observed above cook line
36-36-4
58
Frequently Asked Questions
When was The Bistro at Old Palm last inspected?
The most recent health inspection at The Bistro at Old Palm on file is from Mar 23, 2026. The public record contains nine inspections in total.
What is the most common violation at The Bistro at Old Palm?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at The Bistro at Old Palm.
How does The Bistro at Old Palm compare to other restaurants in Palm Beach Gardens?
The Bistro at Old Palm most recently scored 86 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has The Bistro at Old Palm's inspection record improved over time?
Yes. Recent inspections at The Bistro at Old Palm have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at The Bistro at Old Palm means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Bistro at Old Palm inspected?
Based on the inspection history on file, The Bistro at Old Palm is inspected around three times per year on average.
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