The Dancing Crane
Last inspected: Mar 18, 2026
64
Score
The Dancing Crane appears in inspection records 10 times, starting in 2022. The most recent report on file is from Mar 18, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have flagged more than earlier ones: around four violations per visit lately, up from roughly two violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Compared to other Palm Beach Gardens restaurants (averaging 81), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
64
Jul 25, 2025
Routine - Food
2 minor violations.
View 2 violations
Hot and Cold Water Available; Adequate Pressure
FL-25
Required Records Available; Shellstock Tags/Labels
FL-14
90
Mar 3, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Proper Hot and Cold Holding Temperatures
FL-21
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
41
Dec 3, 2024
Routine - Food
No violations found.
100
Oct 3, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server station reach in cooler- Milk 51F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At reach in cooler by cookline- Mashed potatoes date marked 09/25/24 - not used within 7 days- see stop sale. **Warning**
01B-28-5
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 server station reach in cooler- Milk 51F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. **Warning**
01B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Brunch Menu - the Classic Benedict, Brunch Burger containing an Sunny side egg, On Lunch and Dinner menu - the Ahi tuna tower and Ahi tuna salad add on- not identified that items are served raw are undercooked. **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler container of Cooked rice with no date marked- operator stated food prepared Tuesday October 1st- operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At server station- ice scoop stored in standing water of 64F- operator removed. **Corrected On-Site** **Warning**
10-07-4
50
Apr 3, 2024
Complaint Full
No violations found.
100
Apr 2, 2024
Complaint Full
8 critical violations. 1 major violation. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by prep area- cream cheese 47-49F- cold holding, blue cheese dressing 47-49F- cold holding, butter 47-49F- cold holding, Greek yogurt 47-49F- cold holding, sauerkraut 47-49F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler by cookline- marinara sauce 52-55F- cold holding, , butter 53-55F- cold holding, cooked artichoke 53-55F- cold holding, pesto with garlic 52-55F- cold holding, cooked tomatoes 52F-55F- cold holding, cooked mushrooms 52-55F- cold holding- food not prepared or portioned today- all food double panned - food out of temperature for 1.5 hours- operator placed under time as a public health control for remaining time. At cooking reach in drawer cooler- raw chicken 49-52F- cold holding, raw beef 49-52F- cold holding, white fish 49-52F- cold holding, sliced cheese 49-52F- cold holding, salmon 49-52F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed under time as a public health control for remaining time. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee received sandwich from cookline and handled sandwich with barehands- to serve to customer- educated operator **Warning**
09-01-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At prep area reach in cooler- Sliced ham date marked 03/20/24- see stop sale. **Warning**
01B-28-5
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 tall reach in cooler by prep area- cream cheese 47-49F- cold holding, blue cheese dressing 47-49F- cold holding, butter 47-49F- cold holding, Greek yogurt 47-49F- cold holding, sauerkraut 47-49F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At reach in cooler by cookline- commercially packaged reduced oxygen packaged bags of raw tuna not removed from packaging be fore thawing - see stop sale. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steamtable-au jus 123-127F- hot holding, yellow cheese sauce- 123-127F- hot holding white cheese sauce 124-127F- hot holding - food out of temperature for 1 hour- operator placed boiling water to reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over cooked beef- operator stored raw ground beef to lower shelf. **Corrected On-Site** **Warning**
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 salmon not commercially packaged stored over bread- operator removed salmon. **Corrected On-Site** **Warning**
08A-02-6
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
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. At reach in cooler by cookline- commercially packaged reduced oxygen packaged bags of raw tuna not removed from packaging be fore thawing - see stop sale. **Repeat Violation** **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of soda on prep counter- operator removed. **Corrected On-Site** **Warning**
12B-07-4
25
Nov 14, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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 ground beef stored over raw lamb - operator moved ground beef to lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler and reach in cooler drawers under cookline- with commercially packaged reduced oxygen packaged raw tuna bearing label- not removed from packaging- see stop sale. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- cooked eggs 55F- cold holding,- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to reach in freezer to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler by cookline- cooked sweet potatoes made Sunday not date marked- operator date marked. **Corrected On-Site**
02C-02-5
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. At walk in cooler and reach in cooler drawers under cookline- with commercially packaged reduced oxygen packaged raw tuna bearing label- not removed from packaging- see stop sale. **Repeat Violation**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline- utensils stored in water of 98F- operator heated water to 135F. **Corrected On-Site**
10-07-4
52
Feb 8, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw tuna in Commercially processed ROP fully thawed. Not removed from packaging. Raw grouper in walk in cooler commercially Processed not removed from ROP, fully thawed in walk in cooler cooler.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Raw tuna in Commercially processed ROP fully thawed. Not removed from packaging on cook line. Raw grouper in walk in cooler commercially Processed not removed from ROP, fully thawed in walk in cooler cooler.See Stop Sale
06-09-1
67
Sep 23, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat ham in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener blade and soda guns at bar **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. Observed at bar hand wash sink. Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar hand wash sink. Provided sign to operator. Operator posted **Corrected On-Site**
31B-04-4
58
Frequently Asked Questions
When was The Dancing Crane last inspected?
The most recent health inspection at The Dancing Crane on file is from Mar 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Dancing Crane?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The Dancing Crane.
How does The Dancing Crane compare to other restaurants in Palm Beach Gardens?
The Dancing Crane most recently scored 64 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has The Dancing Crane's inspection record improved over time?
No. Recent inspections at The Dancing Crane have averaged around four violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Dancing Crane 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 The Dancing Crane inspected?
Based on the inspection history on file, The Dancing Crane is inspected around three times per year on average.
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