The Melting Pot
Last inspected: Apr 22, 2026
58
Score
The Melting Pot has been inspected 10 times since 2022. The latest inspection on file is from Apr 22, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around four violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 78, which The Melting Pot's 58 doesn't quite reach. The record is unremarkable in either direction.
10
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
2 critical violations. 1 major violation. 3 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. Raw chicken over raw steak in cooler #1 at cook line; food stored properly **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (45F - Cold Holding); hard boiled eggs (45F - Cold Holding);in cooler#2 at cook line; as per operator foods not prepared or portioned today; food out of temperature for approximately 2 hours; food placed in ice; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Ranch and Caesar dressings in walk-in cooler; as per operator prepared approximately 48 hour prior; advised to date;
02C-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Heavy ice buildup on top and bottom of cooler #2 at cook line;
14-74-7
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. Tuna no longer frozen still in the package in walk-in cooler; less than 24 hours; removed; **Corrected On-Site**
06-09-1
Basic - Ice buildup in reach-in cooler at cook line reach- bottom and top of cooler with heavy ice buildup
14-69-4
58
Jan 13, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Observed: Water leaking from pipe and/or faucet/handle. Hand washing sink across from flip top cooler leaking onto floor, discussed with operator to repair pipe. -warning\00AD Priority: Basic - From follow-up inspection 2026-01-13: Operator placed bucket under leaking pipe to catch water until repaired. **Time Extended**
29-11-4
95
Jan 12, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Observed: 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. In flip top cooler boiled eggs (47F - Cold Holding); cut lettuce (49F - Cold Holding); sliced tomatoes (46F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 4 hours, discussed with operator see to sale. -waming- Priority: High Priority
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler boiled eggs (47F - Cold Holding); cut lettuce (49F - Cold Holding); sliced tomatoes (46F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 4 hours, discussed with operator see to sale. -waming- Priority: High Priority
03A-02-5
Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled with black mold like substance, discussed with operator to clean and sanitize. *"'Warning** Priority: Basic
23-24-4
Basic - Observed: Water leaking from pipe and/or faucet/handle. Hand washing sink across from flip top cooler leaking onto floor, discussed with operator to repair pipe. -warning Priority: Basic
29-11-4
67
Mar 14, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at mop sink where hose is attached.
29-34-4
High Priority - Dented/rusted cans present. See stop sale. At dry storage, 4 #10 cans dented. See stop sale.
01B-01-4
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. At kitchen, dish machine chlorine sanitizer 0ppm. Operator changed chemical. Corrected to chlorine 100ppm.
22-41-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. At chemical storage rack, 2 cans of household pesticides stored. Operator removed. **Corrected On-Site**
41-05-4
Basic - Plumbing system in disrepair. Hand wash sink in dish wash area not operable.
29-08-4
52
Nov 21, 2024
Routine - Food
No violations found.
100
Nov 20, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
52
Jun 6, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At expo line; milk, no date mark. Operator stated milk was opened two days prior, applied appropriate date mark. **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
22-20-5
Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloths in-use on cutting boards. Operator removed. **Corrected On-Site**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. At expo line left side reach in cooler; standing water in bottom.
29-49-6
78
Nov 17, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side slide back; house made buttermilk ranch (68°F - Cold Holding); house made Caesar with fresh garlic and oil (68°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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; commercially processed reduced oxygen packaged salmon labeled to remove from package before thawing, no longer frozen. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side slide back; house made buttermilk ranch (68°F - Cold Holding); house made Caesar with fresh garlic and oil (68°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
01B-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; commercially processed reduced oxygen packaged salmon labeled to remove from package before thawing, no longer frozen. See Stop Sale. **Repeat Violation**
06-09-1
70
Mar 31, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by cutting board. Operator removed cutting board. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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; commercially processed ROP tuna labeled to remove from package prior to thawing ,no longer frozen. Operator removed from ROP. **Corrected On-Site**
06-09-1
Basic - Standing water in bottom of reach-in-cooler. At cook line left side make top cooler; standing water in bottom. **Repeat Violation**
29-49-6
Basic - Stored food not covered. At walk-in cooler; container of par cooked potatoes in water stored uncovered. Operator covered. **Corrected On-Site**
08B-12-5
74
Oct 24, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
78
Frequently Asked Questions
When was The Melting Pot last inspected?
The most recent health inspection at The Melting Pot on file is from Apr 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Melting Pot?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The Melting Pot.
How does The Melting Pot compare to other restaurants in North Palm Beach?
The Melting Pot most recently scored 58 out of 100, which is lower than the North Palm Beach average of 78.
Has The Melting Pot's inspection record improved over time?
Results have been roughly steady. Inspections at The Melting Pot have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Melting Pot 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 Melting Pot inspected?
Based on the inspection history on file, The Melting Pot is inspected around three times per year on average.
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