The Park West Palm
Last inspected: Mar 13, 2026
50
Score
Going back to 2023, The Park West Palm has eight inspections in the public record. The newest entry in the record is dated Mar 13, 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 four violations before.
“Raw or undercooked oysters offered” accounts for the largest share of issues, appearing three times across the record.
Restaurants in West Palm Beach average 79, so The Park West Palm trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
4
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. conch chowder (48F - Cooling) cooling for more than 6 hours overnight in walk in cooler per operator. Operator discarded. See stop sale.
03D-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container - garnish containers at cook line flip top coolers. Operator removed. **Corrected On-Site**
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef stored above raw shrimp and raw fish in cook line reach in cooler drawers. Operator reorganized. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. conch chowder (48F - Cooling) cooling for more than 6 hours overnight in walk in cooler per operator. Operator discarded.
01B-02-5
Basic - Food stored on floor. Multiple boxes of food stored on floor in walk in freezer.
08B-38-4
Basic - Accumulation of debris on top exterior of warewashing machine.
16-21-4
50
Sep 4, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Records/documents for required employee training do not contain all of the required information. Some employee training records incomplete.
53B-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 80F. Operator placed utensils onto stove to heat water to 135F or above. **Corrective Action Taken**
10-07-4
86
Mar 21, 2025
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes then handled clean dishes without washing hands. Explained and she washed hands. **Corrected On-Site**
12A-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw fish with gloved hands then put on new gloves and handled clean plate prior to washing hands. Explained and he properly put on gloves. **Corrected On-Site**
12A-07-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter at the mop sink.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter 129 f ,grilled onions 128 f hot holding an hour on char grill corner. Advised to reheat to 165 f then hot hold 135 f or hotter. Cook reheating both. **Corrective Action Taken**
03B-01-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee hired last week . Doesn't have food handlers training certificate. No food employee reporting agreement. Emailed one.
11-26-1
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. Operator printed and posted one. **Corrected On-Site** **Repeat Violation**
02A-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes 56 f at 11:16 am as per chef sliced at 10:30 am Second temperature of sliced tomatoes 54 f at 11:55 at this rate of cooling it will not reach 41 or colder within 4 hours. Chef moved sliced tomatoes to walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw shell eggs used in Caesar's dressing. Chef decided to use pasteurized eggs.
02B-04-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee handling open buns without any hair restraint for loose head hair.
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under white cutting board on cook line. Manager removed the cloth towel. **Corrected On-Site**
21-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting green mangos prior to washing.
08B-39-4
Basic - Bowl or other container with no handle used to dispense food. Round plastic portion cup used to scoop topping. Chef discarded the portion cup. **Corrected On-Site**
14-01-5
30
Dec 10, 2024
Routine - Food
No violations found.
100
Oct 11, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 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. hard boil eggs (65F - Cold Holding); cut tomato (65F - Cold Holding); fish dip (65F - Cold Holding ) in pantry flip top cooler. Not prepped or portioned today. In unit over four hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boil eggs (65F - Cold Holding); cut tomato (65F - Cold Holding); fish dip (65F - Cold Holding ) in pantry flip top cooler. Not prepped or portioned today. In unit over four hours. **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide device **Warning**
16-62-1
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. ROP of Cooked pork beef chicken ROP Raw beef **Warning**
03G-50-1
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. Operator has copy of advisory in ipad. Not provided on wall, menu, placard, table tent or by any other written means. **Warning**
02A-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Next to pantry coolers **Warning**
31B-04-4
52
Mar 25, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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. Emailed one
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Explained.
16-62-1
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. Missing for raw oysters. Chef printed and posted one. **Corrected On-Site**
02A-01-4
Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the bar hand sink and one kitchen hand sink
31B-04-4
64
Jan 25, 2024
Routine - Food
7 major violations.
View 7 violations
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. Emailed oyster advisory , chef printed and displayed on front door. **Corrected On-Site** **Warning**
02A-01-4
Intermediate - Clam, mussel and oyster tags not marked with last date served. Tags from November are dated, after November no more dates. **Warning**
01C-03-4
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. Operator vacuum packages cooked steak, without a variance. Chef stated he will switch to zip lock bags, he will no longer vacuum package. **Corrective Action Taken** **Warning**
03G-43-1
Intermediate - Manager or person in charge lacking proof of food manager certification. Gustavo Castro not certified. **Warning**
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna Kinilaw on menu, offering raw Tuna not identified. Operate identified raw tuna on menu with an asterisk during inspection. **Corrected On-Site** **Warning**
02B-01-5
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/ **Warning**
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
50
Mar 23, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
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.
22-57-6
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use
16-43-4
78
Frequently Asked Questions
When was The Park West Palm last inspected?
The most recent health inspection at The Park West Palm on file is from Mar 13, 2026. The public record contains eight inspections in total.
What is the most common violation at The Park West Palm?
Across the inspection record, “raw or undercooked oysters offered” has been cited three times, more than any other issue at The Park West Palm.
How does The Park West Palm compare to other restaurants in West Palm Beach?
The Park West Palm most recently scored 50 out of 100, which is lower than the West Palm Beach average of 79.
Has The Park West Palm's inspection record improved over time?
No. Recent inspections at The Park West Palm have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at The Park West Palm 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 The Park West Palm inspected?
Based on the inspection history on file, The Park West Palm is inspected around three times per year on average.
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