This Is It Cafe
Last inspected: Dec 4, 2025
39
Score
This Is It Cafe has been inspected nine times since 2022. On Dec 4, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly five violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
By comparison, the average West Palm Beach facility scores 80, putting This Is It Cafe on the weaker side. This restaurant has more on its record than most do.
9
Inspections
5
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200ppm chlorine in triple sink. Operator set up fresh solution at 100ppm. **Corrected On-Site**
41-18-4
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. Cook preparing , cutting potatoes for potato salad without gloves. Cook put gloves on. **Corrected On-Site**
09-01-4
High Priority - Dish washer touched soiled dishes and then handled clean dishes without washing hands. Dish washer went to wash her hands. **Corrected On-Site**
12A-29-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Noodles (86F - Cooling) on prep table at cook line. Cook stated noodles were cooked 2 hours and 45 minutes ago. See stop sale.
03D-01-5
High Priority - 1 Shell eggs in use or stored with cracks or broken shell on cook line. See stop sale.
01B-14-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict served with 2 poached eggs not identified as undercooked on menu. Operator identified during the inspection. **Corrected On-Site**
02B-01-5
Basic - Ceiling tile soiled with accumulated food debris, grease, dust, or mold-like substance in front of walk in cooler.
36-34-5
Basic - Employee soda cup on a food preparation table next to slicer. Employee removed. **Corrected On-Site**
12B-07-4
39
Sep 29, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
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. On the expo station, butter portions were placed on the counter approximately 3 hours ago. The time marking was applied for the remaining hour. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the omelette station, liquid eggs (51F - Cold Holding). The liquid eggs were stored in melted ice. The ice was changed and is above the level of the food. . **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024 **Admin Complaint**
50-17-3
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Under the bar counter, a spray bottle of windex was not labeled. The bottle was labeled during the inspection. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In the walk in cooler, in the bin of cooked potatoes, a small bowl was stored inside and used to dispense the food. The bowl was removed. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In the back of the dry storage room. **Corrected On-Site**
51-11-4
47
Mar 14, 2025
Routine - Food
9 critical violations. 2 major violations. 1 minor violation.
View 12 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. At glass door reach in cooler: milk (48F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: milk (48F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
03A-02-5
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. No time mark on raw shelled eggs. As per operator, held 2.5 hours. Operator time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Operator discarded. **Corrected On-Site**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of dark red kidney beans
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled ready to eat bagel to serve; no hand wash. Chef washed hands. See stop sale for bagel. **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled ready to eat bagel to serve; no hand wash. Chef washed hands. See stop sale for bagel.
01B-12-4
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 swaii stored over cooked potatoes in open container. Operator corrected. **Corrected On-Site**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area near fryer sitting on counter: corned beef hash (69F at 10:35am; 71F at 11:05am- Ambient Cooling) As per operator, cooling since 10am; At current rate of cooling item will not cool to 41F in a total of 4 hours. Operator placed on TPHC. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03D-15-4
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 - Current Hotel and Restaurant license not displayed. Operator renewed license online on 12/10/24. However, as per operator, he is unable to view or download current license because of past delinquency. Trace#: 31367663 Operator tried on numerous occasion to contact department during inspection. **Corrective Action Taken**
50-09-4
20
Dec 10, 2024
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled a ready to eat biscuit without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-27-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; turkey gravy (98F - Hot Holding). Operator stated gravy reheated prior to being placed in steam table, held 2 hours, reheated to 198F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; Raw shell eggs/cooked sausage/cut tomatoes/cheese/raw fish/crab cakes/corned beef hash/batter with eggs, no time mark. Operator stated held less than 4 hours, applied appropriate time mark. **Corrected On-Site**
03F-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024. Operator made payment online; Trace #31367663. **Corrected On-Site** **Repeat Violation**
50-17-3
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 touched bread after toasting while spreading with butter, with bare hands toast was 100F. Operator discussed with employee who discarded toast, washed hands and put on gloves. **Corrected On-Site**
09-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked potatoes (84F - Cooling 9:35am/84F 10:00am). Operator stated potatoes cooling for one hour at room temperature in large full container, at this rate will not reach 70F within 2 hours, split into smaller containers and moved to walk-in freezer. **Corrective Action Taken**
03D-15-4
37
Mar 28, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
52
Dec 11, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2023-12-11: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door **Warning** - From follow-up inspection 2023-12-11: Same **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line upright cooler **Warning** - From follow-up inspection 2023-12-11: **Time Extended**
14-33-4
86
Nov 29, 2023
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 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. Dish washer handled soiled dishes then handled clean dishes without washing hands. **Warning**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over bags of ice in walk in freezer. Employee discarded the ice bags. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on both hose bibbs at mop sink outside **Warning**
29-34-4
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. dishwasher chlorine 0 ppm ( dishwasher was washing dishes during shift) chlorine dispensed during wash cycle. **Warning**
22-41-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands with sprayer ( just rinsed no soap ) **Warning**
12A-03-4
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 **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishwasher chlorine. **Warning**
16-37-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. By prep table. Chef put towels in sanitizer solution **Corrected On-Site** **Warning**
21-12-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line upright cooler **Warning**
14-33-4
Basic - Outer openings not protected with self-closing doors. Back door **Warning**
35B-03-4
Basic - Insect control device installed over food preparation area. Near dishwasher. Explained. Operator removed the bug zapper. **Corrected On-Site** **Warning**
35B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personnel half used water bottle stored with and above food in glass door cooler at front counter. Manager discarded the bottle. **Corrected On-Site** **Warning**
08B-49-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and pipe on cook line. Chef removed the knives. **Corrected On-Site** **Warning**
10-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
29
Apr 7, 2023
Routine - Food
8 critical violations. 1 major violation. 4 minor violations.
View 13 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands...operator educated employee. **Corrected On-Site**
12A-27-4
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....slicing ham with bare hands , grabbed bread from toaster with bare hands . Stop sale issue , employee discarded bread and washing hands putting gloves on hands. **Corrected On-Site**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license...operator Reno at time of inspection. **Corrected On-Site**
50-17-2
High Priority - Pesticide/insecticide labeled for household use only present in establishment....home difference pesticide top of the reach in cooler at dishwashing area. Operator moved.
41-05-4
High Priority - Shell eggs in use or stored with cracks or broken shells. Employee discarded. **Corrected On-Site**
01B-14-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...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....slicing ham with bare hands , grabbed bread from toaster with bare hands . **Repeat Violation** **Admin Complaint**
01B-13-4
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.... meatloaf 62° in tall reach in cooler at kitchen , per manager meatloaf being held more than 4 hours ( from last night) . **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....American cheese 59°, white cheese 58°, provolone cheese 59° , portion ham 52° , sliced ham 68° in flip top reach in cooler across from grill at kitchen ... cube cut ham 62° , spinach 62° , cube cut sausage 57° , cut tomatoes 62° in flip top reach in cooler by the waffle maker at kitchen .... Feta cheese 52°, mushrooms 51° , sauté onion 53° in tall reach in cooler at kitchen... raw fish 62°, eggwash 61° in flip top reach in cooler next to fryer at kitchen. Per manager food being held less than 4 hours (3.4 ) hours . Manager stated food will be discarded when 4 hours reach .....meatloaf 62° in tall reach in cooler at kitchen , per manager meatloaf being held more than 4 hours ( from last night) . Stop sale issue . Manager discarded food . **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned. **Corrected On-Site**
22-02-4
Basic - Time/temperature control for safety food thawed in an improper manner...fish thawing in standing water and temperature 45° being held less than fours . Employee moved to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Stored food not covered....sausage gravy, soup, sauce , feta cheese in walk in cooler . Employee covered . **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....handwashing sink at prep station.
23-03-4
Basic - Clean utensils knives , tong stored between equipment and wall at kitchen. Manager moved **Corrected On-Site**
24-14-4
22
Nov 5, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ham 47, sausage 53, cut tomatoes 62, cheese 61, egg wash 51 in omelette reach in cooler at kitchen being held more than 4 hours . Stop sale issue . Employee discarded food. ....cream cheese 44, butter 44, milk 44 in reach in cooler at bottom shelf at front line being held less than four hours . Employee moved food acceptable area top shelf . **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2022-11-05: Ham, cheese, sausages , turkey, chicken, cut tomatoes, hot dog all at 37°-41° in kitchen reach in cooler . Butter 47° in glass door cooler at front line being held less than four hours. Operator discarded butter. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area... 2 live flies fort line flying around . 3 live flies in kitchen landing on To go food container, on the food prep line , cheese at kitchen. Employee discarded food and container,sanitized the prep line . Employee trying to ride of the flying insects but stored closing time at 2 pm. Stop sale issue cheese . **Warning** - From follow-up inspection 2022-11-05: Observed one live fly flying around garbage can then went somewhere could not find it. **Admin Complaint**
35A-02-6
74
Frequently Asked Questions
When was This Is It Cafe last inspected?
The most recent health inspection at This Is It Cafe on file is from Dec 4, 2025. The public record contains nine inspections in total.
What is the most common violation at This Is It Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at This Is It Cafe.
How does This Is It Cafe compare to other restaurants in West Palm Beach?
This Is It Cafe most recently scored 39 out of 100, which is lower than the West Palm Beach average of 80.
Has This Is It Cafe's inspection record improved over time?
No. Recent inspections at This Is It Cafe have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at This Is It Cafe 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 This Is It Cafe inspected?
Based on the inspection history on file, This Is It Cafe is inspected around three times per year on average.
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