Tiffin Box
Last inspected: Mar 3, 2026
19
Score
Across the available record, Tiffin Box has eight inspections on file, the first dated 2022. Inspectors last stopped by on Mar 3, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly four violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
Restaurants in West Palm Beach average 79, so Tiffin Box trails the local norm. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
7
Critical latest
6
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
7 critical violations. 6 major violations.
View 13 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm Operator corrected to 100 ppm chlorine **Corrected On-Site** **Warning**
22-42-4
High Priority - Employee dried hands on apron after washing hands and before handling food. Advised employee to wash hands **Warning**
12A-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken inside walk in cooler Raw beef over cheese inside flip top cooler Operator stored properly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler Crema at 2:46pm (53F cooling) since 11am at 3:15pm 47F cooling . See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Butter 46F cold holding, horchata 46F cold holding Per operator stored since yesterday and not prepared or portioned today see stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Butter 46F cold holding, horchata 46F cold holding Per operator stored since yesterday and not prepared or portioned today see stop sale **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler Crema at 2:46pm (53F cooling) since 11am at 3:15pm 47F cooling . See stop sale **Warning**
03D-06-5
High Priority - wastewater backing up through floor drains. Under hand washing sink cook line. Operator fixed and clean and sanitized areas **Corrected On-Site** **Warning**
28-26-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster **Warning**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. By dicer inside sink next to 3 compartment sink.operator removed **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink men's restroom and sink by 3 compartment sink Operator provided **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
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. Operator vacuum sealed cooked pork, cooked chicken, cooked beef. Product is vaccum sealed once is cold. Product stored since yesterday , operator removed from sealed bags. Please contact Jose.Quinones@myfloridalicense.com For process approval first. **Warning**
03G-50-1
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked pork, cooked chicken made yesterday over 24 hours. Operator dated marked **Corrected On-Site** **Warning**
02C-02-5
19
Jul 10, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone and garbage can then handled clean equipment, utensils and unwrapped single service articles without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw hamburger stored over unwashed cilantro. Operator moved raw hamburger to bottom shelf. **Corrected On-Site**
08A-04-5
Intermediate - Hand wash sink next used for purposes other than handwashing. Hand washing sink next to triple sink used to store utensil. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cilantro stored over cooked chicken and sour cream. Operator moved unwashed produce below ready to eat items. **Corrected On-Site**
08B-17-4
58
Feb 27, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Aug 28, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw sausage stored over unwashed tomatoes. Operator moved raw sausage to lower shelf. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to stored spray bottles. Operator removed. **Corrected On-Site**
31A-11-4
78
Feb 28, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 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. At front counter; chicken samosa and sweet wheat squares, no time mark. Operator stated being held less than 1 hour, applied appropriate time mark. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Cold well; house made yogurt cucumber sauce (48F - Cold Holding). Operator stated not prepared or portioned today, being held in portioned cups/squeeze bottle over product line in cold well for less than 1 hour. Operator added to written procedures for Time as a Public Health Control, applied appropriate time mark. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area mounted can opener; blade soiled with mold-like substance. Operator washed, rinsed and sanitized. **Corrected On-Site**
22-02-4
67
Sep 26, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner overstored oil and vinegar - operator moved stainless steel cleaner to lower shelf. **Corrected On-Site**
41-10-4
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Operator states Cooked jack fruit and cooked lentils packaged under 135F and held over 48 hours. See stop sale.
03G-15-5
High Priority - Container of medicine improperly stored. Pain medicine over sous vide tanks x operator removed medication. **Corrected On-Site**
41-07-4
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 states will no longer utilize ROP processes. **Corrected On-Site** **Repeat Violation**
03G-43-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - portioned cucumber yogurt dressing (46F - Cooling) 2:45pm cooling since 1:45pm recheck 3:45 46F ; squeeze bottle Cucumber yogurt (46F - Cooling)2:45pm cooling since 1:45pm recheck 3:45pm 46F held in upper unit of make table - operator moved to reach in cooler to facilitate the cooling process. Recommended time procedures going forward. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm); operator corrected Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
50
Apr 6, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on 3 hose bibbs of splitter at 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. Cooked potatoes 130, cauliflower rice 98, as per operator less than 30 minutes. Advised to reheat to 165.
03B-01-6
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. Establishment using reduced oxygen packaging for cooked meats, chick peas and lentils without HACCP and VARIANCE. Explained. Operator decided to not use Reduced oxygen packaging. As per operator he will use ziplock bags or heat seal the bag without vacuum packaging. **Corrective Action Taken**
03G-43-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee beverage cup without lid on prep table. Explained and employee discarded. **Corrected On-Site**
12B-12-5
64
Jul 15, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Cutting board has cut marks and is no longer cleanable. Discussed with operator
14-09-4
95
Frequently Asked Questions
When was Tiffin Box last inspected?
The most recent health inspection at Tiffin Box on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Tiffin Box?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Tiffin Box.
How does Tiffin Box compare to other restaurants in West Palm Beach?
Tiffin Box most recently scored 19 out of 100, which is lower than the West Palm Beach average of 79.
Has Tiffin Box's inspection record improved over time?
No. Recent inspections at Tiffin Box have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Tiffin Box 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 Tiffin Box inspected?
Based on the inspection history on file, Tiffin Box is inspected around two times per year on average.
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