Voodoo Bayou
Last inspected: Nov 10, 2025
33
Score
Going back to 2022, Voodoo Bayou has nine inspections in the public record. The latest inspection on file is from Nov 10, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around five violations compared to roughly eight violations earlier on.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
The city-wide average sits at 81, which Voodoo Bayou's 33 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
6
Critical latest
2
Major latest
0
Minor latest
Inspection History
Nov 10, 2025
Complaint Full
6 critical violations. 2 major violations.
View 8 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Egg wash ; egg wash with flour ; at frying station since 8:45 am ; Jambalaya save and cream since 8:45 am on the stove ; Foods listed in TPHC form not discarded after 4 hours; See Stop Sale;
01B-19-5
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. Observed employee loading dirty dishes in the dishwasher and unloading clean without washing hands; educated operator; employee washed hands; **Corrected On-Site**
12A-13-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- two locations at cook line; removed **Corrected On-Site**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork belly over milk in cooler at cook line; stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Egg wash ; egg wash with flour ; at frying station since 8:45 am ; Jambalaya save and cream since 8:45 am on the stove ; Foods listed in TPHC form not discarded after 4 hours; See Stop Sale;
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bread pudding (114F - Hot Holding); stuffed pasta (114F - Hot Holding);in hot box at cook line; food out of temperature for approximately 2 hours; placed in the oven to bring to 165 F **Corrective Action Taken**
03B-01-6
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. Milk opened on Saturday ; dated; **Corrected On-Site**
02C-03-5
Intermediate - Oysters tags removed from original container prior to container being emptied- one door cooler at pizza oven and three dirt cooler at the back of the kitchen Burgers; operator was able to find tags ; **Corrected On-Site**
01C-10-4
33
Jul 14, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Cutting board has cut marks and is no longer cleanable- at cook line
14-09-4
95
May 13, 2025
Complaint Full
1 critical violation. 4 major violations.
View 5 violations
High Priority - Live, small flying insects found In kitchen approximately 5 live flying insects landing on walls, and ceiling and storage shelves near dish washing area. Discussed with operator to eliminate flying insects and clean and sanitize areas. **Warning**
35A-02-7
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In blast freezer large container of cream sauce (131F - Cooling) at 11:30 since 11:20 to 119F at 12:00, at this current rate if cooling product will not reach 71F within 2 hours discussed with operator to move product to shallow pan to allow adequate air flow for cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. At cook line hand washing sink used to fill bowl with water, discussed with operator who educated employee. **Warning**
31A-11-4
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. On brunch menu containing eggs Benedict with poached eggs not identified as raw/undercooked animal food ingredient. Discussed with operator to add asterisk to menu item to identify as having a raw ingredient. **Warning**
02B-04-5
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. In reach in cooler large bin of oysters commingled together, discussed with operator proper storage and record keeping for oysters. **Warning**
01C-07-4
58
Nov 21, 2024
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
23
Jul 22, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
47
Feb 20, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit- herb butter time marked 10:00-3:00; educated operator to change to 4 hour limit;
03F-01-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied- oyster tags removed - in cooler by walk-in cooler; Advised to keep tag with original batch
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food not properly date marked with the first day of preparation- rice cooked on 2/19;24 with date mark of 2/20/24 in walk-in cooler ; advised to keep preparation date even after making / transferring not smaller containers
02C-02-5
Basic - Stored food not covered- desserts in walk-in freezer
08B-12-5
Basic - Food stored on floor- oil on the floor at cook line
08B-38-4
58
Oct 11, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over cooked brick chicken in cooler at pantry station Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 poster in Spanish and English; printed during inspection **Corrected On-Site**
11-27-4
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
Intermediate - Some oyster tags not marked with last date served- operator marked 10/04/23 **Corrected On-Site**
01C-03-4
64
Jun 16, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Hot and Cold Holding Temperatures
FL-21
35
Aug 23, 2022
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer - cooked rice (113F - Hot Holding) held over 4 hours - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oyster station - devil egg mix (45F - Cold Holding) not portioned or prepared today held in piping tube over 4 hours - see stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Double door reach in - raw fish, pooled eggs over fresh sucked oysters- operator removed oysters. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. C fold cleaning paper towels in contact with romaine leaves - operator removed. **Corrected On-Site**
14-86-1
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water temperature 95F - operator removed utensils. **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer - cooked rice (113F - Hot Holding) held over 4 hours - see stop sale.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oyster station - devil egg mix (45F - Cold Holding) not portioned or prepared today held in piping tube over 4 hours - see stop sale.
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - cooked egg whites (75F - Cooling) 3:20 .50 hour remaining recheck 20 mins 64F operator added ice to water to facilitate the cooling process. **Corrective Action Taken**
03D-15-4
37
Frequently Asked Questions
When was Voodoo Bayou last inspected?
The most recent health inspection at Voodoo Bayou on file is from Nov 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Voodoo Bayou?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Voodoo Bayou.
How does Voodoo Bayou compare to other restaurants in Palm Beach Gardens?
Voodoo Bayou most recently scored 33 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Voodoo Bayou's inspection record improved over time?
Yes. Recent inspections at Voodoo Bayou have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Voodoo Bayou 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 Voodoo Bayou inspected?
Based on the inspection history on file, Voodoo Bayou is inspected around three times per year on average.
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