Vip Caterers of Palm Beach INC
2200 Yamato Rd, Boca Raton, FL 33431 · Permanent Food Service · License 6009487
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Produce walk in, bean soup (50°F - Cold Holding); white Demi glaze (50°F - Cold Holding); general Tso sauce (50°F - Cold Holding); beans (54°F - Cold Holding); tomato sauce (54°F - Cold Holding) operator states out of temperature for approximately 3 hours, operator states cooler went into defrost mode when not supposed to. Operator moved to walk in freezer to quick chill. Not prepared or portioned today.
Fixed on the spot
Intermediate1
Code 11, Employee health: 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.
Provided poster and informed of big 6.
Fixed on the spot
Basic1
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Employee bathroom
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.