Debra's Place
785 Northlake Blvd, North Palm Beach, FL 33408 · Permanent Food Service · License 6000392
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitSep 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cheese (50°F - Cold Holding); chicken (44°F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food placed on top of layers of deli paper not allow g cool air to keep food at 41°F or below; food out of temperature for approximately 30 minutes; paper removed ;
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
cooked potatoes (116-129°F - Cooling)at 10:02 to 110°F at 10:40 since 8:30; food never reached 70°F within 2 hours; food was placed in the oven to be reheated to 165°F and restart cooling once food reaches 135°F; Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food was cooling inside the hit oven;
Fixed on the spot
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: No time on French toast batter, pancake batters and hash browns at cook line
Operator time marked 8:30 am
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw burgers and raw salmon stored over hot dogs and sliced ham - all not commercially packaged in white freeze at front counter; advised to store properly
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed cooks leaving the cook line to go on the bathroom hallway and bring can of hash browns; opened the can and and took gloves off and put new gloves on to cook foods without washing hands first; Educated; employee washed hands;
Fixed on the spot
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 cooks on numerous occasions wiping gloved hands on visibly soiled dry towels and continued to prep foods and touching clean plates; educated; employees washed hands;
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food- emailed and advised to print and fill out;
Basic4
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed produce with sliced ham and milk in 2 door cooler at front counter ; advised to store properly
Food stored in a prohibited area.
Observed shelving either canned foods, onions and single service items stored on the hallway by the bathrooms; advised to move foods;
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm); fixed to 100 ppm
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair- patches of concrete exposed in between times at front counter; floor not smooth and easy cleanable
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.