Paris in Town
11460 US Hwy 1, North Palm Beach, FL 33408 · Permanent Food Service · License 6021609
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 2 routine inspection4 high priority (3 fixed on the spot, 2 repeats)-19
- Administrative complaint on Oct 2Counts in full until a follow-up finds the problems fixed-20
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
butter (55°F - Cold Holding);in cooler #1 at cook line; as per operator food outside fir approximately 2hours; food not prepared or portioned today; advised to do four hour plan and discard afterwards or keep at 41°F or below;
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
soup (113°F - Hot Holding)in hot well at cook line; food out of temperature for approximately 30 minutes; well turned off; operator decided to discard;
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw smoked salon above unwashed produce in walk-in cooler; stored properly
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched neck and touched clean utensils without removing gloves and washing hands first; educated; employee washed hands;
Fixed on the spot
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.