Crazy Horse Saloon

4240 Northlake Blvd, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6007757

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 routine inspection
6 high priority (5 fixed on the spot), 3 intermediate (1 fixed on the spot, 2 repeats), 6 basic (3 repeats)
-40
Safety score60

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct232026

Routine inspection

15 violations found

First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 6 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler Raw Chicken Tenders (45°F) per operator product not portioned or prepared today and held in unit for over 6 hours, operator discarded product.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler Raw Chicken Tenders (45°F) per operator product not portioned or prepared today and held in unit for over 6 hours, operator discarded product. In flip top at cook line, Sliced cheeses (Cold holding - 56°F). Per operator, cheeses not portioned or prepared today and held in unit for approximately 3 hours. Operator chose to discard cheeses.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In steam table next to stove Mashed Potatoes (78°F - Hot Holding) per operator product prepared approximately 3 hours ago, discussed hot holding with operator who chose to discard product.
  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.
  In reach freezer on cook line, open box of raw beef egg rolls over top of broccoli. Discussed with operator proper storage and the egg rolls were moved to the bottom of freezer.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Chef touched cheek then proceeded to put on gloves, discussed with operator proper handwashing procedures and chef washed hands and changed gloves.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
  At cook line utensils such as spatula stored on top of soiled foil. Per operator foil last changed over a day ago over 4hrs. Operator changed foil.
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwashing sink used to store cooking, discussed with operator who had the utensils removed.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At bar multiple unlabeled spray bottles containing degreaser, discussed with operator to label bottles.
  Repeat violation
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment expanded restaurant and added second bar area, with additional food storage rooms, discussed with operator and provided plan review packet to be completed and filed with plan review.
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Behind flip top cooler bottle of oil being store on the floor, discussed with operator proper storage. Operator moved oil to dry storage area.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  In reach in cooler at cook line there was an employee drink. Discussed with operator who removed the drink.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board by flip top at cook line grooved, discussed with operator to have it repaired or replaced.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Both ice machine had an accumulation of mold-like substance. Discussed with operator.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  At cook line the wall beside fryers soiled. Discussed with operator. Walls behind dishwashing sink soiled. Discussed with operator.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee keys and candy over top of low reach in cooler at the entrance of the kitchen. Discussed with operator who removed the items.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.