Dil's Daily
3801 PGA Blvd Ste 103, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6022916
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat)-20
- Safety score80
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 visitJul 13, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 cream cheese (51°F - Cold Holding) per person in charge product not portioned or prepared today and held in unit for over 12 hours, see stop sale.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler cream cheese (51°F - Cold Holding) per person in charge product not portioned or prepared today and held in unit for over 12 hours, see stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler raw bacon stored above lettuce, discussed with person in charge who corrected storage of products.
Fixed on the spot
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 fixed hair and place in pony tail after without washing hands employee handled clean ladle to stir soup, discussed with employee who washed hands.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In reach in cooler tuna salad (72°F - Cooling) at 9:20 since 9:00 to 72°F at 9:40, at this current rate of cooling product will not reach 70°F within 2 hours, discussed with person in charge who moved product to another cooler for faster chilling.
Fixed on the spotRepeat violation
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
At cook line butter and raw shell eggs time marked and used on time is a public health control with no written plan, discussed with person in charge and emailed copy of time is a public health control form.
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.
- Stop sale
- An order that the food can’t be sold or served.