Life Cafe Poolside
11825 Lake Victoria Gardens Ave, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6022662
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 Aug 13 routine inspection3 high priority (no follow-up needed), 1 basic-10
- Safety score90
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 visitAug 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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 sliced cheese (47°F - Cold Holding) per person in charge sliced cheese In cooler for unknown amount of time, discussed with person in charge see stop sale of over stocked portion.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler sliced cheese (47°F - Cold Holding) per person in charge sliced cheese In cooler for unknown amount of time, discussed with person in charge see stop sale of over stocked portion.
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with person in charge to correct to 200ppm.
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Multiple sinks with no hand washing sign, discussed with operator to install signs.
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.
- Stop sale
- An order that the food can’t be sold or served.