Nordstrom Cafe Bistro
3111 PGA Blvd, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6019608
What drove the grade
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 2 intermediate-23
- Administrative complaint on Jul 27, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top cooler boiled eggs 47°F per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who moved product to cooler part of cooler.
Administrative complaintFixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
More time given
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
More than 4 employees currently working with no certified food manager present.
Administrative complaint
- First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 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.
In flip top cooler at cook line cooked green beans (49°F - Cold Holding); goat cheese (51°F - Cold Holding); shredded cheese (50°F - Cold Holding); boiled eggs (48°F - Cold Holding); sliced tomatoes (52°F - Cold Holding) per operator products not portioned or prepared today and held in cooler for approximately 3 hours, discussed cold holding with operator who closed lids to flip top. At front counter butter (80°F - Cold Holding) per operator product not portioned or prepared today and held at room temperature to spread on bread, discussed with operator who moved product to time is a public health control operator time marked product, emailed operator time is a public health control form.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At front counter next to soup kettle cooked pasta (86°F - Hot Holding) per operator product not portioned or prepared today reheated and held at room temperature until served, discussed with operator who time marked product and placed on time is a public health control.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employees entering kitchen from dining area and without washing hands employees handled clean and sanitized plates of customer food, discussed with operator employees washed hands.
Fixed on the spot
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 400+ppm) discussed with operator to correct solution to 400ppm.
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Discussed with operator to acquire measurement device.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Discussed with person in charge.
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.