Seasons 52 #4505
11611 Ellison Wilson Rd, Palm Beach Gardens, FL 33408 · Permanent Food Service · License 6019656
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 12 routine inspection2 high priority (no follow-up needed), 1 intermediate-9
- Safety score91
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 12, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. shrimp and grits sauce (59-58°F - Cooling)at 9:44 since last night ; red wine sauce (55-57°F - Cooling)at 9:44 since last night ; ROP bags cooked and chilled in ice bath in walk-in cooler ; as per operator some hot bags from hot box moved in ice bath at the end of the night; no ice was added and ice box had lids closed: Food never reached 41°F or below within b6 hours; See Stop Sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
shrimp and grits sauce (59-58°F - Cooling)at 9:44 since last night ; red wine sauce (55-57°F - Cooling)at 9:44 since last night ; ROP bags cooked and chilled in ice bath in walk-in cooler ; as per operator some hot bags from hot box moved in ice bath at the end of the night; no ice was added and ice box had lids closed: Food never reached 41°F or below within b6 hours; See Stop Sale.
Intermediate1
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
hot holding boxes not checked every 4 hours and walk on cooler temperatures not logged - multiple days; also missing entire days logs ; advised to keep records;
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.