Soul Good
4767 PGA Blvd, Palm Beach Gardens, FL 33418 · Permanent Food Service · License 6022991
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection3 high priority (fixed on the spot, 1 repeat), 6 basic (2 repeats)-19
- Administrative complaint on Aug 19Counts in full until a follow-up finds the problems fixed-20
- Safety score61
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 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter, boba (63°F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 1/2 hour. Advised operator of cold holding parameters. Operator placed item into cooler to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At kitchen reach in cooler, raw salmon stored above sliced cheese. Advised operator of proper storage. Operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
At cook line, Employee cracked raw shell eggs then proceeded to touch ready to eat cheese without washing hands. Advised operator of proper hand washing. Employee washed hands.
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At cook line, in use utensils in standing water 101°F. Operator removed.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
At walk in cooler, old labels stuck on food containers with different food inside.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
At cook line, soiled wet wiping cloth used on equipment , non food contact surfaces.
Wet wiping cloth not stored in sanitizing solution between uses.
At cook line, wet wiping cloths not kept in sanitizing solution between uses.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
At ware washing area, clean bowls stored not inverted.
Repeat violation
Equipment and utensils not properly air-dried - wet nesting.
At ware washing area, clean bowls not stored properly-Wet nesting.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.