Made You Hungry LLC
181 S Ocean Ave, Palm Beach Shores, FL 33404 · Catering · License 6014273
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection4 high priority (fixed on the spot), 1 basic-13
- Safety score87
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 15, 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.
5 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.
ham (45°F - Cold Holding) in walk-in cooler food nor prepared or portioned today; food out of temperature for 30 minutes; operator closed walk-in cooler door;
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee touching cooked chicken while packing foods with bare hands; manager educated; employee washed hands and put gloves on;
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee putting gloves on to work with foods in the prep area without washing hands first Manager educated and employee washed hands;
Fixed on the spot
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee handling food with torn gloves ; manager educated; employee washed hands and changed gloves ;
Fixed on the spot
Basic1
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
Observed employee working with cooked chicken and eating while packing foods; manager educated; employee washed hands;
Fixed on the spot
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.
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