Bull Top Taste 441 LLC
1241 N SR 7, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6019201
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 Sep 14 routine inspection3 high priority (1 fixed on the spot), 4 intermediate, 1 basic-28
- Safety score72
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 visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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, other than whole meat roast, hot held at less than 135 degree. At front counter steam table, ackee and salt fish (120°F - Hot Holding);, operator stated item held out of temperature approximately 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter flip top cooler, coleslaw (57°F - Cold Holding); sliced tomatoes (59°F -Cold Holding), not prepared or portioned today. Operator stated items held approximately 2 hours. Advised operator of cold holding parameters. Operator placed item into reach in cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table, jerk pork (120°F - Hot Holding), operator stated item held out of temperature approximately 1 hours. Advised operator to reheat item to 165°F. Operator placed into stove to reheat. At front counter steam table, ackee and salt fish (120°F - Hot Holding);, operator stated item held out of temperature approximately 4 hours. See stop sale.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At walk in cooler, foods-Cooked rice and peas, cooked curry chicken, cooked curry goat, prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No test strips for chlorine sanitizer
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of Certified food manager. Person in charge-Michael Smith
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/
Basic1
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Operator corrected.
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.
- Stop sale
- An order that the food can’t be sold or served.