Bull Top Taste Restaurant INC
1232 Royal Palm Beach Blvd, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6008917
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (1 repeat), 1 basic (1 repeat)-22
- Administrative complaint on Jul 27Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk in cooler, cooked rice (51°F - Cooling); cooked beef (51°F - Cooling). Operator stated items held in cooler overnight, exceeding 6 hours. Items did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At front counter steam table, fried chicken (120°F - Hot Holding). Operator stated items held in unit approximately 1 hour. Advised operator to reheat item to 165°F.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk in cooler, cooked rice (51°F - Cooling); cooked beef (51°F - Cooling). Operator stated items held in cooler overnight, exceeding 6 hours. Items did not reach 41°F within 6 hours. See stop sale.
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
In use utensils in standing water 94°F. Operator removed utensils.
Fixed on the spotRepeat 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.
- Stop sale
- An order that the food can’t be sold or served.