The Vineta Hotel
363 Cocoanut Row, Town O F Palm Beach, FL 33480 · Permanent Food Service · License 6023252
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 Oct 27 routine inspection6 high priority (1 fixed on the spot), 3 intermediate (2 repeats), 2 basic-46
- Unlicensed operation on Oct 27, reopened Oct 28Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score34
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 3, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
On the 4th try highest surface 130 degrees highest surface temperature .
Administrative complaint
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
More time given
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
- 1st follow-up visitOct 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
More time given
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
More time given
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
- First visitOct 27, 2026 Unlicensed operation
The business was found operating without a valid license, and the state is taking action.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Flip; pancakes batter (58°F - Cold Holding); French toast batter (48°F - Cold Holding); cut tomatoes (48°F - Cold Holding) not cut or portion today see stop sale
Stop Sale issued due to food not being in a wholesome, sound condition.
1)Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2) Observed cooked lobster and white fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
2)Observed Flip; pancakes batter (58°F - Cold Holding); French toast batter (48°F - Cold Holding); cut tomatoes (48°F - Cold Holding) not cut or portion today see stop sale 2)observe cooked potatoes (75°F - Cold Holding); cooked potatoes (85°F - Cold Holding) operate stat from 7 am and will discard at 11.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Observed cooked lobster and white fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1)Observed raw smoked salmon above cooked meat in walkin refrigerator. Operator placed raw salmon on lower shelf. 2) observe raw beef above cooked vegetables in draw refrigerators at cook line . Operator placed raw beef on lower shelf.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 150) .
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed most oyster tags with out date of sale
Repeat violationAdministrative complaint
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed with smoked salmon , and poached eggs .
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Establishments is poach eggs in advance without non-continuous cooking of raw animal foods without written procedures approved by the division.. I Spock to operate about time as public health control for eggs .
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed with tuna in Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in sugar, and flour container.
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.
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