A-1 Restaurant
2056 S Military Trl, West Palm Beach, FL 33415 · Permanent Food Service · License 6004551
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 3 intermediate (2 fixed on the spot)-22
- Safety score78
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 visitOct 30, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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.
At cook line; cooked rice (72°F - Cooling). Operator stated cooling for over 4 hours, did not reach 70°F within 2 hours. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
At cook line; cooked rice (72°F - Cooling). Operator stated cooling for over 4 hours, did not reach 70°F within 2 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
At reach in freezer; plastic wrapped portioned raw chicken stored over plastic wrapped portioned raw squid. Operator moved raw chicken to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen from dining room and began handling clean equipment and clean utensils and food without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper towel used as liner for food container in direct contact with cut cabbage and cut carrots.
Operator removed paper towel from containers.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At cook line; cooked rice (72°F - Cooling). Operator stated cooling for over 4 hours, did not reach 70°F within 2 hours. See stop sale.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at hand wash sink.
Operator provided paper towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottles containing toxic substance (cleaning chemicals) not labeled.
Operator labeled bottles.
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.
- Stop sale
- An order that the food can’t be sold or served.