Berry Fresh Cafe
6901 Okeechobee Blvd Ste B1, West Palm Beach, FL 33411 · Permanent Food Service · License 6021850
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection3 high priority (1 fixed on the spot), 1 basic (1 repeat)-17
- Complaint after follow-up on Aug 3Counts in full until a follow-up finds the problems fixed-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line low boy Raw chicken 49°F Sauerkraut 45°F Deli meats 49°F Operator stated items held in unit approximately 2 hours. Advised operator of proper cold holding. Operator placed items into walk in cooler to quick chill.
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. At dry storage rack, 2 #10 cans of corn dented. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line low boy, cooked chicken (51°F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight exceeding 6 hours. See stop sale.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to properly wash, rinse, sanitize all dishes until dish machine is repaired. Operator set up three compartment sink.
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
At kitchen, ice buckets not inverted.
Repeat 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.