Bimini Twist

8480 Okeechobee Blvd, West Palm Beach, FL 33411 · Permanent Food Service · License 6013777

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 complaint inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 6 basic (2 repeats)
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct202026

Complaint inspection

10 violations found

First visitOct 20, 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.
10 violations found:
- 4 High priority
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, Spinach dip dated 10/9 Balsamic dressing with fresh garlic and oil dated 10/11, exceeding 7 days from preparation. See stop sale.
  Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 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. At cook line cold drawer, vacuum sealed fish thawed. See stop sale.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  At walk in cooler, Spinach dip dated 10/9 Balsamic dressing with fresh garlic and oil dated 10/11, exceeding 7 days from preparation. 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 cook line steamtable, chicken stock (120°F - Hot Holding);. Operator stated item held approximately 1 hour. Advised operator to reheat item to 165°F. Operator placed onto stove to reheat.
  Fixed on the spot
Basic6
- 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.
  See stop sale. At cook line cold drawer, vacuum sealed fish thawed. See stop sale.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  At walk in freezer, food stored on floor. Operator moved to shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage on prep table. Operator removed.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  At cook line, in use wet wiping cloth used underneath cutting board. Operator removed.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  At clean dish rack, clean bowls not properly air dried-wet-nesting.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee cell phone on prep table. Operator removed.
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.